Hashbrown Breakfast Casserole
Loaded with sausage, hash browns, cheese, peppers, and eggs, this hearty breakfast casserole is perfect for feeding a crowd and easy to prep ahead!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 servings
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients:
1 pound ground breakfast sausage (e.g., 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
Egg Mixture:
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 black pepper
Instructions
Prep:
Preheat oven to 350°F and place rack in the center.
Cook sausage in a skillet over medium-high heat until browned. Add onions and peppers in the last 3 minutes. Drain excess grease.
In a medium bowl, whisk together eggs, sour cream, milk, hot sauce, and all seasonings until well combined.
Assemble:
4. Add thawed hash browns to a greased 9×13-inch casserole dish. Drizzle with melted butter and toss to coat.
5. Sprinkle 1 cup of cheddar cheese over the hash browns. Add cooked sausage mixture.
6. Pour egg mixture over everything, then top with remaining cheese.
Bake:
7. Bake uncovered at 350°F for 50–55 minutes, or until edges are golden and center is nearly set.
8. Let rest for 10 minutes before slicing and serving.
Notes
Ham Option: Substitute with 2 (8 oz.) ham steaks, sautéed for 5 minutes and drained.
Hash Brown Tip: Fully thaw hash browns before use for best texture and even baking.
Storage: Refrigerate up to 3 days or freeze up to 3 months. Reheat in oven at 350°F for 20–25 minutes or microwave individual servings.
Find it online: https://allrecipesmade.com/hashbrown-breakfast-casserole/
