This 3-Ingredient Sunday-Morning Miracle Casserole is exactly what I reach for on those weekends when I want something cozy and homemade, but I also want to stay in my pajamas and not dirty every dish in the kitchen. The idea for this came from a rushed Sunday years ago when we had friends coming over after church and I realized I had about 15 minutes to pull breakfast together. I grabbed what I had on hand—frozen hash browns, breakfast sausage, and shredded cheese—layered it all in a dish, and hoped for the best. It came out bubbly, golden, and so good that everyone asked for the recipe. This is the kind of dish you make when you want a no-stress, crowd-pleasing breakfast that feels special but is simple enough to throw together before your coffee even kicks in.This casserole is hearty on its own, but it pairs really well with something fresh and light on the side. I like to serve it with a simple fruit salad—think berries, sliced bananas, and a handful of grapes—because it balances the richness of the cheese and sausage. If you have a few extra minutes, warm up some store-bought biscuits or toast and set out butter and jam for a little DIY breakfast spread. For a brunch vibe, add a green side salad with a bright vinaigrette and a pot of good coffee. If you’re feeding a crowd, you can round things out with yogurt and granola so everyone can build their own plates depending on how hungry they are.3-Ingredient Sunday-Morning Miracle CasseroleServings: 6
Ingredients1 (16–20 oz) bag frozen shredded hash browns, thawed or partially thawed1 lb breakfast sausage (pork or turkey), casing removed if needed2 cups shredded cheese (cheddar, Colby Jack, or your favorite meltable cheese)DirectionsPreheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil.In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula, until it is browned and cooked through. Drain off any excess grease if it looks very oily.Spread the thawed or partially thawed hash browns evenly in the bottom of the prepared baking dish. Use your hands or a spatula to gently press them into an even layer.Sprinkle the cooked sausage evenly over the hash browns so every bite gets a bit of everything.Top the sausage with the shredded cheese, spreading it all the way to the corners for a nice cheesy crust.Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges and the casserole is heated through.Let the casserole rest for about 5 minutes before slicing. This helps it set up a bit so you can cut neat squares. Serve warm, straight from the baking dish.Variations & TipsTo keep this in the 3-ingredient spirit but still make it your own, you can play around with the type of sausage and cheese. Try spicy breakfast sausage for a little kick, or use turkey sausage if you want something lighter. Swap cheddar for pepper jack if your crew likes things a bit zesty, or use a smoked cheese for a deeper flavor. If you’re okay bending the 3-ingredient rule, you can add a few extras without much effort: whisk 4–6 eggs with a splash of milk, pour over the hash browns before adding sausage and cheese, and bake as directed for a more traditional breakfast bake. You can also stir in a handful of chopped green onions, bell peppers, or spinach with the sausage to sneak in some veggies. For meal prep, cook the sausage the night before and keep it in the fridge; in the morning, just assemble, bake, and you’re done. Leftovers reheat well in the microwave or oven and make an easy grab-and-go breakfast for busy weekdays.
