Hashbrown Breakfast Casserole

Why You’ll Love This Recipe

I like how flexible and crowd-friendly this casserole is. I can prep it ahead of time, make it in one dish, and it feeds a house full of people with very little cleanup. The sausage adds bold flavor, the peppers give it color and sweetness, and the hash browns give it structure. I often keep it in the rotation for holidays, brunches, or lazy Sunday mornings when I just want to make something easy and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground breakfast sausage (like Jimmy Dean)

• ½ small yellow onion, finely diced

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• 28 oz shredded hash browns, thawed and patted dry

• 4 tablespoons butter, melted

• 2 cups cheddar cheese, divided

• 12 large eggs

• 1 cup sour cream

• ¾ cup milk

• 1 teaspoon hot sauce

Seasonings

• ½ teaspoon mustard powder

• ¼ teaspoon dried oregano

• ¼ teaspoon dried thyme

• ¼ teaspoon ground sage

• ½ teaspoon salt

• ¼ teaspoon pepper

Directions

Prep the Ingredients

1. I preheat my oven to 350°F and place the rack in the middle.

2. In a skillet over medium-high heat, I brown the sausage, then add onions and peppers for the last few minutes until softened. After draining the grease, I set the mixture aside.

3. In a medium bowl, I whisk the eggs until just combined. Then I stir in sour cream, milk, hot sauce, and all the seasonings.

Assemble the Casserole

4. I add thawed hash browns to a greased 9×13-inch casserole dish and toss them with melted butter.

5. I sprinkle 1 cup of shredded cheddar over the hash browns.

6. Next, I add the sausage, onions, and peppers over the cheese layer.

7. I pour the egg mixture evenly over the top, then sprinkle with the remaining cup of cheese.

Bake

8. I bake the casserole uncovered for about 50 minutes. I start checking every 5 minutes after that—it’s ready when the edges are golden and the center is nearly set.

9. After taking it out of the oven, I let it rest for 10 minutes so it can finish setting up before I slice and serve.

Servings and timing

This recipe makes 18 servings and takes about 1 hour and 15 minutes total, including prep. It’s a great choice for feeding a large group or having leftovers for the week.

Variations

• Swap the protein: I like using ham steaks or even cooked bacon in place of sausage. Just make sure to cook off any excess moisture.

• Add veggies: I sometimes toss in sautéed mushrooms, spinach, or zucchini for extra nutrients.

• Cheese twist: Sharp cheddar is great, but Monterey Jack or pepper jack can add a nice kick.

• Spice it up: More hot sauce or diced jalapeños bring extra heat if that’s your thing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To freeze, I portion it into freezer bags or containers—it keeps for up to 3 months.

To reheat, I either microwave individual servings or place a larger portion in a covered casserole dish and warm it at 350°F for about 20–25 minutes, until heated through.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the night before and keep it covered in the fridge. I just bring it to room temperature while the oven preheats, then bake as directed.

Can I use frozen hash browns?

Yes, but I make sure they’re fully thawed and patted dry. If they’re still frozen, the casserole takes longer to cook and the eggs can overbake.

Is it okay to use cubed hash browns?

Absolutely. I’ve used cubed hash browns before, and while the texture is slightly different, it still holds together well and tastes great.

What kind of sausage works best?

I like using ground breakfast sausage with some seasoning, but spicy or maple-flavored sausage also adds a nice twist depending on the flavor profile I’m going for.

How do I know when it’s fully cooked?

I look for slightly browned edges and a center that doesn’t jiggle much—it will continue to set as it rests. A toothpick inserted in the middle should come out mostly clean.

Conclusion

This Hashbrown Breakfast Casserole is my go-to when I want a breakfast that feeds a crowd without a lot of work. It’s satisfying, customizable, and reheats beautifully. Whether I’m making it for a brunch gathering or meal prepping for the week, it always delivers comfort and flavor.

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