Name: Hashbrown Breakfast Casserole
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: American
Ingredients: 30-32 oz Frozen Shredded Hashbrowns, thawed & drained; 12 Large Eggs; 1 ½ cups Whole Milk (or Half-and-Half); 2 cups Shredded Sharp Cheddar Cheese; 1 cup Shredded Monterey Jack Cheese; 1 pound Ground Beef Breakfast Sausage; ½ cup Finely Diced Yellow Onion; ½ cup Finely Diced Green Bell Pepper; 2 Tablespoons Unsalted Butter; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; ½ teaspoon Smoked Paprika; ½ teaspoon Black Pepper, freshly ground; ½ teaspoon Salt (or to taste); Pinch of Cayenne Pepper (optional); Non-stick cooking spray or butter (for greasing dish)

Jump to Recipe·Print Recipe

Hashbrown Breakfast Casserole is a beloved dish in many households, especially when it comes to brunch gatherings or family breakfasts. I remember the first time I tasted this scrumptious casserole at a friend’s gathering; the crispy hashbrown base, the creamy cheesy layers, and the hearty filling made it impossible to resist. This dish has quickly become a staple in my kitchen—easy to prepare and perfect for feeding a crowd. Whether you’re aiming for a comforting weekend brunch or prepping meals for the week, this casserole will satisfy both your taste buds and your schedule.

What Makes This Recipe Stand Out

If you’re searching for a breakfast dish that ticks all the boxes, look no further. This Hashbrown Breakfast Casserole is not only delicious but also incredibly practical. It’s budget-friendly, kid-approved, and perfect for serving at any occasion—be it a holiday feast, a family get-together, or a quick meal-prep solution for busy mornings. You can prep it ahead of time, and it comes together in just a few simple steps.

"This casserole is a game-changer! It’s so easy to make, and my kids devour it every time. Plus, I love that I can customize it with whatever I have on hand!" — A Happy Home Cook

The Cooking Process Explained

Making Hashbrown Breakfast Casserole might seem daunting at first, but it’s easier than you think! You start by prepping your ingredients—thawing and draining the hashbrowns, sautéing some veggies, and browning the sausage. Then, you layer everything in a baking dish and pour a creamy egg mixture on top before baking. In less than two hours, you’ll have a beautifully golden casserole ready to serve!

What You’ll Need

To create this flavorful casserole, you’ll want to gather the following ingredients:

30-32 oz Frozen Shredded Hashbrowns, thawed & drained
12 Large Eggs
1 ½ cups Whole Milk (or Half-and-Half)
2 cups Shredded Sharp Cheddar Cheese
1 cup Shredded Monterey Jack Cheese
1 pound Ground Beef Breakfast Sausage
½ cup Finely Diced Yellow Onion
½ cup Finely Diced Green Bell Pepper
2 Tablespoons Unsalted Butter
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Smoked Paprika
½ teaspoon Black Pepper, freshly ground
½ teaspoon Salt (or to taste)
Pinch of Cayenne Pepper (optional)
Non-stick cooking spray or butter (for greasing dish)

You can easily swap some ingredients if needed. For example, turkey sausage can be used as a lighter alternative, and you can experiment with different cheeses based on your preferences.

Step-by-Step Instructions

Thaw Hashbrowns: Begin by thawing the hashbrowns completely. Drain them thoroughly by squeezing out excess moisture with a clean towel. Then, transfer them to a large mixing bowl.
Preheat Oven: Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with cooking spray or butter.
Brown the Sausage: In a large skillet, brown the ground beef breakfast sausage over medium-high heat. Break it into small crumbles and drain any excess grease.
Sauté Vegetables: Return the skillet to medium heat and add 2 tablespoons of unsalted butter. Sauté the finely diced onion and green bell pepper for about 5-7 minutes until softened. Set aside.
Season Hashbrowns: Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder to the drained hashbrowns. Gently toss to combine.
Form the Base: Press approximately two-thirds of the seasoned hashbrowns evenly into the bottom of the greased baking dish to create a solid base.
Layer It Up: Spread the cooked beef sausage, sautéed onions, and bell peppers evenly over the hashbrown base. Then, add 1 cup of shredded sharp cheddar cheese and 1/2 cup of shredded Monterey Jack cheese on top.
Add Remaining Hashbrowns: Gently scatter the remaining seasoned hashbrowns over the cheese layer.
Prepare the Egg Mixture: In a separate large mixing bowl, whisk all 12 large eggs until the yolks and whites are well combined and slightly frothy.
Combine with Milk: Whisk in 1 ½ cups of whole milk, the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and an optional pinch of cayenne pepper until well mixed.
Pour and Top: Carefully pour the egg mixture evenly over the casserole layering. Finish by sprinkling the remaining 1 cup of sharp cheddar and 1/2 cup of Monterey Jack cheese on top.
Bake: Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Final Bake: Remove the foil after 30 minutes and continue baking uncovered for an additional 30-40 minutes until the top is golden brown, the cheese is bubbly, and the center fully set (a knife inserted comes out clean).
Rest and Serve: Once baked, remove the casserole from the oven and let it rest for at least 10-15 minutes before slicing and serving.

How to Serve Hashbrown Breakfast Casserole

This casserole is delightful on its own, but you can elevate the experience by serving it with fresh fruit or a side salad for a balanced meal. Consider a drizzle of hot sauce or a dollop of sour cream on top for extra flavor. Pair it with a hot cup of coffee or a refreshing mimosa for the ultimate brunch experience!

Keeping Leftovers Fresh

Storing leftovers is simple! Allow the casserole to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for about 3-4 days. To reheat, simply pop it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions as needed.

Tips for Success

Thawing the hashbrowns thoroughly is crucial to avoid a soggy base. Make sure to drain them well.
Feel free to experiment with different vegetables or add some spinach for extra nutrition.
If you like a bit of heat, increase the cayenne pepper or add some diced jalapeños.

Recipe Variations

Explore different flavor profiles by switching up the cheese or proteins. Try adding crumbled feta and spinach for a Mediterranean twist or using smoked sausage for a robust flavor. You can also go meatless by replacing the sausage with black beans or mushrooms.

Frequently Asked Questions

What’s the prep time for this casserole?
Total prep time is about 30-40 minutes, and baking takes about an hour.

Can I prepare it the night before?
Absolutely! You can assemble it the night before and refrigerate it. Just remember to add a few extra minutes to the baking time if starting cold.

How do I know when it’s done?
The casserole is ready when the top is golden brown and the center is set—insert a knife to check; it should come out clean.