Hashbrown Breakfast Casserole Recipe

Introduction

This hearty hashbrown breakfast casserole is a comforting way to start your day. Packed with sausage, cheese, and a blend of flavorful seasonings, it’s perfect for feeding a crowd or meal prepping for the week ahead.

Ingredients

• 1 pound ground breakfast sausage
• ½ small yellow onion (finely diced)
• ½ red bell pepper (diced)
• ½ green bell pepper (diced)
• 28 oz. shredded hash browns (thawed and patted dry)
• 4 tablespoons butter (melted)
• 2 cups cheddar cheese (divided in half)
• 12 large eggs
• 1 cup sour cream
• ¾ cup milk
• 1 teaspoon hot sauce
• ½ teaspoon mustard powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon ground sage
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Step 1: Place your oven rack in the middle and preheat the oven to 350°F (175°C).
2. Step 2: In a skillet over medium-high heat, cook and crumble the sausage until browned and fully cooked. Add the diced onion and bell peppers during the last 3 minutes. Drain the grease and set aside.
3. Step 3: In a medium bowl, crack the eggs and beat until just combined.
4. Step 4: Stir in the sour cream, milk, hot sauce, mustard powder, oregano, thyme, sage, salt, and pepper until the mixture is well combined.
5. Step 5: Lightly grease a 9 x 13-inch casserole dish. Add the thawed hash browns, drizzle with melted butter, and toss to coat evenly.
6. Step 6: Sprinkle 1 cup of shredded cheddar cheese over the hash browns, then layer the cooked sausage, onions, and peppers on top.
7. Step 7: Pour the egg mixture evenly over the casserole, then top with the remaining 1 cup of cheddar cheese.
8. Step 8: Bake uncovered for about 50 minutes. Check every 5 minutes after 45 minutes; the casserole is done when the edges are slightly browned and the center is nearly set. It will finish cooking as it rests.
9. Step 9: Let the casserole rest for 10 minutes before serving to allow it to set fully.

Tips & Variations

• For a spicy kick, add diced jalapeños along with the bell peppers.
• Swap cheddar for pepper jack or mozzarella for a different cheese flavor.
• Use turkey sausage for a leaner option.
• Make it vegetarian by replacing sausage with sautéed mushrooms and spinach.
• Ensure hash browns are well thawed and patted dry to avoid a soggy casserole.

Storage

Store any leftovers tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm. You can also freeze the casserole for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before and keep it covered in the refrigerator. Bake it the next morning, adding a few extra minutes to the cooking time if baking from cold.

What can I substitute for sour cream?

You can use plain Greek yogurt as a tangy and creamy alternative to sour cream without changing the texture much.

Hashbrown Breakfast Casserole Recipe

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★★★★★

4.5 from 111 reviews

• Author: Jake
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This hearty Hashbrown Breakfast Casserole is a savory blend of seasoned sausage, vibrant bell peppers, fluffy eggs, and melted cheddar cheese layered over crispy hashbrowns. Perfect for a crowd-pleasing breakfast or brunch, this one-dish meal combines comfort and convenience with rich, well-balanced flavors baked to golden perfection.

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Ingredients

Scale 1x2x3x

Sausage and Vegetables

• 1 pound ground breakfast sausage
• ½ small yellow onion, finely diced
• ½ red bell pepper, diced
• ½ green bell pepper, diced

Base and Cheese

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

Egg Mixture

• 12 large eggs
• 1 cup sour cream
• ¾ cup milk
• 1 teaspoon hot sauce
• ½ teaspoon mustard powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon ground sage
• ½ teaspoon salt
• ¼ teaspoon pepper

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Instructions

1. Prep Work: Place your oven rack in the center position and preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
2. Cook Sausage and Vegetables: In a skillet over medium-high heat, cook and crumble the ground breakfast sausage until browned and fully cooked. Add the diced onions and both red and green bell peppers during the last 3 minutes of cooking. Drain excess grease carefully and set the mixture aside.
3. Prepare Egg Mixture: Crack all 12 eggs into a medium mixing bowl and beat gently until just combined. Whisk in sour cream, milk, hot sauce, mustard powder, oregano, thyme, sage, salt, and pepper until the seasoning is fully incorporated.
4. Assemble the Casserole: Lightly grease a 9 x 13-inch casserole dish. Spread the thawed hash browns evenly in the dish. Drizzle the melted butter over the hash browns and toss gently to coat all pieces.
5. Add Layers: Sprinkle 1 cup of shredded cheddar cheese over the buttered hash browns. Evenly distribute the cooked sausage, onions, and peppers on top of the cheese layer.
6. Pour Egg Mixture: Carefully pour the prepared egg mixture over the assembled ingredients, making sure it covers evenly. Finish by sprinkling the remaining 1 cup of cheddar cheese on top.
7. Bake: Place the casserole dish uncovered in the preheated oven. Bake for approximately 50 minutes, checking every 5 minutes after 45 minutes. The casserole is done when the edges turn slightly browned and the center is nearly set—it will continue to firm up while resting.
8. Rest Before Serving: Remove the casserole from the oven and let it rest for 10 minutes. This allows the casserole to finish setting and makes it easier to slice and serve.

Notes

• For best results, thaw frozen hash browns completely and pat dry to avoid excess moisture in the casserole.
• Adjust the amount of hot sauce to your taste for subtle or more pronounced heat.
• This casserole can be prepared the night before; assemble it and refrigerate overnight, then bake in the morning, adding a few extra minutes to the cook time.
• Use a good quality sharp cheddar for maximum flavor impact.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: hashbrown casserole, breakfast casserole, sausage casserole, baked breakfast, brunch recipe, cheesy hashbrowns, savory breakfast bake