Start your morning right with this hearty, cheesy Hashbrown Breakfast Casserole! Packed with crispy hash browns, savory sausage, colorful bell peppers, and gooey cheddar cheese, this all-in-one dish is the ultimate breakfast crowd-pleaser. Whether you’re hosting brunch, prepping for a holiday morning, or just want a stress-free start to the day, this casserole has your back. Did you know hash browns were first served in New York diners back in the 1800s? Now, they’re a breakfast staple—and this casserole takes them to the next level. If you loved our Sausage Egg Breakfast Bake, this is the cheesy, veggie-filled upgrade you need. Let’s make mornings more delicious!
What is Hashbrown Breakfast Casserole?
Hashbrown Breakfast Casserole is the savory, satisfying breakfast dish of your dreams. Think layers of shredded potatoes, seasoned sausage, fluffy eggs, and melted cheese—all baked together until golden and delicious. Why is it so popular? Because it’s a complete meal in a single dish. And you know what they say: “the way to a man’s heart is through his stomach.” Well, this dish is a guaranteed winner, whether you’re feeding a family or prepping for a potluck. One bite and you’ll see why it’s a breakfast favorite.
Why You’ll Love This Hashbrown Breakfast Casserole
Full of Flavor & Comfort
From the crispy hash browns to the creamy eggs and spicy sausage, every bite is packed with comforting flavors. The bell peppers add just the right touch of sweetness and crunch.
Make-Ahead & Meal-Prep Friendly
You can prep it the night before and simply pop it in the oven the next morning. Perfect for holidays, brunches, or busy weekdays.
Easy to Customize
Swap sausage for bacon, use your favorite veggies, or play with different cheeses—it’s a versatile base for whatever you have on hand. If you love our Cheesy Egg Muffin Cups, think of this as the casserole version!
Get your 9×13 pan ready—this one’s going to be a keeper!
How to Make Hashbrown Breakfast Casserole
Quick Overview
With just 15 minutes of prep and under an hour of baking, this breakfast casserole is a breeze. Bonus: it feeds a crowd!
Ingredients:
- 20 ounces shredded hash browns, thawed
- 1 pound sausage, cooked, crumbled, and drained
- 1/4 cup onion, finely diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 8 eggs
- 1 can (12 ounces) evaporated milk (or 1 1/3 cups milk)
- 1/2 teaspoon Italian seasoning (optional)
- Salt & pepper to taste
- 2 cups cheddar cheese, shredded
Step-by-Step:
- Preheat Oven:
- Set oven to 350°F if baking immediately.
- Cook Sausage:
- Brown sausage in a skillet and drain the fat.
- Whisk Egg Mixture:
- In a large bowl, whisk together eggs, evaporated milk, Italian seasoning, salt, and pepper.
- Assemble Casserole:
- Reserve 1/2 cup of cheese for the topping.
- In a greased 9×13 baking dish, combine hash browns, cooked sausage, onions, and bell peppers.
- Pour the egg mixture over the top and sprinkle with the remaining cheese.
- Bake or Refrigerate:
- Cover and refrigerate overnight if desired.
- Bake for 55–65 minutes, or until the center is set.
What to Serve Hashbrown Breakfast Casserole With
Pair with fresh fruit salad, buttered toast, or a stack of pancakes for a full breakfast spread. Add a side of hot sauce or salsa for a little kick, or serve with a light green salad to balance the richness.
Top Tips for Perfecting Hashbrown Breakfast Casserole
- Thaw Hash Browns: Make sure your hash browns are fully thawed to avoid extra moisture.
- Don’t Skip the Cheese: Use sharp cheddar for the best flavor contrast.
- Let It Rest: After baking, let the casserole sit for 5–10 minutes before slicing to help it set.
- Customize Freely: Add mushrooms, spinach, or even jalapeños for variety.
Storing and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave or pop the whole casserole back in the oven at 350°F until warmed through. It also freezes well—just cool completely, wrap tightly, and freeze for up to 2 months.
FAQs
Can I use fresh potatoes instead of frozen hash browns? Yes! Just shred them and squeeze out as much moisture as possible.
Can I make it vegetarian? Absolutely. Skip the sausage or use a plant-based alternative.
What if I don’t have evaporated milk? Use 1 1/3 cups of any regular milk—it works just as well.
Conclusion
Hashbrown Breakfast Casserole is the ultimate make-ahead breakfast dish—hearty, customizable, and irresistibly cheesy. Whether you’re feeding a crowd or prepping your week’s breakfasts, this recipe delivers every time. Warm, flavorful, and oh-so-satisfying—it’s breakfast made better.
Hashbrown Breakfast Casserole
Equipment
- 9x13 Baking Dish
- Mixing Bowl
- Skillet
Ingredients
Ingredients
- 20 ounces shredded hash browns, thawed
- 1 pound sausage, cooked, crumbled, and drained
- 1/4 cup onion, finely diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 8 large eggs
- 12 ounces evaporated milk (or 1 1/3 cups regular milk)
- 1/2 teaspoon Italian seasoning (optional)
- to taste salt & pepper
- 2 cups cheddar cheese, shredded (reserve 1/2 cup for topping)
Instructions
- Preheat oven to 350°F if baking immediately.
- In a skillet over medium heat, brown the sausage. Drain excess grease and set aside.
- In a large bowl, whisk together eggs, evaporated milk, Italian seasoning, salt, and pepper.
- In a greased 9x13 baking dish, layer hash browns, cooked sausage, onions, and bell peppers. Mix to distribute evenly.
- Pour the egg mixture evenly over the top and sprinkle with 1 1/2 cups of shredded cheese.
- Cover and refrigerate overnight if prepping ahead, or bake immediately for 55–65 minutes, or until the center is set and edges are golden.
- Sprinkle with reserved 1/2 cup of cheese in the last 5 minutes of baking, if desired. Let rest for 5–10 minutes before slicing and serving.