If you’re after a breakfast that’s hearty, comforting, and absolutely bursting with flavor — all without spending your whole morning in the kitchen — this Hashbrown Breakfast Casserole is going straight to the top of your must-make list. Packed with savory sausage, colorful peppers, creamy eggs, crispy hashbrowns, and (let’s be honest) a shameless amount of cheese, it strikes the perfect balance between indulgent and practical. It’s exactly what busy mornings need: a fuss-free, all-in-one meal that looks just as inviting on a weekend brunch table as it does for a weekday breakfast-for-dinner.

Why You’ll Love This Recipe

  • Incredibly Easy: It’s a true mix, layer, and bake situation — no need for fancy kitchen skills or special gadgets.
  • Perfectly Hearty: With sausage, hashbrowns, and eggs, it’s a complete meal that will keep you satisfied for hours.
  • Crowd-Pleaser: Whether you’re feeding family, holiday guests, or a hungry bunch after a sleepover, it always disappears fast.
  • Great for Make-Ahead: You can prep it the night before, so breakfast or brunch the next day is completely stress-free.
  • Customizable: Love a bit of heat? Prefer ham over sausage? This casserole is flexible and welcoming of your personal touches.

Ingredients You’ll Need

Gather your favorite mug for coffee and these simple, flavor-packed ingredients!
Note: No need to stress over the measurements — just a list and what they bring to the table!

  • Ground Breakfast Sausage: Choose a high-quality one for maximum flavor — this sets the foundation for that savory bite.
  • Yellow Onion: Finely diced; adds subtle sweetness and depth.
  • Red & Green Bell Peppers: Brings gorgeous color and a mild, fresh crunch.
  • Shredded Hash Browns: Thawed and patted dry for the crispiest, most satisfying texture.
  • Butter: Melted and tossed with the potatoes to boost their richness and Golden-brown color.
  • Cheddar Cheese: Half mixed in, half on top — because melty, cheesy goodness makes every bite better.
  • Eggs: Holds everything together, giving that classic breakfast casserole fluffiness.
  • Sour Cream: The secret to incredibly creamy, soft eggs (seriously, don’t skip this!)
  • Milk: Adds moisture without watering things down.
  • Hot Sauce: A dash kicks up the flavor — adjust to your spice comfort level.
  • Mustard Powder, Dried Oregano, Dried Thyme, Ground Sage: Layers of subtle seasoning that will have people guessing what makes it taste so good.
  • Salt & Pepper: The essentials!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Ham Instead of Sausage: Prefer a smoky ham? Swap out sausage for diced ham steaks. Sauté briefly to remove extra moisture.
  • Vegetarian: Skip the sausage or ham. Toss in mushrooms, spinach, or extra bell peppers for a veggie-packed version.
  • Spicy: Opt for spicy sausage or double up on hot sauce. Sliced jalapeños work wonders here!
  • Different Cheese: Swap cheddar for a pepper jack, Colby-Jack, or whatever melty cheese you love.
  • Cubed Hashbrowns: If shredded aren’t available, no worries — cubed hashbrowns work, offering a chunky bite.

How to Make Hashbrown Breakfast Casserole

1. Preheat & Prep

Set your oven rack in the middle position and start preheating to 350°F. Lightly grease a 9×13-inch casserole dish.

2. Cook the Sausage and Veggies

Brown your sausage in a skillet over medium-high heat. When it’s nearly done, toss in the onions and peppers. Sauté until the veggies soften slightly — just a couple of minutes. Drain any excess grease.

3. Mix the Egg Base

Crack the eggs into a bowl. Whisk until just combined, then stir in sour cream, milk, hot sauce, and all the seasonings. Give it a good stir for a smooth mixture.

4. Assemble the Casserole

Add the thawed and patted hashbrowns to your baking dish. Drizzle melted butter over the top and toss to coat evenly.
Sprinkle half of your cheddar cheese over the hashbrowns, then layer on the sausage and pepper mixture.
Pour the egg mixture slowly and evenly over everything. Top with your remaining cheese.

5. Bake

Slide the dish into the oven, uncovered, for about 50 minutes. Check every 5 minutes after that — it’s ready when the edges are deeply golden and the center is just barely set (it will finish setting as it rests).

6. Rest & Serve

Let it cool for at least 10 minutes. This helps everything firm up for perfect slices!

Pro Tips for Making the Recipe

  • Always thaw your hashbrowns fully and pat them dry; this prevents excess moisture and soggy results.
  • For best flavor, use a high-quality sausage, and don’t be afraid to get a little browned crust on it in the skillet.
  • Use freshly grated cheese — it melts better than pre-shredded.
  • Let the casserole rest before cutting — you’ll get clean, satisfying portions every time.
  • Butter not only adds flavor but helps the potatoes get that delightful crispy edge around the sides.

How to Serve

This casserole is a standalone showstopper, but it also welcomes a few simple sides:

  • Fresh Fruit Salad: Brightens up the plate and balances the savory richness.
  • Slices of Toast or Biscuits: Perfect for mopping up any cheesy, eggy goodness.
  • Avocado Slices or Salsa: Add a creamy or zesty garnish.
  • Brunch Table: For larger gatherings, serve alongside simple greens or a light salad.

Make Ahead and Storage

Storing Leftovers

Cool completely before covering and refrigerating. Keeps well for up to 4 days in an airtight container.

Freezing

Wrap tightly with plastic and foil, or store in freezer-safe containers for up to 2 months. Cut into individual portions for easy grab-and-go breakfasts.

Reheating

Reheat in the microwave for slices, or cover with foil and warm in the oven at 350°F until hot. If reheating from frozen, allow to thaw overnight in the fridge for best texture.

FAQs

  1. How can I make this casserole ahead of time?

    Absolutely — assemble the night before, cover tightly, and refrigerate. In the morning, let it stand at room temperature while the oven preheats, then bake as directed. Makes for an easy, no-hassle breakfast!

  2. Can I use frozen hashbrowns without thawing them first?

    Resist the urge! Frozen hashbrowns will release too much water, making the casserole mushy and doubling the baking time. Always thaw and pat them dry for best results.

  3. What other meats can I use instead of sausage?

    Diced ham or cooked crumbled bacon both work beautifully here. For ham, give it a quick sauté to release and then drain any added water for a firmer texture.

  4. Is there a way to make it lighter or healthier?

    Yes! Use turkey sausage, reduced-fat cheese, and Greek yogurt instead of sour cream. Load it up with more veggies to keep things nutritious and satisfying.

Final Thoughts

If there’s one breakfast casserole that’s guaranteed to win hearts and save time, it’s this hashbrown breakfast casserole. It’s comforting, flavorful, and a breeze to put together, making it a true hero for busy mornings, weekend brunches, or anytime you need a little extra coziness on your plate. Give it a try — and don’t hesitate to make it your own. Happy cooking!

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Hashbrown Breakfast Casserole Recipe

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  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 18 people 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Hashbrown Breakfast Casserole is a hearty, crowd-pleasing morning dish packed with sausage, onions, bell peppers, hashbrowns, eggs, cheese, and a flavorful blend of seasonings. Perfect for meal prep or serving at brunch gatherings, it’s baked until golden and sets perfectly for easy slicing.

Ingredients

Units Scale

Meat & Vegetables

  • 1 pound ground breakfast sausage (such as Jimmy Dean)
  • 1/2 small yellow onion, finely diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced

Hashbrowns & Dairy

  • 28 oz. shredded hash browns, thawed and patted dry
  • 4 tablespoons butter, melted
  • 2 cups cheddar cheese, divided in half

Egg Mixture

  • 12 large eggs
  • 1 cup sour cream
  • 3/4 cup milk
  • 1 teaspoon hot sauce

Seasonings

  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat Oven: Place your oven rack in the middle position and preheat your oven to 350°F (175°C). Lightly grease a 9 x 13-inch casserole dish to prevent sticking.
  2. Cook Sausage and Vegetables: In a large skillet over medium-high heat, cook and crumble the breakfast sausage until fully browned. During the last 3 minutes of cooking, add the diced onion, red bell pepper, and green bell pepper to the skillet. Sauté until the vegetables are slightly softened. Drain any excess grease from the mixture and set aside.
  3. Prepare Egg Mixture: Crack the eggs into a medium mixing bowl and beat until the yolks and whites are just combined. Add sour cream, milk, hot sauce, mustard powder, dried oregano, dried thyme, ground sage, salt, and pepper to the eggs. Stir or whisk until thoroughly combined and smooth.
  4. Assemble Casserole Layers: Add the thawed and patted-dry hashbrowns to the prepared casserole dish. Drizzle with melted butter and toss to coat evenly. Sprinkle 1 cup of shredded cheddar cheese over the hashbrowns, then layer the cooked sausage, onions, and peppers on top.
  5. Add Egg Mixture & Cheese: Pour the prepared egg mixture evenly over the sausage and vegetable layer. Finish by topping with the remaining 1 cup of cheddar cheese for a cheesy crust.
  6. Bake: Place the casserole in the preheated oven and bake, uncovered, for approximately 50 minutes. Begin checking every 5 minutes after the 50-minute mark. The casserole is done when the edges are lightly browned and the center is nearly set—it will continue to set as it rests.
  7. Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before slicing and serving. This allows the casserole to finish setting and makes serving easier.

Notes

  • Ham can be used instead of sausage—use 2 (8 oz.) ham steaks, diced and sautéed for about 5 minutes to release excess water before assembling the casserole.
  • Ensure hashbrowns are fully thawed and patted dry for the best texture. Using frozen hashbrowns may overcook the eggs due to longer baking time.
  • Lamb Weston Thick Cut Hash Browns are recommended for their sturdiness, but cubed hashbrowns can also be used.
  • This casserole is ideal for meal prep or feeding a crowd. Leftovers reheat well.

Nutrition

  • Serving Size: 1/18th of casserole
  • Calories: 320
  • Sugar: 2g
  • Sodium: 620mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 185mg
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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