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A slice of hash brown breakfast casserole on a plate
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5 from 65 votes

Hash Brown Breakfast Casserole

This Hash Brown Breakfast Casserole is loaded with eggs, sausage, shredded potatoes, vegetables, and cheese. Assemble it the night before for an easy breakfast casserole that is ready to bake in the morning.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Resting Time5 minutes
Total Time1 hour 20 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: breakfast casserole
Servings: 12
Calories: 286kcal
Author: Elise Donovan

Ingredients

  • ½ pound ground sausage
  • 1 red pepper diced
  • 1 medium onion diced
  • 1 pound hash brown potatoes frozen, shredded
  • 2 cups cheddar cheese shredded
  • 12 eggs
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Preheat the oven to 350°F and grease a 9x13-inch baking dish. Heat a large skillet over medium heat. Add the sausage, red pepper, and onion and cook until the sausage is browned and the vegetables are tender, about 8 to 10 minutes. Drain off any excess grease.
    Ground sausage, peppers, and onions cooking in a skillet
  • Combine the cooked sausage mixture, frozen hash browns, and cheddar cheese in a large bowl. Spread the mixture evenly in the prepared baking dish.
    Sausage, peppers, onions, shredded cheese, and frozen hash browns in a bowl
  • Whisk the eggs, milk, salt, and pepper together in a separate bowl until fully blended. Pour the egg mixture evenly over the hash brown mixture.
    A glass measuring cup pouring egg mixture over a baking dish of hash browns, cheddar cheese, sausage, and veggies
  • Bake uncovered for 50 to 60 minutes, or until the eggs are set in the center and the internal temperature reaches 160°F. Let the casserole rest for 5 to 10 minutes before slicing and serving.
    A slice of hash brown breakfast casserole on a plate

Video

Notes

  • Shake excess ice from the frozen hash browns. If they are heavily coated with ice, thaw and drain them before assembling the casserole.
  • Drain the sausage and cook watery vegetables before adding them to prevent excess moisture.
  • Adjust the salt based on how salty the sausage and cheese are.
  • Assemble the casserole up to 24 hours ahead, cover, and refrigerate. A cold casserole may need 5 to 15 additional minutes of baking.
  • If the edges brown too quickly, loosely cover the pan with foil while the center finishes cooking.
  • The casserole is done when the center is set and reaches 160°F.
  • For a half recipe, use an 8x8-inch or 9x9-inch pan and begin checking for doneness after about 35 minutes.
  • Refrigerate leftovers for 3 to 4 days or freeze tightly wrapped portions for up to 2 months.
  • Reheat leftovers until the center reaches 165°F.

Nutrition

Calories: 286kcal | Carbohydrates: 9g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 227mg | Sodium: 714mg | Potassium: 311mg | Fiber: 1g | Sugar: 2g | Vitamin A: 489IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 1mg