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Hashbrown Breakfast Casserole Recipe

Hashbrown Breakfast Casserole Recipe
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4.7 from 16 reviews

This Hashbrown Breakfast Casserole is a hearty and satisfying dish that’s perfect for feeding a crowd at breakfast or brunch. Packed with savory sausage, vibrant peppers, and gooey cheese, all layered over crispy hash browns and baked to perfection, this casserole is a surefire hit.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 18 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Main Ingredients:

  • 1 pound ground breakfast sausage, such as Jimmy Dean
  • ½ small yellow onion, finely diced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 28 oz. shredded hash browns, thawed and patted dry
  • 4 tablespoons butter, melted
  • 2 cups cheddar cheese, divided in half
  • 12 large eggs
  • 1 cup sour cream
  • ¾ cup milk
  • 1 teaspoon hot sauce

Seasonings:

  • ½ teaspoon mustard powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Prep Work – Place your oven rack in the middle of the oven and preheat oven to 350. Cook and crumble the sausage over medium-high heat until browned and cooked through, add the onions and peppers during the last 3 minutes or so. Drain grease and set aside. Crack the eggs in a medium bowl and beat them until just combined. Add the sour cream, milk, hot sauce, and seasonings (mustard powder, oregano, thyme, sage, salt, and pepper.) Stir until well combined.
  2. Assemble and Bake – Add the thawed hash browns to a lightly greased 9 x 13-inch casserole dish. Drizzle with melted butter and toss to coat. Top with 1 cup of shredded cheddar cheese, then add the cooked sausage, onions, and peppers. Pour the egg mixture over the sausage, onions, peppers, and hash browns. Top with remaining 1 cup of cheese. Bake, uncovered, for 50 minutes. Let it rest for 10 minutes prior to serving.

Notes

  • Pro Tips:
    • 2 (8 oz.) ham steaks can be used instead of sausage if preferred.
    • Make sure the hash browns are fully thawed to ensure the best consistency.
    • I like to use Lamb Weston Thick Cut Hash Browns for this recipe.
  • Storage:
    • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
    • Leftovers freeze well; thaw in the fridge overnight before reheating.

Nutrition

Find it online: https://cookingwithsarah.com/hashbrown-breakfast-casserole-recipe/