Save This breakfast casserole with hash browns is the secret weapon I bring out for holidays and lazy weekends alike when everyone wakes up hungry. It has the crispy hash browns at the bottom golden and tender the comforting sausage cheese and the eggs that bake up soft and rich. You can assemble it ahead or fresh in the morning and it always turns out satisfying and crowd-pleasing
The first time I made this casserole was for my sister’s baby shower brunch and every plate was wiped clean I keep coming back to this because I know it will always be a hit with friends and family
Ingredients
- Breakfast sausage: choose pork or turkey with no casing and look for fresh sausage with no fillers for the best flavor
- Medium onion: finely chopped sweet onions or yellow will both work avoid anything too sharp
- Red bell pepper: for sweetness and color pick one that feels heavyweight and crisp
- Frozen shredded hash browns: thawed use a quality brand with minimal added ingredients for better texture
- Shredded cheddar cheese: gives creamy sharpness freshly grated melts best but any sharp or mild cheddar is good
- Milk or lactose free alternative: thins the eggs for a fluffy casserole whole milk gives extra richness
- Large eggs: always use fresh eggs with bright yolks for best results
- Salt: enhances all other flavors sea salt or kosher salt for better balance
- Black pepper: use freshly ground for the most punch
- Garlic powder: for gentle richness seek out a pure powder with no added salt
- Paprika: adds a mild heat and lovely color sweet or smoked both work well
- Fresh chives or parsley: optional for garnish finely chop them if using for a pop of freshness
Instructions
- Prepare the Oven and Dish:
- Set your oven to 180 Celsius or 350 Fahrenheit and lightly oil a 9x13 inch baking dish so nothing sticks later
- Cook the Sausage:
- Place the sausage in a large skillet over medium heat breaking it apart with a spoon as it browns Let it cook thoroughly until no pink remains and the edges get a little crisp Lift out the sausage and drain off any fat
- Sauté the Vegetables:
- Add onion and diced bell pepper into the hot skillet Stir them gently for around three to four minutes just until soft and fragrant You want them slightly tender but not mushy Remove the pan from the heat
- Mix the Egg Base:
- Whisk the eggs and milk together in a large bowl Add salt black pepper garlic powder and paprika Beat until smooth with a uniform golden color This will help the casserole cook evenly and set up tall
- Layer the Hash Browns:
- Spread the thawed hash browns over the bottom of your greased baking dish Pat them down gently so you have an even layer This gives a firm foundation for the rest of the filling
- Add the Sausage and Veggies:
- Top the potatoes with your sausage mixture making sure to scatter it out for balanced bites Next add the sautéed onion and pepper spreading all over
- Sprinkle Cheese Layer:
- Scatter half of your shredded cheese evenly over the dish This will melt through and add great flavor into every corner
- Pour Over Egg Mixture:
- Slowly pour your egg and milk mixture over the whole casserole Try to cover everything and let the liquid fill out the corners Give the dish a gentle shake or tap on the counter so the eggs settle in
- Top with More Cheese:
- Finish by sprinkling the remaining cheese over top Space it out so you get some gooey melt everywhere
- Bake the Casserole:
- Place on the middle rack of your oven and bake for 45 to 50 minutes Watch for a golden brown top and press in the center to check that it feels set Let it go an extra few minutes if it still jiggles in the middle
- Rest and Garnish:
- Set the casserole aside for 10 minutes after baking to let everything firm up so it won’t fall apart when sliced Sprinkle over fresh chives or parsley if using
Save I never skip the chives on top since they add a welcome freshness after all the cozy flavors My daughter insists I make this every Christmas and the leftovers are even better the next day
Storage Tips
Let the casserole cool to room temperature before covering and refrigerating It stays fresh for three to four days Reheat slices in the microwave or oven wrapped with foil for best texture If you want to freeze cool the baked casserole then wrap tightly Cut into squares and freeze portions to thaw and reheat whenever you need a quick breakfast
Ingredient Substitutions
Feel free to swap the sausage for cooked bacon or omit the meat entirely and add more veggies Mushrooms spinach or even diced zucchini make excellent additions You can change up the cheese try Monterey Jack or a spicy pepper jack for an extra kick and use dairy free milk or cheese as needed
Serving Suggestions
I like to serve this casserole with a side of fresh fruit or a crisp green salad for a balanced brunch It works especially well next to something tangy like a dollop of salsa or Greek yogurt My family also enjoys it with hot sauce or a drizzle of maple syrup for a sweet and savory bite
Cultural Context
Casseroles like this are classic American comfort food especially in the Midwest where big family breakfasts are a tradition The hash brown crust is a newer twist that blends the diner love of crispy potatoes with the ease of a one pan meal
Seasonal Adaptations
Try adding diced jalapeños or a little cayenne for a warming winter version Layer in fresh spinach or asparagus for spring In summer I like to throw in ripe tomatoes or sweet corn for extra brightness
Three helpful notes about this recipe
The casserole holds well at room temperature for an hour making it great for potlucks You can halve the recipe and bake in an 8x8 inch dish for a smaller group If you want crisper hash browns try pressing them into the dish and pre baking for 10 minutes before adding the filling
Success Stories
I have made this dish for teacher breakfasts church gatherings and brunches with neighbors and it always disappears fast One friend texted me asking for the recipe after her teenage son had thirds at our house Leftovers always go fast the next day and everyone loves the versatility
Freezer Meal Conversion
After baking let it cool fully then cut into serving squares Wrap individually in foil and freeze To enjoy reheat a slice in the microwave or a toaster oven straight from the freezer No need to thaw ahead perfect for busy mornings
Save This breakfast casserole is a guaranteed hit for any occasion. Its hearty, satisfying, and the leftovers are just as delicious the next day.
Recipe FAQ
- → Can I make this casserole ahead of time?
Yes, you can assemble it the night before. Cover, refrigerate, and bake fresh in the morning.
- → What can I use instead of sausage?
Try cooked bacon, diced ham, or go vegetarian with mushrooms or spinach as substitutes.
- → How do I ensure a gluten-free dish?
Check labels on sausage and hash browns to make sure they're certified gluten-free before using.
- → Can I add other vegetables or spices?
Absolutely! Diced jalapeños, hot sauce, or your favorite veggies can be added for extra flavor.
- → How should leftovers be stored?
Cool completely, cover, and refrigerate leftovers for up to 4 days. Reheat individual slices as needed.
- → Is this suitable for meal prep?
Yes, it reheats well and is perfect for preparing breakfasts in advance for busy mornings.