This easy Hashbrown Breakfast Casserole recipe is loaded with sausage, hashbrowns, bell peppers, onion, and cheese. It’s so easy to prep and can even be assembled the night before and bake that morning.
Hashbrown Breakfast Casserole has it all.
Hashbrown Breakfast Casserole has it all.It’s loaded with all the good stuff and it’s perfect for feeding a crowd, not only because everyone loves it, but you can do all the prep work the night before and just pop it in the oven the next morning. It’s my go-to for any holiday morning or when entertaining guests.
I adapted this recipe from my popular classic Breakfast Casserole recipe, which is similar, but doesn’t use hashbrowns). We like to serve it with buttermilk biscuits, fresh fruit, or orange julius.
And if you want more breakfast recipe inspiration, check out our Breakfast Fried Rice, Breakfast Skillet, Sour Cream Coffee Cake, Sheet Pan Pancakes, and Cinnamon Rolls.
How to make Hashbrown Breakfast Casserole:
Combine: Mix eggs, sour cream, milk, cheese, salt, and pepper in a large bowl. Stir in thawed hashbrowns. Cook sausage in a large skillet, breaking up with a meat chopper or wooden spoon as it cooks. Drain most of the grease then pour into the egg mixture. Cook chopped veggies in the same skillet the sausage was cooked in for 2-3 minutes then pour into the bowl with the egg mixture.
Bake: Grease a 9×13″ pan with cooking spray then pour in the egg and sausage mixture. Cover and refrigerate overnight, or bake immediately for 40-50 minutes at 350°F. The edges of the hash brown breakfast casserole should be set and the center just barely jiggly.
Make Ahead and Storage Instructions:
To Make Ahead: Follow recipe instructions to assemble the hash brown breakfast casserole then cover and refrigerate for up to 1-2 days before baking (depending on freshness of ingredients used).
To Store: Keep covered in the refrigerator for up to 4 days. Reheat in the microwave.
To Freeze (unbaked): Follow recipe instructions to assemble then cover unbaked casserole with aluminum foil and freeze for 2-3 months. Thaw completely in the refrigerator thing bring to room temperature on the counter before baking according to recipe instructions.
More Breakfast Casseroles:
- Breakfast Casserole
- Overnight Breakfast Casserole
- French Toast Casserole
- Hawaiian French Toast Casserole
- Biscuits and Gravy Casserole
- Sheet Pan Pancakes
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Recipe
Hashbrown Breakfast Casserole
Ingredients
- 2 pounds pork sausage (I like Jimmy Dean)
- 12 large eggs
- 1 cup sour cream (light, regular, or sub Greek yogurt)
- 1/4 cup milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 20 oz bag frozen shredded hashbrowns , thawed
- 4 green onions
- 1/2 green bell pepper , diced
- 1/2 red bell pepper , diced
- 2 cups freshly shredded cheddar cheese
Instructions
- Combine eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
- Cook sausage: Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
- Saute veggies: Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
- Bake: Pour mixture into a greased 9×13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.
Notes
Macros Recipe Adaptation
2 lbs. breakfast chicken sausage links, 1 cup non-fat plain greek yogurt, ¼ cup unsweetened almond milk, ½ cup red bell pepper, ½ cup green bell pepper, 2 cups mozzarella cheesePer Serving Amount
245.7 gramsMacros
315 kcal, Fat: 18g, Carbs: 10g, Protein: 31gNutrition
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I originally shared this recipe September 2023. Updated December 2024.
Recipe adapted from this popular Breakfast Casserole recipe.
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Turned out really well! I made a few small changes. I used 2/3 cup of sour cream and 1/3 cup of cottage cheese (blended smooth) and used bacon instead of sausage.
Just as delicious as the original recipe without hash browns. But who doesn’t love potatoes!