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Easy Breakfast Casserole With Hashbrowns

BySoha

Mornings deserve a hearty start, and nothing delivers quite like a warm, golden breakfast casserole bubbling with flavor. This dish balances crisp hashbrowns, creamy eggs, and savory add-ins for a satisfying meal that feels both comforting and elevated. Whether you’re serving family on a weekend morning or hosting a holiday brunch, this recipe is the one you’ll want to keep on repeat.

breakfast casserole with hashbrowns

Ingredients List

  • 1 (20 oz) bag frozen shredded hashbrowns, thawed
  • 8 large eggs
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • ½ cup shredded mozzarella cheese
  • 1 cup cooked breakfast sausage, crumbled (or diced ham/bacon)
  • ½ cup onion, finely diced
  • ½ cup bell peppers, finely diced
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Prepare the oven and dish

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Assemble the hashbrown base

Spread thawed hashbrowns evenly in the dish. Drizzle with melted butter and season lightly with salt and pepper. This ensures a crisp, flavorful base.

Step 3: Add proteins and vegetables

Evenly scatter cooked sausage, onions, and bell peppers over the hashbrowns. These layers add depth and heartiness.

Step 4: Mix the egg custard

In a large bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and black pepper until smooth. Stir in half of the cheddar and mozzarella.

Step 5: Pour and top

Pour the egg mixture over the layered hashbrowns and sausage. Sprinkle with the remaining cheese on top for that irresistible golden crust.

Step 6: Bake to perfection

Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown. Let rest for 5 minutes before slicing.

Step 7: Garnish and serve

Sprinkle with fresh parsley for a bright finish. Slice into squares and serve warm.

Cook Time

  • Prep time: 15 minutes
  • Bake time: 45 minutes
  • Total time: 1 hour

Servings

Serves 6–8

Nutritional Information (approx. per serving)

  • Calories: 350
  • Protein: 19g
  • Carbohydrates: 18g
  • Fat: 22g
  • Fiber: 2g
  • Sodium: 720mg

Storage Instructions

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions.
  • This casserole also freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Suggestions

  • For a lighter version, swap pork sausage with turkey sausage and use reduced-fat cheese.
  • Add spinach, mushrooms, or zucchini for an extra vegetable boost.
  • For spice lovers, stir in diced jalapeños or top with hot sauce.
  • This dish pairs beautifully with a fresh fruit salad or buttered toast.

Seasonal Relevance

This casserole shines year-round but truly earns its spotlight during the holidays—Christmas morning, Easter brunch, or Mother’s Day gatherings. It’s also a lifesaver on busy school mornings, as you can prepare it the night before and bake it fresh the next day.

Conclusion

Easy, comforting, and endlessly customizable, this Breakfast Casserole with Hashbrowns is the kind of recipe every kitchen should have in its repertoire. It transforms simple ingredients into a crowd-pleasing centerpiece, making mornings brighter and gatherings more memorable.

Easy Breakfast Casserole With Hashbrowns
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Easy Breakfast Casserole With Hashbrowns

Recipe by Soha
Servings

8

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

360

kcal
Total time

1

hour 

A hearty, flavorful breakfast casserole made with hashbrowns, savory sausage, eggs, and cheese—perfect for family gatherings, holidays, or meal prep. This easy make-ahead dish bakes golden and bubbly, delivering comfort and convenience in every bite.

Ingredients

  • 1 (20 oz) bag frozen shredded hashbrowns, thawed

  • 1 lb breakfast sausage (pork or turkey), cooked and crumbled

  • 1 small onion, finely chopped

  • 1 red bell pepper, diced

  • 2 cups shredded cheddar cheese (or blend)

  • 8 large eggs

  • 1 cup whole milk (or half-and-half)

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • ½ tsp black pepper

  • ½ tsp salt

  • 2 tbsp fresh parsley, chopped (for garnish)

Directions

  • Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread hashbrowns evenly in the dish.
  • In a skillet, cook sausage until browned. Add onions and peppers, sauté until tender. Drain any excess fat.
  • Layer sausage and vegetable mixture over the hashbrowns. Sprinkle half of the cheese on top.
  • Whisk eggs, milk, garlic powder, paprika, salt, and pepper in a bowl. Pour evenly over casserole.
  • Top with remaining cheese. Bake uncovered 40–45 minutes, until eggs are set and top is golden.
  • Rest for 5 minutes before slicing. Garnish with parsley.

Recipe Video

Notes

  • Can be made ahead—assemble the night before, cover, and refrigerate. Bake fresh in the morning.
  • Freeze for up to 2 months; thaw overnight before reheating.
  • Add vegetables like spinach or mushrooms for extra flavor.
  • For spice, mix in diced jalapeños or hot sauce.

FAQs

Q1: Can I make this casserole ahead of time?
Yes, you can assemble it the night before, cover tightly, and refrigerate. Bake it fresh in the morning for best results.

Q2: Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely. Just shred raw potatoes, squeeze out excess moisture with a towel, and use them as the base.

Q3: How do I keep the casserole from turning soggy?
Make sure hashbrowns are thawed and well-drained. Also, avoid adding too many watery vegetables without pre-sautéing them.

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