Hash brown breakfast casserole is loaded with shredded hash browns, savory pork sausage crumbles, eggs and plenty of cheese to tie it all together. This hearty, comforting casserole can be baked right away or made a day in advance and it’s always a crowd pleaser!
There’s something that’s just comforting and homey about a breakfast casserole.
This classic sausage and egg casserole is our go-to and has been in my family for years. It’s a Christmas morning breakfast favorite, especially alongside this Christmas coffee cake.
I also switch things up and make my healthy sausage breakfast casserole that uses turkey sausage and is loaded with veggies. Totally up my alley.
And these individual breakfast casseroles, made in ramekins, are perfect when you need to customize them for different guests - picky kids, gluten-free family members, vegetarian lifestyles, egg allergies, etc.
And as long as we’re on the topic, this overnight cheesy grits casserole and overnight French toast casserole are great for the holidays when you have family or friends in town. Prep the night before and the hard work is done. Same goes for this hearty grits and sausage casserole.
Today though, we’re featuring another favorite with this hash brown breakfast casserole.
It’s loaded with shredded hash browns, savory pork sausage crumbles, some onion and bell peppers for flavor and interest, a creamy egg mixture and plenty of cheese to tie it all together.
It’s cozy and hot and downright delicious.
And like many of those others, you can absolutely prep this ahead of time and then bake it off in the morning. Gotta love that.
You might also love this cheesy hash brown casserole that's great as a side dish for dinner!
Let’s dive in to today's recipe.
Now, I’ve got some notes, tips and substitutions coming up below on how to make hash brown casserole. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making hash brown breakfast casserole:
- Hash browns: Feel free to use a refrigerator package of hash browns or a frozen one. Just make sure it’s thawed completely if yours was frozen.
- Sausage: I use regular pork sausage, like Jimmy Dean, the kind that comes in a large round roll. You could also substitute turkey sausage. But it does need to be cooked and crumbled to use in this recipe, so please plan accordingly.
- Bell pepper: I like using a mix of red and green bell pepper, especially at the holidays, but you could use all one color if you prefer.
- Milk: Using whole milk, 2% or half and half adds some extra creaminess and richness to this casserole. However, skim milk or a fat-free half and half would be fine, too.
- Cheese: Shredded cheddar cheese is my go-to, but you could mix it up and use Monterey Jack cheese or a Mexican blend cheese for this casserole if you’d like.
Lots of ways to make it your own and use what you have.
Also, this casserole is super easy to put together.
You mix together the hash browns, sausage, onion, peppers and part of the cheese right in the casserole dish. (I mean, you could use a bowl, but there’s really no need to dirty one up.)
Then you whisk together the eggs, milk and seasonings and pour that over the casserole.
Top it with the remaining cheese and it’s ready to bake!
Or, as mentioned, you can prepare it in advance if needed. That can be a big help around the holidays or if you have guests coming into town.
Here’s what to do.
Make ahead tips for hash brown breakfast casserole:
- Prepare the entire casserole as directed. Cover tightly with plastic wrap and refrigerate for up to 24 hours.
- Remove from the refrigerator and uncover as you preheat the oven.
- Bake as directed, adding an additional 5-10 minutes to the bake time to ensure the casserole gets hot.
As for serving, we slice this into 12 large pieces and dive right in.
If you need to round out the meal, this mixed greens brunch salad is a perfect accompaniment for something light and fresh.
Or do a fruit salad and maybe some blueberry scones.
And of course, a coffee station and mimosa bar are always hits.
Last thing, what to do with any leftovers.
Leftover hash brown breakfast casserole, once cooled, can be stored in a covered container in the refrigerator for up to 5 days. Reheat individual pieces in the microwave for about 1 minute, until nice and hot.
You can also freeze leftovers for up to 3-4 months. Place in a freezer-safe ziptop bag, label and date it, and place in the freezer. Defrost in the refrigerator overnight and then reheat.
Here’s to the upcoming holiday season, all the time with family and friends, and lots of delicious eats.
Enjoy!
XO,
Kathryn
Hash Brown Breakfast Casserole
Ingredients
- 1 (16 oz) bag shredded hash browns, thawed if frozen
- 1 lb. pork sausage, cooked, crumbled and drained
- ½ cup onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
- 8 large eggs
- 1 ⅓ cups whole milk, 2% milk or half and half
- ½ teaspoon ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350, if baking right away.
- In a 9x13 casserole dish, combine the hash browns, cooked sausage, onion, peppers and 1 ⅓ cups shredded cheese. Mix well and spread into an even layer.
- In a medium bowl, whisk together the eggs, milk, dry mustard, salt and black pepper. Pour over the casserole. Sprinkle the top of the casserole with the remaining ⅔ cup shredded cheese.
- Bake at 350 for 1 hour. Or if preparing ahead, cover with plastic wrap and refrigerate for up to 24 hours. Remove from the refrigerator while you preheat the oven and add 5-10 minutes to the baking time to ensure the casserole gets cooked through and hot.
- Let rest for 5 minutes to allow it to set up, then slice and serve.
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