Hashbrown Breakfast Casserole Recipe

This savory hashbrown breakfast casserole combines crispy hash browns, flavorful crumbled sausage, and a colorful blend of sautéed onions and red bell peppers. A rich, silky egg and milk mixture unites the layers, enhanced by generous cheddar cheese topping. Ideal for make-ahead breakfasts, it offers comfort, convenience, and morning appeal.

I recently tried this hearty Hashbrown Breakfast Casserole and it quickly became my go-to morning meal. This recipe mixes 1 package of thawed frozen hash browns with 1 pound of crumbled breakfast sausage, 1 medium chopped onion, and 1 chopped red bell pepper for a savory base.

Then I add in 2 cups shredded cheddar cheese to bring everything together with a creamy taste. I beat 8 large eggs with 2 cups of whole milk, a teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder for extra flavor and nutrition.

The eggs are a great source of protein and the hash browns give it a good dose of carbs. Ive loved how it turns out whether its made ahead for Overnight Breakfast Casseroles or even as a Frozen Breakfast Casserole for later.

Its the perfect blend of convenience and taste for busy mornings and easy company breakfast ideas.

Why I Like this Recipe

I really love this recipe because it’s super filling and gives me that warm, hearty feel that I need on busy mornings. The mix of crispy hash browns with savory sausage and the melted cheddar is just amazing – it never ceases to make my breakfast taste a bit special. I also like that its totally a make-ahead dish; I can prep it in advance and then just heat it up when I dont have a lot of time, which makes my mornings less stressful. Another thing is that i love how all the flavors from the eggs, veggies, and seasonings come together in every bite, creating a comforting taste thats perfect to kick off my day.

Ingredients

• Frozen hash browns: great carb source, provide some fiber and comforting texture.
• Breakfast sausage: flavorful protein punch but sometimes a bit high in fat.
• Onion: offers a sharp taste and essential nutrients that brighten up the dish.
• Red bell pepper: adds sweetness, crunch, and vibrant vitamins to your breakfast.
• Cheddar cheese: creamy, rich flavor that melds beautifully with other ingredients.
• Eggs: bind and boost the dish with extra protein and hearty goodness.
• Milk: whole milk gives an indulgent smooth texture and enriching calcium benefits.
• Black pepper: a mild heat enhancer that boosts overall tasting experience.
• Garlic powder: adds subtle savory depth with its aromatic pungency.

Ingredient Quantities

• 1 package (about 20 oz) frozen hash browns, thawed
• 1 pound breakfast sausage, crumbled
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cups shredded cheddar cheese
• 8 large eggs
• 2 cups milk (whole milk works best)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

How to Make this

1. Preheat your oven to 375°F and lightly grease a 9×13 inch casserole dish.

2. In a large skillet, cook the breakfast sausage over medium heat until its browned and crumbled, then drain off any extra grease.

3. Add the chopped onion and red bell pepper to the skillet and sauté until they are softened, about 5 minutes.

4. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.

5. Spread the thawed hash browns evenly in the bottom of your prepared casserole dish.

6. Layer the sausage, sautéed onion, and bell pepper on top of the hash browns.

7. Sprinkle the shredded cheddar cheese over the meat and veggies evenly.

8. Pour the egg mixture gently over everything in the dish making sure it covers all the layers.

9. Bake in the oven for about 45-55 minutes until the eggs are set in the center and the edges start to turn golden.

10. Remove from the oven and let it cool awhile before serving to let it set further, then enjoy your hearty hashbrown breakfast casserole.

Equipment Needed

1. Oven – used for baking the casserole at the right temperature
2. 9×13 inch casserole dish – needed to assemble and bake all the layers
3. Large skillet – essential for browning the sausage and sautéing the veggies
4. Knife – for chopping the onion and red bell pepper
5. Cutting board – to safely chop the vegetables
6. Large mixing bowl – to whisk together the eggs, milk, and seasonings
7. Whisk – for mixing the egg mixture until it’s well combined
8. Measuring cups and spoons – to accurately measure the milk, salt, pepper, and garlic powder
9. Spatula – for stirring the ingredients in the skillet and spreading them in the dish
10. Colander – useful to drain off extra grease from the cooked sausage

FAQ

Hashbrown Breakfast Casserole Recipe Substitutions and Variations

• Instead of frozen hash browns, you could use shredded fresh potatoes or even a bag of pre-shredded ones from the deli for a different texture.
• If you dont like breakfast sausage, you can swap it with ground turkey sausage or even a crumbled veggie sausage to keep things lighter.
• You might replace the cheddar cheese with Monterey Jack or even a mix of mozzarella and cheddar to give it a nuttier flavor.
• Whole milk can be switched out with almond milk or soy milk if you’re after a non dairy twist, though it might change the taste a little.

Pro Tips

1. Make sure the hash browns are completely thawed before you put them into the dish so they cook evenly and dont turn out soggy later on
2. When browning the sausage, dont overcrowd the pan so that each piece gets a nice sear that adds extra flavor
3. Pour the egg mixture gently over the layers so it soaks in a bit and mixes with everything in a way that makes the dish more flavorful
4. Let the casserole cool for a few minutes after baking so it sets up better and becomes easier to slice without falling apart