Your favorite diner-style breakfast at home!
With it’s cheesy goodness, fluffy egg texture, and bites of shredded hash browns and sausage throughout… this breakfast casserole is one for the recipe books!
So much so, that every year our family debates between having a Mexican Breakfast Casserole or this Sausage Hashbrown Breakfast Casserole for Christmas and Easter mornings.
Why You Have to Try it!
There’s just something so satisfying about sitting around with your loved ones as you slowly begin to smell your breakfast cooking up without you having to do a thing!
Simply prep-ahead the night before, pull it out in the morning, and pop it in the oven.
Before you know it you’ll be sitting down to a hearty and tasty breakfast (or brunch!) LOADED with flavor that both the kiddos and adults will love!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Cheese. Cheddar cheese or Monterey jack are delicious and melt well. You can also leave it out if you are dairy-free, or pick a dairy-free cheese alternative.
- Sausage. Both mild or hot ground sausage will work in this recipe. You can also choose a breakfast sausage. Opt for one without any MSG.
- Hash browns. You can find these shredded potatoes in the frozen section of your grocery store. Make sure you select an unseasoned variety since we’ll be adding our own seasoning in the recipe.
- Onion. Sweet onion was used. White or yellow can be substituted but they will have a more potent taste.
- Bell pepper. Either finely diced red or green peppers or even a mixture of both add wonderful color and flavor.
- Eggs. Large eggs make up a big portion of this casserole. You can use organic if preferred.
- Cajun seasoning. This has a bit of a kick, so if you don’t like spicy you can simply mix in additional salt, black pepper, and paprika instead. You can also try out this Cajun Seasoning recipe or even Taco Seasoning.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the sausage and veggies.
Place the sausage in a large skillet over medium heat for 7-8 minutes until cooked through. Break it apart with a potato masher until the meat turns into fine crumbles. Remove the sausage from the skillet with a spatula and let it drain on a paper towel-lined plate.
Add the chopped onion and bell pepper to the reserved sausage grease in the skillet. Cook the vegetables for 3-4 minutes. Stir in the minced garlic and ¼ teaspoon salt and continue sautéing for an additional minute.
Layer it up.
While the vegetables are cooking, whisk together the eggs, milk, seasonings, and remaining salt in a large bowl.
pray an 8 x 10-inch baking dish with nonstick cooking spray.Place the hash browns in a single layer across the bottom of the dish and then top with the sausage and vegetables. Pour the egg mixture over everything and then sprinkle with the shredded cheese.
Pro Tip: If you only have a 9×13-inch pan available, you’ll need to decrease the cook time by about 10 minutes.
Bake in the oven.
Cover the dish with aluminum foil and bake in a 375°F preheated oven for 50-55 minutes. Remove the foil during the last 20 minutes of cooking so the cheese can fully melt. Let the casserole rest for 5-10 minutes before cutting in. Serve with freshly chopped cilantro or parsley and enjoy!
FAQs
If you use frozen hash browns they should be defrosted before using in a casserole to avoid too much moisture.
Place the frozen spuds in the refrigerator overnight. Or, you can let them rest at room temperature for an hour. Once thawed, make sure to remove any extra moisture before making a hash brown casserole.
When you shake the dish and the middle no longer jiggles the casserole is done. Additionally, a knife inserted in the middle should come out clean. You can also check with a meat thermometer to make sure the center of the casserole is at least 160°F.
Quiches generally consist of eggs, cream, and other fillings in a pie crust. Breakfast casseroles are a mix of eggs and other ingredients such as potatoes, veggies, and cheese baked in a dish without a crust. The hash brown breakfast casserole is a popular type with mainly potatoes and eggs.
Hash browns are simply shredded potatoes. They are often sautéed, fried in a patty, or mixed with a binder and made into tater tots.
Place leftovers in an airtight container and refrigerate for up to 3-4 days.
To freeze, seal either the unbaked or baked casserole in a freezer-safe airtight container for up to 3 months.
What to serve with it?
For a rounded out and delicious breakfast, you can add several things to the menu.
Baked goods like Oatmeal Breakfast Cookies and Lemon Poppyseed Muffins add a sweet side. Or, pair this casserole with Gluten-Free Pancakes or even Blueberry Pancakes.
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Shredded Hashbrown Breakfast Casserole
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Ingredients
- 1 pound ground sausage mild or hot
- ½ sweet onion finely chopped
- 1 bell pepper red or green, finely chopped
- 2 garlic cloves finely minced
- 1 teaspoon salt divided
- 10 large eggs
- ¼ cup milk
- 1 teaspoon Cajun seasoning or blackened seasoning
- 20 ounces hashbrowns shredded
- 1 ½ cups shredded cheese Cheddar or Monterrey Jack
Instructions
- Preheat oven to 375 degrees.
- Cook sausage in a large skillet over medium heat for 7-8 minutes. Crumble with a potato masher until the meat turns into fine crumbles. Remove sausage from the skillet with a spatula and let drain on a paper towel-lined plate.1 pound ground sausage
- Add the chopped onion and bell pepper to the reserved sausage grease in the skillet. (If you do not have roughly 2 tablespoons left, add additional oil until you reach this amount.) Saute the vegetables for 3-4 minutes, or until they become tender. Add minced garlic and ¼ teaspoon salt and continue sauteeing for an additional minute.½ sweet onion, 1 bell pepper, 2 garlic cloves, 1 teaspoon salt
- While the vegetables are cooking, whisk together the eggs, milk, seasonings, and remaining salt in a large bowl.10 large eggs, ¼ cup milk, 1 teaspoon Cajun seasoning
- Spray an 8 x 10-inch baking dish with nonstick cooking spray.* Place the hashbrowns in a single layer across the bottom of the dish and then top with the sausage and vegetables. Pour the egg mixture over everything and then sprinkle with the shredded cheese.20 ounces hashbrowns, 1 ½ cups shredded cheese
- Cover the dish with aluminum foil and bake in the preheated oven for 50-55 minutes. During the last 20 minutes of cooking, remove the aluminum foil.
- Let the casserole rest for 5-10 minutes before cutting in. Serve with freshly chopped cilantro or parsley and enjoy!
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Notes
- Baking: If you only have a 9×13-inch pan available, you’ll need to decrease the cook time by about 10 minutes.
- Seasoning: Try different spice blends such as taco seasoning or Cajun seasoning.
- Sausage: Select a hot sausage for a good kick.
- Meal prep: Assemble the casserole the night before so all you have to do in the morning is bake.
- Foil: Place aluminum foil over the casserole while baking so the cheese doesn’t burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Make-Ahead Breakfast Recipes
These tasty breakfast dishes can be prepared in advance, making your morning super easy.
