This Hashbrown Breakfast Casserole is loaded with all of your breakfast favorites! It’s got fluffy eggs with savory hashbrowns, sausage, peppers, onions, and cheese. It’s easy to make ahead of time and is very freezer-friendly.

Be sure to try my Egg Muffins and  Homemade Pancakes next!

A wooden spatula holding up a slice of Hashbrown Breakfast Casserole with sausage, peppers, and cheese.

Hashbrown Breakfast Casserole

This is the ultimate breakfast recipe that’s easy to make ahead of time and is perfect for feeding a crowd! Not only that, but it’s very forgiving. You can modify what kind of meat you use, the vegetables, cheese options, and more!

My favorite part about this is the layers. I love how the hashbrowns and eggs combine so that you get a perfect proportion of eggs and potatoes with every bite. There are 2 separate layers of cheese which keeps everything moist and delicious, and the sausage, peppers, and onions on top are so savory and delicious.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté sausage, peppers, and onions. Drain grease and set aside. 

Whisk eggs until just combined.  Mix in the milk, sour cream, hot sauce, and seasonings.

Preparing sausage, peppers, onions, and eggs to make hashbrown breakfast casserole

Arrange the hash browns on the bottom of a lightly greased 9 x 13-inch casserole dish. Drizzle with melted butter and toss to combine. Top with 1 cup cheddar cheese, then add the sauteed sausage/onions/peppers.

Assembling hashbrown breakfast casserole in a casserole dish.

Pour the egg mixture on top, then add remaining 1 cup cheddar cheese. Bake at 350° for 50 minutes, check on it every 5 minutes after that. It’s done when the edges are slightly browned and the middle is nearly set. It will finish setting while it rests. Rest 10 minutes prior to serving.

Hashbrown Breakfast Casserole before and after baking.

Make-Ahead Method

  • Refrigerator: Assemble the casserole as outlined. Cover and refrigerate for up to 48 hours prior to baking. When ready to bake: Let it sit out for 30 minutes before baking, then bake as outlined.
  • Freezer: Assemble the casserole as outlined. Cover and freeze for up to 2 months. Let it defrost in the fridge for 24 hours prior to baking. Let it sit out for 30 minutes before baking, then bake as outlined.

About the Hash Browns

  • Make sure the hash browns are fully thawed to ensure the best consistency. It also takes twice as long to bake if they’re frozen, which will overcook the eggs.
  • I like to use Lamb Weston Thick Cut Hash Browns. They’re nice and thick and hold up well in this casserole.
  • You can also use cubed hash browns in this recipe if that is your preference or if you’re unable to obtain the shredded ones.

How to Thaw Hash Browns

  • Place the package in the refrigerator overnight.
  • Defrost them in the microwave.
  • Let them sit at room temperature in a large bowl for about 45 minutes.

Be sure to pat them dry after they have thawed.

Ingredient Substitutions

There are an endless number of ingredient combinations that you can use for this recipe, here are some options to get started:

  • Meat: Sausage, turkey sausage, ham, and bacon are all great in this recipe.
  • Vegetables: Sauteed mushrooms, spinach, and steamed broccoli make great additions as well.
  • Cheese: Monterey Jack, Colby, Mozzarella, White Cheddar, and Gouda are all great cheese options that can be used.

Storing Leftovers

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers do freeze well: Freeze portion sizes in Tupperware containers or freezer bags and let thaw in the fridge overnight prior to reheating in the microwave or the oven.
  • To reheat in the oven: Place in a lightly greased casserole dish. Cover and bake at 350° for 20-25 minutes, or until heated through.

Slices of Hashbrown Breakfast Casserole topped sausage, cheese, and peppers.

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A slice of Hashbrown Breakfast Casserole on a wooden spatula.

Hashbrown Breakfast Casserole

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
4.94 from 16 ratings
Servings: 18 people
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This Hashbrown Breakfast Casserole is loaded with savory hash browns, fluffy eggs, sausage, peppers, cheese, and more! Bonus: It's easy to make ahead of time and let sit overnight before baking.

Ingredients

  • 1 pound ground breakfast sausage, such as Jimmy Dean
  • 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

Seasonings

  • ½ teaspoon mustard powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

Prep Work

  • Place your oven rack in the middle of the oven and preheat oven to 350.
  • Cook and crumble the sausage over medium-high heat until browned and cooked through, add the onions and peppers during the last 3 minutes or so. Drain grease and set aside.
  • Crack the eggs in a medium bowl and beat them until just combined.
  • Add the sour cream, milk, hot sauce, and seasonings (mustard powder, oregano, thyme, sage, salt, and pepper.) Stir until well combined.

Assemble and Bake

  • Add the thawed hash browns to a lightly greased 9 x 13-inch casserole dish. Drizzle with melted butter and toss to coat.
  • Top with 1 cup of shredded cheddar cheese, then add the cooked sausage, onions, and peppers.
  • Pour the egg mixture over the sausage, onions, peppers, and hash browns. Top with remaining 1 cup of cheese.
  • Bake, uncovered, for 50 minutes. Check it every 5 minutes or so from here, it's done when the edges are slightly browned and the middle is nearly set. It will finish setting while it rests.
  • Let it rest for 10 minutes prior to serving.

Notes

Pro Tips:
  • 2 (8 oz.) ham steaks can be used instead of sausage if preferred. I would still sauté it on the stove for about 5 minutes to release excess water that is typically added to ham. This way you can drain it before assembling the casserole.
  • Make sure the hash browns are fully thawed to ensure the best consistency. It also takes twice as long to bake if they're frozen, which will overcook the eggs.
  • I like to use Lamb Weston Thick Cut Hash Browns. They’re nice and thick and hold up well in this casserole.
  • You can also use cubed hash browns in this recipe if that is your preference or if you’re unable to obtain the shredded ones.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers do freeze well: Freeze portion sizes in Tupperware containers or freezer bags and let thaw in the fridge overnight prior to reheating in the microwave or the oven.
  • To reheat in the oven: Place in a lightly greased casserole dish. Cover and bake at 350° for 20-25 minutes, or until heated through.

Nutrition

Calories: 262kcal, Carbohydrates: 10g, Protein: 12g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 397mg, Potassium: 292mg, Fiber: 1g, Sugar: 1g, Vitamin A: 594IU, Vitamin C: 11mg, Calcium: 142mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Breakfast
Cuisine: American
Author: Stephanie