Breakfast Casserole with Hashbrowns

This hearty breakfast casserole with hashbrowns has been my weekend savior for years, combining crispy potatoes with fluffy eggs and savory sausage in one delicious dish. Whether hosting brunch or planning a week of easy breakfasts, this all-in-one bake delivers both comfort and convenience.

I first created this casserole when hosting an impromptu family gathering after a holiday. With little time to prepare, I threw together what I had in my kitchen and was surprised when everyone asked for the recipe. It's now requested at nearly every family breakfast.

Ingredients

• Frozen hashbrowns: provide the perfect crispy base without any peeling or grating
• Large eggs: create the fluffy, protein rich foundation
• Milk: adds richness and helps the eggs puff beautifully
• Shredded cheddar cheese: forms an irresistible golden crust
• Cooked breakfast sausage: brings savory depth look for quality sausage without fillers
• Fresh onion and bell pepper: add brightness and nutrition
• Salt and black pepper: enhance all the flavors use kosher salt for best results

Step-by-Step Instructions

Preheat the Oven:

Set your oven to exactly 375°F, allowing it to fully preheat while you prepare the ingredients. Take time to thoroughly grease your baking dish, ensuring no spot is missed, as this prevents sticking and makes serving much easier.

Layer the Base:

Spread the frozen hashbrowns in an even layer across the bottom of your dish. No need to thaw them first. Press them down slightly to create a compact foundation that will crisp up nicely during baking.

Add Sausage and Veggies:

Distribute the cooked sausage crumbles evenly over the hashbrowns, ensuring every bite will contain meat. Scatter the chopped onion and bell pepper across the surface, taking care to spread them uniformly for consistent flavor throughout the casserole.

Make the Egg Mixture:

In a large bowl, whisk the eggs with enthusiasm until they become slightly frothy. Pour in the milk while continuing to whisk, then add salt and pepper. Whisk until the mixture is completely uniform with no streaks of egg white visible.

Assemble:

Pour the egg mixture slowly over the layers, allowing it to seep down between the hashbrowns and other ingredients. Gently tap the dish on the counter to remove air bubbles. Sprinkle the cheese evenly across the top, making sure to reach the edges.

Bake:

Place the casserole in the center of your preheated oven and bake for 45 to 60 minutes. Look for a golden brown top and eggs that are completely set in the center. Let the casserole rest for exactly 5 minutes after removing from the oven this allows it to set fully for clean slicing.

Save This

My grandmother taught me the importance of letting this casserole rest before serving. When I was younger, I would always rush to cut into it immediately, resulting in a somewhat messy presentation. Her patience showed me that those few minutes of cooling make all the difference for picture perfect slices.

Make-Ahead Instructions

This casserole shines as a prepared ahead dish. Assemble everything up to 24 hours before baking, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator about 30 minutes before cooking to take the chill off, then add about 10 extra minutes to the baking time. The hashbrowns actually benefit from soaking up some of the egg mixture overnight.

Easy Substitutions

The beauty of this breakfast casserole lies in its flexibility. Swap the sausage for diced ham, crispy bacon, or even vegetarian crumbles. Not a cheddar fan? Try pepper jack for a spicy kick, Swiss for a milder flavor, or a Mexican cheese blend for something different. The vegetables can be whatever you have on hand spinach, mushrooms, tomatoes, or zucchini all work beautifully. Just make sure to drain any watery vegetables well to prevent a soggy casserole.

Serving Suggestions

Transform this casserole into a complete breakfast spread by pairing it with fresh fruit, yogurt parfaits, or warm biscuits. For a special touch, set up a toppings bar with sliced avocado, sour cream, chopped chives, salsa, and hot sauce, allowing guests to customize their portions. This casserole also pairs wonderfully with a simple green salad for a satisfying brunch or lunch option.

Storage Solutions

This casserole keeps beautifully in the refrigerator for up to 4 days. Cut leftover portions into individual squares, cool completely, and store in airtight containers. Reheat single servings in the microwave for 1 to 2 minutes or until heated through. For best texture, reheat larger portions in a 325°F oven for about 15 minutes. The casserole also freezes well for up to 3 months individually wrapped portions make excellent grab and go breakfasts.

Common Queries

→ Can I make this ahead of time?

Yes, you can assemble everything the night before, cover, and refrigerate. Add about 10 extra minutes to the baking time in the morning.

→ What protein alternatives work for the sausage?

Try cooked bacon, diced ham, or a vegetarian protein such as plant-based sausage or sautéed mushrooms for a different twist.

→ Can I add more vegetables?

Absolutely! Spinach, mushrooms, zucchini, or any preferred vegetables can be added for extra flavor and nutrition.

→ What’s the best way to serve this bake?

Let it rest for a few minutes after baking, then slice and serve warm. Toppings like salsa, fresh herbs, or hot sauce add extra zest.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven.

→ Is it possible to make this dish gluten-free?

Yes, just ensure your sausage and other added ingredients are gluten-free, as hashbrowns, eggs, and cheese are naturally gluten-free.