This hash brown breakfast casserole has it all! Everything you love for breakfast is combined in a delicious, easy-to-make egg casserole.
Recipe Overview
Why you’ll love it: This is an easy recipe to make and can be made ahead. It’s perfect for brunches or big family breakfasts. We like it for dinner, too!
How long it takes: 20 minutes to prep, 1 hour baking time
Equipment you’ll need: skillet, mixing bowl, 9 x 13 inch baking dish/pan
Servings: 8
This blog post is in partnership with Spartan Nash and Family Fare. All opinions are my own.
April is National Brunch Month and while I personally think we should celebrate brunch all year long, I’m glad at the very least, we get a month devoted to this wonderful meal. Brunch is a great way to bring friends and family together to share laughs, stories and delicious food.
I picked up all the ingredients I needed for the recipe at Family Fare. I love shopping in store, but for those busier weeks, they also offer convenient delivery and pick up options.
About This Breakfast Casserole
- A hearty meal. With sausage, eggs, milk, and cheese, this hash brown casserole is filling and nutritious. It has 25 grams of protein per serving so you won’t be feeling hungry an hour after breakfast. We often enjoy it for dinner, too.
- Reheats well. Leftover egg casserole is perfect for an easy lunch or breakfast the next day. Freeze individual portions for a quick grab-and-go breakfast (there’s no need to thaw it before reheating).
- Versatile. This recipe can easily be changed to reflect your family’s preferences. Try different veggies, meats, and cheese. Keep reading for ideas.
Ingredients
- Frozen Hash Brown Potatoes: Choose shredded hash browns for the best texture. We found that diced hash browns tend to get a bit mushy. Often, frozen hash browns come in a 30 oz. bag. You’ll need roughly half a bag.
- Breakfast Sausage: Look for bulk ground breakfast sausage. It may come in a shrink-wrapped package or in a 16 oz. tube. Choose your favorite kind.
- Veggies: We love diced onion and bell peppers because they are traditional add-ins to hash browns. Using both red and green bell peppers adds visual interest but use whatever color pepper you like. Other vegetables can be substituted, too.
- Cheddar Cheese: You’ll need two cups of shredded cheese. Cheddar cheese has a hearty flavor that goes well in this breakfast casserole but feel free to experiment with other types of cheese.
- Eggs: This breakfast casserole is an egg casserole. The eggs add protein, flavor, and bind everything together.
- Milk: We found that whole or 2% milk works best. Nonfat milk tends to make the casserole a bit watery.
- Optional Toppings: I like to give the casserole a bit of a southwest vibe with toppings like salsa (fresh pico de gallo or chopped tomatoes are great, too), sliced green onions, and sour cream. The casserole is also great without any toppings whatsoever!
How to make Hash Brown Breakfast Casserole
Get ready. This breakfast dish is so easy to make! Get started by preheating your oven to 350°F and greasing a large baking dish (9 x 13 inches). Finely dice the veggies and shred the cheese, if you didn’t buy pre-shredded.
Cook the sausage and veggies. In a large skillet, brown the ground sausage, breaking it up into small pieces as it browns. Add the chopped onions and peppers to the pan, too, so they have a chance to soften. When the sausage is cooked, drain off any excess grease and juice. Sometimes, I just pat the mixture with a few paper towels to blot up extra grease.
Add to baking dish. Put the meat and vegetable mixture into the prepared baking dish. Add the frozen hash brown potatoes and one and a half cups of the shredded cheese. Reserve a half cup of cheese for the top. Lightly stir everything together until mixed.
Make egg mixture and add it to the dish. In a large mixing bowl, whisk together the eggs and milk. Add salt and pepper. The eggs should be completely blended into the milk. If you can still see yolk and whites, keep on whisking. Pour the egg mixture evenly over the hash browns. Top with remaining ½ cup of cheese.
Bake. Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. Covering the dish helps steam the potatoes so they get completely cooked. After 45 minutes, remove the foil and continue baking for 20 minutes or so. Check to make sure the edges are lightly browned and the casserole is set in the middle (see the cooking tip below).
Cooking Tip
Wondering how to tell if your breakfast casserole is completely cooked? I’ve found that the best way to is to insert a table knife into the center of the casserole. If the casserole is done, the knife should come out clean. If there’s still an eggy mixture clinging to the knife, bake it a little longer. The center of the casserole should be set, not jiggly.
Cool slightly before serving. Let the hot dish cool for five to ten minutes. Cut it into the desired number of squares. If you’d like, add any toppings of your choice before serving.
What To Serve With Hash Brown Breakfast Casserole
This breakfast casserole is a popular main dish on a brunch buffet. Serve a selection of muffins (try banana bread muffins or strawberry chocolate chip muffins) or breads (we love this snickerdoodle bread or zucchini bread). A yogurt parfait bar is always lots of fun or fruit skewers with cream cheese fruit dip. For special occasions, serve hibiscus mimosas or rosé spritzers.
Preventing Soggy Breakfast Casserole
Here are a few tips to ensure you don’t end up with a soggy breakfast casserole. Be sure to sauté the onions and peppers before adding them to the casserole since vegetables tend to release moisture when cooked. If your sausage is quite greasy, use paper towels to pat out the excess fat after you brown it. Using nonfat milk or too much milk may make the casserole soggy. Always make sure the breakfast casserole is cooked completely, too.
Change up This Breakfast Casserole
- Try a different meat (or leave it out). Diced ham, bacon, turkey sausage, plant-based sausage, or sliced sausage links can be substituted. We’ve also made the breakfast casserole without any meat and it’s delicious!
- Change the veggies. If you’re not a fan of bell peppers, try broccoli, asparagus, mushrooms, sweet onions, or baby spinach. Chop them finely so they get tender.
- Sub in different cheese. Cheddar cheese isn’t the only option! Substitute another type of cheese you like (or happen to have in the fridge) to change things up. Try spicy pepper Jack, mozzarella or Italian blend, feta, and so on.
- Rather have cheesy potatoes? Other names for cheesy potatoes are hash brown casserole, funeral potatoes, or party potatoes. If this hash brown recipe isn’t exactly what you’re searching for, maybe you’d prefer crockpot cheesy potatoes.
Make Ahead Ideas
To get a head start on the recipe, cook the sausage and veggies ahead of time. Put them into a covered container and refrigerate or freeze until ready to use.
To make the breakfast casserole ahead, prepare as instructed but don’t bake. Cover the dish with foil, and refrigerate overnight. To bake, take the casserole out of the fridge while you preheat the oven. You may have to add a few minutes to the baking time since the dish is chilled.
Storing & Reheating Leftovers
Refrigerate/Freeze: The baked casserole can be refrigerated for up to 4 days in a covered container. It can be frozen for up to 1 month in a freezer-safe container, or double-wrapped with foil. Thaw overnight before reheating.
Reheat: Individual servings can be reheated in the microwave until warmed through. For larger amounts, place in a baking dish, cover with foil, and bake in a preheated oven (350°F) until heated through.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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This hash brown breakfast casserole has it all! Everything you love for breakfast is combined in a delicious, easy-to-make egg casserole.
Instructions
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Preheat oven to 350°F. Grease a 9 x 13 inch baking dish or spray with nonstick cooking spray; set aside.
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Heat a large frying pan over medium high heat. Add breakfast sausage, chopped onion, and peppers; cook, breaking sausage up into crumbles, until sausage is browned and vegetables are tender. If necessary, drain off excess grease.
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In the prepared baking dish, combine the thawed hash browns, cooked breakfast sausage, onion, red bell pepper, green bell pepper, and 1 ½ cups shredded cheddar cheese, mixing gently to combine.
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In a separate bowl, whisk together eggs, milk, salt, and pepper until well combined. Pour the egg mixture evenly over the hash brown mixture in the baking dish, making sure to coat everything evenly. Top with remaining ½ cup cheese.
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Cover the baking dish with aluminum foil and bake for 45 minutes.
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After 45 minutes, remove the foil and continue baking for an additional 20 to 25 minutes, or until the casserole is set in the middle and the edges are golden brown (see note).
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Once done, remove the hash brown breakfast casserole from the oven and let it cool 5 to 10 minutes before serving.
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Slice the casserole into squares and serve hot, garnished with your favorite toppings such as sliced green onions, diced tomatoes, salsa, or sour cream.
Notes
- Frozen hash browns usually come in 30 oz. bags. Use roughly half a bag.
- Baking tips: Cooking time may vary depending on the pan you choose. We found that the casserole baked more quickly in a metal pan compared to a glass or ceramic dish. If the potatoes are thawed, the casserole will bake more quickly, too.
- Change it up: Substitute another vegetable of your choice for the peppers. Diced sweet onions, asparagus, broccoli, or baby spinach are good choices (or a combination). Be sure that the vegetables are chopped finely so they get tender. Other cooked meats can be substituted, too. Try bacon, diced ham, sliced breakfast sausage links, etc. Different types of cheese can be used, too.
- This recipe is gluten-free. Check the label of the frozen potatoes to make sure they are gluten-free.
- Nutrition information does not include toppings.
Nutrition Information
Serving: 1slice, Calories: 439kcal, Carbohydrates: 14g, Protein: 25g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 302mg, Sodium: 805mg, Potassium: 503mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1052IU, Vitamin C: 25mg, Calcium: 290mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This content and recipe is in partnership with Spartan Nash and Family Fare. I was compensated for my time but all opinions are, as always, my own. Thank you for supporting Rachel Cooks by reading about brands we use and love in our own home. Sponsored posts like these help me cover some of the expenses involved with keeping this site free for you to use!
