Hash Brown Breakfast Casserole

Ingredients You’ll Need

• Breakfast sausage: I like using maple breakfast sausage, but regular or hot sausage also works well.
• Red bell pepper and onion: Cook these with the sausage until tender so they do not add too much moisture to the casserole.
• Frozen hash browns: Shredded frozen hash browns make this recipe quick and give every slice a hearty potato base.
• Cheddar cheese: Sharp cheddar adds plenty of flavor, but mild or medium cheddar can also be used.
• Eggs and milk: These form the egg mixture that holds the sausage, vegetables, potatoes, and cheese together.
• Salt and pepper: Adjust the salt based on how salty your sausage and cheese are.

Ingredient Additions and Substitutions

This easy breakfast casserole is very flexible. Try one of these combinations or use what you already have in the refrigerator.

• Change the meat: Replace the sausage with cooked bacon, diced ham, turkey sausage, chorizo, or precooked sausage crumbles.
• Make it vegetarian: Leave out the sausage and add about 2 cups of cooked vegetables. I like broccoli, mushrooms, spinach, zucchini, tomatoes, or asparagus.
• Use different potatoes: Cubed hash browns or Potatoes O’Brien can be used instead of shredded hash browns. Tater tots also work, but they may need a few extra minutes in the oven.
• Switch the cheese: Pepper Jack, Monterey Jack, Colby Jack, mozzarella, Swiss, or smoked Gouda are all good choices.
• Add more vegetables: Green bell peppers, mushrooms, spinach, green chiles, jalapeños, or diced tomatoes are easy additions. Cook watery vegetables before adding them.
• Use a liquid egg substitute: Follow the carton directions to measure the equivalent of 12 eggs.
• Add toppings: Serve each slice with salsa, sour cream, ketchup, hot sauce, avocado, green onions, or chopped chives.

For a breakfast casserole that cooks while you sleep, try our Crockpot Breakfast Casserole.

How to Make Hash Brown Breakfast Casserole

1. Cook the sausage and vegetables: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Cook the sausage, diced red pepper, and onion in a large skillet over medium heat until the sausage is browned and the vegetables are tender. Drain off any excess grease.

2. Add the hash browns and cheese: Combine the cooked sausage mixture, frozen hash browns, and shredded cheddar cheese in a large bowl. Spread the mixture evenly in the prepared baking dish.

3. Pour in the egg mixture: Whisk the eggs, milk, salt, and pepper together in a separate bowl. Pour the egg mixture evenly over the hash brown mixture, making sure it reaches the edges of the pan.

4. Bake and rest: Bake uncovered for 50 to 60 minutes, or until the eggs are set in the center. Let the casserole rest for 5 to 10 minutes before cutting it into squares.

Feeding a Crowd

This is one of my favorite recipes when I have overnight guests or need to provide breakfast for a large group. It works especially well as part of an Easter brunch spread, a Mother’s Day brunch, a wedding or baby shower, or Christmas morning breakfast.

One 9×13-inch casserole makes about 12 large servings or 15 smaller servings when other brunch dishes are being served.

I can fit two 9×13-inch pans in my oven, so I often double the recipe and serve up to 30 people. Place the pans on separate oven racks and switch their positions halfway through baking so they cook evenly. If you need three batches, use three separate baking dishes rather than trying to fit everything into one deeper pan.

I also like to cut the casserole into squares before setting it out. This makes serving faster and helps everyone know how large the portions are.

Recipe Tips

• Grease the baking dish well: Eggs can stick to the sides and bottom of the pan, so coat it thoroughly with nonstick cooking spray or butter.
• Check the hash browns for ice: The recipe can be made with frozen hash browns, but shake off any large ice crystals. If the potatoes are very icy, thaw and drain them first.
• Cook vegetables before adding them: Mushrooms, spinach, zucchini, and other vegetables can release a lot of liquid. Sauté them first and drain off any moisture.
• Drain the sausage: Too much grease can make the casserole feel heavy and prevent the egg mixture from setting evenly.
• Season according to your sausage: Maple, bacon-flavored, and seasoned sausages can already contain plenty of salt. You can reduce the added salt and let everyone season their own serving.
• Grate the cheese yourself: Freshly grated cheese melts more smoothly, although bagged shredded cheese will still work.
• Protect the edges: If the edges are getting too brown before the middle is done, loosely cover the pan with foil and continue baking.
• Check the center: The center should no longer jiggle when the pan is gently moved. For the most accurate result, check that the middle has reached 160°F.
• Let it rest: Allow the casserole to sit for 5 to 10 minutes before slicing so the eggs can finish setting and the pieces hold their shape.

Frequently Asked Questions

Make Ahead and Storage

• Assemble ahead: Prepare the casserole through the step of pouring in the egg mixture. Cover the pan tightly and refrigerate it for up to 24 hours. Let it sit out while the oven preheats and plan on a slightly longer baking time.
• Refrigerate leftovers: Store cooled slices in an airtight container in the refrigerator for 3 to 4 days.
• Freeze: Bake the casserole and allow it to cool completely. Wrap the pan tightly with plastic wrap and aluminum foil, or wrap individual portions. Freeze for up to 2 months.
• Thaw: Thaw the casserole in the refrigerator overnight before reheating.
• Reheat in the oven: Cover the casserole and heat it at 350°F for 30 to 40 minutes, or until the center reaches 165°F. Individual slices will heat more quickly.
• Reheat in the microwave: Microwave individual servings in short intervals until heated through.
• Serving safely: Do not leave the casserole at room temperature for longer than 2 hours, or longer than 1 hour when the temperature is above 90°F.

Pairing Ideas

On regular mornings, I usually serve this hash brown breakfast casserole with fresh fruit. For a bigger brunch, add a Fruit Trifle, Cream Cheese Fruit Dip, Fruit Salsa, or Easy Fruit Salad. You can also serve it with Boba Smoothies, a Piña Colada Smoothie, Creamy Peach Smoothies, a Mango Avocado Smoothie, or a Banana Berry Smoothie.

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