This simple Hashbrown Egg Casserole combines eggs, hashbrowns, sausage, veggies, and cheese for the ultimate breakfast bite. This easy casserole dish is great for brunch or a weekday breakfast.
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Pin RecipePicking out what to eat for breakfast in the morning can sometimes be a challenge. Sometimes, I want breakfast potatoes, and on other mornings, I crave some classic scrambled eggs. That’s why I love this hashbrown egg casserole dish. It packs all the classic breakfast options into one dish that satisfies all my cravings.
What I love most about this breakfast casserole is that everything flows into one bite. Onions, peppers, sausage, and breakfast potatoes mix with the cheesy eggs to make a breakfast with a little bit of everything. It’s full of protein and flavor, and most importantly, the whole family agrees it’s a hit!
Why You’ll Love This Recipe
- Simple: Like most breakfast casserole dishes, everything mixes in one bowl. Plus, you can even assemble the casserole the night before and keep it in the fridge until ready to bake.
- Crowd-friendly: This is the perfect breakfast to make for brunch, holiday, or weekend breakfast. The baking dish fills up so there is enough for everyone to go back for seconds.
- Budget-friendly: The casserole dish won’t break the bank. The hearty ingredients are rather inexpensive.
Recipe Ingredients:
- Hashbrown potatoes – Use frozen, shredded hashbrowns for this recipe.
- Olive oil
- Onion
- Red bell pepper
- Ground pork sausage – You can swap in chicken, turkey, or your favorite breakfast sausage.
- Cheddar cheese – Sharp cheddar cheese is my favorite to use. You can also use Swiss cheese, provolone, or a blend of all three.
- Eggs – 10 eggs may seem like a lot, but it makes sure a fluffy egg is in every bite.
- Whole milk – I like whole milk for the rich flavor, but you can swap in your favorite non-dairy alternative if needed.
- Salt
- Black pepper
Directions For How to Make Hashbrown Egg Casserole
Step 1. Gather your ingredients and preheat the oven to 350 degrees. Grease a 9×13-inch baking pan and set it to the side.
Step 2. Prepare a large skillet with olive oil and saute the peppers and onions. Then, add in the ground sausage until it has browned.
Step 3. Add the mixture from the skillet into the baking dish along with the hashbrowns. Mix everything together and spread it into an even layer.
Step 4. In a large bowl, mix the eggs, milk, salt, and pepper with a whisk.
Step 5. Pour the egg mixture over the baking dish, covering the sausage mixture. Sprinkle the shredded cheese on top of the baking dish.
Step 6. Bake the casserole for about 60 minutes. The casserole will be done when the eggs are set in the center.
Variations
- Make the casserole vegetarian. Cut out the ground sausage and add in more peppers and onions. You can even add more vegetables like mushrooms.
- Make the casserole meat heavy. Add in more breakfast meat like ham or bacon to the casserole.
- Prepare the casserole in advance. The casserole can be made and set in the fridge, covered overnight to bake up in the morning.
Tips for Success
- Make sure you generously grease the baking dish. The cooking spray will help the casserole slide or scoop out of the pan with ease.
- Bake the casserole until the eggs are set in the middle. The bake time should take about 60 minutes, but keep an eye out as oven temperatures can vary. When the eggs don’t jiggle in the middle, they are done.
- Ditch the pre-shredded cheese and make your own shredded cheese to get the best melt. Freshly shredded cheese will melt best in the oven.
Serving Suggestions
This hashbrown egg casserole is great for Christmas morning, brunch, or any weekday breakfast. Here are some of my favorite dishes to serve with the breakfast casserole.
- Fruit Salsa with Cinnamon Chips
- The Best Fruit Salad
- Million Dollar Bacon
- Cream Cheese Sausage Balls
- Breakfast Potatoes
Storage + Reheating
To Store: Any leftover breakfast casserole can be stored in an airtight container for 3 days. The baking dish can also be covered with plastic wrap or tin foil.
To Freeze: The baked casserole can be stored in the freezer for up to 3 months.
To Reheat: When ready to reheat, let the casserole thaw in the refrigerator overnight. The leftover casserole can be reheated in the microwave in 30-second increments or warmed in the oven at 350 degrees.
Hashbrown Egg Casserole Recipe
Equipment
- 9×13 inch baking dish
- Mixing bowls
- measuring spoons
- Skillet
Ingredients
- 20 ounces frozen, shredded hashbrown potatoes, thawed
- 1 Tablespoon olive oil
- 1/2 cup diced onion
- 1 red bell pepper, diced
- 1 pound ground pork sausage
- 2 cups shredded cheddar cheese
- 10 eggs
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 350 degrees F. Grease a 9x 13 baking dish with cooking spray.
- Add the olive oil to a large skillet and heat over medium high heat. Add the diced pepper and onions to the skillet and cook, stirring occasionally, for 5 minutes. Add the ground sausage and cook for another 8 minutes or until the sausage is no longer pink and has browned.
- Add the cooked sausage mixture, hashbrown potatoes, and 1 ½ cups of shredded cheddar cheese to the prepared baking dish. Mix everything together inside the dish then spread into an even layer.
- Add the eggs, milk, salt, and pepper to a large bowl and whisk well. Pour the egg mixture into the casserole dish on top of the sausage mixture. Sprinkle the remaining cheese on top of the casserole.
- Bake the casserole, uncovered, for 60 minutes. The eggs should be set in the center. Slice and enjoy!
Video
Notes
- Make the recipe vegetarian by omitting the ground pork and using 1 cup onion, 2 bell peppers and adding 2 cups of sliced mushrooms. Saute the veggies together as directed and then continue with the recipe as written.
- Assemble the casserole in advance, cover it, and store it in the fridge overnight to bake in the morning.
Nutrition
Share With Us!
I hope you enjoy this delicious Hashbrown Egg Casserole! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.
