A Hashbrown Breakfast Casserole is perfect when you need to feed a crowd first thing in the morning.

Eggs, sausage, peppers, and hashbrowns are layered in a casserole dish, topped with cheese and baked into a perfect golden brown breakfast casserole.

Best of all, prepare ahead of time and in the morning, just pop it into the oven. Serve with a fresh fruit salad, and keep the coffee coming (or mimosas)!

hashbrown breakfast casserole cut in a baking pan

Ingredients in Breakfast Casserole

Hashbrowns – I use shredded hashbrowns, but any style of hash browns work well in this recipe, or even leftover home fries or roasted potatoes!

Sausage – I prefer pork sausage (like Jimmy Dean’s breakfast sausage). Swap it out for turkey sausage, ham, or crispy bacon (or even leftover ground beef from last night’s tacos)!

Veggies – I add bell peppers to this casserole but add whatever veggies you have on hand. Mushrooms (cook them first so they don’t get watery), asparagus, or even steamed broccoli are great.

Cheese – Shredded sharp cheddar cheese is our favorite, but pepper jack cheese or other bold flavorful cheeses work well. Save a little for the top to get a nice golden layer of cheese.

This hash brown casserole recipe is very forgiving; you can change the add-ins according to your preferences or what you have on hand. Try leftover meats, veggies, and cheeses of all kinds. Just chop or shred and toss them into the mix.

ingredients in bowls to make Hashbrown Breakfast Casserole

How to Make Breakfast Casserole

Frozen hash browns make this breakfast casserole super easy to whip up.

  1. Spread thawed shredded hash browns in the bottom of a baking dish per the recipe below. Mix in cheese, sausage, and pepper/onions.
  2. Whisk eggs, milk, and seasonings in a large bowl.
  3. Pour over the hashbrown mixture.

Bake Now or Make Ahead

The great thing about this hash brown breakfast casserole recipe is that it can be baked right away or prepared ahead and baked before brunch. It’s perfect for holidays like Christmas morning or even Easter.

Cook it now or refrigerate overnight At this point you can either bake the casserole and serve or you can cover and refrigerate overnight and bake in the morning.

To Bake Now Pour the egg mixture over top and bake. Unlike a strata or french toast recipe, you do not need to wait as there is no bread to soak up the mixture. So just make and bake.

To Bake Later Cover the mixture tightly and refrigerate for up to 48 hours (or 3 days if using pasteurized egg product). Remove from the fridge at least 30 minutes before baking (while preheating the oven).

How long to bake breakfast casserole

This bakes at 350°F for 55-65 minutes or until a knife inserted in the center comes out clean. If you’ve let it sit overnight, it may need a few extra minutes if it’s still quite chilled from the fridge.

How to store leftovers

Just like egg muffins, leftovers are perfect for busy weekday mornings.
Fridge  They’ll keep in the fridge for 3-4 days. Reheat in the microwave or the oven.
Freezer Can you freeze breakfast casserole? Yes, you sure can! This will last in the freezer for up to four months. Wrap individual and store in freezer bags. Defrost in the fridge overnight and reheat in the microwave or the oven.

Can this be cooked in the Crock Pot

To prepare in the crock pot, I recommend our slow cooker breakfast casserole.

dish of Hashbrown Breakfast Casserole

More Easy Make-Ahead Breakfast Casseroles

hashbrown breakfast casserole cut in a baking pan
4.99 from 1963 votes↑ Click stars to rate now!
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Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole is a complete meal in one dish. Eggs, hash browns, sausage, and loads of cheddar cheese make the perfect meal!
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Ingredients  

  • 20 ounces shredded hash browns thawed
  • 1 pound sausage cooked, crumbled, and drained
  • ¼ cup onion finely diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 2 cups cheddar cheese shredded, divided use
  • 8 eggs
  • 1 can evaporated milk 12 ounces, or 1 ⅓ cups milk
  • ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon black pepper

Instructions 

  • Preheat oven to 350°F (if baking immediately). Grease a 9×13 pan or a 3qt baking dish or spray with cooking spray.
  • Brown sausage in a large skillet until no pink remains. Drain fat.
  • Place the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese in the prepared dish. Gently mix the ingredients together and spread evenly in the pan.
  • Add eggs, evaporated milk, salt & pepper, and Italian seasoning to a large bowl. Whisk until well combined.
  • Pour the egg mixture over the hashbrown mixture and sprinkle the remaining cheese on top. Cover with foil and refrigerate overnight if desired (or bake immediately).
  • Bake uncovered for 55-65 minutes or until cooked through.

Video

Notes

The casserole can be assembled and baked immediately or covered and refrigerated up to two days before baking. If using pasteurized egg product, it can be prepared 3 days in advance.
If the casserole is refrigerated overnight, remove it from the fridge 30 minutes before baking. It may require an extra 10-15 minutes of cooking time.
Evaporated milk can be substituted with 1 1/3 cups of light cream, milk or non-dairy milk of your choice. 
 
4.99 from 1963 votes

Nutrition Information

Calories: 474 | Carbohydrates: 19g | Protein: 25g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 246mg | Sodium: 816mg | Potassium: 598mg | Fiber: 1g | Sugar: 5g | Vitamin A: 932IU | Vitamin C: 23mg | Calcium: 357mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Casserole
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Best way to freeze this recipe.? Put together and freeze without cooking.
    Or cook first and then freeze.
    I am wanting to make several small 1-2 person sizes in small foil pans
    and freeze for later use.

    1. I would cook this and then freeze it Christine. This will last in the freezer for up to four months. Wrap and store in freezer bags. Defrost in the fridge overnight and reheat in the microwave or the oven.

    1. We bake it and then freeze it usually but other readers have frozen it before baking with great results. You will have to let us know how it turns out for you Tabitha!

    1. Hi Melissa, this makes great leftovers for the week. It will keep in the fridge for 3-4 days. Reheat in the microwave or the oven.

  2. Made one already and loved it! Making another the night before for a breakfast meeting. What temp do I need to warm it up at and for how long does it need to bake please5 stars

    1. To reheat, I would let it sit on the counter while the oven is preheating to 350°F then pop it in for 15-20 minutes or until heated through. I would reheat uncovered but if the top starts to get too browned then I would cover it to keep it from browning further. Hope that helps!

  3. This is delicious! I used a whole red bell pepper, because I don’t like green.
    I started not to use the evaporated milk, but, I’m glad I did. Casserole is a keeper!!
    Thanks, for the recipe!5 stars

  4. Made this today and it was great! Made a couple minor modifications, added 1 t of salt and Italian seasoning, 1/2 cup chopped green onions including the green tops, a couple cloves of garlic and used 8 oz of sharp cheddar. Mine was done in 45 minutes.5 stars

  5. Excellent recipe exactly as written. Made it for the first time for Christmas morning brunch and the whole family loved it.5 stars