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

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


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.


  • 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


  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.


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