Save This breakfast casserole with hash browns is my go-to for holiday mornings or anytime I need an easy but impressive brunch dish. It delivers all the heartiness you expect from eggs, sausage, and melting cheese baked into a crispy hash brown crust and can be prepped ahead to make mornings feel extra smooth.
I whipped this up for a family reunion and there was not a crumb left afterward. The leftovers heat up beautifully and everyone always comes back for seconds.
Ingredients
- Frozen shredded hash browns: these create a crispy base use ones with no added seasonings for full control over flavor
- Unsalted butter: brings richness and helps brown the hash brown layer buy a good quality butter for best taste
- Breakfast sausage: pork or turkey both work and lend a savory base pick your family favorite or a trusted brand
- Onion: adds sweetness and depth choose firm onions without blemishes
- Bell pepper: brings color and a mild crunch use red for sweetness or green for earthiness
- Eggs: bind everything and give a fluffy texture buy fresh large eggs for best results
- Whole milk: creates a custardy base opt for whole for richness or a non dairy milk for a twist
- Salt: essential for seasoning use kosher salt if on hand
- Black pepper: gives mild heat for balance
- Garlic powder: easy way to add savory undertones
- Cheddar cheese: classic sharp flavor and perfect for melting use block cheese and shred it yourself for best texture
- Mozzarella cheese: boosts meltiness and adds a stretchy lift try low moisture mozzarella for better texture
Instructions
- Prep the Oven and Pan:
- Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius and thoroughly grease a 9 by 13 inch glass or ceramic baking dish. This keeps your casserole from sticking and helps the crust crisp up on the bottom.
- Make the Hash Brown Crust:
- In a large mixing bowl combine your thawed hash browns with the melted butter. Use clean hands or a big spoon to toss until evenly coated. Press the mixture firmly into your prepared dish making sure to cover every inch so you build a sturdy base.
- Bake the Hash Brown Layer:
- Place the dish on the center rack and bake for 20 minutes until the edges start turning golden and you see some color across the top. This step is key to getting that delightfully crispy crust rather than a soggy bottom.
- Brown the Sausage:
- While the crust bakes set a large skillet over medium heat. Add the breakfast sausage and cook it while breaking it up into small crumbles with a spatula. Continue cooking until there is no more pink and the pieces are nicely browned about 7 minutes. Once cooked tip the pan to drain any excess fat.
- Sauté the Onion and Pepper:
- Add your diced onion and diced bell pepper into the skillet with the sausage. Stir often and let cook for three to four minutes until the vegetables are softened but not browned. Remove the skillet from the heat so nothing overcooks.
- Whisk the Egg Mixture:
- Crack eight large eggs into a mixing bowl. Add your whole milk salt pepper and garlic powder. Use a whisk to beat the mixture until thoroughly blended with no visible streaks of yolk.
- Assemble the Casserole Filling:
- Evenly distribute the sausage onion and pepper mixture across the baked hash brown crust. Next sprinkle over all the cheddar and mozzarella cheeses so you get some in every bite.
- Add the Egg Mixture:
- Slowly pour the egg mixture over the assembled casserole moving around to cover the sausage vegetable and cheese layers. Pause if needed to avoid overfilling and let the eggs settle between layers.
- Bake the Casserole:
- Return the dish to the oven and bake uncovered for thirty to thirty five minutes. The casserole should be puffed in the center and the top will have patches of golden brown melted cheese.
- Cool and Serve:
- Once out of the oven let the casserole rest for ten minutes. This step helps set the eggs and makes it much easier to slice neat squares. Serve while warm and watch everyone dive in.
Save This casserole always reminds me of cozy holiday mornings when everyone wakes up to the amazing smell wafting from the kitchen. My favorite part is that golden hash brown base I can never resist sneaking a crispy corner piece before serving.
Storage Tips
Let the casserole cool completely before storing to maintain the firm texture. Cover and refrigerate slices for up to four days. When ready to eat reheat portions in the microwave or for best results use the oven or a toaster oven to bring back the crispy edges.
Ingredient Substitutions
Swap out sausage for cooked crumbled bacon diced ham or even a plant based sausage. You can add more vegetables like spinach or mushrooms use whatever you have on hand. If you need a dairy free option try unsweetened oat milk and your favorite vegan cheese shreds.
Serving Suggestions
Pair with a simple side of mixed fruit for a colorful breakfast plate. This casserole also goes great with salsa or a dollop of Greek yogurt to cut the richness. For brunch try a fresh green salad alongside for something light.
Cultural and Historical Context
Breakfast casseroles gained popularity as a practical American dish perfect for gatherings potlucks and holidays. The hash brown crust is a modern twist adding extra crunch and a nod to classic diner breakfasts. Every family has their own version and this one has become a staple in ours.
Seasonal Adaptations
Use roasted red peppers or sun dried tomatoes for a wintery touch. Add cooked asparagus or fresh herbs in the spring for brightness. Try diced roasted sweet potatoes instead of hash browns in the fall.
Three Helpful Notes
Shred your own cheese from a block for best melting results. Give the casserole time to rest so the slices stay neat. To make ahead assemble everything the night before and bake fresh the next morning.
Success Stories
I have heard from friends who made this for Christmas breakfast and loved how hands off it is. People always remember the smell of baking sausage and cheese and it makes any morning feel special.
Freezer Meal Conversion
To freeze bake the casserole fully then let it cool. Slice into individual portions and wrap tightly before freezing for up to two months. Thaw overnight in the fridge and reheat in the oven covered with foil until hot all the way through.
Save This recipe is a true breakfast game-changer, perfect for busy mornings and lazy weekends alike. Enjoy every delicious bite!
Recipe FAQ
- → Can I prepare this ahead of time?
Yes, assemble the dish the night before, cover, and refrigerate. Bake in the morning as directed for a fresh breakfast.
- → What can I substitute for sausage?
Feel free to replace sausage with cooked bacon, ham, or a plant-based alternative for a different flavor profile.
- → Is this dish gluten-free?
It can be gluten-free if you use sausage without gluten. Always double-check ingredient labels to be sure.
- → How do I add more vegetables?
Stir in chopped spinach, mushrooms, or other desired vegetables with the onions and peppers before baking.
- → What sides go well with this dish?
Serve with fresh fruit, a green salad, or toast. Add hot sauce or salsa for a little extra kick on the side.
- → Can leftovers be reheated?
Yes, store leftovers in the refrigerator and reheat individual slices in the microwave or oven until warmed through.