Start your day off right with this hearty Hashbrown Breakfast Casserole! It’s the perfect blend of savory sausage, fresh veggies, and an irresistible cheesiness.
Whether you’re hosting friends for a weekend brunch or simply want a quick and easy, comforting breakfast for the week, this hashbrown breakfast casserole is sure to impress.
Why you’ll love this breakfast casserole
- Easy. Sauté sausage and veggies, stir in a few more breakfast favorites, bake, and serve! It doesn’t get easier than that.
- Versatile. Play around with different cheeses, meats, and veggies.
- Make-Ahead Friendly. Prepare the night before then bake in the morning. Perfect for busy schedules!
- Feeds a Crowd. This is an amazing dish for large gatherings, brunch parties, or family breakfasts.
Ingredients
- Breakfast Sausage – choose your heat level: mild, medium, or hot. Swap out for turkey or vegetarian sausage for a lighter option. Whatever you choose, you’ll need 1 (16 oz) roll.
- Veggies: Green Bell Pepper and Onion – provide flavor and nutrients. Feel free to swap out the green bell pepper for red, yellow, or orange, and the yellow onion for red onion, white onion, sweet onion, or even shallots.
- Eggs – hold everything together. You’ll need 8 large eggs for the best texture.
- Milk – the original recipe calls for 1 (12 oz) can evaporated milk, which adds a mild sweetness, and creamy, decadent texture, but1 1/2 cups “regular” milk/cream may also be used.
- Spices: Garlic Powder, Paprika, Black Pepper, and Salt – a simple seasoning blend that packs in a ton of flavor.
- Frozen Hashbrowns – a great time-saving ingredient! Keep them frozen for the best results. Frozen diced potatoes may also be used.
- Cheeses: Monterey-Jack, Cheddar, and Parmesan – a cheesy trifecta. Feel free to play around with YOUR favorite cheeses.
How to make
- Preheat oven and prep the baking dish. Set aside.
- Sauté sausage, bell pepper, onion, and salt in a large non-stick sauté pan until fully cooked.
- Whisk together eggs, milk, and spices in a large bowl, stir in sausage/veggie mixture, frozen hashbrowns, and cheeses, then transfer into the baking dish.
- Bake until eggs are set, then allow to rest before serving.
Variations
- Bump up the nutrients. Add more veggies like mushrooms or spinach. Be sure to sauté those with the sausage.
- Swap out the meat. Try cooked bacon or ham!
- Try another cheese. Pepper-jack, gruyere, gouda, feta, asiago, and more!
- Serve with toppings. Try salsa, sour cream, pico de gallo, guacamole, etc.
Can i use fresh potatoes instead of frozen hashbrowns?
Yes, fresh potatoes may be used. You’ll need to wash, peel, grate and soak them to remove the starch, then be sure to drain them throughly before proceeding with the recipe.
Can i make this recipe vegetarian?
Yes, simply replace the sausage with a vegetarian alternative.
What to serve with hashbrown breakfast casserole
Serve your hashbrown breakfast casserole with fresh fruit, a side of toast, a muffin, or even a smoothie for a complete meal.
Can i make this breakfast casserole in advance?
This casserole is a great meal prep recipe! Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed.
If you’d like to prep this even further in advance, store it in the freezer:
- Prepare the casserole as directed.
- Cover it tightly with both plastic wrap and aluminum foil and store in the freezer for up to 2 months.
There are two options to then heat the uncooked casserole from frozen:
- Thaw in the fridge overnight then bake as directed, adding an additional 10-15 minutes to the cooking time, if necessary.
- Bake it straight from the freezer. Remove the plastic wrap and replace the foil, then bake at 350 degrees F for about 90 minutes – 2 hours.
How to store
Leftovers will last in a sealed airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
To enjoy again, thaw in the fridge overnight, if frozen, then heat individual slices in the microwave for 1-2 minutes or in a 350 degree F oven until warmed through.
– Jennifer
Hashbrown Breakfast Casserole
Equipment for this recipe
Ingredients
- 1 (16 oz) roll breakfast sausage mild, medium, or hot
- 1 green bell pepper diced
- ½ yellow onion diced
- 1 ½ teaspoons salt divided, plus more to taste, if desired
- 8 large eggs
- 1 (12 oz) can evaporated milk 1 1/2 cups “regular” milk/cream may be used
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 (28 oz) package frozen hashbrown keep frozen
- 1 (8 oz) bag shredded Monterey-jack cheese
- 1 (8 oz) bag shredded cheddar cheese
- ¼ cup grated parmesan cheese
Instructions
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- Place sausage, bell pepper, onion, and 1/2 teaspoon salt into a large non-stick sauté pan and cook, breaking up the sausage as you go, until the meat is no longer pink and the vegetables are tender.
- Drain any excess grease, then set aside.
- Place eggs, milk, garlic powder, paprika, black pepper, and 1 teaspoon salt into a large bowl, then whisk until combined.
- Stir in the cooked sausage/veggie mixture, frozen hashbrowns, Monterey-jack cheese, cheddar cheese, and parmesan cheese, then pour into the prepared baking dish.
- Bake in preheated oven for about 1 hour - 1 hour and 15 minutes (cover with tin foil if the top starts to get too brown), or until the eggs have set.
- Remove from oven and let rest for about 5-10 minutes, then slice, serve, and enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.