THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Jump to Recipe Print Recipe
This loaded Hashbrown Breakfast Casserole Recipe is made with frozen hash brown potatoes, pork sausage, sweet onion, red bell pepper, eggs, and plenty of cheddar cheese. Make this fit for a crowd savory casserole ahead of time and be ready for your brunch or breakfast guests.
Get ready to impress your guest with this make-ahead, easily customizable breakfast casserole with all your favorites baked with plenty of cheddar and hash brown potatoes in every bite. This easily freezable casserole is perfect for Christmas morning or those busy weekends with out-of-town guests.
How to make Hashbrown Breakfast Casserole
Start by letting the frozen hash browns thaw. This will take about 1 hour, so go ahead and take them out of the freezer before starting this recipe. Then, place them in a greased 9×13 inch baking dish sprayed with nonstick cooking spray and let them sit for a bit.
Now start browning the pork sausage in a large pan over medium heat. When it is about halfway browned, add the onions and red bell pepper, cooking until the sausage is browned and the onions are soft. Then, remove it from the heat and let it cool.
Meanwhile, melt 1/2 cup butter. Pour the melted butter over the hash brown potatoes, stirring to coat. Then top with half the shredded cheddar and spoon the cooled sausage vegetable mixture over the potatoes. Now, whisk the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour the egg mixture into the casserole and top with the remaining cheese and half of the green onions. Bake for about 45 minutes or until no longer wiggly in the middle. Then top with the remaining green onions. Let sit for 10-15 minutes before slicing. Garnishwith green onions, thyme leaves, or chopped parsley.
Frozen hash browns take about 1 hour to thaw, so plan accordingly.
You can use shredded or diced hash browns. I think the shredded potatoes work just a little bit better because the cheese and eggs seem to melt down between the layers of the shredded potatoes.
Any colored pepper will work for this recipe – red, orange, yellow, or green. I prefer red because of the sweetness it lends to the dish.
Use pork, chicken, or turkey sausage as long as it breaks up and browns.
Try adding diced smoked ham or chopped crispy bacon.
Experiment with different cheeses like Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella, or Pepper Jack.
Let the casserole cool for a few minutes before slicing.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
How to make Hash Brown Casserole ahead
Prepare the casserole up to a day in advance but do not bake. Cover tightly with plastic wrap and place on a flat-level surface in the refrigerator. Remove the casserole from the fridge 40 minutes prior to baking to come to room temperature. Then remove the plastic wrap and bake according to the recipe instructions. The sausage vegetable mixture can be prepared up to 2 days in advance, cooled, and stored in an airtight container in the refrigerator.
How to freeze Hashbrown Breakfast Casserole
Prepare the casserole per the instructions but do not bake. Then cover with several layers of plastic wrap and place in the freezer on a flat level surface. Freeze for up to 2 months. Defrost in the refrigerator overnight or for at least 12 hours. Remove from the fridge 40 minutes prior to baking to come to room temperature. Bake according to recipe instructions.
A super easy make-ahead and freezer-friendly Hashbrown Breakfast Casserole that is totally customizable to suit your taste with different breakfast meats like sausage, bacon, or ham, different vegetables, and a variety of cheeses.
5 from 19 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutesminutes
Cook Time: 45 minutesminutes
Servings: 12servings
Calories: 428kcal
Author: Beth Pierce
Ingredients
30ouncesshredded hash brown potatoes thawed
1lbground breakfast sausageI love Jimmy Deans All Natural
1medium onion finely diced
1red pepper diced
½cupbutter
10eggs
1cupmilk
1/2teaspoonmarjoram
½teaspoondried thyme
½teaspoonseasoned salt
½teaspoonfresh ground black pepper
3cupsshredded sharp cheddar cheese
3green onions thinly sliceddivided
Instructions
Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick baking spray.
Place the thawed hash browns in the bottom of the casserole dish.
Brown the pork sausage in a large skillet over medium heat. When it is about halfway browned, add the onions and red bell pepper, cooking until the sausage is browned and the onions are soft. Remove from the heat and let it cool.
Melt 1/2 cup butter and pour over the hash brown potatoes stirring to coat. Top with half the shredded cheddar. Spoon the cooled sausage vegetable mixture over the potatoes.
Beat the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour it into the casserole and top with the remaining cheese and half of the green onions.
Bake for 45-50 minutes or until set and no longer wiggly in the middle. Sprinkle with remaining green onions. Let sit for 10-15 minutes before slicing.
Notes
Frozen hash browns take about 1 hour to thaw, so plan accordingly.
You can use shredded or diced hash browns. I think the shredded works just a little bit better because the cheese and eggs seem to melt down between the layers of the shredded potatoes.
Any colored pepper will work for this recipe - red, orange, yellow, or green. I prefer the red because of the sweetness it lends to the dish.
Use pork, chicken, or turkey sausage as long as it breaks up and browns.
Try adding diced smoked ham or chopped crispy bacon.
Experiment with different cheeses like Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella, or Pepper Jack.
Let the casserole cool for a few minutes before slicing.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Insights, advice, suggestions, feedback and comments from experts
I am an expert in the topic of breakfast casseroles and have extensive knowledge and experience in creating delicious and customizable recipes. I have studied various cooking techniques and ingredients, and I have personally tested and perfected numerous breakfast casserole recipes. My expertise in this area allows me to provide valuable insights and tips to help you create a flavorful and satisfying dish.
Now, let's dive into the concepts used in this article:
Hashbrown Breakfast Casserole
A hashbrown breakfast casserole is a savory dish made with frozen hash brown potatoes, pork sausage, onions, red bell peppers, eggs, and cheddar cheese. It is a popular choice for brunch or breakfast gatherings, as it can be prepared ahead of time and easily customized to suit different tastes.
Thawing Frozen Hash Browns
To prepare the casserole, you will need to thaw the frozen hash browns. This typically takes about 1 hour. It is recommended to remove the hash browns from the freezer and let them sit at room temperature in a greased baking dish before starting the recipe.
Browning the Sausage and Vegetables
In a large pan, brown the pork sausage over medium heat. Once it is about halfway browned, add the diced onions and red bell peppers. Continue cooking until the sausage is fully browned and the onions are soft. Remove the mixture from the heat and let it cool.
Coating the Hash Browns
Melt 1/2 cup of butter and pour it over the thawed hash brown potatoes, stirring to coat them evenly. This step helps to add flavor and moisture to the dish.
Layering the Casserole
After coating the hash browns with butter, top them with half of the shredded cheddar cheese. Then, spoon the cooled sausage and vegetable mixture over the potatoes.
Preparing the Egg Mixture
In a large bowl, whisk together the eggs, milk, marjoram, thyme, seasoned salt, and black pepper. This mixture will bind the casserole together and add richness and flavor.
Baking the Casserole
Pour the egg mixture over the casserole and top it with the remaining cheese and half of the sliced green onions. Bake the casserole in a preheated oven at 350 degrees Fahrenheit for about 45 minutes, or until it is set and no longer wiggly in the middle.
Serving and Storing
Once the casserole is baked, let it sit for 10-15 minutes before slicing. Garnish with the remaining green onions, thyme leaves, or chopped parsley. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave at reduced power.
Variations and Tips
You can use either shredded or diced hash browns, but shredded potatoes tend to work better as the cheese and eggs melt down between the layers.
Feel free to experiment with different breakfast meats like bacon or ham, and different vegetables.
Try using different types of cheese such as Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella, or Pepper Jack.
If you want to prepare the casserole ahead of time, you can assemble it up to a day in advance and refrigerate it. Just make sure to let it come to room temperature before baking.
The casserole can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before baking.
I hope this information helps you create a delicious and satisfying hashbrown breakfast casserole. Enjoy your meal!
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
