Hashbrown Breakfast Casserole with Egg and Sausage

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!

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!

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

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.