Easy Breakfast Casserole with Hashbrowns

A hearty breakfast can set the tone for your whole day, and this casserole does exactly that. It’s warm, cheesy, and packed with familiar flavors that make mornings feel easy. You can prep it ahead, bake it fresh, or keep it simple with frozen hashbrowns and pantry staples.

Whether you’re feeding a crowd or stocking the fridge for busy weekdays, this breakfast casserole with hashbrowns delivers comfort without the fuss.

What Makes This Recipe So Good

• Effortless prep: Uses frozen hashbrowns, a basic egg mixture, and whatever protein or veggies you have on hand.
• Meal-prep friendly: Assemble the night before and bake in the morning. Leftovers reheat beautifully.
• Great texture: Crispy edges, creamy eggs, melty cheese, and soft potatoes—every bite hits the spot.
• Customizable: Swap sausage for bacon or ham, use your favorite cheese, and throw in extra veggies.
• Feeds a crowd: Perfect for holidays, brunches, or long weekends when you want something hearty and reliable.

Ingredients

• 1 (30–32 ounce) bag frozen shredded hashbrowns, thawed and patted dry
• 1 pound breakfast sausage (pork or turkey), casings removed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 10 large eggs
• 1 1/2 cups milk (whole or 2%)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 2 tablespoons butter, melted (for greasing and flavor)
• 2 tablespoons chopped fresh parsley or chives (optional, for garnish)

Instructions

1. Prep the pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

   If you like a richer base, brush the bottom with the melted butter.

2. Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it into small crumbles, until browned and cooked through. Transfer to a paper towel–lined plate. Leave about 1 tablespoon of drippings in the pan; discard the rest.
3. Sauté veggies: Add onion and bell pepper to the skillet.

   Cook 4–5 minutes, until softened and lightly browned. Season with a pinch of salt. Remove from heat.

4. Dry the hashbrowns: If your hashbrowns are still icy or wet, spread them on a clean towel and pat dry. Excess moisture can make the casserole watery.
5. Layer the base: Spread hashbrowns evenly in the baking dish.

   Sprinkle the cooked sausage over the potatoes, then top with sautéed veggies. Add 1 1/2 cups of the shredded cheese, reserving the rest.

6. Whisk the egg mixture: In a large bowl, whisk eggs, milk, garlic powder, onion powder, salt, pepper, and smoked paprika. Whisk until well combined but not frothy.
7. Assemble and rest: Pour the egg mixture evenly over the hashbrown mixture.

   Gently press down with a spatula to help everything settle. Sprinkle the remaining cheese on top. Let the casserole sit for 10 minutes to allow the potatoes to absorb some liquid.

8. Bake: Cover loosely with foil and bake for 35 minutes.

   Remove the foil and bake another 15–20 minutes, until the center is set and a knife inserted comes out clean. The top should be golden and bubbly.

9. Cool and garnish: Let the casserole rest for 10 minutes before slicing. Garnish with chopped parsley or chives, if using.
10. Serve: Slice into squares and serve warm with hot sauce, salsa, or a dollop of sour cream.

Storage Instructions

• Refrigerator: Cool completely, then cover tightly or store in airtight containers for up to 4 days.
• Freezer: Wrap individual portions in plastic wrap, then foil, and freeze up to 2 months.

  Thaw overnight in the fridge before reheating.

• Reheating: Microwave individual slices for 60–90 seconds, or reheat in a 325°F (165°C) oven for 10–15 minutes until warmed through.
• Make-ahead: Assemble the casserole, cover, and refrigerate up to 12 hours. Add 5–10 extra minutes to the bake time if starting cold.

Benefits of This Recipe

• Balanced and filling: Protein from eggs and sausage, carbs from hashbrowns, and fat from cheese keep you satisfied.
• Budget-friendly: Uses simple pantry and freezer staples. Easy to scale for large gatherings.
• Time-saver: Make it the night before and bake when you wake up.

  Perfect for holidays or busy weekdays.

• Kid-approved flavors: Familiar ingredients and gentle seasoning make it a crowd-pleaser.
• Flexible: Works with bacon, ham, or vegetarian options without sacrificing flavor.

Pitfalls to Watch Out For

• Wet hashbrowns: If the potatoes aren’t thawed and dried, the casserole can turn soggy. Pat them dry thoroughly.
• Under-seasoning: Potatoes and eggs need salt. Taste the sausage and veggies as you go and season the egg mixture properly.
• Overbaking: Too long in the oven can make the eggs rubbery.

  Pull it when the center is just set.

• Uneven layers: Thick pockets of hashbrowns can prevent the egg mixture from soaking through. Spread everything evenly and press gently before baking.
• Skipping the rest time: Letting the baked casserole rest helps it slice cleanly and keeps it from weeping moisture.

Variations You Can Try

• Southwest: Add a small can of diced green chiles, swap cheddar for Pepper Jack, and top with salsa and avocado.
• Bacon and Spinach: Cook 8–10 strips of bacon until crisp, crumble, and add with a few handfuls of wilted spinach.
• Ham and Broccoli: Use diced ham and lightly steamed broccoli florets; sharp cheddar works well here.
• Vegetarian: Skip the sausage and add mushrooms, extra bell peppers, and zucchini. Consider a pinch more salt and smoked paprika for depth.
• Everything Bagel Twist: Sprinkle 1–2 teaspoons everything bagel seasoning over the top before baking and serve with cream cheese on the side.
• Sweet Potato Swap: Use shredded sweet potatoes instead of white hashbrowns for a slightly sweet, nutrient-packed base.
• Greek-Inspired: Add crumbled feta, chopped tomatoes (well-drained), olives, and spinach; season with oregano.

FAQ

Can I use fresh potatoes instead of frozen hashbrowns?

Yes.

Peel and shred russet or Yukon Gold potatoes, then rinse and squeeze out as much liquid as possible. Dry them well with a towel before layering to avoid excess moisture.

Do I have to cook the vegetables first?

It’s best to sauté onions and peppers so they soften and release moisture. Raw veggies can make the casserole watery and underdone in spots.

What kind of cheese works best?

Cheddar is classic, but a mix of cheddar and Monterey Jack melts nicely.

For a sharper flavor, try aged cheddar or smoked gouda. Avoid pre-shredded cheese if you want the smoothest melt.

How can I make this gluten-free?

This recipe is naturally gluten-free, but check your sausage and seasonings to ensure they’re certified gluten-free with no hidden additives.

Can I reduce the eggs?

You can use 8 eggs and increase milk slightly to 1 3/4 cups, but the texture will be softer. For a firmer slice, stick with the full 10 eggs.

How do I know when it’s done?

The edges should be golden and the center set with no visible liquid.

A knife inserted in the center should come out mostly clean, and the internal temperature should reach about 165°F (74°C).

Can I cook it at a higher temperature to speed things up?

You can bake at 375°F (190°C) and reduce the time by about 10 minutes, but watch closely. Higher heat can brown the top before the center sets.

What’s the best way to reheat without drying it out?

Cover with foil and warm in a 325°F (165°C) oven for 10–15 minutes. For the microwave, cover and use 50–70% power to heat gently.

Wrapping Up

Breakfast casserole with hashbrowns is one of those reliable recipes you’ll make again and again.

It’s simple, customizable, and guaranteed to please sleepy weekday eaters and brunch guests alike. Keep a bag of hashbrowns in the freezer, and you’re halfway to a hearty, satisfying breakfast whenever you need it. Add your favorite mix-ins, bake until golden, and enjoy a warm slice of comfort to start the day.