Hashbrown Breakfast Casserole

Hearty hashbrown breakfast casserole made with frozen hash browns, breakfast sausage, eggs and cheese. This easy casserole can be prepped overnight and is perfect for Easter and Christmas morning.

I love this breakfast casserole with hash browns and sausage because it’s delicious and no matter where it’s served, it’s always a favorite! For example, my family loves it for lazy weekends and holiday breakfast (especially Christmas morning breakfast!). But honestly, sometimes we love it so much that I make it for dinner too!

This hash brown breakfast casserole is perfect for pot lucks, church breakfast, or whenever you need to serve a bunch of people breakfast. It’s savory, hearty, cheesy and delicious!

How to Make Hashbrown Breakfast Casserole

Gather your ingredients. Here’s everything you need to make this casserole. This definitely feeds a large family, or a get together pretty easily!

Preheat oven to 425 degrees and 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 at the bottom. By cooking them first we’re going to keep them crisp. Spread hashbrowns out on the bottom of the dish. Now add a little salt and pepper on top.

While the hashbrowns are cooking, let’s prepare our pork sausage. Brown in a skillet, along with onion and green pepper. This smells so good!

Now grab your eggs. We’re going to use 1 dozen eggs. Yes, you read that right, 1 dozen eggs. Like I mentioned, this hash brown egg casserole feeds a large family.

Break eggs into a large bowl and beat.

Add milk, cheddar cheese and tomatoes in bowl and stir.

By this time your hashbrowns should be crispy and you can remove them from the oven. I might have sneaked a taste!

Add your browned sausage mixture on top of the hashbrowns, spreading it evenly around.

Finally, pour the egg mixture on top, using a spatula to even it out.

Reduce oven temperature to 350. Cover with aluminum foil and bake for 45 minutes. Then remove the foil and cook an additional 30 minutes. This is going to make a perfectly baked casserole!

Oh la la, look at how delicious this looks!

Can I make this breakfast casserole ahead of time?

Yes, this casserole takes a bit of baking time, so it’s fine to prepare it the night before. I would prepare the casserole as recipe states, skipping the 20 minute bake time for the hash browns. In the morning 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.

Recipe Options:

Hash browns: 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. Ore-Ida makes a bag of these, usually in the frozen section with the french fries.

Meat: Breakfast sausage not your thing? (*gasp*). You can use a pound of diced up cooked bacon instead.

Cheese: Want to add a kick of spice? Use shredded pepper jack cheese instead of cheddar cheese.

Tomatoes: Do you love RO*TEL tomatoes? Use a can of those (I recommend the kind with diced green chilies) instead of a fresh tomato. Just make sure to drain the can.

Toppings: Some people like this “as is” but some people like toppings. You can add ketchup, taco sauce (my fav), salsa, hot sauce or sour cream on top for a little extra flavor if you prefer.

I hope you love this Hashbrown Breakfast Casserole as much as my family does. Enjoy!

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