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Hashbrown Breakfast Casserole
A warm, hearty Hashbrown Breakfast Casserole is the perfect way to start a busy morning. Whether you’re feeding a family, preparing a weekend brunch, or making something comforting for a crowd, this casserole delivers everything you need: golden hashbrowns, tender vegetables, savory sausage or bacon, and a creamy egg mixture that bakes into a satisfying dish. It’s easy to assemble, customizable, and ideal for make-ahead mornings. This recipe gives you a classic, American-style breakfast casserole that is simple to prepare yet rich in flavor.
Why You’ll Love This Recipe
This Hashbrown Breakfast Casserole is comfort food at its best. The hashbrowns bake into a crispy base while the eggs set into a fluffy, filling custard. The combination of cheese, sausage, and potatoes makes it incredibly satisfying. It’s also beginner-friendly and easy to modify—swap proteins, change cheeses, or load it with veggies. Even better, this casserole reheats well, making it a practical choice for meal prep. Serve it for holiday mornings, gatherings, or as an all-day breakfast dish.
Ingredients (With Full Sizes)
- 1 (30-ounce) bag frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage (or bacon), cooked and crumbled
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tablespoons olive oil or butter (for sautéing)
Egg Mixture:
- 8 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Cheese:
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Optional Add-ins:
- 1/2 cup sliced green onions
- 1 cup cooked spinach
- 1 cup diced ham
- 1/2 teaspoon crushed red pepper flakes
Step-by-Step Instructions
Step 1: Prepare the Hashbrowns
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish using butter or oil. Spread the thawed hashbrowns evenly onto the bottom of the dish. Press them down slightly so they form a uniform layer. This will create the foundation of your casserole.
Step 2: Cook the Sausage and Vegetables
In a large skillet, cook the breakfast sausage over medium heat until browned. Remove it from the pan and drain excess fat. In the same skillet, add the olive oil and sauté the chopped onion and bell peppers until soft and lightly caramelized. Mixing the vegetables with the sausage allows all the flavors to come together.
Step 3: Assemble the Casserole Base
Spread the cooked sausage and sautéed vegetables evenly over the hashbrown layer. Sprinkle half of the shredded cheddar and mozzarella over the top. This layering adds flavor while helping the casserole bind together as it bakes.
Step 4: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, garlic powder, and smoked paprika. The cream gives the casserole its signature richness, while the seasonings enhance every layer. Pour the egg mixture slowly over the hashbrown and sausage layers to ensure it spreads evenly.
Step 5: Add the Remaining Cheese
Top the casserole with the remaining cheddar and mozzarella. This will melt into a golden crust as it bakes, giving the dish an irresistible finish.
Step 6: Bake to Perfection
Place the casserole in the oven and bake for 50–60 minutes. The casserole is ready when the center is set and the top turns a light golden brown. If the middle still jiggles slightly, bake for an additional 5–10 minutes. Let it cool for 10 minutes before serving so the layers set properly.
Serving Ideas
Serve this casserole warm with a side of fresh fruit, toast, or a simple green salad. It's excellent with sour cream, salsa, or hot sauce on top. For brunch-style plating, pair it with orange juice, coffee, or herbal tea. Because it’s filling and protein-rich, it easily stands alone as a complete meal.
Recipe Variations
You can adjust this recipe depending on what ingredients you have or which flavors you prefer. Swap the sausage for ham, turkey sausage, or veggie sausage. Use pepper jack, Swiss, or gouda instead of cheddar. Add mushrooms, kale, or zucchini for extra vegetables. If you prefer a spicy casserole, stir in red pepper flakes or diced jalapeños. The flexibility of this dish makes it one of the best go-to breakfast casseroles.
Make-Ahead Instructions
This hashbrown casserole is perfect for preparing ahead of time. Assemble everything the night before, cover it tightly, and refrigerate it. The next morning, simply uncover the dish and bake as instructed—no extra steps needed. This is especially useful for holidays, busy weekends, or early work mornings.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 300°F for 10–15 minutes. This casserole also freezes well: wrap individual portions tightly, freeze for up to 2 months, and thaw overnight before reheating.
FAQ
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, but shred them finely and squeeze out all excess moisture.
Can I make this casserole without meat?
Absolutely—simply increase the vegetables or add meat alternatives.
Can I use only milk instead of heavy cream?
You can, but the casserole will be less rich and slightly softer.