Hashbrown Breakfast Casserole (2024)

A Hashbrown Breakfast Casserole is perfect when you need to feed a crowd first thing in the morning.

This breakfast casserole recipe is a full meal with eggs, sausage, peppers, and hashbrowns all topped with cheese and baked until perfect golden brown.

Best of all, prepare ahead of time and in the morning, just pop it into the oven. Serve with a fresh fruit salad, and keep the coffee coming (or mimosas)!

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Ingredients in Breakfast Casserole

Hashbrowns – I use shredded hashbrowns, but any style of hash browns work well in this recipe, or even leftover home fries or roasted potatoes!

Sausage – I prefer pork sausage (like Jimmy Dean’s breakfast sausage). Swap it out for turkey sausage, ham, or crispy bacon (or even leftover ground beef from last night’s tacos)!

Veggies – I add bell peppers to this casserole but add whatever veggies you have on hand. Mushrooms (cook them first so they don’t get watery), asparagus, or even steamed broccoli are great.

Cheese – Shredded sharp cheddar cheese is our favorite, but pepper jack cheese or other bold flavorful cheeses work well. Save a little for the top to get a nice golden layer of cheese.

This hash brown casserole recipe is very forgiving; you can change the add-ins according to your preferences or what you have on hand. Try leftover meats, veggies, and cheeses of all kinds. Just chop or shred and toss them into the mix.

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How to Make Breakfast Casserole

Frozen hash browns make this breakfast casserole super easy to whip up.

  1. Spread thawed shredded hash browns in the bottom of a baking dish per the recipe below. Mix in cheese, sausage, and pepper/onions.
  2. Whisk eggs, milk, and seasonings in a large bowl.
  3. Pour over the hashbrown mixture.
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Bake Now or Make Ahead

The great thing about this hash brown breakfast casserole recipe is that it can be baked right away or prepared ahead and baked before brunch. It’s perfect for holidays like Christmas morning or even Easter.

Cook it now or refrigerate overnight Once prepared, bake right away or you can cover, refrigerate overnight, and bake this breakfast casserole fresh in the morning.

To Bake Now Pour the egg mixture over top and bake. Unlike strata or french toast, you do not need to wait as there is no bread to soak up the mixture. So just make and bake.

To Bake Later Cover the mixture tightly and refrigerate for up to 48 hours (or 3 days if using pasteurized egg product). Remove from the fridge at least 30 minutes before baking (while preheating the oven).

How long to bake breakfast casserole?

This bakes at 350°F for 55-65 minutes or until a knife inserted in the center comes out clean. If you’ve let it sit overnight, it may need a few extra minutes if it’s still quite chilled from the fridge.

Can this be cooked in the Crock Pot?

To prepare in the Crock Pot, I recommend our slow cooker breakfast casserole.

How to store leftovers?

Just like egg muffins, leftover breakfast casserole is perfect for busy weekday mornings. Keep leftovers in the fridge for 3-4 days. Reheat in the microwave or the oven.

Can you freeze breakfast casserole?

Yes, you sure can! This will last in the freezer for up to four months. Wrap individual pieces and store in freezer bags. Defrost in the fridge overnight and reheat in the microwave or the oven.

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Hashbrown Breakfast Casserole (10)

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Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole is a complete meal in one dish. Eggs, hash browns, sausage, and loads of cheddar cheese make the perfect meal!

SaveReviewPrint

Hashbrown Breakfast Casserole (11)

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Hashbrown Breakfast Casserole (12)

Servings 8 servings

Hashbrown Breakfast Casserole (13)

Author Holly Nilsson

Ingredients

  • 20 ounces shredded hash browns thawed
  • 1 pound sausage cooked, crumbled, and drained
  • ¼ cup onion finely diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 2 cups cheddar cheese shredded, divided use
  • 8 eggs
  • 1 can evaporated milk 12 ounces, or 1 ⅓ cups milk
  • ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray.

  • Heat a large skillet over medium high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat.

  • In the prepared dish, add the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese. Gently mix the ingredients together and spread evenly in the pan.

  • In a large bowl, add the eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.

  • Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese over top.

  • Cover the dish with foil and refrigerate overnight if desired, or bake immediately.

  • Bake uncovered for 55-65 minutes or until cooked through.

Video

Notes

  • The casserole can be assembled and baked immediately or covered and refrigerated for up to two days before baking. If using pasteurized egg product, it can be prepared three days in advance.
  • Sausage can be swapped for 1lb of bacon, cooked crisp. You can use any type of shredded cheese you have on hand.
  • If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time.
  • Evaporated milk can be substituted with 1 1/3 cups of light cream, milk, or non-dairy milk of your choice.

4.98 from 2664 votes

Nutrition Information

Calories: 474 | Carbohydrates: 19g | Protein: 25g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 246mg | Sodium: 816mg | Potassium: 598mg | Fiber: 1g | Sugar: 5g | Vitamin A: 932IU | Vitamin C: 23mg | Calcium: 357mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Hashbrown Breakfast Casserole (15) Course Breakfast, Casserole

Hashbrown Breakfast Casserole (16) Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Breakfast, Casseroles, Christmas, Recipes

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Insights, advice, suggestions, feedback and comments from experts

As an expert and enthusiast, I can provide information on various topics, including breakfast recipes like the Hashbrown Breakfast Casserole mentioned in the article. I have access to a wide range of information and can provide detailed insights and instructions on how to make this dish.

Based on the information provided in the article, here is a breakdown of the concepts used:

Hashbrowns:

  • Shredded hashbrowns are used in the recipe, but any style of hash browns can work well, including leftover home fries or roasted potatoes [[1]].

Sausage:

  • Pork sausage, such as Jimmy Dean's breakfast sausage, is preferred in the recipe, but you can swap it out for turkey sausage, ham, crispy bacon, or even leftover ground beef [[1]].

Veggies:

  • Bell peppers are added to the casserole, but you can use any veggies you have on hand. Mushrooms, asparagus, or steamed broccoli are mentioned as great options [[1]].

Cheese:

  • Shredded sharp cheddar cheese is the favorite choice for this recipe, but pepper jack cheese or other bold flavorful cheeses can also work well. Some of the cheese is saved to create a nice golden layer on top of the casserole [[1]].

Making the Breakfast Casserole:

  • The recipe suggests using frozen hash browns, which makes the preparation super easy. Thawed shredded hash browns are spread in the bottom of a baking dish. Cheese, sausage, and peppers/onions are mixed in. In a separate bowl, eggs, milk, and seasonings are whisked together. The egg mixture is poured over the hashbrown mixture, and the casserole is baked at 350°F for 55-65 minutes or until a knife inserted in the center comes out clean [[1]].

Make-Ahead Option:

  • The hash brown breakfast casserole can be baked right away or prepared ahead and baked before brunch. If prepared ahead, it can be covered, refrigerated overnight, and baked fresh in the morning. If refrigerated overnight, it may require a few extra minutes of cooking time [[1]].

Storing and Freezing Leftovers:

  • Leftover breakfast casserole can be stored in the fridge for 3-4 days and reheated in the microwave or oven. It can also be frozen for up to four months. Individual pieces can be wrapped and stored in freezer bags. To reheat, defrost in the fridge overnight and then reheat in the microwave or oven [[1]].

I hope this breakdown of the concepts used in the article helps you understand the recipe better. If you have any specific questions or need further assistance, feel free to ask!

Hashbrown Breakfast Casserole (2024)
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