Hashbrown Breakfast Casserole

You’ll love this easy and hearty Hashbrown Breakfast Casserole. The perfect make-ahead or same day breakfast that is filling and satisfying. A wonderful brunch to make for the holidays.

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Why you’ll Love Hashbrown Breakfast Casserole:

The days are getting cooler which means we spend less time outside and more time at home. This time of year always motivates me to cook more. I guess because I really don’t want to be out in the cold and rain, and finding parking, and wait for a table, no thanks.

Making a cozy meal at home in my sweat pants and enjoying one-on-one time with my family is much more appealing. One way I can almost guarantee family time is making breakfast. My daughter and I, especially, live for breakfast. You know those shirts that say “but first coffee” we need ones that say “but first breakfast”. I’ll skip any meal of the day but not my eggs and toast.

So about that Hashbrown Breakfast Casserole (which was slightly adapted by Spend with Pennies). If there is ever a hearty breakfast this is it! I mean it has everything — hashbrowns, eggs, sausage, a few veggies, cheese. My favorite thing about making breakfast casseroles is they are truly effortless. Other than cooking the meat, I can whip up a hearty breakfast in under 20-minutes the night before, and you guys, the satisfaction of getting up the next morning and just popping breakfast in the oven, it’s fantastic!

Ingredients For Hashbrown Breakfast Casserole:

• Thawed cubed or shredded hashbrowns
• Breakfast turkey sausage (or cooked bacon or ham)
• Green and red bell pepper
• Red onion
• Sharp cheddar cheese
• Gruyere cheese
• Eggs
• Milk
• Italian seasoning
• Salt and pepper
• Fresh parsley

Customize Hashbrown Breakfast Casserole:

Sauté The Veggies:

Most breakfast casserole recipes don’t require the veggies to be cooked before adding to the casserole. I’ve done this both ways and it truly is so much better to pre-cook the veggies, especially onions, peppers, and garlic. Sautéing the veggies first not only brings out their natural sweetness, but the flavor will be more balanced and mellow, with no sharp onion or bell pepper flavor. This really doesn’t take any extra time because it can be done while cooking the sausage or other meat you might be cooking. Trust me on this, Sauté the veggies!

Step by Step how To Make Hashbrown Breakfast Casserole:

Step 1. In a large skillet cook breakfast sausage breaking into crumbles until no longer pink. Drain any excess grease. To the sausage add peppers and onions and cook until veggies are tender. Remove from the heat and allow to cool while you get the rest of the ingredients together.

Step 2. In a medium size bowl combine eggs, milk, and seasonings.

Step 3. Spray a 9×13 inch baking dish with non-stick cooking spray. Add thawed hashbrowns, sausage and peppers, and cheese. Mix ingredients together with a large spoon then spread out to form an even layer.

Step 4. Pour egg mixture evenly over the hashbrowns and give the pan a little shake. Top off with more cheese.

Step 5. Bake immediately uncovered or cover tightly with foil or plastic wrap and place in the refrigerator.

Bake The Same Day Or Make Ahead:

This casserole can be baked the same day it’s assembled or make ahead for a lazy weekend or hosting company. We love to have Hashbrown Breakfast Casserole for Christmas morning brunch, and to make it easy on myself, I prep and refrigerate it a couple days in advance.

Can I freeze Hashbrown Breakfast Casserole?

Yes! I am a big fan of preserving my meals and just like my egg bites and easy breakfast casserole, Hashbrown Breakfast Casserole is freezer friendly and reheats well. Make sure the casserole is completely cooled then transfer squares to a freezer safe container. Freeze for up to 2 months. When ready to eat, pull out 1 square and heat in the microwave or oven.

Other Breakfast Casseroles You Might Enjoy:

• Overnight Slow Cooker Breakfast Casserole
• Caramel Apple French Toast Bake
• Easy Breakfast Casserole

Let’s eat!

Hashbrown Breakfast Casserole

You'll love this easy and hearty Hashbrown Breakfast Casserole. The perfect make-ahead or same day breakfast that is filling and satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Breakfast

Cuisine American

Servings 8

Calories 279 kcal

Ingredients

  

• 20 ounces thawed, shredded or cubed hashbrowns use your favorite store brand
• 1 lb breakfast turkey sausage, or cooked bacon or ham
• 1 small green pepper diced fine
• 1 small red pepper diced fine
• 1/4 cup red onion, diced fine
• 8 large eggs
• 1 1/3 cups milk, preferably 1 or 2%
• 1/2 tsp Italian seasoning
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup shredded Gruyere cheese
• chopped fresh parsley for garnish

Instructions

 

Preheat oven to 350℉ if baking the same day. Prepare a 9×13 inch baking dish with non-stick cooking spray.

• In a large skillet cook sausage breaking into crumbles until no longer pink. Remove excess grease. Add peppers and onions and sauté until softened, about 3-4 minutes. Remove the pan from heat and allow to cool slightly while you get the other ingredients ready.
• In a medium size bowl whisk eggs, milk, and seasonings until fully combined.
• to prepared casserole dish, add the thawed hashbrowns, cooled sausage and veggies, 1/2 cup cheddar cheese, and 1/2 cup Gruyere cheese (or mix together in a large bowl). Fold the ingredients together until incorporated.
• Once the hashbrown meat mixture is combined, smooth out in an even layer in the casserole dish, them pour the egg mixture evenly over the top. Give the pan a little shake and sprinkle on remaining 1 cup shredded cheese.
• Bake immediately uncovered for 50-60 minutes or until cooked through. You'll know it's done when the top is set in the center. Garnish with fresh parsley and allow to rest for 10-minutes before slicing into squares.

Notes

Tips:

 

Make ahead- Prepare casserole and cover tightly with plastic wrap or foil and place in the refrigerator for up to 2 days. When ready to bake, set out on the counter for 30-minutes. Preheat the oven to 350℉. Remove the cover and bake for 50-65 minutes or until cooked through and center is set. Let stand 10-minutes before slicing into squares. 

Customize breakfast casserole-

Hashbrowns– Use cubed, shredded or even O’brien hashbrowns.

Meat– Make with with any kind of cooked breakfast sausage, bacon, ham, or a combination of all 3. 

Veggies– Add other veggies like sautéed mushrooms, zucchini, or spinach.

Cheese– When it comes to cheese, use what you love. So many options like Colby Jack, Pepper Jack, Parmesan, Feta, goat cheese, or a Mexican blend.

Seasonings– Use your favorite dried or fresh herbs, garlic powder, onion powder, seasoning salt, etc…

Freezing the leftovers- Hashbrown Breakfast Casserole is freezer friendly and reheats well. Make sure the casserole is completely cooled then transfer squares to a freezer safe container. Freeze for up to 2 months. When ready to eat, pull out 1 square and heat in the microwave or oven.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 8
Amount per serving
Calories	279
% Daily Value*
Total Fat 18.1g	23%
Saturated Fat 8.7g	44%
Cholesterol 233mg	78%
Sodium 353mg	15%
Total Carbohydrate 10.3g	4%
Dietary Fiber 1.2g	4%
Total Sugars 3.4g
Protein 18g
Vitamin D 20mcg	101%
Calcium 306mg	24%
Iron 1mg	7%
Potassium 136mg	3%

 

Keyword bell peppers, Breakfast casserole, Breakfast sausage, Brunch, Cheddar cheese, Eggs, Hashbrowns, Onions

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