This Hashbrown Breakfast Casserole layers crispy hash browns, savory sausage, melty cheddar, eggs, and colorful veggies into one warm, cheesy dish that’s perfect for brunch or meal prep.
Ever have one of those mornings where you wake up starving but the idea of flipping pancakes or standing over a skillet makes you want to crawl back into bed? Yep, that was me a few Sundays ago. I’d hit snooze about three times, stumbled into the kitchen in my fuzzy socks, and opened the fridge, hoping something—anything—would scream breakfast.
But all I saw? Half a bag of shredded hash browns, some breakfast sausage I’d totally forgotten about, a few eggs, and a sad, wrinkly red bell pepper. At first, I was like, “Eh, maybe just eggs and toast.” But then it hit me—why not throw it all together into one big, cheesy, bake-it-and-forget-it breakfast?
So, I did. I browned the sausage, sautéed the peppers and onions (because, well, I had them), layered everything over buttery hash browns, and dumped in a whole lot of eggs and cheese. About an hour later, my house smelled like a diner (in the best way possible), and when my husband wandered in, still half-asleep, he said, “That smells insane. What is it?” One bite in, he declared it “brunch-level good” and went back for seconds before I’d even sat down.
And honestly? Since that day, this Hashbrown Breakfast Casserole Recipe has become our go-to for everything—lazy weekends, holiday brunches, meal prep Mondays—you name it. It’s ridiculously easy, feeds a crowd (or just the two of us for days), and tastes even better when you reheat it. Oh, and did I mention it’s cheesy? Like, a lot cheesy.
Why You’ll Love This Hashbrown Breakfast Casserole Recipe?
Let’s cut to the chase—there’s a reason this casserole has become a family staple.
- It’s ridiculously simple. Like, “barely awake but still crushing it” simple.
- Feeds a crowd. Whether it’s brunch with friends, a holiday breakfast, or just you and Netflix for the next three days, this casserole’s got you covered.
- Cheesy, crispy, savory goodness. Every layer is full of flavor, and that crispy hash brown base? Absolute perfection.
- Totally customizable. No sausage? Cool, use bacon. Hate peppers? Skip ‘em. This casserole doesn’t judge.
- Leftovers are amazing. Somehow it gets better after sitting in the fridge overnight. I don’t make the rules.
And if you’re thinking, “But can I make this ahead of time?”—yes. Yes, you can. In fact, I recommend it if you want to sleep in and still roll out of bed to a hot breakfast.
Ingredient Notes:
Alright, let’s break it down. Here’s what you’ll need for this dreamy breakfast bake:
- Shredded Hash Browns (30 oz): Frozen works great here—just make sure they’re thawed. Trust me, no one wants a watery casserole.
- Ground Breakfast Sausage (1 lb): I usually go for Jimmy Dean’s All Natural, but if spicy sausage is your thing, go wild.
- Onion (1 medium): Adds a little bite and depth. Plus, onions and sausage are basically breakfast BFFs.
- Red Bell Pepper (1): Sweet, colorful, and gives the whole thing a nice pop. But if you’ve got green or yellow on hand, no biggie.
- Butter (½ cup): Because buttery hash browns are a non-negotiable.
- Eggs (10): They pull everything together into a fluffy, golden bake.
- Milk (1 cup): Keeps things from turning into an egg brick—nobody wants that.
- Seasonings: A simple mix of marjoram, thyme, seasoned salt, and black pepper to make it taste like you know what you’re doing.
- Shredded Cheddar (3 cups): The cheesier, the better. Feel free to mix it up with Monterey Jack or even pepper jack for a little kick.
- Green Onions (3, sliced): They bring a fresh, zippy finish. Half go into the casserole, half on top after baking for that fancy touch.
Side Note: If you’re like me and live for a good cheese pull, don’t be shy—throw an extra handful on top before baking. I promise, no regrets.
How To Make Hashbrown Breakfast Casserole?
This is one of those recipes where you can’t mess it up. Seriously. Even if you’re not fully caffeinated yet.
Step 1. Preheat & Prep
Start by cranking your oven up to 350°F. Grab a 9×13-inch baking dish and grease it up—because nobody wants their casserole stuck to the pan.
Step 2. Get the Hashbrowns Ready
Spread those thawed hash browns into the dish. Drizzle on that melted butter (don’t skimp), then sprinkle half of the cheddar cheese over the top. This is your golden, crispy base layer.
Step 3. Sausage & Veggie Sizzle
In a skillet over medium heat, cook your breakfast sausage until it’s about halfway browned. Toss in the onion and red pepper, and keep cooking until everything’s nicely browned and the veggies are soft. Drain off the grease—because soggy casseroles are a no-go.
Step 4. Build It Up
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Layer the sausage and veggie mixture over the cheesy hash browns. It already looks good, right? But wait, we’re not done.
Step 5. Make It Eggy
Whisk together the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a big bowl. Pour this over the casserole, making sure it seeps down into all the nooks and crannies.
Step 6. Cheese & Bake
Top it off with the rest of the cheddar and half of the green onions. Bake for 45-50 minutes—or until the top is golden, bubbly, and smells like heaven.
Step 7. Rest, Slice, & Devour
Let it cool for about 10-15 minutes so everything sets up nicely. Top with the remaining green onions, slice it up, and dig in. Bonus points if you drown your slice in hot sauce.
Storage Options:
Honestly? The leftovers might be even better than day one.
- Fridge: Cover and store in the fridge for up to 4 days.
- Freezer: Cut into squares, wrap in foil, and freeze for up to 3 months.
- Reheat: The microwave works, but if you want those crispy edges back, pop it in the oven at 350°F for about 15 minutes.
Pro Tip: If you’re planning to freeze the whole thing, bake it first, cool it completely, then wrap and freeze. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
This casserole’s like a blank canvas—go ahead, get creative.
- Vegetarian Version: Skip the sausage and load it up with mushrooms, spinach, or even some roasted sweet potatoes.
- Spicy Twist: Use hot sausage or toss in diced jalapeños. A little heat never hurt anyone.
- Meat Lover’s Dream: Add bacon and sausage. Because why not?
- Cheese Swap: Smoked gouda, pepper jack, or a sharp white cheddar would all be epic.
- Low-Carb Hack: Swap the hash browns for cauliflower hash browns. It’s still hearty but cuts the carbs.
What to Serve with Hashbrown Breakfast Casserole?
This casserole’s a meal on its own, but if you’re going full brunch mode, here are some easy pairings:
- Fresh Fruit Salad: A little sweet, a little tart—balances the hearty casserole.
- Fluffy Pancakes or Waffles: Because carbs on carbs is the ultimate brunch move.
- Bloody Marys or Mimosas: If it’s brunch, you know the drill.
- Salsa or Hot Sauce: Add a little kick to your slice.
- Simple Green Salad: Because balance. (But like, who are we kidding?)
Frequently Asked Questions:
Can I make this ahead of time?
Totally. Assemble it the night before, cover, and refrigerate. Just bake it in the morning—add 5-10 extra minutes since it’ll be cold going in.
Can I use fresh potatoes instead of frozen hash browns?
Yep, but shred them yourself and squeeze out all the moisture. Wet potatoes = soggy casserole, and that’s just sad.
How do I know when it’s done?
The center should be set and not jiggle when you shake the pan. And if it’s super golden and smells like a dream? You’re there.
And that’s it! The easiest, cheesiest Hashbrown Breakfast Casserole Recipe you’ll ever make. Whether you’re feeding a crowd or just yourself (no judgment), this casserole’s gonna be a hit.
Give it a shot, and if you add your own twist, let me know—I love hearing how people make recipes their own. Happy brunching!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
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Hashbrown Breakfast Casserole Recipe
Ingredients
- 30 oz shredded hash brown potatoes thawed
- 1 pound ground breakfast sausage e.g., Jimmy Deans All Natural
- 1 medium onion finely diced
- 1 red pepper diced
- ½ c butter
- 10 eggs
- 1 c milk
- 1/2 tsp marjoram
- ½ tsp dried thyme
- ½ tsp seasoned salt
- ½ tsp fresh ground black pepper
- 3 c shredded cheddar
- 3 green onions thinly sliced (divided)
Instructions
- Preheat your oven to 350°F. Make sure to grease a casserole dish that measures 9x13 inches.
- Spread the thawed hash browns, on the bottom of the dish.
- In a skillet cook the sausage until it's nicely browned. When it's halfway done add some onions and red peppers. Continue cooking until the sausage is fully cooked. Allow it to cool down.
- Drizzle some melted butter over the hash browns, mix them well and then sprinkle half of the cheddar cheese on top.
- Layer the cooled sausage and vegetables over the hash browns.
- In a bowl combine eggs, milk, herbs, salt and pepper. Mix everything well. Pour this mixture into the casserole dish.
- Sprinkle the remaining cheese on top along with half of the onions.
- Bake for around 45 to 50 minutes until everything is nicely set. Before serving garnish with the remaining onions.
- Remember to allow some resting time, for your casserole after baking before digging in. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
