Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole is perfect when you need to feed a crowd in the morning. We combine fresh eggs with savory sausage, hashbrowns, and veggies and top the entire thing with cheese. The result is a hearty breakfast baked to golden brown perfection.

A piece of hashbrown breakfast casserole on a plate ready to be eaten

Loaded Breakfast Casserole – Perfect for the Holidays!

If you’re the person who usually hosts friends and family during the holidays, you know it can be a challenge to feed everyone. Overnight guests need snacks, coffee, and – of course – breakfast. This Hashbrown Breakfast Casserole is just the thing to keep everyone happy, fed, and ready to take on a day of celebrating!

One of the things I like most about this easy breakfast casserole is that it’s a breeze to prep the night before and bake the following day. All you need to do in the morning is throw the casserole in the oven and relax with a cup of good coffee or tea. 

This recipe is similar to my classic Breakfast Casserolebut the addition of sausage, peppers, and onions adds incredible flavor. I also love the texture added by the hashbrowns. No matter how you slice it, this is one tasty dish. Serve with some fresh fruit and keep the coffee – or mimosas! – coming!

A piece of hashbrown breakfast casserole being lifted out of the baking dish

What You’ll Need

This breakfast casserole uses only a handful of ingredients but packs a huge amount of flavor. Scroll down to the recipe card to see individual ingredient amounts.

  • Shredded Hashbrowns – Using frozen hashbrowns makes this recipe a breeze. Make sure you thaw the potatoes according to package directions prior to cooking.
  • Sausage – You can use your favorite sausage here. Choose spicy Italian for a great kick or breakfast sausage for a more traditional flavor. This casserole uses 2 pounds of sausage for extra flavor and heartiness.
  • Onion
  • Bell Pepper – We’re going to use both green and red peppers in this recipe.
  • Cheddar Cheese
  • Eggs – This sausage breakfast casserole uses 8 eggs so make sure you have enough!
  • Milk
  • Salt & Pepper – Never underestimate the salt and pepper to bring out the flavor of a dish.
Hashbrown breakfast casserole cut into squares

How to Make Hashbrown Breakfast Casserole

This easy breakfast casserole comes together pretty quickly. It’s an excellent option for a holiday breakfast, especially if you’re trying to feed a crowd. Feel free to prep everything the night before and then stick it in the oven in the morning.

  • Prepare for Baking. Preheat oven to 350°F and lightly grease a 9×13 pan.
  • Cook the Sausage. If you’re using raw sausage, crumble and cook it thoroughly before putting it into the casserole. If you’re using pre-cooked sausage, you can skip this step.
  • Prep the Veggies. Chop up the onions and bell peppers, and place them in a large bowl. 
Hashbrown Breakfast Casserole ready to go in the oven
  • Assemble the Casserole. Add the hashbrowns, cooked sausage, and 2 cups of cheddar to the large bowl containing the peppers and onions. Gently mix the ingredients together and then spread evenly in the 9×13 pan.
  • Add the Eggs, Milk, and Seasoning. Whisk together the eggs, milk, salt, and pepper in a bowl. Pour the egg mixture over the hashbrowns and sprinkle the remaining cup of cheese evenly on top.*
Baked hasbrown breakfast casserole
  • Bake. Bake the breakfast casserole uncovered for 55-65 minutes or until completely cooked through and bubbling around the edges.

* If you’d like to let the casserole sit overnight, you can cover and refrigerate it until you’re ready to bake.

Tips for Success

This recipe is definitely my go-to Christmas breakfast casserole, but I’ve also made it for guests during Thanksgiving and Easter. It’s also easy enough to make for a fun family brunch! Here are a few tips to make this recipe your own.

  • Plan for Thaw Time. Frozen hashbrowns can take about an hour to thaw. Make sure you leave enough time in your planning for this.
  • Use Shredded Hashbrowns. Shredded hashbrowns work best in this recipe. The eggs and cheese can mix better between the layer of potatoes than when they’re diced.
  • Use Your Favorite Sausage. Spicy Italian pork sausage is one of my favorite additions to this breakfast casserole. But feel free to use any sausage you like! Pork, chicken, or turkey will all work great. You can also opt to use leftover ham or ground beef as well.
  • Experiment with Different Cheeses. Cheddar is a classic for this recipe, but feel free to change it up with Monterey Jack, Pepper Jack, or Gouda.
  • Add More Veggies. You can easily make this more veggie-forward. Add mushrooms (make sure to cook them a bit first to reduce the moisture), asparagus, or even steamed broccoli.
  • Add Some Bacon. If you want to get really fancy, try adding some crumbled, crispy bacon to the top of the casserole after it’s done cooking. Yum!
A piece of hashbrown breakfast casserole being lifted out of the baking dish

How to Store and Reheat

Leftover Hashbrown Breakfast Casserole will stay fresh in the fridge for up to 3 days. If you want to make extra to freeze, wrap individual portions in plastic and place them in an airtight container or freezer bag for up to 4 months. Defrost in the fridge overnight the day before you want to eat.

When you’re ready to reheat, you can warm up pieces in the microwave or use the oven to help crisp things up again.

More Tasty Breakfast Recipes

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A piece of hashbrown breakfast casserole on a plate ready to be eaten
Recipe

Hashbrown Breakfast Casserole

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8-12
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

This Hashbrown Breakfast Casserole is perfect when you need to feed a crowd in the morning. We combine fresh eggs with savory sausage, hashbrowns, and veggies and top the entire thing with cheese. The result is a hearty breakfast baked to golden brown perfection.


Ingredients

  • 20 oz shredded hash browns, thawed
  • 2 lbs sausage cooked, crumbled and drained
  • 1 cup diced onion (1/2 medium onion)
  • 2/3 cup diced red bell pepper (1/2 bell pepper)
  • 2/3 cup diced green bell pepper (1/2 bell pepper)
  • 3 cups cheddar cheese, divided
  • 8 large eggs
  • 1 1/3 cups milk
  • 1 1/4 teaspoon salt
  • 3/4 teaspoon black pepper

Instructions

  1. Preheat oven to 350°F and lightly grease a 9×13 pan.
  2. Place the hash browns, cooked sausage, onions, bell peppers, and 2 cups of cheese in a large bowl. Gently mix the ingredients together and spread evenly in the 9×13 pan.
  3. Combine the eggs, milk, salt, and pepper in a bowl. Whisk until well combined.
  4. Pour the egg mixture over the hash brown mixture and sprinkle the remaining cup of cheese evenly on top.
  5. Bake uncovered for 55-65 minutes or until cooked through and bubbly around the edges.

Notes

If you’d like to let the casserole sit overnight, you can cover and refrigerate it until ready to bake.

Keywords: hashbrown breakfast casserole, sausage breakfast casserole, Christmas breakfast

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Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29