Hashbrown Breakfast Casserole (Crazy Easy)

What is a Hashbrown Breakfast Casserole? 

A hashbrown (or hashed brown) breakfast casserole is a layered food entree that is prepared in a deep, wide baking dish. It consists of a baked layer of hash browns, meat, veggies, and cheese. 

Like most casseroles, this breakfast casserole is a fantastic make-ahead meal. Simply prepare a large batch ahead of time and you have an effortless breakfast (or even lunch) ready to dig into throughout the week or save for later. 

Casserole Ingredients & Substitution Options

This hash brown casserole is crazy easy to make and personalize. However, there are a few must-have ingredients to make it a dish you’ll never not crave. 

• Hash browns: For a quick breakfast, use frozen shredded hash browns. For more of a fried flavor and golden appearance, fry the hashbrowns on high heat in a skillet. In a pinch, use broken up tater tots.
• Breakfast sausage: Use your favorite breakfast sausage. The sausage is one of the primary flavor contributors to the casserole. Other proteins like pork sausage, ham, turkey, or crispy bacon are great substitutes!
• Veggies: Veggies are absolutely necessary for a well-rounded breakfast. Chopped bell peppers (red is our preferred, but any color works just as well) and onions are our favorites, but most other veggies like tomatoes, mushrooms, and broccoli also work well. Simply sauté the veggies first in a pan before adding to the dish. 
• Cheese: Sharp cheddar cheese or mozzarella are perfect in this breakfast casserole. However, colby jack, gouda, and swiss are great alternatives. 
• Seasoning: If you like it simple, a dash of salt and black pepper is a great choice. If you like even more flavor and spice, add red pepper flakes, onion powder, garlic powder, paprika, or any combination of your favorite spices.

A Brief Outline on Making a Hashbrown Casserole

If your mouth is watering just thinking about this casserole, you’re not alone. Here’s a quick overview of the recipe to get you one step closer to digging into this casserole. 

• Fry the sausage: Fry your choice of meat over medium high heat on a large skillet, breaking the meat apart as it cooks. 
• Add the veggies: Just before the sausage is done, add in the chopped onion and bell pepper. Cook until veggies are lightly browned, then set aside. 
• Prepare the casserole dish: Spray a 9 or 10 inch casserole dish, cast iron pan, or baking dish with non-stick cooking spray. Place shredded hashbrowns on the bottom.
• Top with cooked ingredients: Layer the onion, pepper, and sausage mixture on top of the hashbrowns, followed by a layer of shredded cheddar cheese.
• Whisk the egg mixture: In a medium bowl, whisk together the eggs, milk, and seasonings. Mix until well combined, then pour over the hashbrown casserole. 
• Bake: Bake at 350°F for about 40 minutes, or until the center is set and the top is golden brown. Cool for a few minutes, then enjoy! 

Tips for the Best Results

Nobody wants to start the day with a breakfast that is less than perfect. With these tips, your hashbrown casserole will be the best part of your day. 

• Thaw and dry the hash browns: Frozen hash browns must be thawed fully and excess liquid drained to achieve the best taste and texture. Otherwise, the casserole may turn out soggy (and no one wants that!).
• Make your own hash browns: If you want to make your own hash browns, shred either a waxy or starchy potato. Waxy potatoes (like Yukon Gold) are better if you want hash browns to stick together. Starchy potatoes (like Russet potatoes) are better if you like them more crispy. 
• Bake the hashbrowns first (optional): For an extra crispy base of hashbrowns, pour a half stick of melted butter over the hashbrowns. Bake at 350°F until hashbrowns are golden and crispy, then assemble the rest of the casserole per recipe instructions. 
• Add cheese first: Add the cheese to the casserole dish before pouring on the egg custard mixture. This will create cheese pockets on the inside instead of only a cheesy top. Sprinkle extra cheese on the top as well if you like a cheesy top. 
• Vary the baking time: Depending on the size of the baking dish, the baking time may vary. With a 9 or 10 inch round dish, 40-45 minutes is perfect. With a larger dish (such as a 9×13 in), the casserole will bake faster because it is not as thick.
• Rest the casserole: Allow the casserole to set for a few minutes upon taking it out of the oven. This will allow it to cool, as well as help the dish to solidify a little more. 
• Make the casserole for later: For a hassle-free breakfast, assemble the casserole the night before and refrigerate. Bake it in the morning right before serving. Morning just won’t come quick enough!

Serving Ideas

This easy breakfast casserole is a filling meal all by itself, but if you want to add more breakfast options to your table, we’ve got ideas for you! 

• Add more protein: An extra few slices of air fryer bacon will be simply irresistible! 
• Pair it with a carbohydrate: For a savory bite, toast a few slices of sourdough bread or flax wheat bread. For a sweeter pairing, serve the casserole with a side of stuffed french toast or fluffy buttermilk oladi pancakes. 
• Top it off with sauce: Don’t forget to top the casserole! Any of the following will do: fresh pico de gallo, tomatillo cilantro dressing, black bean and corn salsa, traditional salsa, sour cream, guacamole, or classic ketchup.
• Serve with fresh fruit: Pair the casserole with oatmeal pudding and an ample amount of fresh fruit on the side. 
• As a wrap: Place a heaping scoop of the casserole into a warmed flour tortilla with sour cream, salsa, and extra protein. Wrap it up for an easy to-go option.

What to do with the Leftovers?

Hashbrown casserole leftovers are the best part! Enjoy the casserole for brunch or any other meal this week!

• Refrigerator: Store your casserole for up to five days in an airtight container in the fridge. Precut the casserole into serving size cubes for easier handling and reheating.  
• Freezer: Freeze the baked casserole for up to four months. Cut the baked casserole into individual pieces and store in an airtight container or freezer bags. When ready to use, defrost as many servings as you need in the fridge overnight. 
• Reheat: For the quickest and easiest reheat, use the microwave. If reheating more than a couple servings at a time, it is best to reheat in the oven.

FAQ

Similar Breakfast Recipes

• Classic Spinach Quiche – Spinach, mozzarella, and gruyere cheese in a pie crust
• Bratwurst Casserole – Packed with crispy potatoes, brats, veggies, and gooey cheese
• Brioche Bread Pudding – Brioche bread baked with melted chocolate chips and pears 
• Ham and Cheese Quiche – Quiche with ham and loads of cheddar and swiss cheeses
• Potato Mushroom Breakfast Skillet – Crispy potatoes, golden mushrooms..a perfect savory entree!

Recipe

Hashbrown Breakfast Casserole (Crazy Easy)

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Servings

6 servings

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Recipe contributed by: Natalya Drozhzhin

This hashbrown breakfast casserole is brimming with hash browns, sausage, veggies, and cheese. It's perfect and filling any time of day!

Ingredients

• 1 lb breakfast sausage
• 1 medium onion chopped
• 1 red bell pepper chopped
• 16 oz shredded hashbrown potatoes thawed
• 2 cups cheddar cheese shredded
• 6 large eggs
• 1/2 cup milk
• 1 tsp salt adjust to taste
• 1 tsp ground black pepper adjust to taste

US Units – Metric

Instructions

• Fry the breakfast sausages on medium high heat, breaking the meat apart.
  
• Towards the end of cooking, add in chopped onion and bell pepper. Cook until lightly browned. Set aside.
  
• Spray a 9 inch baking dish with cooking spray. Place thawed shredded hashbrowns into the pan.
  
• Top it off with the cooked sausage and veggies, followed by shredded cheese.
  
• In a medium bowl, whisk eggs with milk, salt, and pepper. Pour the mixture over the hashbrowns.
  
• Bake at 350°F for 40-45 minutes or until the center is set and casserole is golden brown. Enjoy!
  

Nutrition Facts

Hashbrown Breakfast Casserole (Crazy Easy)

Amount Per Serving

Calories 535 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 16g80%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 14g

Cholesterol 251mg84%

Sodium 1277mg53%

Potassium 628mg18%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 3g3%

Protein 31g62%

Vitamin A 1338IU27%

Vitamin C 33mg40%

Calcium 404mg40%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.