Hashbrown Breakfast Casserole
Is there anything more satisfying than an easy breakfast casserole? Savory, filling, and great for feeding the whole gang, this dish is one I return to again and again!
It’s full of savory sausage, peppers, and potatoes, with eggs tying it all together into the best start to the day. This one is a staple for Christmas morning, weekend brunch, or meal prepping to enjoy all week long. Easy and always delicious, this breakfast casserole recipe is a must for any host!
Why You’ll Love This Recipe
- Easy to make: This recipe is simple and fuss free. Just a quick sauté, mix, and bake!
- Perfect to feed a crowd: This casserole makes a lot of servings, so you can pull it out for holiday breakfast, weekend brunch, or as a hearty post-sleepover breakfast for teens.
- Utterly customizable: Prefer bacon instead of sausage? Want to use more vegetables instead? Need a spicy kick? Go for it! It’s easy to change this recipe with simple swaps, keeping breakfast exciting.
Ingredients for hashbrown breakfast casserole
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
You’ll need:
I prefer to use shredded potatoes for this recipe rather than cubes, but you can use whichever you prefer. You can make this recipe even easier by getting the frozen potatoes with onions and peppers, eliminating the need to cut and sauté. You do not need to thaw the potatoes.
For the sausage, I like a medium spiced sausage if I am making the casserole for a larger group, but if I’m just making it to meal prep for myself and my husband, I use a spicy sausage.
How To Make Breakfast Casserole
Step 1: Cook Sausage
In a large sauté pan, cook the sausage over medium-high until browned. Remove to a paper towel-lined plate or bowl to drain, leaving just a small amount of fat in the pan.
Step 2: Cook Onion and Peppers
In the same pan, sauté the onion and bell pepper until softened. Remove from heat and stir in the green chiles.
Step 3: Mix Together
In a large bowl, combine the frozen hash browns, cooked sausage, onion, peppers, and half of the cheese. Make sure to break up any clumps of potatoes.
Step 4: Beat Eggs
In another bowl, beat together eggs, milk, parsley, garlic powder, salt, and pepper.
Step 5 : Assemble and Bake
Scoop potato mixture into a lightly greased 9×13-inch casserole. Pour the egg mixture evenly over the entire casserole, then top with remaining cheese.
Bake at 350°F for 50-60 minutes.
Make-Ahead Tips
This breakfast casserole is ideal to assemble the night before and bake in the morning, saving precious time—especially during the holidays!
Simply assemble as directed, then cover tightly with plastic wrap and place in the refrigerator.
When you’re ready to bake, remove the casserole from the fridge and preheat the oven. Letting the pan come to room temperature will help prevent thermal shock when you put it in the oven.
When the oven is ready, remove the plastic wrap and bake. If you like, you can cover with foil to bake and remove in the last 10 minutes.
If you want to freeze this casserole, you can do it before or after baking. Cover with plastic wrap, then wrap in foil. Make sure to label it! If you’ve baked the casserole, let it cool completely before wrapping and freezing.
Let the casserole thaw overnight in the refrigerator and unwrap while preheating the oven. If unbaked, bake for 50-60 minutes. If already baked, cover with foil and heat for 30 minutes, or until warmed through.
Serving Suggestions
Make this the centerpiece of your spread and offer toppings like sour cream, chopped green onion, fresh parsley, hot sauce, or salsa.
Round out the meal with a batch of mini blueberry muffins and mango pineapple smoothies, or iced matcha lattes!
Hashbrown Breakfast Casserole
Ingredients
- 30 ounces frozen hashbrowns, not thawed
- 1 pound medium spice pork sausage
- ½ cup diced onion
- ½ red bell pepper, diced
- 4 ounces diced green chile peppers
- 8 ounces sharp cheddar cheese, divided use
- 8 large eggs
- 1 cup milk
- 1 teaspoon dried parsley
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch casserole dish. Pour the frozen hashbrowns into a large mixing bowl.30 ounces frozen hashbrowns
- Set a large sauté pan over medium high heat. Cook the sausage, breaking it into crumbles, until browned. Remove to a paper towel-lined plate or bowl to drain, leaving a small amount of fat in the pan.1 pound medium spice pork sausage
- Return the pan to the heat and add the diced onion and bell pepper. Cook for 3-5 minutes, until softened, then stir in the green chiles and remove from heat.½ cup diced onion, ½ red bell pepper, 4 ounces diced green chile peppers
- To the bowl with the hashbrowns, add the cooked sausage, onions, peppers, and half the cheese. Mix well to combine, then scoop into the prepared casserole dish, filling it evenly.4 ounces sharp cheddar cheese
- In another bowl, whisk together eggs, milk, parsley, salt, garlic powder, and pepper. Pour evenly over the hashbrown mixture. Scatter on the remaining cheese.4 ounces sharp cheddar cheese, 8 large eggs, 1 cup milk, 1 teaspoon dried parsley, ½ teaspoon fine sea salt, ½ teaspoon garlic powder, ⅛ teaspoon ground black pepper
- Place in the oven and bake for 50-60 minutes. Let cool for 10 minutes before serving to set.
Megan Myers has been sharing her favorite recipes online for 20 years. She has worked for companies like Whole Foods Market, Texas Co-Op Power, and Good Catch Foods. Her favorite breakfast food is waffles with plenty of maple syrup.