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Hashbrown Breakfast Casserole

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.

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 vigorously until frothy and bubbly. 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

5 from 4 ratings
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
  • 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

  • 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 vigorously until bubbly and frothy, this creates air pockets which makes them fluffy.
  • 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

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17 comments on “Hashbrown Breakfast Casserole”

  1. Made it this weekend for company……IT’S A WINNER!!  Made half the recipe for four adults (no leftovers ☺️).  Prepared the night before and baked Sunday morning.  Served with watermelon chunks.  FYI…made with the small cubed potatoes (did you know that now there’s a frozen hash brown shortage!!??!!) and I think I’ll stick with them.  Thanks for the great recipe!

    • You’re very welcome Deb! I’m so happy this was a winner with your guests! Nice work! I love being able to make this ahead of time, thanks so much for the great review!❤️

  2. This was great! I was looking for a hearty egg casserole that didn’t call for bread (so naturally GF, as my son is on a GF diet).   I made it with ham and the whole family raved 😊. Thank you for the great recipe. 

  3. This was excellent and simple. I used sausage crumbles & crispy bacon & mixed sharp cheeses. I halved it for us two. Much better than the one I made for years with bread instead of hash browns.

  4. Made this for Christmas and everyone raved about it, I can’t wait to make it again!

    • I am so happy to hear that Tiffany, I know what you mean, I absolutely love any excuse to make this, it has all of my breakfast favorites in one casserole! 😉 Thank you so much for taking the time to leave a review! -Stephanie

  5. Can you soecify what kind of hot sauce is best to use with this recipe? I was thinking of adding 2 diced jalapeños and using Cholula hot sauce for this, but not sure if that would be the best here. Thanks!

  6. I made this for my family last weekend because we had our in-laws in town. It was incredibly easy to put together last minute. I was able to spend my time catching up with my family and not spending hours in the kitchen cooking ten different breakfasts for everyone. I used Jimmy Dean sausage as you suggested and some left over ham I had in the freezer. In my opinion, the spices took it to the next level!!! My in-laws loved it and wanted the recipe. I just gave them your website address! Thanks for making my weekend mornings stress free and delicious!!!

    • I’m so happy this was a hit Maddie! I love using the Jimmy Dean Sausage. I can’t wait to make this for Christmas breakfast! Thanks so much for taking the time to comment and leave a review!😍

  7. This looks amazing!

    Question: The Lamb Weston Hash Browns say “keep frozen. Do NOT thaw” can you clarify how to safely thaw them? And how long it takes?

    Thanks,
    Lexi

    • Hi Lexi! There are 3 Ways to Thaw Them:

      -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.

  8. I am definitely going to make this for Christmas morning. I can’t wait. 

    Can I use a convection oven for this? Should I lower the temp then? Or should I use a regular bake function at 350 without the convection part?

    Thanks!

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