This Hashbrown Breakfast Casserole recipe is a hearty, healthy breakfast made with breakfast sausage, shredded hash browns, veggies and lots of cheese! It’s the ultimate breakfast comfort food and perfect for a holiday brunch.
It’s been a crazy week, the weekend is coming, and entire family is craving a hearty breakfast—enter this Easy Hashbrown Breakfast Casserole.
You spend 10 minutes putting it together, then put it in the oven and get back to your cup of coffee.
You can even prep it up to 2 days ahead of time to make your morning easier!
One of the things I love about this recipe is that it freezes really well, either before or after being baked, which means it’s a great holiday breakfast for Christmas morning or Easter brunch (but it’s a huge hit with my family any time of year!).
This hashbrown and sausage breakfast casserole is filling on its own, but I often serve it with some toast and crispy bacon.
- Sausage: any kind of breakfast sausage will work for this recipe. I tend to use either pork or turkey, with the casings removed.
- Hash Browns: use cubed or frozen shredded hash browns. You can use homemade hashbrowns too, as long as they are cooked through before adding to the recipe.
- Bell Pepper: I like to use red and green bell peppers in this recipe, but you can use your favorite colors.
- Onion: adds a great savory flavor to the dish, and a bit of sweetness as it caramelizes slightly in the pan.
- Eggs: the base of the mixture that binds the ingredients together.
- Milk: use whole or evaporated milk, or even use part milk, part cream for a richer flavor.
- Seasonings: kosher salt, dried parsley, and ground black pepper will enhance the flavors of the sausage and veggies to make a delicious dish!
- Cheese: I tend to use a mix of sharp cheddar and mozzarella cheese, but you can use your favorite. Buy a block of cheese that you shred yourself for the best flavor.
How to Make Hashbrown Breakfast Casserole
This easy breakfast casserole is so delicious! Full instructions are included in the recipe card below.
- Cook sausage and the veggies. They won’t cook much more in the oven, so it’s important that they are cooked to your liking before you add them to the casserole.
- Assemble casserole. Add hash browns, sausage, and vegetables to the prepared baking dish. Add cheese and stir well.
- Add egg mixture to dish. Whisk eggs, milk, salt, parsley, and pepper and pour it into the pan.
- Add cheese and bake. Sprinkle with remaining cheese, cover, and bake. Serve hot!
Hashbrown Breakfast Casserole FAQs
Nope! You can bake them until crispy before adding them if you prefer, but it’s not needed for this recipe.
Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
Absolutely! Cool to room temperature then cover with plastic wrap and/or foil and freeze for up to 3 months.
You can do this after baking it as directed – just let it cool to room temperature first.
You can even freeze it before baking it! To serve, thaw in the refrigerator overnight and reheat/heat in the oven until piping hot.
Tips and Notes
- Freezing and baking. If you plan to make this recipe ahead of time enough to freeze it, make sure you assemble it in an oven safe dish so can defrost it and put it straight in the oven without having to re-dish it.
- Reducing the recipe. If you prefer to make a smaller recipe, you can halve the ingredients and bake it in an 8×8″ or 9×9″ pan. You can also divide the recipe between two smaller pans and freeze one for later.
- Homemade Hashbrowns. Here’s how to make Crispy Shredded Hashbrowns that you can use in this recipe!
Hashbrown Breakfast Casserole Variations
- Meat. Use any kind of breakfast sausage, Italian sausage, cooked ham, cooked bacon, or even go meatless. Just be sure any meat added is cooked before assembling the casserole.
- Vegetables. You can use any vegetables you want, just be sure to cook them or at least soften them first. The exception is spinach, which you can just chop and toss in.
- Milk. I prefer to use evaporated milk in this recipe, but any will work, even cream. Higher fat means a richer, creamier casserole, so keep that in mind.
- Cheese. Use any of your favorite cheeses for this recipe. Monterey Jack, Pepper Jack, mozzarella, cheddar, or a Mexican cheese mix are good options.
- Spice it up. Add some spices like cayenne pepper, red pepper flakes, or even chopped jalapenos to the mixture before baking it for a little bit of a spicy kick.
- Garnish. Add finely chopped green onions or chopped fresh herbs on top of the casserole for more flavor.
These Breakfast Foil Packets are an easy way to make a full-cooked breakfast for a crowd as well (also handy for when you’re camping!) and this Easy Loaded Baked Potato Quiche is a filling dish as well.
More Breakfast Recipes To Try
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Hashbrown Breakfast Casserole
- 1 lb breakfast sausage pork or turkey casings removed
- 4 cups frozen hash browns cubed or shredded
- ½ red bell pepper diced
- ½ green bell pepper diced
- ½ onion finely diced
- 10 large eggs
- 1½ cups whole or evaporated milk you can also use part milk, part cream
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 3 cups shredded cheese
- Preheat the oven to 350 degrees and lightly grease a 9×13″ casserole dish.
- In a large skillet over medium-high heat, crumble and brown the sausage (you may need to add a bit of oil if using turkey sausage). Remove from the pan and set aside in a large bowl.
- In the same pan, cook peppers and onion until softened, adding additional oil if needed.
- Add hash browns, sausage, and vegetables to the prepared dish. Add 2 cups of the cheese and stir well.
- Whisk together eggs, milk, salt, parsley, and pepper and pour over the mixture in the pan.
- Sprinkle with remaining cheese, cover, and bake for 40-50 minutes, until the eggs are just set through the center. Uncover and broil to brown slightly if desired.
- Make-Ahead: You can prep this casserole the evening before and simply pop it in the oven in the morning. Just proceed with the baking directions as listed. You can actually store this casserole in the fridge for up to 2 days before baking it. You can even freeze it for up to 3 months before or after baking it.
- Store: You can refrigerate leftovers for up to 4 days in the refrigerator.
- Freeze: Cool to room temperature, then cover with plastic wrap and/or foil and freeze for up to 3 months.You can do this after baking it as directed – just let it cool to room temperature first. To serve, thaw in the refrigerator overnight and reheat/heat in the oven until piping hot.
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