Hashbrown Breakfast Casserole

If you need a hearty, delicious, and easy breakfast that feeds a crowd, this Hashbrown Breakfast Casserole is the perfect choice! Packed with crispy hashbrowns, fluffy eggs, gooey cheese, and flavorful sausage, this dish is a guaranteed hit for brunch, meal prep, or a weekend treat.

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Why You’ll Love This Recipe

• Make-Ahead Friendly: Assemble it the night before and bake in the morning!
• Crowd-Pleasing: Perfect for family gatherings or meal prepping for the week.
• Customizable: Easily swap ingredients to fit your taste and dietary needs.

Ingredients You’ll Need

• Frozen Hashbrowns (3 cups) – Crisp and golden for the perfect base.
• Eggs (8 large) – Fluffy and protein-packed.
• Milk (1 cup) – Makes the eggs extra creamy.
• Cooked Breakfast Sausage (1 lb, crumbled) – Adds savory, hearty flavor.
• Cheddar Cheese (2 cups, shredded) – Melts beautifully for a gooey bite.
• Onion (1 small, diced) – Adds a little sweetness and depth.
• Bell Pepper (1, diced) – For a pop of color and mild crunch.
• Garlic Powder (½ tsp) – Enhances the flavor.
• Salt & Black Pepper (to taste) – Essential seasoning.
• Olive Oil (1 tbsp) – Helps crisp up the hashbrowns.

Tools You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Skillet
• Spatula

How to Make Hashbrown Breakfast Casserole

Step 1: Prepare the Hashbrowns

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil. Spread the frozen hashbrowns evenly in the dish. Bake for 10 minutes to crisp them up slightly.

Step 2: Cook the Sausage and Veggies

While the hashbrowns are baking, heat a skillet over medium heat. Cook the crumbled breakfast sausage until browned. Remove and drain excess grease. In the same skillet, sauté the diced onion and bell pepper for 2–3 minutes until softened.

Step 3: Whisk the Eggs

In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined.

Step 4: Assemble the Casserole

Spread the cooked sausage and sautéed vegetables evenly over the baked hashbrowns. Sprinkle half of the shredded cheese on top. Pour the egg mixture evenly over everything. Sprinkle the remaining cheese on top.

Step 5: Bake Until Golden

Bake for 35–40 minutes, or until the eggs are fully set and the top is golden brown. Let it cool for 5 minutes before slicing.

Step 6: Serve and Enjoy!

Slice into squares and serve warm. Pair it with fresh fruit, toast, or a side of salsa for extra flavor.

What to Serve with Hashbrown Breakfast Casserole

• Fresh fruit salad – A refreshing contrast.
• Avocado slices – Creamy and nutritious.
• Hot sauce or salsa – Adds a spicy kick.

Tips for the Best Casserole

• Use Pre-Cooked Hashbrowns: This helps them crisp up better in the oven.
• Make It Spicy: Add diced jalapeños or a pinch of cayenne pepper.
• Make It Vegetarian: Swap the sausage for mushrooms or spinach.
• Dairy-Free? Use almond milk and dairy-free cheese.

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months.
• Reheat: Warm in the microwave or oven at 350°F (175°C) until heated through.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble it the night before, cover, and refrigerate. Bake in the morning as directed.

Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Just grate them and squeeze out excess moisture before using.

Can I swap the meat?
Yes! You can use turkey sausage, chicken sausage, or even skip the meat for a vegetarian version.

Conclusion

This Hashbrown Breakfast Casserole is the ultimate easy breakfast that’s perfect for meal prep, holidays, or a simple weekend brunch. Give it a try and let me know how it turns out!

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 18g | Carbohydrates: 22g | Fat: 18g | Fiber: 2g | Sodium: 550mg

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