The hashbrown breakfast casserole is a versatile and satisfying dish perfect for family gatherings, holiday mornings, or meal prep. This recipe combines crispy hashbrowns, creamy eggs, savory sausage, and melted cheese into a single dish that everyone will love. For more breakfast ideas, you might explore these casserole recipes that offer similar ease and flavor.
If you’re looking to diversify your breakfast menu, consider pairing this casserole with recipes like this tater tot breakfast casserole or try regional inspirations from Mexican breakfast recipes.
Why You’ll Love This Recipe
This breakfast casserole is:
- Customizable: Adjust the ingredients to your dietary needs or taste preferences.
- Make-Ahead Friendly: Assemble it the night before for a hassle-free morning.
- Perfect for Crowds: Ideal for serving at gatherings or during special occasions.
Ingredients for Hashbrown Breakfast Casserole
You’ll need the following ingredients:
- 20 oz shredded hashbrowns, thawed
- 1 lb ground sausage, cooked and crumbled
- 8 large eggs
- 12 oz evaporated milk or 1⅓ cups regular milk
- 2 cups shredded cheddar cheese, divided
- ½ red and green bell peppers, diced
- ¼ cup onion, finely chopped
- Salt, pepper, and Italian seasoning to taste
Optional Add-Ins:
- Sautéed mushrooms or spinach for extra nutrients.
- Pepper jack or feta cheese for added flavor.
- Plant-based sausage for a vegetarian twist.
Step-by-Step Instructions
1. Prep Your Ingredients
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the sausage in a skillet, breaking it into crumbles. Drain the excess fat and set aside.
2. Assemble the Casserole
- Spread thawed hashbrowns evenly across the baking dish.
- Layer the cooked sausage, diced peppers, onions, and 1½ cups of shredded cheese on top of the hashbrowns.
3. Mix the Egg Mixture
- In a large bowl, whisk together eggs, milk, salt, pepper, and Italian seasoning.
- Pour the egg mixture evenly over the hashbrown and sausage layers.
4. Bake to Perfection
- Sprinkle the remaining cheese on top.
- Bake uncovered for 55–65 minutes, or until the eggs are set and the top is golden brown.
Make-Ahead and Freezing Tips
Make-Ahead:
Assemble the casserole, cover it, and refrigerate overnight. Bake it in the morning, adding 10–15 extra minutes if needed.
Freezing:
Bake the casserole first and allow it to cool. Cut into portions, wrap in foil, and store in freezer-safe bags. Reheat in the oven or microwave as needed.
Creative Variations
Vegetarian Option
Replace the sausage with plant-based crumbles or load up on vegetables like zucchini and mushrooms.
Gluten-Free Alternative
Ensure all your ingredients, particularly the hashbrowns and seasonings, are certified gluten-free.
Add a Spicy Kick
Incorporate jalapeños, hot sauce, or cayenne pepper into the egg mixture for bold flavors.
Pairing Suggestions
Serve this casserole with:
- Fresh fruit salad or berries for a refreshing side.
- A slice of buttered toast or flaky biscuits for added comfort.
- Drinks like café de olla or fresh-squeezed orange juice to complete the meal.
FAQs About Hashbrown Breakfast Casserole
Can I Make This Recipe Dairy-Free?
Yes! Use almond or oat milk and vegan cheese to make it dairy-free.
How Long Does It Stay Fresh?
Store leftovers in an airtight container in the fridge for 3–4 days.
What’s the Best Way to Reheat It?
Reheat individual portions in the microwave for 1–2 minutes or in the oven at 350°F until warmed through.
Can I Use Hashbrown Patties?
Yes, break the patties into smaller pieces and adjust the egg-to-liquid ratio for even layering.
Conclusion
A hashbrown breakfast casserole is the ultimate combination of comfort and convenience, making it a go-to recipe for any breakfast or brunch gathering. Whether you’re feeding a crowd or preparing meals in advance, this casserole is sure to impress. Pair it with complementary dishes and enjoy a hearty start to your day!