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Home » Recipe Type » Casseroles
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Hashbrown Breakfast Casserole with Egg and Sausage

1 hour 50 minutes
green peppersoniontomato
By: Pamela Reed
Posted:3/12/20
Updated:8/5/24
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This hearty hashbrown breakfast casserole feeds a crowd! It’s loaded with a mix of crumbled breakfast sausage, hashbrowns, eggs, veggies, and cheddar cheese. With only 15 minutes of hands-on prep time, it’s a great breakfast dish to make ahead of time. Serves up 10 delicious portions!

slice of hashbrown breakfast casserole in white baking dish

Hashbrown Breakfast Casserole with Egg and Sausage

I love this breakfast casserole with hash browns, sausage and eggs because it’s delicious and no matter when it’s served, it’s always a favorite! I make it 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 potluck, or a smaller family with plenty of leftovers!

Looking for more easy casseroles to serve? Try my Scrambled Egg Ground Beef Casserole and Amish Breakfast Casserole too!

fork cutting up slice of breakfast casserole, eggs and sausage on fork

Cheesy Hashbrown Casserole Ingredients:

  • Frozen hashbrown potatoes, they come diced in a bag. Note: If you can find frozen Potatoes O’Brien, you can use them and omit the additional green pepper and onion. That will save you a couple minutes of dicing up vegetables.
  • Breakfast pork sausage, you want it ground, pick your favorite!
  • Eggs, a whole dozen.
  • Milk
  • Shredded Cheddar Cheese, to make it cheesy! Want to add a kick of spice? Use shredded pepper jack cheese instead of cheddar cheese.
  • Onion, finely diced up.
  • Green Bell Pepper, finely diced up.
  • Tomato, a whole tomato chopped up. Don’t have a tomato? You can use a can of drained diced tomatoes instead.
  • Salt and pepper
ingredients to make hashbrown casserole on white background

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.

hash browns with salt and pepper in baking dish

While the hashbrowns are cooking, brown the sausage in a skillet with diced onion and green pepper. This smells so good!

browned sausage in skillet with peppers and onions

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.

sausage on top of hash browns

Break eggs into a large bowl and beat.

eggs beat in white bowl

Add milk, cheddar cheese and tomatoes into the bowl and stir.

cheese, milk, tomatoes in bowl

Pour the egg mixture on top of the sausage, using a spatula to even it out.

eggs, tomatoes, cheese in baking dish

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!

baked cheesy casserole in white baking dish

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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This hearty hashbrown breakfast casserole feeds a crowd! It's loaded with a mix of crumbled breakfast sausage, hashbrowns, eggs, veggies, and cheddar cheese. With only 15 minutes of hands-on prep time, it's a great breakfast dish to make ahead of time. Serves up 10 delicious portions!
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Hashbrown Breakfast Casserole with Egg and Sausage

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This hearty hashbrown breakfast casserole feeds a crowd! It's loaded with a mix of crumbled breakfast sausage, hashbrowns, eggs, veggies, and cheddar cheese. With only 15 minutes of hands-on prep time, it's a great breakfast dish to make ahead of time. Serves up 10 delicious portions!
By: Pamela Reed
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 35 minutes minutes
Total Time 1 hour hour 50 minutes minutes
serves 10

Ingredients

  • 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.
Course: Breakfast
Cuisine: American
Keyword: hashbrown breakfast casserole
Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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