This easy Hashbrown Breakfast Casserole recipe is full of amazing flavors, but so easy to throw together. It’s such a perfect breakfast comfort food that you will want to make for your family again and again.
Something that always sparks joy for me is sharing delicious recipes with all of you. This sausage hashbrown breakfast casserole recipe has been on my blog for a long time, and I recently decided that I wanted to tweak it just a little, make sure it was perfect, and share it with all of you again.
How to Make Hashbrown Breakfast Casserole
Here is a brief overview of how this easy breakfast casserole with hash browns comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Cook the Sausage
Break up and cook the sausage until it is no longer pink.
Add the Peppers and Onion
Cook them with the sausage until they are soft, about five to seven minutes.
Combine the Ingredients
In a large bowl, combine the eggs, milk, salt, and pepper. Then add in the sausage mixture and 1 1/2 cups of the cheese to the egg mixture. Finally, stir in the thawed and drained hashbrowns until the mixture is well combined.
Pour the Mixture into the Casserole Dish and Bake
Top with the remaining cheese, cover, and bake for 50 minutes. Uncover and bake for a remaining 5 to 10 minutes. Let the casserole sit before serving.
Tips and Tricks
- Remove the excess moisture from the hashbrowns: I like to thaw the hashbrowns overnight in my refrigerator, but if you forget, you can run room temperature water over them for about 20 minutes. Either way, be sure to squeeze excess moisture from the potatoes before adding them to the recipe.
- Variations: If your family doesn’t eat pork sausage, you can swap it for turkey sausage. You can also swap some of the sausage for cooked ham or bacon, or add more veggies like sauteed mushrooms or cooked chopped spinach.
- Shred your cheese from a block. It will melt and taste so much better than the pre-shredded stuff from a bag.
- Making ahead: You can put this casserole together the night before you plan to bake it. Follow the recipe up to the point of adding the shredded cheese, cover it tightly with plastic wrap or foil, and refrigerate overnight. In the morning, uncover the casserole, add the shredded cheese, and bake in a preheated oven as directed.
Storing Leftovers
Store any leftover breakfast casserole covered tightly or in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the oven until heated through. Always use your best judgment with leftovers, and never reheat them more than once.
What to Serve with Breakfast Casserole
If you make this hashbrown breakfast casserole recipe or any of my other recipes, I’d love to hear how you enjoyed it!
Hashbrown Breakfast Casserole
Ingredients
- 1 pound pork breakfast sausage or turkey
- 1 red bell pepper diced
- 1 small yellow onion diced
- 2 garlic cloves minced
- 8 eggs
- 1 cup milk
- 1 1/2 teaspoon kosher salt or 3/4 teaspoon table salt
- 1/2 teaspoon black pepper
- 3 cups mild cheddar cheese shredded, divided
- 30 ounces frozen hash browns thawed and drained (see note)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch casserole dish with cooking spray.
- In a large skillet over medium heat, break up and cook the sausage until it is no longer pink.1 pound pork breakfast sausage
- Add the red pepper, onion, and garlic to the skillet and cook until they are soft, about 5 to 7 minutes. When they are done cooking, drain any excess grease from the pan.1 red bell pepper, 1 small yellow onion, 2 garlic cloves
- In a large bowl, combine the eggs, milk, salt, and pepper. Then add in the sausage mixture and 1 1/2 cups of the cheese. Finally, stir in the thawed and drained hashbrowns until the mixture is well combined.8 eggs, 1 cup milk, 1 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 3 cups mild cheddar cheese, 30 ounces frozen hash browns
- Pour the mixture into the prepared casserole dish. Top with the remaining 1 1/2 cups of cheese. Cover and bake for 50 minutes. Uncover and bake for a remaining 5 to 10 minutes. Let the casserole sit for 10 minutes before cutting and serving warm.
Notes
Dorothy @ Crazy for Crust says
Hashbrowns and cheese – my love language!
Susan Moseley says
I love a good breakfast casserole and cheese from Crystal Farms cheese tops it all off.
I totally agree Susan!
Tina says
I so want to try this, looks ???? delicious , can I freeze leftovers?
So my only concern with freezing this is the cheese. I would instead suggest trying to tweak the recipe a little to make a half batch.
Lisa Olson says
Have you ever tried making this the night before and storing in the refrigerator? I’m afraid the potatoes might get too soggy. But I love casseroles I can make the night before!
Jeff Shft says
My partner served me this egg casserole today. And I tell you, all my stress just disappeared. This is heaven. Thanks for this.
Marg says
Do you have a recipe for home made hash browns?
I’m sorry I don’t.