This Simple Hash Brown Breakfast Casserole is packed with delicious sausage, sautéed onions and peppers, melted cheese, and wonderfully seasoned eggs. An ideal recipe for your festive brunch or leisurely weekend breakfast that can effortlessly be prepared the evening prior!
Contents
This Simple Hash Brown Breakfast Casserole is a household favorite and one I whip up every Christmas morning! Bursting with hearty sausage, sautéed onions and bell peppers, melted cheese, hash browns, and well-seasoned eggs for a filling, delicious breakfast the entire family will adore. The best part is how straightforward this recipe is to make! No tricky steps involved; just cook your sausage and mix everything into a baking dish and it’s good to go.
What You’ll Love About This
- Great for gatherings – this recipe produces a large dish that serves 8 to 10 individuals, making it perfect for holidays, potlucks, or weekend visitors.
- Flexible – you can easily incorporate additional vegetables, switch up the cheeses, opt for turkey sausage, or add some heat. Make it your own!
- Can be prepared ahead – I enjoy putting this casserole together the night before, chilling it, and then baking it the following morning. You can also prepare this days in advance and freeze it.
- Cozy and satisfying – this hash brown breakfast casserole is warm, cheesy, savory, and bursting with flavor! The ideal breakfast for snug weekend mornings.
Ingredients You Will Need
- ground sausage – I prefer using spicy ground pork sausage in this recipe for a bit of heat, but you can choose sweet Italian sausage, ground turkey, ground chicken, or ground beef.
- eggs – for this recipe, you’ll need 8 large eggs to fill a 9×13 pan.
- vegetables – I used a mix of chopped onion, red and green bell peppers, fresh baby spinach, and green onions.
- milk – I used unsweetened almond milk, but any kind of milk will be suitable in this recipe.
- hash browns – around 4 cups of frozen shredded hash browns that have thawed overnight will be needed. I used a 20 oz package of frozen hash browns.
- spices – a blend of onion powder, garlic powder, salt, and black pepper.
- shredded cheese – I opted for shredded sharp cheddar cheese, but you could also try Colby jack, Monterey jack, Swiss cheese, mozzarella, pepper jack, or even goat cheese.
Steps to Make Hash Brown Casserole
- Brown the sausage. In a large skillet over medium-high heat, add the sausage and crumble it. Continue cooking until browned, crumbled, and no longer pink. Drain any excess grease from the pan.
- Sauté the vegetables. Incorporate the chopped onion and bell peppers, cooking on medium heat until soft, approximately 4 to 5 minutes. Add 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. Mix in the hash browns, one cup of cheese, and the cooked sausage mixture.
- Bake the casserole. Transfer the egg mixture into a prepared 9×13 baking dish sprayed with nonstick spray and 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 Substitutions
This hash brown sausage casserole is incredibly adaptable and can easily be customized to your family’s preferences!
- Add more veggies – feel free to pack in ALL the veggies into this egg casserole. Onions, bell peppers, mushrooms, shredded carrots, asparagus, broccoli, and leafy greens like kale or spinach are all fantastic choices.
- Change the protein – instead of spicy sausage, consider using sweet Italian sausage, ground turkey, ground chicken, or ground beef. Crumbled bacon or ham also make excellent alternatives.
- Diverse filling – this recipe includes shredded hash browns with the egg and sausage, but you could opt for cubed potatoes, whole grain bread cubes, crescent rolls, or omit altogether for a lower-carb casserole.
- Make it spicy – feel free to incorporate some chopped jalapeño peppers with the vegetables. You could also mix in a dash of cayenne or red pepper flakes. I enjoy topping this casserole with my favorite hot sauce as well!
- Egg muffins – this is a great method to meal prep for the week to ensure a quick breakfast each morning. These make individual servings, and the best part is you can batch cook the muffins and freeze them for later! See below for how to create easy egg muffins.
Guide to Making Egg Muffins
If you’re preparing this recipe for meal prep, you could also effortlessly create egg muffins for individual servings! I love doing this with easy casseroles because leftovers taste even better the following day. To make the egg muffins, just follow the entire recipe and divide the egg mixture into the muffin tins instead of a casserole dish, filling them about 2/3 full. Bake at 375 degrees F for approximately 20 to 25 minutes, until the egg muffins are set.
Preparation and Storage
To Store: Keep leftovers in a sealed, airtight container in the refrigerator for 4 to 5 days. This breakfast is excellent for meal prepping!
To Freeze: To freeze this casserole, allow it to cool completely after baking. First, wrap the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to 2 months. You can also freeze individual servings (or create egg muffins). Simply cut into squares and wrap them in plastic and foil (or use a sealed airtight container). Place in the freezer until ready to enjoy.
To Thaw: When it’s time to eat, let the casserole thaw in the fridge overnight. Allow it to come to room temperature while preheating the oven to 350 degrees F, then bake for about 25 minutes, until heated through. If you froze individual servings, just thaw them and warm them in the microwave until heated thoroughly.
Pin this now to find it later
Pin It
More Breakfast Casserole Ideas
I hope everyone appreciates 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 using the hashtag #eatyourselfskinny!
Preheat the oven to 350 degrees F.
In a large skillet over medium-high heat, add the sausage and crumble it. Continue cooking until browned and no longer pink. Drain any grease from the pan.
Add in the diced onion and bell peppers, cooking until softened, about 4 to 5 minutes. Add in the spinach and cook until just wilted, then set aside to cool slightly.
In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper. Mix in the hash browns, one cup of cheese, and the cooked sausage-vegetable mixture.
Spread 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 for 35 to 40 minutes, or until the center is firm and the edges are lightly browned. Top with sliced green onions, serve, and enjoy!
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.
**Easy Hash Brown Breakfast Casserole Recipe**
A hash brown breakfast casserole is a delightful dish that fuses the comforting breakfast flavors into one simple meal. Ideal for serving a large group or preparing for a week of morning meals, this casserole is both substantial and satisfying. Here’s a straightforward recipe to help you begin.
**Ingredients:**
– 1 package (30 oz) frozen shredded hash browns, thawed
– 1 pound breakfast sausage
– 1 medium onion, diced
– 1 bell pepper, diced (optional)
– 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:**
Warm your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. **Cook the Sausage:**
In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through. Crumble it as it cooks. Once done, remove from the skillet and drain excess fat.
3. **Sauté Vegetables:**
In the same skillet, add the diced onion and bell pepper (if using). Sauté until the vegetables are soft and translucent, around 5 minutes.
4. **Assemble the Casserole:**
Evenly spread the thawed hash browns in the prepared baking dish. Layer the cooked sausage over the hash browns, then top with the sautéed onions and peppers. Evenly sprinkle shredded cheddar cheese on top.
5. **Prepare the Egg Mixture:**
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined.
6. **Pour the Egg Mixture:**
Evenly pour the egg mixture over the layers in the baking dish, ensuring all ingredients are covered.
7. **Bake:**
Place the casserole in the preheated oven and bake for 45-50 minutes, or until the eggs are set and the top is golden brown.
8. **Serve:**
Allow the casserole to cool for a few minutes before slicing. Serve warm, and enjoy!
**Tips for Success:**
– **Customization:** Feel free to include other ingredients such as mushrooms, spinach, or various cheeses to match your taste.
– **Make-Ahead:** You can assemble this casserole the night before and bake it in the morning. Just cover and refrigerate overnight.
– **Storage:** Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
This simple hash brown breakfast casserole is a versatile dish that can be tailored to your preferences. Whether you’re hosting a brunch or seeking a convenient breakfast choice, this recipe is sure to delight.
sparta