I remember the first time I whipped up this Hashbrown Breakfast Casserole; it was one of those mornings when family was visiting, and I wanted to prepare something special yet stress-free. I wanted a dish that brought everyone together around the table without spending all morning in the kitchen. This recipe quickly became a household favorite, and now it’s a go-to whenever we have a crowd to feed.
What makes this casserole particularly appealing is its simplicity and versatility. The combination of crispy hashbrowns, savory sausage, and gooey cheese makes it hearty enough to satisfy everyone, from picky eaters to those with heartier appetites. Plus, it’s the perfect make-ahead dish. You can prepare it the night before, cover it with foil, and pop it in the oven the next morning. That way, you can enjoy more time with your guests and less time cooking.
Over the years, I’ve experimented with a few variations that keep this recipe fresh and exciting. Sometimes I’ll swap out the breakfast sausage for diced ham or bacon, depending on what I have on hand. Another great addition is a handful of fresh spinach or sautéed mushrooms, which add extra flavor and texture. If you’re in the mood for a bit of spice, try adding a pinch of red pepper flakes or a diced jalapeño for a little kick.
This dish is perfect for any breakfast or brunch gathering, but it’s also great as a meal-prep option. I often bake a casserole on Sunday and portion it out for easy weekday breakfasts. With just a quick reheat, you have a satisfying and delicious breakfast ready to go in minutes. Whether you stick to the classic version or add your own twist, this Hashbrown Breakfast Casserole is sure to become a staple in your kitchen too.
Preparing Hashbrown Breakfast Casserole
Click here to get printable version
Ingredients
- 1 medium chopped onion
- 2 cups cheddar cheese, shredded
- 16 oz thawed shredded hashbrowns
- 1 lb ground sausage for breakfast
- 1 red bell pepper, diced
- 1/2 cup whole milk
- 6 large eggs
- 1 teaspoon ground black pepper (adjust to taste)
- 1 teaspoon salt (adjust to taste)
Directions
- In a skillet, cook the ground sausage over medium-high heat, breaking it into crumbles as it cooks.
- When the sausage is nearly done, add the chopped onion and diced bell pepper to the skillet. Cook until the vegetables are softened and lightly browned. Remove from heat.
- Lightly grease a 9-inch baking dish with cooking spray. Layer the thawed hashbrowns evenly in the dish.
- Spread the cooked sausage and vegetable mixture over the hashbrowns. Then, evenly sprinkle the shredded cheddar cheese on top.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper until smooth. Pour this mixture over the ingredients in the baking dish, ensuring even coverage.
- Bake in a preheated oven at 350°F for 45 minutes, or until the center is set and the top turns golden brown. Serve warm and enjoy!
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 350°F until warmed through or microwave individual portions for 1-2 minutes.
FAQs:
Can I use frozen hashbrowns directly, or should I thaw them first?
It’s best to thaw the hashbrowns before using them in this recipe. If you use them frozen, they may release excess moisture during baking, which can make the casserole soggy.
What kind of sausage works best for this recipe?
Ground breakfast sausage is recommended, but you can use any type of ground sausage you prefer. Consider using spicy sausage if you want an extra kick of flavor.
How can I make this recipe healthier?
You can substitute the whole milk with a lower-fat option, such as skim or almond milk. Additionally, consider using turkey sausage and reducing the amount of cheese to cut down on calories.
Can I prepare this casserole the night before?
Yes, you can assemble the casserole the night before and refrigerate it. The next morning, simply bake it as instructed, though you might need to add a few extra minutes to the cooking time since it will be cold from the fridge.
How do I know when the casserole is fully cooked?
The casserole is ready when the center is set, meaning it doesn’t jiggle when you gently shake the baking dish. The top should be golden brown. If you’re unsure, insert a knife into the center; if it comes out clean, the casserole is done.
Can I add other vegetables to this casserole?
Absolutely! Feel free to add other vegetables such as mushrooms, spinach, or zucchini. Just be sure to cook any additional vegetables first to remove excess moisture before adding them to the casserole.
Hashbrown Breakfast Casserole
Ingredients
- 1 pound ground breakfast sausage
- 1 medium onion chopped
- 1 red bell pepper diced
- 16 ounces shredded hashbrowns thawed
- 2 cups shredded cheddar cheese
- 6 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt or to taste
- 1 teaspoon ground black pepper or to taste
Instructions
- In a skillet, cook the sausage over medium-high heat, crumbling it as it cooks.
- Once the sausage is almost done, stir in the chopped onion and diced bell pepper. Continue cooking until the vegetables are softened and slightly browned. Remove from heat.
- Grease a 9-inch baking dish with cooking spray. Evenly layer the thawed hashbrowns in the dish.
- Spread the cooked sausage and vegetable mixture over the hashbrowns, followed by an even layer of shredded cheddar cheese.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this mixture evenly over the layered ingredients in the baking dish.
- Bake in a preheated oven at 350°F for 45 minutes, or until the center is set and the top is golden brown. Serve warm and enjoy!
