Hashbrown Breakfast Casserole
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, it’s hearty, cheesy, and loaded with sausage, peppers, and crispy hashbrowns. Perfect for Christmas morning, weekend gatherings, or any cozy breakfast at home.
Servings: 8 servings
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
Make Ahead, Storage & Reheating
- 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
Serving: 10g | Calories: 531kcal | Carbohydrates: 18g | Protein: 27g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 263mg | Sodium: 918mg | Potassium: 559mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1414IU | Vitamin C: 26mg | Calcium: 356mg | Iron: 2mg
