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. This dish has crispy potatoes, savory sausage, and gooey cheese. It is a real 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 and Substitutions
See the complete list of ingredients below on the recipe card.
- Frozen shredded hashbrowns: thawed. I like to use Ore-Ida. 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.
- Bell pepper: 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.
- Ground pork sausage: I like Jimmy Dean’s All-Natural. You can use pork, chicken, or turkey sausage. Try substituting diced smoked ham or chopped crispy bacon.
- Eggs: large ones are best, but you make up the difference with smaller ones
- Seasonings – dried marjoram, dried thyme, seasoned salt, and black pepper, or zest it up a bit with a little Cajun seasoning
- Cheddar cheese: experiment with cheeses like Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella, or Pepper Jack.
How to Make Hashbrown Breakfast Casserole
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, thaw the frozen hash browns. This takes about one hour, so take them out of the freezer before starting this recipe. Place them in a greased 9×13-inch baking dish and let them thaw for a while.
Brown the pork sausage in a large pan over medium heat. About halfway through the browning process, add the onions and red bell pepper. Cook until the sausage is browned and the onions are soft. Then, remove the pan 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.
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.
Preparation Tips and Storage
- Frozen hash browns take about one hour to thaw, so plan accordingly.
- 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.
Frequently Asked Questions
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. Cook the sausage vegetable mixture up to 2 days in advance, cool, and store it in an airtight container in the refrigerator.
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
Hashbrown Breakfast Casserole Recipe
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 it 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 dish 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 one hour to thaw, so plan accordingly.
- 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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Katherine L
This casserole is very tasty! The crispy hashbrowns, eggs, and cheese all come together perfectly.
Michelle
Made this hash brown casserole for brunch and everyone loved it! Several went back for seconds. This recipe is a keeper!
Beth Pierce
Thank you, Michelle!
Cam
Haven’t made it as of yet, but it does looks great! I have made a breakfast pizza that is similar, and use fresh potatoes in that. That one has a crust to it though.
I was just wondering if I can use shedded fresh potatoes instead of frozen. I dislike the frozen ones. I would think in all recipes they are interchangeable.
Thank you, and you do have some great recipes!
Beth Pierce
Yes you can! Enjoy!
Tricia
This is a great breakfast for a group gathering or family get-together. Simple to throw together and everyone loves it.
Beth Pierce
Thanks, Tricia! I agree!
Krystle S
The eggs bind everything together perfectly, creating this wonderfully hearty dish that’s equally impressive for a family gathering or a casual weekend breakfast.
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!