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This Hashbrown Breakfast Casserole is one of those everyone-goes-back-for-seconds recipes! Inspired by my sweet mother-in-law’s classic holiday brunch dish, this dish is hearty, cheesy, and loaded with sausage, peppers, and crispy hash browns. Perfect for Christmas morning, weekend gatherings, or any cozy breakfast at home.
You’ll also love my overnight French toast casserole, freezer breakfast sandwiches, and breakfast casserole with egg and potato.
Quick Look at This Recipe
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8–10
- Dietary Info: Gluten-free (use GF hashbrowns)
- Method: Baked
- Technique: Layer and bake
- Flavor & Texture: Savory, cheesy, crispy edges, creamy middle
Why you’ll love this breakfast casserole!
This easy breakfast casserole is everything you want in a holiday breakfast—warm, savory, make-ahead friendly, and deeply satisfying. It’s the kind of dish that fills your kitchen with comfort and memories.
This hash brown breakfast casserole stands out because the hash browns are baked first—they get perfectly crisp before the creamy egg and sausage mixture is added on top. Instead of mixing everything, each layer keeps its own texture: golden potatoes on the bottom, cheesy eggs in the middle, and bubbly goodness on top. It’s simple, make-ahead friendly, and always a crowd favorite!
Made With Amore,
Table of Contents
Breakfast Casserole Ingredients
Base Layer
- Shredded hash browns – thawed and patted dry for crispiness
- Butter – melted, brushed over the hashbrowns for golden flavor
Savory Filling
- Ground pork sausage – browned until crispy for a rich, meaty layer
- Onion & red bell pepper – sautéed until soft and slightly caramelized
- Garlic – adds aromatic depth (garlic powder as a substitute)
- Mozzarella & cheddar cheese – freshly shredded for melt and flavor
Egg Mixture
- Eggs – create the custard-like base that holds the casserole together
- Milk – adds richness and creaminess
- Italian seasoning, paprika, salt, and pepper – season the whole dish beautifully.
- Top with a little green onion or parsley.
See the recipe card for exact quantities.
Substitutions and Variations
- Protein: Use cooked bacon, ham, or turkey sausage instead of pork. If you love bacon or pancetta, try my Carbonara (Authentic Italian Recipe).
- Veggies: Add spinach, mushrooms, or diced green chiles. Try my spinach quiche next time.
- Cheese: Try Swiss cheese, sharp cheddar, or pepper jack for a little heat. If you are in the mood for something cheesy, try my easy cheese sauce for pasta recipe.
- Make-Ahead: Assemble the night before and bake in the morning.
How To Make Breakfast Casserole with Hashbrowns
This is a step-by-step photo overview of this easy breakfast casserole recipe; the full instrcutions are in the recipe card below.
Step #1: Preheat Oven & Prepare Dish: Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish or 3-quart casserole dish with butter or nonstick spray.
Bake the Hashbrowns: Spread the thawed hashbrowns evenly in the prepared dish. Brush or drizzle with melted butter. Season with some salt and pepper, to taste. Bake and brown potatoes for 20-25 minutes, until lightly golden and crisp on the edges.
Step #2: Cook the Sausage & Veggies: While hashbrowns bake, heat a large skillet over medium heat. Add sausage and cook until browned and crispy, breaking it into crumbles as it cooks. Remove from skillet and set aside.
In the same pan (with a little sausage drippings left), sauté onion, bell pepper, and garlic for 4–5 minutes, until soft and lightly caramelized.
Step #3: Make the Egg Mixture: In a large bowl, whisk eggs, milk, Italian seasoning, paprika, salt, and pepper until smooth.
Step #4: Combine Everything: Add the cooked sausage, sautéed vegetables, 1 cup mozzarella, and 1 cup cheddar to the egg mixture. Stir gently to combine.
Step #5: Assemble the Casserole: Pour the egg mixture in an even layer over the baked hashbrowns. Sprinkle the remaining ½ cup of mozzarella and ½ cup of cheddar over the top.
Step #6: Bake: Return to the oven and bake uncovered for 30–40 minutes, or until the center is set and the top is golden and bubbly. Cover with foil if the top gets too brown.
Rest & Serve: Remove from oven and let rest 10 minutes before slicing with a knife. Garnish with fresh parsley or chives, if desired. Serve warm.
My Pro Tips
Recipe Tips
- Use thawed hashbrowns so the dish doesn’t turn watery.
- For extra crispness, pre-bake the hashbrowns longer before layering.
- Mix cheeses for depth—cheddar for flavor, mozzarella for melt.
- Let it rest 10–15 minutes before serving so it slices beautifully.
FAQ’s
Yes, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight before reheating.
Yes! This extra step makes all the difference. Pre-baking the hashbrowns helps them crisp up and prevents a soggy casserole. It gives the bottom layer that delicious golden crunch everyone loves.
Absolutely. Assemble the casserole (without baking), cover tightly, and refrigerate overnight. In the morning, bake as directed—perfect for holidays or brunch gatherings.
Yes! Double the ingredients and bake in two 9×13-inch pans, or one large deep roasting pan, adding about 15 or more minutes to the baking time.
Let the casserole cool completely, then cover the dish tightly with plastic wrap or transfer portions to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze individual slices or the entire casserole for up to 2 months. Reheat in the oven at 325°F until warm or microwave single servings for a quick breakfast!
More Breakfast Recipes
Also, try our ricotta pancakes, loaded vegetarian quiche, and banana oatmeal bars.
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Hashbrown Breakfast Casserole
Ingredients
Hashbrown Base
- 20 ounces frozen shredded hash browns, thawed and patted dry
- ¼ cup 4 tablespoons unsalted butter, melted
Sausage & Veggie Mixture
- 1 pound ground pork sausage, or breakfast sausge variety
- ½ cup yellow onion, finely chopped
- 1 red bell pepper (or whatever kind you like), diced
- 2 garlic cloves, finely chopped
Cheeses
- 1 ½ cups mozzarella cheese, freshly shredded (divide: 1 cup for mix, ½ cup for topping)
- 1 ½ cups cheddar cheese, freshly shredded (divide: 1 cup for mix, ½ cup for topping)
Egg Custard
- 8 large eggs
- 1 cup whole milk or heavy cream
- ½ teaspoon homemade Italian seasoning, or dried Italian blend
- ½ teaspoon paprika
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper, ot to taste
Instructions
- Preheat Oven & Prepare Dish: Preheat oven to 400°F. Grease a 9×13-inch baking dish or 3-quart casserole dish with butter or nonstick spray.
- Bake the Hashbrowns: Spread the thawed hashbrowns evenly in the prepared dish. Brush or drizzle with melted butter. Season with some salt and pepper, to taste.
- Bake for 20-30 minutes, until lightly golden and crisp on the edges. Reduce oven temperature to 350℉.
- Cook the Sausage & Veggies: While hashbrowns bake, heat a large skillet over medium-high heat. Add sausage and cook until browned and crispy, breaking it into crumbles as it cooks. Remove from skillet and set aside.
- In the same pan (with a little sausage drippings left), sauté onion, bell pepper, and garlic for 4–5 minutes, until soft and lightly caramelized.
- Make the Egg Mixture: In a large bowl, whisk together eggs, milk, Italian seasoning, paprika, salt, and pepper until smooth.
- Combine Everything: Add the cooked sausage, sautéed vegetables, 1 cup mozzarella, and 1 cup cheddar to the egg mixture. Stir gently to combine.
- Assemble the Casserole: Pour the egg mixture evenly over the baked hashbrowns. Sprinkle the remaining ½ cup mozzarella and ½ cup cheddar over the top.
- Bake at 350℉: Return to the oven and bake uncovered for 30–40 minutes, or until the center is set and the top is golden and bubbly. Cover with foil if it browns too quickly.
- Rest & Serve: Remove from oven and let rest 10 minutes before slicing. Garnish with fresh parsley or chives, if desired. Serve warm.
Notes
- To Make Ahead: Assemble (without baking), cover tightly, and refrigerate overnight. Bake in the morning as directed.
- Storage: Refrigerate leftovers up to 4 days.
- Reheat: Warm in the oven at 325°F until heated through or microwave individual portions.
- Use thawed hashbrowns so the dish doesn’t turn watery.
- For extra crispness, pre-bake the hashbrowns longer before layering.
- Mix cheeses for depth—cheddar for flavor, mozzarella for melt.
- Let it rest 10–15 minutes before serving so it slices beautifully.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
