This hearty hash brown breakfast casserole feeds a crowd — it serves up 10 delicious portions! It’s loaded with a mix of crumbled breakfast sausage, diced hash browns, eggs, veggies, and cheddar cheese. With only 15 minutes of hands-on prep time, it’s a great make-ahead idea for breakfast.
Hashbrown Breakfast Casserole with Egg and Sausage
I love this Egg casserole with hashbrowns and sausage because it’s delicious and no matter when it’s served, it’s always a favorite! I make this Sausage egg cheese casserole for lazy family weekend mornings, holiday breakfast, and it’s always a hit at a family potluck! But honestly, sometimes we love it so much that I make it for dinner too!
This breakfast casserole uses frozen diced hash browns and one dozen eggs! This serves 10, perfect for a large family, or a smaller family with plenty of leftovers! You can even substitute the pork for ground meat to turn it into a Beefy scrambled egg breakfast casserole. It is truly one of those casseroles you’ll want to make again and again!
Cheesy Hashbrown Casserole Ingredients
How to Make Breakfast hashbrown casserole
Spray a 13×9 baking dish with nonstick spray. We want to cook the hashbrowns a little bit first to prevent them from getting soggy. By cooking them first we’re going to keep them crisp. Spread hashbrowns out on the bottom of the dish, sprinkling some salt and pepper on top. Now, bake them in the oven.
While the hashbrowns are cooking, brown the sausage in a skillet with diced onion and green pepper. This smells so good!
By this time your hashbrowns should be crispy and you can remove them from the oven. Add the browned sausage mixture on top of the hashbrowns, spreading it evenly around.
Break eggs into a large bowl and beat.
Add milk, cheddar cheese and tomatoes into the bowl and stir.
Pour the egg mixture on top of the sausage, using a spatula to even it out.
Cover with aluminum foil and bake. Then remove the foil and cook for a little longer. This is going to make a perfectly baked casserole! Once it’s pulled from the oven, allow a few minutes to cool down and set and then cut into slices to serve!
Make ahead breakfast casserole
Prepare the casserole per recipe, skipping the 20 minute bake time in the beginning for the hashbrowns. Allow to cool and then cover and store in the refrigerator. When ready to make it, bake for around 45 minutes covered and 30 minutes uncovered. You might need to add 10-15 extra minutes since it’ll be cold coming from the refrigerator.
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Easiest-Ever Hashbrown Sausage Breakfast Casserole
PrintIngredients
- 16 ounce bag frozen diced hashbrown potatoes
- salt and pepper to season
- 16 ounces breakfast pork sausage
- ¼ cup onion diced
- ¼ cup green bell pepper diced
- 12 eggs
- 1 cup milk
- 2 cups shredded Cheddar cheese
- 1 large tomato diced
Instructions
- Preheat oven to 425 degrees F.
- Spray a 13×9 baking dish with nonstick spray. Spread hashbrowns on bottom of dish, gently patting them down. Season with salt and pepper on top. Bake in the oven for 20 minutes.
- While hashbrowns are cooking in the oven, brown the breakfast sausage over medium high heat in a skillet, along with diced up onions and green pepper.
- Remove hashbrowns from oven. Spread sausage out on top of the hashbrowns evenly.
- In a large bowl beat eggs. Add milk, shredded cheese and tomato. Stir. Pour mixture over the sausage.
- Lower oven temperature to 350 degrees. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil and bake for 30 minutes uncovered.
- Remove from oven and let sit for 15 minutes before serving. Serve as is, or add your favorite toppings such as salsa, hot sauce, ketchup, taco sauce or sour cream on top.
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