Looking for a breakfast dish that’s equal parts hearty, delicious, and easy to whip up? Say hello to this hashbrown breakfast casserole!
Whether you’re hosting a weekend brunch, feeding a hungry family, or just want a meal prep option that’s both comforting and versatile, this recipe has you covered. Think crispy hashbrowns, savory sausage, and melty cheddar cheese all baked to golden perfection—what’s not to love?
The best part? You can customize it to fit your taste. Love veggies? Toss in some spinach or mushrooms. Prefer a smoky kick? Add bacon or drizzle with your favorite hot sauce.
This casserole doesn’t just sit pretty on the table; it wins hearts and fills bellies. Let’s dive into how you can make this breakfast hero your own!
Why You’ll Love This Hashbrown Breakfast Casserole
- Hearty and Satisfying: Packed with crispy hashbrowns, savory sausage, and gooey cheese, it’s a complete and filling breakfast.
- Customizable to Your Taste: Add your favorite veggies, swap the sausage for bacon, or spice it up with hot sauce—make it your own!
- Perfect for Meal Prep: Make it ahead, refrigerate, or freeze portions for busy mornings or quick weekday breakfasts.
- Crowd-Pleaser: Whether for family brunches or holiday mornings, it’s guaranteed to impress everyone at the table.
- Simple and Versatile: Easy to prepare with common ingredients, yet flexible enough for endless variations.
Hashbrown Breakfast Casserole
For this delicious casserole, you’ll need the following ingredients:
Ingredients
- 1 pound ground pork sausage
- 7 large eggs
- 16-18 ounces of shredded hashbrowns,thawed (about ½ package)
- 2 ½ cups shredded cheddar cheese, divided
- 1 cup milk
- ⅓ cup onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ teaspoon garlic powder
- Pepper & salt to taste
- ½ teaspoon Italian seasoning
Optional Add-ons
While the classic hashbrown breakfast casserole is already a crowd-pleaser, you can elevate it with some fun and delicious add-ins:
- Mushrooms: Sautéed mushrooms can add an earthy, savory flavor to the dish.
- Spinach or Kale: For a green twist, sauté some spinach or kale and mix it in with the other veggies.
- Bacon: Swap out or combine with the sausage for an extra smoky flavor.
- Hot Sauce or Salsa: For some heat, drizzle hot sauce over the casserole before serving or mix some salsa into the egg mixture.
Step-by-Step Instructions for Hashbrown Breakfast Casserole
Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Cook the Sausage
Heat a large skillet over medium-high heat. Add the ground pork sausage and cook, breaking it up with a spoon, until it’s browned and no longer pink. Once cooked, drain any excess fat and set the sausage aside.
Assemble the Casserole
In the prepared baking dish, evenly layer the thawed hashbrowns, cooked sausage, diced onions, red and green bell peppers, and 1 ½ cups of shredded sharp cheddar cheese. Gently mix the ingredients together in the pan to ensure even distribution.
Prepare the Egg Mixture
In a large bowl, whisk together the eggs, evaporated milk, salt, black pepper, garlic powder, and Italian seasoning. Beat the mixture well until everything is fully combined and smooth.
Combine and Bake
Pour the egg mixture over the hashbrown mixture, making sure to coat everything evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the casserole.
Refrigerate or Bake
You can either bake the casserole immediately or, for added convenience, cover it with foil and refrigerate it overnight. If baking immediately, ucover the dish with foil and bake in the preheated oven for 50-60 minutes, or until the casserole is set and cooked through, with a golden, slightly crispy top.
Serve and Enjoy
Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. It pairs wonderfully with fresh fruit or a side of toast, making for a complete breakfast.
Storage and Serving
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply cover the casserole with foil and warm it in the oven at 350°F for 15-20 minutes until heated through.
This casserole also freezes well! If you have leftovers or want to prepare ahead of time, freeze individual portions for up to 2 months. To reheat from frozen, bake at 350°F for about 30-40 minutes.
Tips for Success
- Use Thawed Hashbrowns: If using frozen hashbrowns, make sure they’re fully thawed and drained before adding them to the casserole. This helps avoid excess moisture in the dish.
- Customize Your Cheese: While sharp cheddar is a great choice, feel free to use other cheeses such as Monterey Jack, mozzarella, or a cheese blend for variety.
- Don’t Overmix: When mixing the ingredients, be sure not to overmix the hashbrowns and sausage. You want a gentle stir to ensure everything is evenly distributed without mashing the potatoes.
Variations
- Vegetarian Version: Skip the sausage and add more vegetables, such as mushrooms, spinach, or zucchini, for a meatless option.
- Spicy Sausage Casserole: For a bit of heat, use spicy breakfast sausage and sprinkle some red pepper flakes or hot sauce on top before serving.
- Loaded Hashbrowns: Add extra toppings like crumbled bacon, diced tomatoes, or sour cream for a loaded version of the casserole.
Wrapping it up
Hashbrown breakfast casserole is a versatile and hearty dish that can easily become the centerpiece of any breakfast or brunch. Whether you make it ahead of time or bake it fresh, it’s a guaranteed hit with its blend of crispy hashbrowns, savory sausage, and melty cheese.
This dish is perfect for busy mornings, holiday gatherings, or whenever you’re craving a filling and flavorful breakfast. Don’t forget to customize it with your favorite add-ons to make it your own! Enjoy every delicious bite!