Hashbrown Breakfast Casserole

Start your morning off right with this delicious and easy-to-make Hashbrown Breakfast Casserole. It’s loaded with cheesy hashbrowns, sausage and eggs for a perfectly tasty start to your day.

Ingredients to Make Hashbrown Breakfast Casserole Recipe

This recipe for a mouth-watering hashbrown breakfast casserole is perfect for a lazy weekend morning or a special brunch. This casserole is packed with savory flavors and can be prepared and assembled the night before for a stress-free morning. Key ingredients you’ll need to make homemade Sausage and Egg Hash Brown Breakfast Casserole Recipe: (Scroll down for full printable recipe card.)

Sausage: One pound of sage flavored pork breakfast sausage.
Spicy Sausage: One pound spicy or mild pork breakfast sausage.
Hash Browns: Two 20 ounce packages refrigerated hashbrowns forms the potato layer.
Onion: White onion or yellow onion for a stronger onion flavor.
Bell Peppers: One small green bell pepper and one small red bell pepper adds color and texture.
Butter: Cooking the hash browns in butter removes excess moisture and adds flavor.
Cheese: Shredded sharp cheddar cheese or colby jack cheese.
Eggs: One dozen large eggs to make the egg custard.
Liquid: Two cups half and half results in a creamy and flavorful egg custard.
Seasonings: Two teaspoons seasoned salt, black pepper, granulated garlic or garlic powder, dry mustard and onion powder.
Hot Sauce: A few dashes hot sauce for extra spice. (optional)
Garish: Snipped chives or thinly green onions for color and and a mild onion flavor.

how-to-make-hashbrown-breakfast-casserole

How to Make the BEST Hashbrown Breakfast Casserole Recipe

Heat Oven and Prepare Dish: Preheat oven to 350°F. Coat a 13×9-inch baking dish with nonstick cooking spray.
Cook Sausage: Cook sausage onion, green bell pepper and red bell pepper in a large skillet over medium-high heat, stirring often, until they are crumbled and browned. Drain excess grease from the pan.
Sauté Hashbrowns in Melted Butter: Wipe pan clean with a paper towel. Add butter to skillet and melt. Add hash brown potatoes to the skillet. Sauté in melted butter over medium heat just until excess moisture is removed and the potatoes begin to brown, around 5 minutes. Remove from the heat.
Transfer Sausage and Hashbrowns to a Bowl: In a large bowl mix together sausage mixture, hash browns, seasoned salt, black pepper and 2 cups shredded cheese. Pour into prepared dish.
Make Egg Custard: In the same bowl use a whisk to combine eggs, half and half, seasoned salt and 1⁄2 teaspoon pepper, granulated garlic, onion powder and hot sauce.
Pour into Dish: Pour egg mixture over hash brown mixture in the dish. Sprinkle with remaining 1 cup cheese.
Oven: Bake per the cooking time in the recipe until the center is set when gently shaken
Serve: Sprinkle with parsley and chives, then slice into squares and serve.

Tips for Making Easy Breakfast Casserole

Kitchen Tools You’ll Need: Large bowl, whisk, cheese grater, measuring cups, measuring spoons, 13×9-inch baking dish and large skillet.
Use Refrigerated Hashbrowns: Refrigerated hash browns make quick work of the assembling the casserole. I like to saute them for a few minutes until the liquid is released and they have some golden color. It gives the casserole a better flavor.
Make-Ahead Tip: You can assemble this casserole the night before and pop it into the refrigerator so it’s ready to bake in the morning. This is particularly handy for weekend brunches or holidays like Christmas morning, Thanksgiving weekend or Easter brunch. Allow 15-20 minutes on the counter to warm to room temperature and increase the bake time as needed.
Make a Half Batch: The ingredients in this recipe can easily be cut in half for a smaller casserole. Bake it in a 9-inch square pan.
Use Tater Tots: If you have tater tots on hand, you can use those, too. Simply fry them in a skillet and break them up with a spoon, then proceed with the recipe.
Side Dish Serving Suggestions: Serve this hash brown breakfast casserole with a side of fresh fruit, crispy bacon, buttermilk biscuits, pancakes or toast.

Recipe Variations

Hashbrowns: You can use the same amount of frozen shredded hashbrowns that have been thawed and squeezed dry.
Sausage: You can use turkey sausage in place of pork sausage. You can use any kind of sausage that you enjoy. The combination of two kinds of sausage simply expands the flavor.
Half and Half: You can use heavy cream for an even richer flavor.
Protein: You could replace the sausage with 2-3 cups cubed ham.
O’Brien Hashbrowns: You can use two packages of refrigerated O’Brien style hashbrowns and omit the green pepper and red pepper in the recipe.
Meatless: You can omit the sausage and add sautéed mushrooms, zucchini and squash.
Bell Peppers: You could use poblano pepper or jalapeno peppers in place of green bell pepper for spice.
Cheese: You can adapt this casserole using pepper jack cheese for spice, mozzarella cheese, gouda cheese or colby jack cheese for a milder flavor.

Storage and Leftovers

Leftovers: Store Sausage Hashbrown Breakfast Casserole in an airtight container or covered with aluminum foil chilled in the fridge for up to 3 days.
Reheating: Reheat in single servings in the microwave or in a preheated 350°F oven until heated through.
Freezer: You can assemble this hash brown casserole and freeze it prior to baking up to 2 months in advance. Thaw in the fridge and bake per the recipe.

More Casserole Recipes to Make

Sausage Egg and Cheese Breakfast Casserole uses crescent rolls for the crust.
My recipe for Giddy Up and Go Breakfast Cobbler was inspired by my son’s when they were toddlers. They still love it!
Asiago Cheese Italian Sausage Strata is a holiday must-make.
Drizzle this Ham and Swiss Cheese Brunch Delight with maple syrup just before serving.
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Individual Size Breakfast Egg Muffins are made in a cupcake pan.
Tater Tot Italian Sausage Breakfast Casserole can be served at any meal.
Vegetarian Breakfast Casserole from Kalyn’s Kitchen.

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