Why Make This Recipe
Hashbrown Breakfast Casserole is a tasty and filling dish that is perfect for breakfast or brunch. It combines crispy hash browns, savory sausage, and creamy eggs all baked together. This recipe is great for feeding a crowd or preparing ahead of time for a busy morning. It’s comforting, delicious, and sure to be a hit with family and friends.
How to Make Hashbrown Breakfast Casserole
Ingredients:
- 20 ounces shredded hash browns (thawed)
- 1 pound ground pork sausage (cooked and crumbled)
- 8 eggs
- 2 cups shredded cheddar cheese
- 12 ounces evaporated milk
- ¼ cup finely diced onion
- ½ red bell pepper (diced)
- ½ green bell pepper (diced)
- ½ teaspoon Italian seasoning
- ½ teaspoon Kosher salt (or to taste)
- ¼ teaspoon black pepper
Directions:
- Preheat your oven to 350°F.
- Grease a 9×13 inch baking dish with cooking spray.
- In a large skillet over medium-high heat, cook the sausage until browned; drain excess fat.
- In the baking dish, layer thawed hash browns, cooked sausage, diced onions, bell peppers, and 1½ cups of cheddar cheese.
- In a bowl, whisk together eggs, evaporated milk, salt, pepper, and Italian seasoning. Pour over the layered ingredients.
- Sprinkle remaining cheese on top and cover with foil if refrigerating overnight.
- Bake uncovered for 55–65 minutes or until set in the center.
How to Serve Hashbrown Breakfast Casserole
After baking, let the casserole sit for a few minutes before serving. You can cut it into squares and serve warm. It goes well with fresh fruit or a light salad for a complete meal. You can also add hot sauce or salsa on the side for a spicy kick.
How to Store Hashbrown Breakfast Casserole
If you have leftovers, let the casserole cool down before storing it. Place it in an airtight container in the refrigerator. It will stay fresh for up to three days. You can also freeze individual portions for up to two months. Simply reheat in the oven or microwave before serving.
Tips to Make Hashbrown Breakfast Casserole
- Ensure that your hash browns are fully thawed and drained to avoid excess moisture.
- You can use different types of cheese to vary the flavor.
- If you like more veggies, feel free to add mushrooms, spinach, or zucchini.
Variation
For a healthier version, you can substitute the pork sausage with turkey sausage or a plant-based sausage. You can also use egg whites instead of whole eggs for a lighter dish.
FAQs
Can I make Hashbrown Breakfast Casserole ahead of time?
Yes, you can prepare it the night before and bake it in the morning. Just cover it with foil and refrigerate.
Can I use frozen hash browns?
Yes, frozen hash browns can be used, but make sure to thaw them completely before baking.
How do I know when the casserole is done?
You can check if it’s set in the center by inserting a knife. If it comes out clean, it’s ready to serve!
Hashbrown Breakfast Casserole
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A tasty and filling dish combining crispy hash browns, savory sausage, and creamy eggs, perfect for breakfast or brunch.
Ingredients
- 20 ounces shredded hash browns (thawed)
- 1 pound ground pork sausage (cooked and crumbled)
- 8 eggs
- 2 cups shredded cheddar cheese
- 12 ounces evaporated milk
- ¼ cup finely diced onion
- ½ red bell pepper (diced)
- ½ green bell pepper (diced)
- ½ teaspoon Italian seasoning
- ½ teaspoon Kosher salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F.
- Grease a 9×13 inch baking dish with cooking spray.
- In a large skillet over medium-high heat, cook the sausage until browned; drain excess fat.
- In the baking dish, layer thawed hash browns, cooked sausage, diced onions, bell peppers, and 1½ cups of cheddar cheese.
- In a bowl, whisk together eggs, evaporated milk, salt, pepper, and Italian seasoning. Pour over the layered ingredients.
- Sprinkle remaining cheese on top and cover with foil if refrigerating overnight.
- Bake uncovered for 55–65 minutes or until set in the center.
Notes
Let the casserole sit for a few minutes before serving. Pairs well with fruit or a light salad.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 320mg
