Breakfast Casserole with Hash Browns

A slice of hashbrown breakfast casserole is being held by a metal spatula above a blue baking dish.

5 stars (2 reviews)

Breakfast Casserole with Hash Browns

My classic breakfast casserole with hash browns can feed the entire family and then some, with little effort. It has everyone's favorite breakfast comfort foods like tender shredded potatoes, fluffy eggs, bacon and sausage, sautéed bell peppers and onion, and loads of melty cheddar cheese. You can even make it ahead of time for a hashbrown casserole that's delicious and super easy to put together in only 15 minutes.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Brunch

Cuisine: American

Servings: Pieces

Calories: 400kcal

Author: Sommer Collier

Ingredients

32 ounces frozen hashbrown potatoes thawed
16 ounce ground breakfast sausage pork or turkey
1 bell pepper seeded and diced (any color)
½ cup diced onion
10 large eggs
1 cup sour cream
½ cup milk
2 cups shredded cheddar cheese
1 cup cooked bacon pieces or soft bacon bits
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out a 9 x 13-inch (3 quart) baking dish. Butter the inside of the dish well and set aside. Set a sauté pan on the stovetop over medium heat. Add the ground sausage to the pan. Use a wooden spoon to break the sausage into small pieces as you stir and brown the meat. Once the sausage is mostly brown, add in the diced peppers and onions. Continue to stir and cook for another 3-5 minutes until the onions and peppers have softened. Turn off the heat.
Place thawed (or mostly thawed) hashbrown potatoes in the baking dish. Place the hot sausage mixture over the top along with the chopped bacon. *This will help bring up the temperature of the hashbrowns and bring down the temperature of the sausage.
Set out a mixing bowl. Combine the eggs, sour cream, milk, thyme, salt, pepper, and garlic powder. Whisk until frothy.
Now sprinkle the shredded cheese over the top of the meat in the baking dish. Gently toss the ingredients by hand until well combined and spread out into an even layer.
Pour the egg mixture evenly over the top of the hashbrown mixture. Place in the oven, uncovered, and bake for 45-50 minutes, or until the center is puffed, and the edges are golden brown.
Allow the hashbrown casserole to cool for at least 5 minutes, then cut and serve.

Video

Notes

Make Ahead - Assemble the night before and place in the fridge, cover it with plastic wrap, then pop in the oven in the morning. Add an extra 5 minutes to the cook time in the morning.

Leftovers - Leftover breakfast casserole with hashbrowns is delish, since all of the flavors and textures sort of meld together as they sit. Once cooled, I transfer the leftovers to an airtight container and keep in the refrigerator for up to 3-4 days.

Freeze - The casserole also freezes well! You can bake the whole pan, cool, wrap it in foil and plastic wrap, and freeze it for up to 3 months. Or freeze individual sections by wrapping them in plastic wrap before placing them all together in a ziploc bag. Then thaw overnight in the fridge before reheating.

Reheat - You can reheat leftovers in the microwave in 20-second bursts at 50% power. But to get the top crispy and melty-cheesy again, I usually bake slices in a preheated 350-degree oven for 15 minutes. A full pan will require about 30 minutes in the oven to heat through.

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