Hashbrown Breakfast Casserole
Hashbrown Breakfast Casserole with sausage is a hearty meal that can be enjoyed anytime of day. Shredded potatoes loaded with cheese, vegetables, eggs and sausage comes together for a flavorful and delicious dish that is sure to please.
Cheesy Hashbrown Casserole is one of our favorite side dishes for breakfast, lunch or dinner. This breakfast casserole is a heartier version that includes eggs and sausage.
Breakfast for dinner or brinner as some would say is always a hit at our house. There is so much flavor in this casserole and if you love Potatoes O’Brien, this recipe is a must try. It’s easy to prepare and can even be made ahead for Christmas morning or any holiday brunch.
Ingredients for Hashbrown Breakfast Casserole Recipe
- Eggs
- Milk
- Kosher Salt
- Black Pepper
- Butter
- Cooked Sausage – Sweet Italian Sausage or Breakfast Sausage
- Shredded Hashbrown Potatoes – Refrigerated or Shredded Russet Potatoes
- Cheddar Cheese – Shredded
- Bell Peppers – Diced
- Onions – Diced
Step By Step Directions for Hashbrown Breakfast Casserole
- Add eggs, milk, salt and pepper to a bowl.
- Whisk together and then add melted butter, whisking to combine.
- Add shredded potatoes, vegetables, sausage and half of the cheese.
- Mix until well combined.
- Butter a 9 x 13 baking dish or 15 inch oval baking dish.
- Pour hashbrown mixture into the pan and spread evenly.
- Top with remaining shredded cheese.
- Bake for 40 – 45 minutes or until hashbrowns are baked through.
- Remove from oven and allow to rest about 5 minutes before serving.
Tip for Shredded Potatoes
If you don’t have the refrigerated hashbrowns, you can use russet potatoes. Peel the potatoes and shred on the large side of a grater. Rinse the shredded potatoes and drain well, squeezing out excess water. You will need about 1 1/2 pounds of potatoes to make 20 ounces of hashbrowns.
Recipe Notes for Breakfast Casserole
- Cheese: Pepper Jack, Monterey Jack or Colby Jack Cheese are great options.
- Make Ahead: Prep the casserole to the point that it is ready to bake. Cover with plastic wrap and refrigerate overnight.
- Storage: Leftover hashbrown breakfast casserole can be stored in an airtight container in the refrigerator up to 3 days.
- Reheat: Cook hashbrown casserole in a skillet with a tablespoon of butter over medium-high heat, stirring occasionally until heated through.
More Breakfast Recipes You Will Love
- Sausage Gravy with Buttermilk Biscuits
- Breakfast Strata with ham, egg and cheese
- Sausage Spinach Quiche
Add this Breakfast Hashbrown Casserole with sausage to your list to try. It is a hearty meal that is perfect for a holiday brunch and a favorite when you crave breakfast for dinner.
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Hashbrown Breakfast Casserole
Ingredients
- 8 eggs
- 1 cup milk
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup butter melted, plus more to grease the pan
- 1 pound sausage cooked
- 20 ounces Shredded Hashbrown Potatoes
- 1 onion diced
- 1 bell pepper diced
- 2 cups cheddar cheese shredded
Instructions
- Preheat oven to 375°.
- Add eggs, milk, salt and pepper to a bowl.
- Whisk together and then add melted butter, whisking to combine.
- Add shredded potatoes, vegetables, sausage and half of the cheese.
- Mix until well combined.
- Butter a 9 x 13 baking dish or 15 inch oval baking dish.
- Pour hashbrown mixture into the pan and spread evenly.
- Top with remaining shredded cheese.
- Bake for 40 – 45 minutes or until hashbrowns are baked through.
- Remove from oven and allow to rest about 5 minutes before serving.
Notes
Tip for Shredded Potatoes
If you don’t have the refrigerated hashbrowns, you can use russet potatoes. Peel the potatoes and shred on the large side of a grater. Rinse the shredded potatoes and drain well, squeezing out excess water. You will need about 1 1/2 pounds of potatoes to make 20 ounces of hashbrowns.- Cheese: Pepper Jack, Monterey Jack or Colby Jack Cheese are great options.
- Make Ahead: Prep the casserole to the point that it is ready to bake. Cover with plastic wrap and refrigerate overnight.
- Storage: Leftover hashbrown breakfast casserole can be stored in an airtight container in the refrigerator up to 3 days.
- Reheat: Cook hashbrown casserole in a skillet with a tablespoon of butter over medium-high heat, stirring occasionally until heated through.