Hashbrown Breakfast Casserole Recipe

Introduction

This hashbrown breakfast casserole is a hearty and flavorful dish perfect for weekend mornings or brunch gatherings. Loaded with savory sausage, colorful bell peppers, and melted cheddar cheese, it’s a crowd-pleaser that’s easy to prepare ahead of time.

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
• 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 position 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 cooked through. During the last 3 minutes, add the diced onion and bell peppers. Drain any excess grease and set aside.
3. Step 3: In a medium bowl, crack the eggs and beat them until just combined.
4. Step 4: Add the sour cream, milk, hot sauce, mustard powder, oregano, thyme, sage, salt, and pepper to the eggs. Stir well to combine.
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 evenly over the hash browns, then spread the cooked sausage, onions, and peppers on top.
7. Step 7: Pour the egg mixture evenly over the sausage, peppers, and hash browns. Top with the remaining 1 cup of cheddar cheese.
8. Step 8: Bake uncovered for about 50 minutes, checking every 5 minutes near the end. The casserole is done when the edges turn slightly browned and the center is nearly set. It will finish setting as it rests.
9. Step 9: Let the casserole rest for 10 minutes before slicing and serving.

Tips & Variations

• Use turkey sausage for a leaner option without sacrificing flavor.
• Swap cheddar for pepper jack to add a spicy kick.
• Add chopped spinach or mushrooms to the sausage mixture for extra veggies.
• Prepare the casserole the night before and refrigerate; bake fresh in the morning for a time-saving breakfast.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through, or place the casserole in a 350°F oven covered with foil for 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hash browns instead of thawed?

It’s best to thaw and pat the hash browns dry to avoid excess moisture in the casserole, which can make it soggy.

What can I substitute for sour cream?

You can use plain Greek yogurt or cream cheese as a substitute to maintain a creamy texture and tangy flavor.

Hashbrown Breakfast Casserole Recipe

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4.5 from 72 reviews

This hearty Hashbrown Breakfast Casserole is a delicious and filling morning meal featuring savory breakfast sausage, tender onions and bell peppers, shredded hash browns, and a rich egg mixture with melted cheddar cheese. Perfect for family breakfasts or brunch gatherings, this baked casserole combines classic breakfast flavors with a creamy, cheesy texture that sets beautifully in the oven.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

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

Base

• 28 oz. shredded hash browns, thawed and patted dry
• 4 tablespoons butter, melted

Cheese

• 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

Instructions

1. Prep Work: Place your oven rack in the middle position and preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking.
2. Cook Sausage and Vegetables: In a large skillet over medium-high heat, cook and crumble the ground breakfast sausage until browned and thoroughly cooked. During the last 3 minutes of cooking, add the diced yellow onion and both red and green bell peppers. Once cooked, drain excess grease and set the mixture aside.
3. Prepare Egg Mixture: In a medium bowl, crack the eggs and beat them until just combined. Add sour cream, milk, hot sauce, mustard powder, dried oregano, thyme, ground sage, salt, and pepper. Stir thoroughly to combine all ingredients into a smooth mixture.
4. Assemble Casserole: Lightly grease a 9 x 13-inch casserole dish. Add the thawed and dried shredded hash browns, then drizzle melted butter over them and toss gently to coat evenly.
5. Add Cheese and Sausage: Sprinkle 1 cup of shredded cheddar cheese evenly over the buttered hash browns. Next, evenly distribute the cooked sausage, onions, and bell peppers on top.
6. Pour Egg Mixture and Top: Carefully pour the prepared egg mixture over the layers in the casserole dish. Finally, sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
7. Bake the Casserole: Place the casserole dish uncovered into the preheated oven and bake for about 50 minutes. Starting at 45 minutes, check every 5 minutes; the casserole is done when the edges turn slightly browned and the center is nearly set but not completely firm.
8. Rest Before Serving: Remove the casserole from the oven and allow it to rest for 10 minutes before slicing and serving. This resting time helps the casserole finish setting and makes it easier to serve.

Notes

• Make sure to thaw and thoroughly pat dry the hash browns to avoid excess moisture in the casserole.
• Feel free to adjust the hot sauce quantity to your preferred level of spiciness or omit if desired.
• You can substitute cheddar cheese with other melting cheeses like Monterey Jack or Colby.
• This recipe can be doubled or halved easily depending on the number of servings needed.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: hashbrown casserole, breakfast casserole, sausage breakfast bake, cheesy breakfast casserole, morning casserole