If you are looking for the ultimate crowd-pleaser that combines crispy, cheesy, and savory flavors all in one dish, the Hashbrown Breakfast Casserole Recipe is an absolute must-try. This hearty casserole is like a warm, comforting hug on a plate that comes together with simple ingredients yet delivers complex flavors and textures. It’s perfect for lazy weekend brunches, holiday mornings, or anytime you want to impress your family and friends with a dish that feels like pure breakfast magic. You’ll love how the tender eggs mingle with crispy hashbrowns, flavorful sausage, and melty cheddar cheese to create a luscious meal everyone will rave about.
Ingredients You’ll Need
This recipe is refreshingly straightforward, relying on familiar breakfast favorites that each bring something special to the table. Freshness, richness, and a little kick of color and seasoning make the difference, creating a balanced, irresistible casserole.
- 20 ounces shredded hash browns (thawed): The crispy golden base that adds that priceless crunchy texture.
- 1 pound sausage (cooked, crumbled, and drained): Adds savory, meaty goodness that elevates this dish from simple to sublime.
- ¼ cup finely diced onion: Brings a mild sweetness and subtle bite to brighten the flavor profile.
- ½ red bell pepper (diced): Adds a pop of vibrant color and a mild, sweet crunch.
- ½ green bell pepper (diced): Complements the red pepper with a fresh, slightly bitter edge for balance.
- 2 cups shredded cheddar cheese (divided): The creamy, gooey cheese that ties all the ingredients together deliciously.
- 8 eggs: The rich binder that holds this comforting breakfast casserole together.
- 12 ounces evaporated milk (1 can, or 1 â…“ cups milk): Creates a silky, custard-like texture in the casserole.
- ½ teaspoon Italian seasoning (optional): For a delicate hint of herbs that enhance the savory flavors.
- ½ teaspoon kosher salt (or to taste): Essential seasoning to bring out all the flavors.
- ¼ teaspoon black pepper: Adds just the right touch of warming spice.
How to Make Hashbrown Breakfast Casserole Recipe
Step 1: Preheat and Prepare the Pan
Begin by setting your oven to 350°F and greasing a 9×13-inch casserole dish generously with cooking spray. This step ensures your casserole won’t stick and makes cleanup a breeze, so you can focus on enjoying your delicious breakfast later.
Step 2: Cook the Sausage
Heat a large skillet over medium-high heat and cook the sausage, breaking it up with a spoon as it browns. Cook until there’s no pink left, then drain off the fat. The cooked sausage adds a savory, meaty depth that forms the heart of this breakfast casserole, infusing every bite with bold flavor.
Step 3: Assemble the Casserole
In your prepared dish, combine the thawed hashbrowns, cooked sausage, diced onions, and both red and green bell peppers. Sprinkle 1 ½ cups of shredded cheddar cheese over the mixture. Gently stir everything together so the ingredients are evenly distributed, then spread it out in an even layer. This mixture forms a colorful, flavorful bed for the eggs and cheese to shine atop.
Step 4: Prepare the Egg Mixture
In a large bowl, vigorously whisk together the eggs, evaporated milk, salt, pepper, and if you’re using it, Italian seasoning. This rich, creamy custard mixture will gently soak into the hashbrowns and sausage, giving your casserole a light yet satisfying texture that holds it all together perfectly.
Step 5: Combine and Top
Pour the egg mixture evenly over the hashbrown mixture in the casserole dish, making sure it seeps through to coat everything below. Then sprinkle the remaining ½ cup of cheddar cheese on top. This final sprinkling creates a gorgeous golden crust as it bakes, adding melty, cheesy goodness to every forkful.
Step 6: Refrigerate or Bake
You have the option to cover and refrigerate this casserole overnight, which allows the flavors to meld beautifully and is perfect for easy mornings. If doing so, bring the dish out 30 minutes before baking. Otherwise, you can bake the casserole immediately and start savoring it in just over an hour.
Step 7: Bake the Casserole
Bake your breakfast masterpiece uncovered for 55 to 65 minutes. You’ll know it’s done when the eggs are fully set and the cheese is bubbling and golden brown on top. Let it cool slightly before digging in so the casserole holds its shape with each serving.
How to Serve Hashbrown Breakfast Casserole Recipe
Garnishes
Sprinkle some fresh chopped chives, parsley, or green onions on top to add a fresh burst of color and mild flavor. A dollop of sour cream or a drizzle of hot sauce can add a nice tang or heat, making each bite even more exciting.
Side Dishes
This casserole pairs wonderfully with fresh fruit salads, light green salads, or simple roasted veggies to bring brightness and balance to your meal. A warm cup of coffee or freshly squeezed juice elevates the breakfast experience even further.
Creative Ways to Present
For a fun brunch twist, serve this Hashbrown Breakfast Casserole Recipe in individual ramekins or mini cast iron skillets. This makes it extra special and perfect for guests. You can also accompany it with a topping bar featuring salsa, sour cream, avocado slices, or crispy bacon bits for custom flavor combinations.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. When reheating, cover it to keep moisture in and avoid drying out the dish so it stays just as delicious as the first serving.
Freezing
This casserole freezes beautifully! Wrap it tightly with plastic wrap and then foil before freezing. It can be frozen for up to 2 months, perfect for meal prepping or saving for a future quick breakfast.
Reheating
Reheat individual portions in the microwave or warm the whole casserole in a 350°F oven until heated through. Cover with foil to prevent over-browning and retain moisture. Reheating only takes about 15-20 minutes depending on portion size.
FAQs
Can I use a different type of meat in this casserole?
Absolutely! Feel free to swap sausage for cooked bacon, ham, or even a vegetarian meat substitute. Each option brings its own twist while keeping the hearty spirit of the casserole intact.
What can I use if I don’t have evaporated milk?
If you don’t have evaporated milk, you can substitute with an equal amount of regular milk mixed with a tablespoon of powdered milk for richness, or simply use whole milk for a lighter texture.
Can I make this casserole gluten-free?
Definitely! This recipe is naturally gluten-free as long as you use gluten-free sausage and ensure your seasoning blends don’t contain gluten. It’s perfect for those avoiding gluten but wanting a comforting breakfast.
Is it better to bake the casserole immediately or refrigerate overnight?
Both methods work wonderfully. Baking immediately gives you a warm meal in under two hours, while refrigerating overnight allows flavors to deepen and makes your morning easier by just popping it in the oven.
How do I keep the casserole from becoming soggy?
Using thawed, well-drained hashbrowns and cooked sausage ensures minimal excess moisture. Also, baking uncovered lets the casserole’s surface crisp up nicely, avoiding any sogginess.
Final Thoughts
This Hashbrown Breakfast Casserole Recipe is more than just breakfast – it’s a celebration of flavor and comfort in every bite. Whether you’re feeding a hungry family or prepping for a brunch gathering, this casserole delivers satisfaction with every forkful. So grab your ingredients, follow the simple steps, and get ready to fall in love with a breakfast classic that will become your new go-to favorite.
Print
Hashbrown Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes (excluding optional refrigeration time)
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This hearty Hashbrown Breakfast Casserole combines crispy hashbrowns, savory sausage, colorful bell peppers, and a cheesy egg mixture baked to golden perfection. Ideal for a comforting brunch or make-ahead breakfast, it can be prepared the night before and baked fresh in the morning for an easy, satisfying meal that serves eight.
Ingredients
Base
- 20 ounces shredded hash browns (thawed)
- 1 pound sausage (cooked, crumbled, and drained)
- ¼ cup finely diced onion
- ½ red bell pepper (diced)
- ½ green bell pepper (diced)
- 2 cups shredded cheddar cheese (divided)
Egg Mixture
- 8 eggs
- 12 ounces evaporated milk (1 can, or 1 â…“ cups milk)
- ½ teaspoon Italian seasoning (optional)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or spray it thoroughly with cooking spray to prevent sticking.
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon as it cooks. Continue until there is no pink remaining and the sausage is browned. Drain any excess fat and set the cooked sausage aside.
- Assemble the Casserole: In the prepared casserole dish, combine the thawed hash browns, cooked sausage, finely diced onion, diced red and green bell peppers, and 1 ½ cups of shredded cheddar cheese. Gently mix everything until evenly distributed, then spread the mixture evenly in the dish.
- Prepare the Egg Mixture: In a large bowl, whisk together the 8 eggs, evaporated milk, kosher salt, black pepper, and Italian seasoning (if using) until the mixture is smooth and well combined.
- Combine and Top: Pour the egg mixture evenly over the hashbrown and sausage mixture in the casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top to create a cheesy crust.
- Refrigerate or Bake: You have two options here: either cover the casserole and refrigerate it overnight to bake later, or bake it right away. If refrigerating, remove it from the fridge about 30 minutes before baking to allow it to come to room temperature.
- Bake the Casserole: Bake the casserole uncovered for 55 to 65 minutes in the preheated oven, or until the eggs are set in the center and the top is golden brown. Remove from the oven and let it cool slightly before serving.
Notes
- You can substitute sausage with cooked bacon or omit the meat for a vegetarian version.
- Make sure to thaw the hash browns completely to avoid excess moisture.
- Allowing the casserole to rest for 10 minutes after baking helps it set and makes serving easier.
- This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a pinch of nutmeg or smoked paprika can enhance the flavor profile.
