Breakfast Casserole with Hashbrowns

This hearty breakfast casserole with hashbrowns has transformed my morning routine, offering a delicious solution for feeding my family with minimal morning effort. The golden crust of hashbrowns supports a protein-packed layer of eggs, sausage, and veggies, all blanketed with melty cheese that creates the perfect comfort food for any morning gathering.

I first made this casserole when hosting a holiday brunch for my extended family. The empty dish and requests for the recipe confirmed it was a keeper, and now it appears on our table at least twice a month for Sunday brunch.

Ingredients

• Frozen hashbrowns: Provide the perfect crispy base without the work of grating potatoes. Look for ones without added seasonings.
• Large eggs: Create the fluffy, protein-rich foundation. Farm-fresh eggs with bright orange yolks will enhance both color and flavor.
• Milk: Adds moisture and creates a custard-like texture. Whole milk works best, but any percentage will do.
• Shredded cheddar cheese: Forms that irresistible golden top. Freshly grated melts more smoothly than pre-packaged.
• Breakfast sausage: Adds savory depth. Choose a quality brand with visible herbs and spices.
• Onion and bell pepper: Bring essential aromatics and color. Select firm vegetables with vibrant color.
• Salt and pepper: Season the entire dish. Sea salt and freshly ground black pepper make a noticeable difference.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F and allow it to fully preheat while you prepare the other ingredients. Thoroughly grease your baking dish, getting into all corners to ensure easy serving later. A light coating of butter creates the best flavor foundation.

Layer the Base:

Spread the frozen hashbrowns in an even layer across the bottom of your baking dish. No need to thaw them first this actually helps them maintain structure during baking and creates a crispier bottom. Press them down gently to create a cohesive layer.

Add Sausage and Veggies:

Distribute the cooked sausage evenly over the hashbrown layer. The sausage should be fully cooked and drained of excess fat before adding. Scatter the chopped onion and bell pepper across the surface, distributing them evenly for consistent flavor in every bite.

Make the Egg Mixture:

Crack eggs into a large bowl and inspect for shell fragments. Add the milk, salt, and pepper, then whisk vigorously until the mixture becomes slightly frothy with a uniform yellow color. This incorporates air for a fluffier texture and ensures seasonings are evenly distributed.

Assemble:

Pour the egg mixture slowly over the layers in the baking dish, allowing it to seep between the ingredients. Gently shake the dish to help the eggs settle completely. Sprinkle the cheese evenly across the top, creating a complete blanket that will form a beautiful golden crust.

Bake:

Place the casserole in the middle rack of your preheated oven. Bake until the center is just set and no longer jiggles when gently shaken. The edges will pull slightly away from the sides of the pan and the top will become deeply golden. The resting period allows the eggs to finish setting for perfect slices.

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My favorite aspect of this casserole is the contrasting textures between the crispy hashbrown bottom and the fluffy egg center. This reminds me of weekend mornings at my grandmother's house, where a similar casserole would greet us after sleepover nights, filling the house with mouthwatering aromas that pulled everyone to the kitchen.

Overnight Preparation

The true magic of this breakfast casserole lies in its make-ahead potential. Assemble the entire casserole the evening before, cover tightly with plastic wrap or aluminum foil, and refrigerate overnight. The resting time actually improves the texture as the eggs begin to absorb into the hashbrowns, creating a more cohesive casserole. When morning comes, simply remove from the refrigerator while the oven preheats, then bake as directed, adding about 10 minutes to the cooking time to account for the chilled ingredients.

Creative Variations

This casserole welcomes endless customization based on your preferences and what you have available. For a Mediterranean twist, substitute feta cheese, add spinach, and use chicken sausage with herbs. Create a Southwestern version with pepper jack cheese, chorizo, and a can of diced green chiles mixed into the egg mixture. Vegetarians can skip the meat entirely and double up on colorful vegetables like mushrooms, zucchini, and roasted red peppers. The basic formula remains the same crispy base, vegetable layer, protein, eggs, and cheese topping.

Serving Suggestions

While delicious on its own, this breakfast casserole pairs beautifully with complementary sides. Serve alongside a fresh fruit salad for a bright contrast to the savory flavors. A simple green salad dressed with lemon vinaigrette adds a refreshing element when serving this for brunch or dinner. For a special occasion breakfast, offer a variety of toppings like sliced avocado, sour cream, fresh herbs, hot sauce, or salsa, allowing guests to customize their portions. Warm, buttered toast provides the perfect vehicle for sopping up any delicious bits left on the plate.

Common Queries

→ Can I use fresh potatoes instead of frozen hashbrowns?

Yes, grate fresh potatoes and squeeze out excess moisture before layering as a base.

→ What can I substitute for sausage?

Try bacon, ham, cooked turkey, vegetarian sausage, or leave it meatless with extra veggies.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat before serving.

→ Can this be made ahead?

Absolutely—assemble the casserole, cover, and refrigerate overnight. Bake in the morning, adding extra time as needed.

→ What toppings go well?

Try salsa, hot sauce, chopped herbs, or sliced avocado to add flavor and freshness.