Hashbrown Breakfast Casserole

5 from 2 votes

Hashbrown Breakfast Casserole

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

3 tablespoons unsalted butter
32 ounces frozen hashbrowns
1 pound ground sausage
1 bell pepper diced
2 clvoes garlic minced
½ cup yellow onion diced
2 cups cheddar cheese grated
8 large eggs
½ cup milk
½ cup heavy cream
1 teaspoon seasoned salt
1½ teaspoon salt
½ teaspoon black pepper

Instructions

Preheat oven to 350 degrees F. Grease a 9x13 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.

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