This post may contain affiliate links. Please read our disclosure policy.
This easy Hashbrown Breakfast Casserole is a hearty and delicious savory breakfast made with frozen hashbrowns, ground sausage, eggs, and cheese. This breakfast casserole takes minutes to prep, can be made ahead, and feeds a crowd!
Why We Love This recipe
This hashbrown breakfast casserole is a delicious and hearty breakfast recipe that is great for feeding a large family or group. It’s simple, straight-forward, and loaded with all the best breakfast flavors in every bite.
- Family Friendly: Simple ingredients and flavors make this a great meal for a large family and it is picky eater approved.
- Practical: A casserole is a wonderful way to get all the flavors you love for breakfast in one easy to make dish that can feed a crowd. Other breakfast casseroles we love include our Ham and Cheese Croissant Casserole, Huevos Rancheros Casserole, and a classic Breakfast Casserole.
- Make-Ahead: Prep this casserole the night before, so in the morning all you have to do is preheat the oven and bake it. This makes busy mornings a little less stressful.
Hashbrown Breakfast Casserole Ingredients & Substitutions
- Hashbrowns: Both shredded or diced frozen hashbrowns work in this breakfast casserole recipe. They don’t need to be defrosted either, cook them straight from the freezer. This saves time when you’re prepping. You can substitute with homemade hashbrowns also.
- Ground Sausage: Use regular pork breakfast sausage.
- Red Bell Pepper: Or you can use yellow, orange or green bell pepper. If you want more spice use a jalapeño pepper.
- Seasoned Salt: We use Redmond Seasoned Salt, which is a combination of salt, onion, coriander, mustard, black pepper, paprika, celery salt, turmeric and parsley. Any other brand of seasoned salt can be used. Or you can make a homemade seasoned salt blend.
- Cheese: Grated cheddar cheese or other melting cheese of your choice.
- Heavy Cream & Milk: 2 % or whole milk are good options, you can also use half-and-half in place of combining milk and cream. Or use a dairy free option if needed.
How to Make Hashbrown Breakfast Casserole
To begin, preheat your oven to 350 degrees F. Grease a 9×13 baking dish and set it aside.
Melt the butter in a large skillet over medium heat. Add the frozen hashbrowns, and cook for 10 minutes, stirring occasionally to get crispy on all sides. Remove the hashbrowns to the prepared baking dish.
Next, in the same skillet add the ground sausage and cook over medium heat, breaking it up as it cooks. Cook while stirring, until meat is starting to brown. Add the bell pepper and onion to cook with the sausage.
Once the sausage is browned and no longer pink and the veggies are softened, add the garlic and cook an additional 30 seconds.
Spoon the sausage mixture on top of the hash browns in the baking dish. Add the grated cheddar cheese. Stir this all together until combined.
In a medium size mixing bowl add the eggs, milk, and heavy cream. Season with the seasoned salt, salt, and pepper. Whisk this all together until well combined.
Pour this egg mixture over the top of hashbrowns in the baking dish.
Cover with foil and bake at 350 degrees F for 30 minutes. Remove the foil and continue baking another 10 minutes. Remove the casserole dish from the oven and allow it to cool briefly before slicing.
serving
Serve the casserole warm, and top with fresh chives if desired for a bright herby finish. We love to pair this with our Homemade Salsa. If you’re serving a special occasion breakfast try our Christmas Mimosa or Bellini Margarita for a brunch cocktail.
Make Ahead Instructions
Prepare the casserole one day before by following the recipe to prepare it. However, instead of baking, cover the dish and store in the refrigerator overnight. In the morning, remove the dish from the fridge and allow it to sit at room temperature while preheating the oven. Bake as directed.
Store
Store leftovers of this hashbrown breakfast casserole in an airtight container in the refrigerator for 3-4 days. To reheat, cover with foil and bake in the oven at 350 degrees F for 10-20 minutes until warmed.
Freeze
Allow the breakfast casserole to cool to room temperature. Then wrap tightly with foil or place in a freezer-safe container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Make a smaller version of this dish by cutting the ingredients in half and baking in a smaller, square baking dish (9×9). The bake time should be the same.
If you make and love our recipes, it would help us if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and YouTube.
Hashbrown Breakfast Casserole
Ingredients
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
- Melt butter in a large skillet over medium heat.
- Add the frozen hashbrowns, and cook for 10 minutes, stirring occasionally to get crispy on all sides.
- Remove the hashbrowns to the prepared baking dish.
- In the same skillet add the ground sausage and cook over medium heat, breaking it up as it cooks. Cook while stirring, until meat is starting to brown. Add the bell pepper and onion to cook with the sausage.
- Once sausage is browned and no longer pink and veggies are softened, add the garlic and cook an additional 30 seconds.
- Spoon the sausage mixture on top of the hash browns in the baking dish. Add the grated cheddar cheese. Stir this all together until combined.
- In a medium size mixing bowl add the eggs, milk, and heavy cream. Season with the seasoned salt, salt, and pepper. Whisk this together.
- Pour this mixture over the top of hashbrowns in the baking dish.
- Cover with foil and bake at 350 degrees F for 30 minutes.
- Remove the foil and continue baking another 10 minutes.
- Allow to cool briefly before slicing.
- Top with fresh parsley and chives as desired for serving.
Notes
- Hashbrowns: Both shredded or diced frozen hashbrowns work in this breakfast casserole recipe. They don’t need to be defrosted either, cook them straight from the freezer. This saves time when you’re prepping. You can substitute with homemade hashbrowns also.
- Ground Sausage: Use regular pork breakfast sausage.
- Red Bell Pepper: Or you can use yellow, orange or green bell pepper. If you want more spice use a jalapeño pepper.
- Seasoned Salt: We use Redmond Seasoned Salt, which is a combination of salt, onion, coriander, mustard, black pepper, paprika, celery salt, turmeric and parsley. Any other brand of seasoned salt can be used. Or you can make a homemade seasoned salt blend.
- Cheese: Grated cheddar cheese or other melting cheese of your choice.
- Heavy Cream & Milk: 2 % or whole milk are good options, you can also use half-and-half in place of combining milk and cream. Or use a dairy free option if needed.
- Make Ahead Instructions: Prepare the casserole one day before by following the recipe to prepare it. However, instead of baking, cover the dish and store in the refrigerator overnight. In the morning, remove the dish from the fridge and allow it to sit at room temperature while preheating the oven. Bake as directed.
- Store: Store leftovers of this hashbrown breakfast casserole in an airtight container in the refrigerator for 3-4 days. To reheat, cover with foil and bake in the oven at 350 degrees F for 10-20 minutes until warmed.
- Freeze: Allow the breakfast casserole to cool to room temperature. Then wrap tightly with foil or place in a freezer-safe container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co
I am from Kenya my biggest dream is to be able to make and taste these foods eventually. I am inspired to travel around the world and taste such amazing creations. Love your creations