Hash Brown Breakfast Casserole

5 from 1 vote

Hash Brown Breakfast Casserole

This hash brown breakfast casserole is made with crispy hash browns, breakfast sausage, peppers, eggs, and cheese. This make-ahead friendly casserole takes just 20 minutes of prep, and is especially good for brunches and gatherings.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole, hash brown breakfast casserole

Servings: servings

Author: Elena Davis

Ingredients

For the Hash Brown Base

20 ounces frozen shredded hash browns thawed and patted dry
¼ cup unsalted butter melted

For the Sausage & Veggie Mixture

1 pound ground pork sausage or breakfast sausage
½ cup yellow onion finely chopped
1 red bell pepper or another color; diced
2 garlic cloves finely chopped

Cheeses

1½ cups mozzarella cheese freshly shredded (divide: 1 cup for mix, ½ cup for topping)
1½ cups cheddar cheese freshly shredded (divide: 1 cup for mix, ½ cup for topping)

For the 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 or to taste

US Customary - Metric

Instructions

Preheat oven to 400°F. Grease a 9×13-inch baking dish or 3-quart casserole dish with butter or nonstick spray.
Spread the thawed hash browns evenly in the prepared dish. Brush or drizzle with melted butter. Season with salt and pepper to taste.
Bake for 20-30 minutes, until lightly golden and crisp on the edges. Reduce oven temperature to 350℉.
While hash browns 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.
In a large bowl, whisk together eggs, milk, Italian seasoning, paprika, salt, and pepper until smooth.
Add the cooked sausage, sautéed vegetables, 1 cup mozzarella, and 1 cup cheddar to the egg mixture. Stir gently to combine.
Pour the egg mixture evenly over the baked hash browns. Sprinkle the remaining ½ cup mozzarella and ½ cup cheddar over the top.
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.
Remove from oven and let rest 10 minutes before slicing. Garnish with fresh parsley or chives, if desired. Serve warm.

Notes

Pat the thawed hash browns dry before baking to remove excess moisture and encourage crisp, golden edges.
Spread the hash browns into an even layer so they brown consistently across the bottom of the casserole.
Pre-bake the potatoes until golden before adding the egg mixture. This is the key step for a crispy hash brown base.
Cook the sausage and vegetables thoroughly before adding them to the casserole so excess moisture doesn't make the eggs watery.
Let the casserole rest before slicing so the eggs can set and the portions hold together more easily.

Nutrition