Hashbrown Breakfast Casserole

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Hashbrown Breakfast Casserole Recipe

This hashbrown breakfast casserole is hearty, cheesy, and perfect for feeding a crowd. It’s easy to prepare ahead, making it ideal for busy mornings or special occasions.

Ingredients

  • 1 (30 oz) bag frozen shredded hashbrowns, thawed
  • 1 lb breakfast sausage, cooked and crumbled (or substitute bacon/ham)
  • 1/2 cup diced onion (optional)
  • 1/2 cup diced bell peppers (optional)
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
  • 10 large eggs
  • 1 cup milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp paprika (optional)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cook the Sausage:
    In a skillet over medium heat, cook the sausage until browned and crumbled. Remove from the pan and drain excess grease. Sauté onions and peppers in the same skillet if using.
  3. Assemble the Casserole:
    Spread the thawed hashbrowns evenly in the prepared baking dish. Layer the cooked sausage (and vegetables if added) on top of the hashbrowns. Sprinkle shredded cheese evenly over the top.
  4. Prepare the Egg Mixture:
    In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
  5. Pour and Bake:
    Pour the egg mixture evenly over the hashbrown layers. Use a spatula to press down slightly, ensuring everything is coated with the egg mixture.
  6. Bake:
    Bake uncovered for 35–45 minutes, or until the eggs are set and the top is golden brown.
  7. Cool and Serve:
    Let the casserole rest for 5–10 minutes before slicing. Serve warm with your favorite toppings or sides.

Topping Suggestions

  • Fresh herbs like parsley or chives
  • Sliced avocado or guacamole
  • Sour cream or Greek yogurt
  • Salsa or hot sauce

Make-Ahead Tips

  • Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed (you may need to add a few extra minutes).
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.

Would you like to adjust this recipe for dietary preferences, such as vegetarian or gluten-free?

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