Hashbrown Breakfast Casserole

If you need an easy, satisfying breakfast that feeds a crowd, this Hashbrown Breakfast Casserole is the perfect choice! Loaded with crispy hashbrowns, eggs, cheese, and savory sausage, this one-pan dish is a meal prep dream and great for brunch, holidays, or meal prep.

Why You’ll Love This Recipe

• Make-Ahead Friendly – Assemble the night before and bake in the morning.
• Hearty & Satisfying – A protein-packed dish to start your day.
• Customizable – Swap ingredients to fit your taste.
• Perfect for a Crowd – Feeds a group with minimal effort.

Ingredients You’ll Need

• Frozen Hashbrowns (4 cups, thawed) – The crispy base of the casserole.
• Ground Beef or Turkey Sausage (1 lb, cooked & crumbled) – Adds heartiness and flavor.
• Eggs (8 large) – The binding and protein-packed star.
• Milk (1 cup) – Makes the eggs light and fluffy.
• Cheddar Cheese (2 cups, shredded) – Melts beautifully for a cheesy finish.
• Bell Pepper (1, diced) – Adds sweetness and color.
• Onion (1 small, chopped) – A classic addition for flavor.
• Garlic Powder (1 tsp) – Enhances the savory taste.
• Salt & Black Pepper (to taste)
• Paprika (½ tsp, optional) – For extra depth and color.

Tools You’ll Need

• 9×13-inch baking dish
• Mixing bowl
• Whisk
• Skillet (for cooking sausage)

How to Make Hashbrown Breakfast Casserole

Step 1: Prepare the Ingredients

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a skillet, cook the sausage over medium heat until browned, breaking it into crumbles. Drain excess grease.

Step 2: Assemble the Casserole

1. Spread the thawed hashbrowns evenly in the baking dish.
2. Layer the cooked sausage, bell pepper, and onion on top.
3. Sprinkle 1½ cups of cheese over the mixture.

Step 3: Mix the Egg Mixture

1. In a large bowl, whisk together eggs, milk, garlic powder, salt, black pepper, and paprika.
2. Pour the mixture evenly over the hashbrowns and sausage.
3. Sprinkle the remaining ½ cup of cheese on top.

Step 4: Bake

1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake for another 10-15 minutes, until the eggs are set and the cheese is golden.
3. Let cool for 5 minutes before slicing and serving.

What to Serve with This Casserole

• Fresh Fruit – Lightens up the meal.
• Toast or Biscuits – For a complete breakfast.
• Hot Sauce or Salsa – Adds a spicy kick.

Tips for the Best Breakfast Casserole

• Use Thawed Hashbrowns – Prevents excess moisture in the casserole.
• Make it Ahead – Assemble the night before and refrigerate. Bake in the morning!
• Switch up the Cheese – Try Monterey Jack, Swiss, or Pepper Jack for variety.
• Add More Veggies – Mushrooms, spinach, or tomatoes work well.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap portions in plastic wrap and store for up to 3 months.
• Reheat: Microwave individual slices or warm in the oven at 350°F (175°C) for 10 minutes.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hashbrowns?
Yes! Grate 4 cups of potatoes, squeeze out excess moisture, and use them in place of frozen hashbrowns.

Can I make this vegetarian?
Absolutely! Swap the sausage for mushrooms, extra bell peppers, or spinach.

Can I use a different type of milk?
Yes, almond milk, oat milk, or half-and-half all work well.

Conclusion

This Hashbrown Breakfast Casserole is an easy, delicious way to feed your family or meal prep for the week. Whether you make it for brunch, holidays, or a busy morning, it’s guaranteed to be a hit!

Try it out and let me know how it turns out!

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 380 | Protein: 22g | Carbohydrates: 24g | Fat: 24g | Fiber: 2g | Sodium: 720mg

Print