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A Hashbrown Breakfast Casserole is perfect when you need to feed a crowd first thing in the morning.
Eggs, sausage, peppers, and hashbrowns are layered in a casserole dish, topped with cheese and baked into a perfect golden brown breakfast casserole.
Best of all, prepare ahead of time and in the morning, just pop it into the oven. Serve with a fresh fruit salad, and keep the coffee coming (or mimosas)!
Ingredients in Breakfast Casserole
Hashbrowns – I use shredded hashbrowns, but any style of hash browns work well in this recipe, or even leftover home fries or roasted potatoes!
Sausage – I prefer pork sausage (like Jimmy Dean’s breakfast sausage). Swap it out for turkey sausage, ham, or crispy bacon (or even leftover ground beef from last night’s tacos)!
Veggies – I add bell peppers to this casserole but add whatever veggies you have on hand. Mushrooms (cook them first so they don’t get watery), asparagus, or even steamed broccoli are great.
Cheese – Shredded sharp cheddar cheese is our favorite, but pepper jack cheese or other bold flavorful cheeses work well. Save a little for the top to get a nice golden layer of cheese.
This hash brown casserole recipe is very forgiving; you can change the add-ins according to your preferences or what you have on hand. Try leftover meats, veggies, and cheeses of all kinds. Just chop or shred and toss them into the mix.
How to Make Breakfast Casserole
Frozen hash browns make this breakfast casserole super easy to whip up.
- Spread thawed shredded hash browns in the bottom of a baking dish per the recipe below. Mix in cheese, sausage, and pepper/onions.
- Whisk eggs, milk, and seasonings in a large bowl.
- Pour over the hashbrown mixture.
Bake Now or Make Ahead
The great thing about this hash brown breakfast casserole recipe is that it can be baked right away or prepared ahead and baked before brunch. It’s perfect for holidays like Christmas morning or even Easter.
Cook it now or refrigerate overnight At this point you can either bake the casserole and serve or you can cover and refrigerate overnight and bake in the morning.
To Bake Now Pour the egg mixture over top and bake. Unlike a strata or french toast recipe, you do not need to wait as there is no bread to soak up the mixture. So just make and bake.
To Bake Later Cover the mixture tightly and refrigerate for up to 48 hours (or 3 days if using pasteurized egg product). Remove from the fridge at least 30 minutes before baking (while preheating the oven).
This bakes at 350°F for 55-65 minutes or until a knife inserted in the center comes out clean. If you’ve let it sit overnight, it may need a few extra minutes if it’s still quite chilled from the fridge.
Just like egg muffins, leftovers are perfect for busy weekday mornings.
Fridge They’ll keep in the fridge for 3-4 days. Reheat in the microwave or the oven.
Freezer Can you freeze breakfast casserole? Yes, you sure can! This will last in the freezer for up to four months. Wrap individual and store in freezer bags. Defrost in the fridge overnight and reheat in the microwave or the oven.
Hashbrown Breakfast Casserole
Hashbrown Breakfast Casserole is a complete meal in one dish. Eggs, hash browns, sausage, and loads of cheddar cheese make the perfect meal!
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Preheat oven to 350°F (if baking immediately). Grease a 9×13 pan or a 3qt baking dish or spray with cooking spray.
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Brown sausage in a large skillet until no pink remains. Drain fat.
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Place the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese in the prepared dish. Gently mix the ingredients together and spread evenly in the pan.
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Add eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.
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Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese on top. Cover with foil and refrigerate overnight if desired (or bake immediately).
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Bake uncovered for 55-65 minutes or until cooked through.
If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time.
Evaporated milk can be substituted with 1 1/3 cups of light cream, milk or non-dairy milk of your choice.
Calories: 474 | Carbohydrates: 19g | Protein: 25g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 246mg | Sodium: 816mg | Potassium: 598mg | Fiber: 1g | Sugar: 5g | Vitamin A: 932IU | Vitamin C: 23mg | Calcium: 357mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Casserole
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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