This Hashbrown Breakfast Casserole is a warm and filling dish perfect for any morning. It’s made with crispy hashbrowns, fluffy eggs, and gooey cheese—what’s not to love?
It’s super easy to whip up, too! Just mix everything together, pour it in a dish, and let the oven do its magic while you sip your coffee. Breakfast has never been this simple!
Ingredients & Substitutions
Hashbrowns: Frozen hashbrowns make this casserole super easy, but you can use fresh grated potatoes too if you want. Just remember to soak them in water first, then squeeze out the excess moisture to avoid a watery casserole!
Breakfast sausage: I love using spicy sausage for extra flavor, but you can swap it for turkey sausage or even vegetables if you prefer a meatless version. Just remember to cook and crumble any meat before adding!
Cheddar cheese: While sharp cheddar adds great flavor, you can switch it up with Monterey Jack or mozzarella if that’s what you have. Mixing different cheeses can also enhance the taste—go for it!
Onion and bell pepper: If you don’t have fresh onion or bell pepper, you could use onion powder or a sprinkle of dried Italian herbs for a different flavor. I also like adding spinach or mushrooms for extra nutrition!
How Do You Ensure Your Casserole is Perfectly Cooked?
Getting the bake time right is key to a great casserole. Start by preheating your oven and greasing your baking dish for easy serving. Here’s a tip:
- Keep an eye on it while it bakes—once the edges are golden brown and the center is firm, it’s ready!
- If you notice it browning too quickly, cover it with foil for the last 10-15 minutes.
- Always check for doneness by inserting a knife into the center; it should come out clean.
Allow the casserole to cool for a few minutes before cutting—this helps it set perfectly for serving! Enjoy your delicious dish!
How to Make Hashbrown Breakfast Casserole with Egg
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen hashbrowns, thawed
- 1 pound breakfast sausage, cooked and crumbled
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 1/2 cup red bell pepper, diced
- 1 cup green onions, sliced (reserve some for garnish)
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Sour cream for serving (optional)
How Much Time Will You Need?
This delicious Hashbrown Breakfast Casserole takes about 15 minutes to prep and 45-55 minutes to bake. So, in total, you’ll need about 1 hour. It’s a great option for gatherings or a cozy morning at home!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps ensure your casserole bakes evenly. Lightly grease a 9×13-inch baking dish so that the casserole doesn’t stick.
2. Prepare the Hashbrown Mixture:
In a large bowl, mix together the thawed hashbrowns, cooked sausage, chopped onion, diced red bell pepper, 1 1/2 cups of shredded cheddar cheese, and 3/4 cup of sliced green onions. Stir until everything is well combined!
3. Whisk the Eggs:
In another bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until everything is well mixed. This mixture adds creaminess to your casserole.
4. Combine Everything:
Pour the egg mixture over the hashbrown mixture in the large bowl. Gently stir everything together so that the hashbrowns and other ingredients are evenly coated with the egg mixture.
5. Transfer to Baking Dish:
Carefully pour the combined mixture into the prepared baking dish. Spread it out evenly so it cooks uniformly.
6. Add Cheese on Top:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the mixture. This will create a delicious cheesy crust when baked!
7. Bake the Casserole:
Place the baking dish in the preheated oven and bake uncovered for about 45-55 minutes. You’ll know it’s done when the top is golden brown and a knife inserted into the center comes out clean.
8. Cool and Serve:
Once baked, remove the casserole from the oven and let it cool for about 5 minutes. This will help it set a little more and make it easier to cut.
9. Garnish and Enjoy:
Before serving, garnish with the reserved green onions and add a dollop of sour cream if you’d like. Then enjoy this delicious and hearty dish warm!
This Hashbrown Breakfast Casserole is perfect for any occasion and is sure to be a hit! Enjoy your meal!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes, you can absolutely use fresh potatoes! Just grate them and soak them in water for about 30 minutes to remove excess starch. Make sure to squeeze out as much moisture as possible before mixing them in the casserole.
How Can I Make This Recipe Vegetarian?
To make the casserole vegetarian, simply omit the breakfast sausage and add your favorite vegetables. Spinach, mushrooms, or zucchini make great additions, and you can also add extra cheese for flavor!
Can I Prepare This Casserole the Night Before?
Definitely! You can combine all the ingredients the night before and store the mixture in the fridge, covered. In the morning, just pour it into the baking dish and bake it straight from the refrigerator—just add a few extra minutes to the cooking time!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or an oven until heated through. Enjoy your leftovers for a quick breakfast or snack!
