This Simple Hash Brown Breakfast Casserole is filled with flavorful sausage, sautéed onions and peppers, paired with gooey cheese and perfectly seasoned eggs. An ideal recipe for your festive brunch or weekend breakfast, it can be conveniently prepared the night before!
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This Simple Hash Brown Breakfast Casserole is a family favorite that I prepare every Christmas morning! Brimming with robust sausage, sautéed peppers and onions, gooey cheese, hash browns, and perfectly seasoned eggs, it offers a hearty, scrumptious breakfast that everyone will adore. The best part? This recipe is incredibly simple! No complex steps—just cook the sausage and mix everything into a baking dish, and it’s ready to bake.
Why You’ll Adore This
- Ideal for gatherings – this recipe produces a large dish that serves 8 to 10 people, perfect for holidays, potlucks, or weekend guests.
- Adjustable – easily incorporate extra vegetables, switch cheeses, opt for turkey sausage, or make it spicy. Customize it to your liking!
- Make-ahead convenient – I love preparing this casserole the evening before, refrigerating it, and baking it the following morning. You can also prepare it days in advance and freeze it.
- Comfort food – this hash brown breakfast casserole is warm, cheesy, savory, and bursting with flavor! The perfect dish for cozy weekend mornings.
Ingredients Required
- ground sausage – I prefer using spicy ground pork sausage for a touch of heat, but you can opt for sweet Italian sausage, ground turkey, ground chicken, or ground beef.
- eggs – you will need 8 large eggs to fill a 9×13 pan.
- vegetables – I integrated diced onion, red and green bell peppers, fresh baby spinach, and green onions.
- milk – I used unsweetened almond milk, but any milk type will suffice.
- hash browns – you’ll need about 4 cups of thawed, frozen shredded hash browns. I used a 20 oz package of frozen hash browns.
- seasonings – a mixture of onion powder, garlic powder, salt, and black pepper.
- shredded cheese – I used shredded sharp cheddar, but you could also use Colby jack, Monterey jack, Swiss cheese, mozzarella, pepper jack, or goat cheese.
How to Prepare Hash Brown Casserole
- Cook the sausage. In a large skillet over medium-high heat, add the sausage and break it into pieces. Continue cooking until browned and no longer pink. Drain any grease from the skillet.
- Sauté the vegetables. Incorporate the chopped onion and bell peppers, cooking on medium heat until softened, about 4 to 5 minutes. Add in the spinach and cook until just wilted, then set aside to cool slightly.
- Combine the egg mixture. In a large bowl, whisk together eggs, milk, onion powder, garlic powder, salt, and pepper. Stir in the hash browns, one cup of cheese, and the cooked sausage mixture.
- Bake the casserole. Pour the egg mixture into a prepared 9×13 baking dish coated with nonstick spray and sprinkle the top with the remaining half cup of cheese. Bake the casserole at 350 degrees F for 35 to 40 minutes, or until the center is set and the edges are golden brown. A knife inserted in the center should come out clean.
Variations and Replacements
This hash brown sausage casserole is flexible and can easily be tailored to your family’s preferences!
- Increase vegetables – feel free to add any vegetables you prefer such as mushrooms, shredded carrots, asparagus, broccoli, or leafy greens like kale or spinach.
- Change the protein – if spicy sausage isn’t your style, try sweet Italian sausage, ground turkey, ground chicken, or ground beef. Crumbled bacon or ham are also excellent alternatives.
- Different base – this recipe uses shredded hash browns, but cubed potatoes, whole grain bread cubes, or crescent rolls can work as substitutes, or omit for a lower-carb option.
- Spice it up – consider adding diced jalapeño peppers with the vegetables. A pinch of cayenne or red pepper flakes can also enhance the heat. Top with your favorite hot sauce for extra flavor!
- Egg muffins – a fantastic way to meal prep for the week, allowing for quick breakfasts every morning. You can make these into individual servings and batch cook them to freeze! Follow the steps below to create easy egg muffins.
How to Create Egg Muffins
If you’re preparing this recipe for meal prep, consider making egg muffins for individual servings! I love doing this with casseroles since the leftovers taste even better the next day. To create the egg muffins, simply follow the full recipe and divide the egg mixture into muffin tins instead of a casserole dish, filling each about 2/3rds full. Bake at 375 degrees F for about 20 to 25 minutes, until set.
Preparation and Storage
To Store: Store leftovers in an airtight container in the refrigerator for 4 to 5 days. This dish is fantastic for meal prep!
To Freeze: After baking, allow the casserole to cool completely. Cover the dish with plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. You may also freeze individual servings (or prepare egg muffins). Simply cut into squares, wrap them in plastic and foil (or utilize a sealed airtight container), then freeze until ready to consume.
To Thaw: When ready to serve, let the casserole thaw in the fridge overnight. Allow it to reach room temperature as the oven preheats to 350 degrees F, then bake for about 25 minutes, until heated through. For individual servings, let them thaw and warm in the microwave until heated adequately.
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Additional Breakfast Casserole Recipes
I hope you all enjoy this Simple Breakfast Casserole recipe! If you enjoy it as much as we do, please leave ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny!
Preheat your oven to 350 degrees F.
In a large skillet over medium-high heat, add the sausage and break it into chunks. Continue cooking until browned and crumbly, with no pink remaining. Drain excess grease.
Stir in the chopped onion and bell peppers, cooking until they soften, about 4 to 5 minutes. Fold in the spinach and cook until just wilted, then set aside to cool a bit.
In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper. Stir in the hash browns, one cup of shredded cheese, and the cooked sausage and vegetable mixture.
Transfer the egg mixture into a greased 9×13 baking dish and top with the remaining half cup of cheese.
Bake the casserole for 35 to 40 minutes, or until the center is set and the top is golden brown. When done, a knife inserted in the center should come out clean.
Serving: 1/8th of recipe | Calories: 442kcal | Carbohydrates: 9.5g | Protein: 21.7g | Fat: 33.2g | Saturated Fat: 14g | Cholesterol: 263.2mg | Sodium: 918mg | Fiber: 0.8g | Sugar: 1.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
**Title: Quick and Tasty Hash Brown Breakfast Casserole Recipe**
If you’re in search of a filling breakfast item that can accommodate a group or streamline your morning routine, a hash brown breakfast casserole is the ideal choice. This dish melds the comforting tastes of hash browns, eggs, cheese, along with your selection of meats or vegetables, all baked to perfection for a delightful meal. Here’s a straightforward and tasty recipe to help you get started.
**Ingredients:**
– 1 package (30 oz) frozen shredded hash browns, thawed
– 1 cup cooked and crumbled breakfast sausage or bacon (optional)
– 1 cup diced bell peppers (any color)
– 1 cup diced onions
– 2 cups shredded cheddar cheese
– 8 large eggs
– 1 cup milk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Cooking spray or butter for greasing
**Instructions:**
1. **Preheat the Oven:**
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. **Prepare the Hash Browns:**
Evenly distribute the thawed hash browns across the bottom of the prepared baking dish. For crispier hash browns, you can pre-bake them for approximately 10 minutes before adding the remaining ingredients.
3. **Add the Fillings:**
Evenly distribute the cooked sausage or bacon on top of the hash browns. Follow with diced bell peppers and onions, adding color and flavor to the casserole.
4. **Add the Cheese:**
Sprinkle 1 1/2 cups of shredded cheddar cheese over the vegetable and meat layer. Reserve the remaining 1/2 cup of cheese for topping later.
5. **Prepare the Egg Mixture:**
In a large mixing bowl, whisk the eggs, milk, salt, black pepper, garlic powder, and onion powder until well blended.
6. **Assemble the Casserole:**
Pour the egg mixture over the layers in the baking dish. Gently shake the dish to promote even distribution of the egg mixture.
7. **Add the Final Cheese Layer:**
Top the casserole with the remaining 1/2 cup of cheese.
8. **Bake:**
Place the casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is a golden brown. A knife inserted in the center should come out clean to indicate doneness.
9. **Cool and Serve:**
Let the casserole cool for a few minutes before slicing and serving. This dish pairs wonderfully with fresh fruit or slices of toast.
**Customization Tips:**
– **Vegetarian Option:** Omit any meats and increase the amount of vegetables such as spinach, mushrooms, or tomatoes.
– **Spicy Version:** Add diced jalapeños or a splash of hot sauce to the egg mixture for some extra heat.
– **Cheese Variations:** Try different cheeses like mozzarella, pepper jack, or feta for a unique flavor profile.
This hash brown breakfast casserole is not only simple to prepare but also adaptable, allowing you to adjust it to your preferences. It’s great for brunches, holiday mornings, or as a make-ahead meal for busy weekdays. Enjoy the ease and deliciousness of this comforting breakfast dish!
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