A Hashbrown Breakfast Casserole is perfect when you need to feed a crowd first thing in the morning.
This breakfast casserole recipe is a full meal with eggs, sausage, peppers, and hashbrowns all topped with cheese and baked until perfect golden brown.
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)!
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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.
How to Make Breakfast Casserole
Frozen hash browns make this breakfast casserole super easy to whip up.
- Spread thawed shredded hash browns in the bottom of a baking dish per the recipe below. Mix in cheese, sausage, and pepper/onions.
- Whisk eggs, milk, and seasonings in a large bowl.
- 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 Once prepared, bake right away or you can cover, refrigerate overnight, and bake this breakfast casserole fresh in the morning.
To Bake Now Pour the egg mixture over top and bake. Unlike strata or french toast, 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).
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.
To prepare in the Crock Pot, I recommend our slow cooker breakfast casserole.
Just like egg muffins, leftover breakfast casserole is perfect for busy weekday mornings. Keep leftovers in the fridge for 3-4 days. Reheat in the microwave or the oven.
Yes, you sure can! This will last in the freezer for up to four months. Wrap individual pieces and store in freezer bags. Defrost in the fridge overnight and reheat in the microwave or the oven.
More Easy Make-Ahead Breakfast Casseroles
If you’re tired of the same old breakfast or want a meal to prep ahead, you’ll love these breakfast casserole recipes. They’re perfect for reheating throughout the week or for a special holiday breakfast and best of all, they’re all prepped ahead of time.
Equipment
Ingredients
- 20 ounces shredded hash browns thawed
- 1 pound ground pork sausage cooked, crumbled, and drained
- ¼ cup finely diced onion
- ½ red bell pepper diced
- ½ green bell pepper diced
- 2 cups shredded cheddar cheese divided
- 8 eggs
- 12 ounces evaporated milk 1 can, or 1 ⅓ cups milk
- ½ teaspoon Italian seasoning or your favorite herbs and spices, optional
- ½ teaspoon Kosher salt or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray.
- Heat a large skillet over medium high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain fat.
- In the prepared dish, add the hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of cheese. Gently mix the ingredients together and spread evenly in the pan.
- In a large bowl, add the 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 over top.
- Cover the dish 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 for up to two days before baking. If using pasteurized egg product, it can be prepared three days in advance.
- Sausage can be swapped for 1lb of bacon, cooked crisp. You can use any type of shredded cheese you have on hand.
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Casserole
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Can I make this with regular frozen hashbrowns instead of the shredded ones? I would assume they still need to be thawed?
Thanks.
Any style of frozen hashbrowns will work in this recipe. Yes they will still need to be thawed. You will need 20 oz.
I will crisp up the hasbrowns first on the bottom then put the eggs and toppings on top.
Re: Hashbrown breakfast casserole
This recipe looks wonderful, but I was wondering if after it’s baked, is it easy to cut into squares so it can be picked up and eaten by hand?
Lisa
FoodSmith
If you let it cool it holds together really well but served warm it would be on the softer side and might be difficult to eat by hand.
This casserole is EXCELLENT! It’s my go-to breakfast casserole, especially when I have guests, and everybody always raves about it and goes for seconds!
Could this be made in muffin tins to serve as individual egg cups for a brunch party? What would you suggest for cooking time?
I haven’t tried but I think that it should work. I would love to hear how it turns out for you.
Excited to make this! Can you freeze and reheat after it has been baked
Chelsea, I prefer to freeze this casserole dish after baking. But other readers have frozen it before baking with great results.
Looks delicious! Can I cook in an aluminum foil 9×13 pan? How long?
Yes, you can cook a breakfast casserole in an aluminum foil 9×13 pan. Aluminum pans don’t conduct heat as well so it may need an extra 10 to 15 minutes to ensure it’s set in the middle. I’d suggest setting the aluminum pan on a baking sheet.
Have you ever put spinach in it? Does it make a watery?
If the spinach is cooked (or thawed) and squeezed dry I think it’ll work just fine. Let us know how it goes!
Hi!
I am doubling the recipe. Both say use a 9×13 pan. If it’s doubled, will it fit in that pan or should I use 2? Thanks!
You’ll need two 9×13 pans if doubling the recipe.
this was excellent as for taste. I added a tsp of garlic powder and drained a 4 of jar of mild green chili’s too.
My only complaint…it was watery in center. probably due to hash browns. they probably should be lying on paper towels tapped to remove any moisture
Othwise Excellent.
So glad you enjoyed it!
Delicious! We loved this, but have lots of leftovers as it’s just two of us. How would you suggest reheating?
I usually just reheat individual servings in the microwave.
This is just what I was looking for delicious
I’ve made this many times now! I top with spinach, always a big hit! Question, have you freezed this in individual pieces and took out when wanting?
Yes, this can be frozen in individual portions. Thaw in the fridge overnight and reheat in the microwave. Enjoy!
wonder if you could use hash brown patties instead.
I haven’t tried it with hash brown patties but I might suggest following the ratio of egg/milk in my tater tot breakfast casserole if using patties—there’s just a little bit less liquid. Let us know how it goes!
Perfect New Year’s Day breakfast! Easy to half for just two people with leftovers for tomorrow. 45 minutes of cooking time worked perfectly.
Excellent recipe. My family loved it. Great for gluten free diet.
Can I sauté the onions with the peppers and some sliced mushrooms and maybe throw in a handful of frozen chopped spinach? Don’t want it too watery……
Sure you can, sounds delicious!
If I am making two 8 x 8 pans rather than a 9 x 13 pan do I reduce baking time?
Yes, you will need to reduce the baking time, I would check them at about 40 minutes. You’ll want to ensure the egg is set (and hot) in the middle.
Can I make this a day and a half ahead of time?
You sure can.
One of two breakfasts for Christmas morning. Was delicious and all enjoyed it! Will make again!
Hi, could this recipe go without milk? Add more eggs? I was thinking of using oat milk if it needed milk. Thoughts?
Thank you posting this.
I’d recommend a non-dairy milk if needed. The milk ensures the texture of the eggs isn’t too dense.
Thank you so much