This loaded Hashbrown Breakfast Casserole Recipe is made with frozen hash brown potatoes, pork sausage, sweet onion, red bell pepper, eggs, and plenty of cheddar cheese. Make this fit for a crowd, savory casserole ahead of time, and be ready for your brunch or breakfast guests.
Start your day right with this easy and tasty hashbrown breakfast casserole recipe. Made with crispy potatoes, savory sausage, and gooey cheese, this dish is sure to be a crowd-pleaser. Get ready to impress your guests with this make-ahead, easily customizable breakfast casserole.
It features all your favorites baked with plenty of cheddar and hash brown potatoes in every bite. This easily freezable casserole is perfect for Christmas morning or those busy weekends with out-of-town guests. If you like this make-ahead casserole, try tater tot breakfast casserole, French toast casserole, and chile relleno casserole.
Ingredient Notes
- Frozen shredded hashbrowns: thawed. I like to use Ore-Ida
- Ground pork sausage: like Jimmy Dean’s All-Natural
- Vegetables: onions, red bell pepper, and green onions (scallions)
- Dairy: butter, milk, and cheddar cheese
- Eggs: large ones are best, but you make up the difference with smaller ones
- Seasonings – dried marjoram, dried thyme, seasoned salt, and black pepper
How to make Hashbrown Breakfast Casserole
Start by letting the frozen hash browns thaw. This will take about 1 hour, so go ahead and take them out of the freezer before starting this recipe. Then, place them in a greased 9×13-inch baking dish sprayed with nonstick cooking spray and let them sit for a bit.
Now start browning the pork sausage in a large pan over medium heat. When it is about halfway browned, add the onions and red bell pepper, cooking until the sausage is browned and the onions are soft. Then, remove it from the heat and let it cool.
Meanwhile, melt 1/2 cup butter. Pour the melted butter over the hash brown potatoes, stirring to coat. Then top with half the shredded cheddar and spoon the cooled sausage vegetable mixture over the potatoes. Now, whisk the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour the egg mixture into the casserole and top with the remaining cheese and half of the green onions. Bake for about 45 minutes or until no longer wiggly in the middle. Then top with the remaining green onions. Let sit for 10-15 minutes before slicing. Garnish with green onions, thyme leaves, or chopped parsley.
Preparation Tips
- Frozen hash browns take about 1 hour to thaw, so plan accordingly.
- You can use shredded or diced hash browns. Shredded potatoes work just a bit better because the cheese and eggs seem to melt between the layers of the potatoes.
- Any colored pepper will work for this recipe – red, orange, yellow, or green. I prefer red because of the sweetness it lends to the dish.
- Use pork, chicken, or turkey sausage as long as it breaks up and browns.
- Try adding diced smoked ham or chopped crispy bacon.
- Experiment with cheeses like Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella, or Pepper Jack.
- Let the casserole cool for a few minutes before slicing.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the microwave at reduced power.
Can I prepare this casserole in advance?
Prepare the casserole up to a day in advance, but do not bake. Cover tightly with plastic wrap and place on a flat-level surface in the refrigerator. Remove the casserole from the fridge 40 minutes before baking to come to room temperature.
Then, remove the plastic wrap and bake according to the recipe instructions. The sausage vegetable mixture can be prepared up to 2 days in advance, cooled, and stored in an airtight container in the refrigerator.
Can I freeze this casserole?
Prepare the casserole per the instructions, but do not bake. Then, cover it with several layers of plastic wrap and place it in the freezer on a flat surface. Freeze for up to 2 months.
Defrost in the refrigerator overnight or for at least 12 hours. Remove from the fridge 40 minutes before baking to come to room temperature. Bake according to recipe instructions.
More Breakfast Recipes
Hash Brown Breakfast Casserole
Ingredients
- 30 ounces shredded hash brown potatoes thawed
- 1 lb ground pork sausage I love Jimmy Deans All Natural
- 1 medium onion finely diced
- 1 red bell pepper diced
- ½ cup butter
- 10 eggs
- 1 cup milk
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ½ teaspoon seasoned salt
- ½ teaspoon fresh ground black pepper
- 3 cups shredded sharp cheddar cheese
- 3 green onions thinly sliced divided
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 casserole dish with nonstick baking spray.
- Place the thawed hash browns in the bottom of the casserole dish.
- Brown the pork sausage in a large skillet over medium heat. When it is about halfway browned, add the onions and red bell pepper, cooking until the sausage is browned and the onions are soft. Remove from the heat and let it cool.
- Melt 1/2 cup butter and pour over the hash brown potatoes stirring to coat. Top with half the shredded cheddar. Spoon the cooled sausage vegetable mixture over the potatoes.
- Beat the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour it into the casserole and top with the remaining cheese and half of the green onions.
- Bake for 45-50 minutes or until set and no longer wiggly in the middle. Sprinkle with remaining green onions. Let sit for 10-15 minutes before slicing.
Notes
- Frozen hash browns take about 1 hour to thaw, so plan accordingly.
- You can use shredded or diced hash browns. I think the shredded works just a little bit better because the cheese and eggs seem to melt down between the layers of the shredded potatoes.
- Any colored pepper will work for this recipe – red, orange, yellow, or green. I prefer the red because of the sweetness it lends to the dish.
- Use pork, chicken, or turkey sausage as long as it breaks up and browns.
- Try adding diced smoked ham or chopped crispy bacon.
- Experiment with different cheeses like Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella, or Pepper Jack.
- Let the casserole cool for a few minutes before slicing.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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Kassandra O
I made this over the weekend and we loved it. So easy to prepare and so tasty! I love that you can prep it the day before. This will be on our Easter menu this year.
Beth Pierce
Thank you, Kassandra! Happy Easter
Lana
Made it for Sunday morning breakfast and this will definitely become a regular thing! Delicious and simple recipe.
Beth Pierce
Thank you, Lana!
Tayler R
I made this casserole for breakfast this morning and it was incredible! Definitely going to be my new go to for holidays!
Beth Pierce
Thanks! We love it too!
Harriet Y
This was so good, I can tell I’m going to be making it weekly now! Loved how easy it was to make too. Thank you!
Beth Pierce
The pleasure is all mine, Harriet!
DK
This is my go-to breakfast meal-prep recipe. I love how easy this is to make – my kids love the shredded potato, but I’ve also used sliced potatoes for an added variation. Thank you for making my breakfast routine easier!
Beth Pierce
My pleasure, DK!
Josephine R
This was soooooo delicious! Easy to throw together and tasted great!
Nicki Jennings
This hearty and fabulous hashbrown casserole is a new family favorite. Made it over the weekend and we devoured it! It is going in the recipe binder.
Harriet Young
I’ve found my new weekend breakfast! This was so delicious, thank you
Beth Pierce
The pleasure is all mine, Harriet!