Let me introduce you to the Hashbrown Breakfast Casserole that will make any morning feel like a comforting weekend brunch, even if you’re serving it on a stressed-out Tuesday. This casserole layers juicy breakfast sausage, fresh bell peppers, creamy eggs, and hearty hashbrowns beneath a generous blanket of cheddar cheese. It’s the kind of dish that always gets recipe requests at family gatherings or potlucks, and it couldn’t be easier to make for a crowd. If you’ve never assembled a Hashbrown Breakfast Casserole before, get ready for your new favorite way to start the day—this one is cheesy, savory, and so satisfying!

Hashbrown Breakfast Casserole Recipe - Recipe Image

Ingredients You’ll Need

Gather a few everyday ingredients and you’re just steps away from a delicious and hearty breakfast. Each component adds flavor, texture, and color, so don’t skip any: together, they’re what make this casserole a crowd-pleaser every time.

Ground breakfast sausage: Adds meaty, savory flavor and a satisfying, hearty texture to the casserole.
Yellow onion: Finely diced onion brings a subtle sweetness and depth to every bite.
Red bell pepper: Diced for a pop of color and natural sweetness that balances the savory layers.
Green bell pepper: Adds freshness, color, and a touch of crunch.
Shredded hash browns: The star of the show—thawed and patted dry for the perfect, non-soggy texture.
Butter: Melted and drizzled for richness and to help the hashbrowns crisp up.
Cheddar cheese: Divided in half so there’s plenty of cheesy goodness throughout and on top.
Large eggs: Bind everything together and make the casserole fluffy.
Sour cream: Creamy tang that enriches the egg layer and keeps the casserole moist.
Milk: Adds just enough liquid to give the eggs a perfect custard-like texture.
Hot sauce: Optional, but it delivers a gentle background heat and extra flavor.
Mustard powder: A touch of tang that brightens up the flavors smoothly.
Dried oregano: Adds a light herbal note for depth.
Dried thyme: Earthy, subtle aroma to round out the seasoning.
Ground sage: Classic with sausage, sage enhances the savory comfort-food vibes.
Salt and pepper: Essential to bring all the tastes together just right.

How to Make Hashbrown Breakfast Casserole

Step 1: Prep Your Oven

Start by placing your oven rack in the middle position and preheat your oven to 350 degrees. A properly heated oven is key—this ensures that your Hashbrown Breakfast Casserole bakes up golden and evenly cooked every single time.

Step 2: Cook the Sausage and Veggies

In a large skillet over medium-high heat, crumble and cook your breakfast sausage until it’s browned and cooked through. When the sausage is almost done (about the last three minutes), add the diced onions and both bell peppers. Sauté together just long enough for the vegetables to soften and their sweet flavors to mingle with the savory sausage. Drain away any excess grease and set the mixture aside.

Step 3: Whisk the Egg Mixture

Crack all twelve eggs into a mixing bowl and beat until just combined—don’t over-mix, as you want the eggs to stay fluffy and tender once baked. Add in the sour cream, milk, hot sauce, and those important seasonings: mustard powder, oregano, thyme, sage, salt, and pepper. Stir until you have a silky, uniform egg mixture.

Step 4: Build the Base

Grab your thawed and thoroughly dried hashbrowns and scatter them evenly in a lightly greased 9 by 13-inch casserole dish. Drizzle the melted butter over the top, then toss gently to coat the potatoes. This step is crucial for flavor and that crisp, golden edge everyone loves.

Step 5: Layer Up

Sprinkle one cup of shredded cheddar cheese over the buttery hashbrowns, then add the cooked sausage, onions, and peppers in an even layer. Pour the seasoned egg mixture across the dish, letting it seep into all the nooks and crannies. Finally, top with the remaining cup of cheddar cheese—that irresistible gooey layer is worth every bite!

Step 6: Bake to Perfection

Transfer your beautifully assembled Hashbrown Breakfast Casserole to the oven, uncovered, and bake for 50 minutes. Once that timer goes off, start checking the casserole every five minutes—the magic happens when the edges are golden brown and the middle is just barely set. Let it rest for 10 minutes before cutting; this helps everything stay perfectly sliced and delicious.

How to Serve Hashbrown Breakfast Casserole

Garnishes

Give your casserole a finishing touch with a sprinkle of chopped fresh chives or parsley for color and freshness. If you’re a fan of spice, a few dashes of extra hot sauce or sliced jalapeños on top can give morning taste buds a wake-up call. For a creamy twist, serve with a dollop of sour cream or spoonful of salsa on the side.

Side Dishes

Pair Hashbrown Breakfast Casserole with a simple green salad for contrast, or offer a platter of fresh fruit and sliced tomatoes for a light, refreshing complement. Toast, English muffins, or flaky croissants are fantastic for soaking up all the cheesy goodness. And, of course, fresh-brewed coffee or orange juice completes the breakfast magic.

Creative Ways to Present

If you want to get a little fancy, try baking the casserole in individual ramekins for personalized servings. Hashbrown Breakfast Casserole also makes a fun brunch bar—cut it into squares and offer an array of toppings like avocado, sautéed mushrooms, or crumbled bacon. For potlucks or big gatherings, present it right in the baking dish, garnished with colorful sliced peppers for extra flair.

Make Ahead and Storage

Storing Leftovers

Any leftover Hashbrown Breakfast Casserole should be cooled completely, then stored in an airtight container in the refrigerator. It stays fresh for up to three days, and you may just find it tastes even better the next morning! Perfect for quick, satisfying breakfasts or even a delicious midnight snack.

Freezing

This casserole freezes exceptionally well. For best results, portion it into individual containers or wrap portions tightly in plastic wrap and foil. Freeze for up to three months; when a busy weekday calls, thaw overnight in the fridge for a ready-to-go breakfast.

Reheating

To reheat, place leftovers in a lightly greased casserole dish and cover with foil. Warm in the oven at 350 degrees for 20 to 25 minutes until heated through. For a quick fix, a microwave does the trick—just cover the slice and heat in 30-second bursts until piping hot.

FAQs

Can I make Hashbrown Breakfast Casserole ahead of time?

Absolutely! You can assemble the entire casserole the night before, cover it tightly, and refrigerate overnight. In the morning, just bake as directed—no extra steps needed—which makes it perfect for holidays and brunches.

Do I have to use sausage, or can I substitute another meat?

You can swap the sausage for cubed ham, crispy bacon, or even go meatless with sautéed mushrooms and spinach. Each option brings a new twist while keeping the texture and heartiness of the original Hashbrown Breakfast Casserole intact.

What kind of hashbrowns work best?

Shredded hashbrowns are classic, but you can also use cubed or even diced potatoes if that’s what you have on hand. Just be sure to thaw and dry them well, so you don’t end up with soggy casserole.

Can I use different types of cheese?

Definitely! Cheddar is traditional for its sharp flavor and gooey melt, but Monterey Jack, mozzarella, or even pepper jack add their own delicious spin. Mix and match to make your Hashbrown Breakfast Casserole uniquely yours.

How will I know when the casserole is done baking?

Watch for the edges to turn golden brown and the center to just set—it should jiggle slightly when shaken, but not be liquid. The residual heat continues to cook the eggs as it rests out of the oven, ensuring every slice is perfect.

Final Thoughts

I hope you give this Hashbrown Breakfast Casserole a try soon—there’s nothing better than sharing a warm, cheesy breakfast with the people you love. Whether for a special morning or just to make your week deliciously easy, this savory casserole will quickly become a favorite. Enjoy every hearty bite!