If you’re looking for a hearty, make-ahead breakfast that everyone will love, this Hashbrown Breakfast Casserole is the perfect choice. With layers of crispy hashbrowns, savory eggs, cheese, and your favorite breakfast meats, it’s like the ultimate breakfast comfort food in one dish. Plus, it’s super easy to prepare and perfect for feeding a crowd, making it great for holiday mornings or weekend brunch.
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Why You’ll Love This Hashbrown Breakfast Casserole
- Perfectly Hearty: A filling combination of crispy hashbrowns, eggs, and cheese that will keep you satisfied all morning.
- Customizable: You can mix in your favorite breakfast meats or vegetables to suit your taste.
- Make-Ahead Convenience: Prepare it the night before and bake it in the morning for a stress-free breakfast.
- Crowd-Pleaser: This casserole is perfect for feeding a large group or having leftovers to enjoy later.
Ingredients for Hashbrown Breakfast Casserole
To make this casserole, you’ll need the following ingredients:
- 1 (30 oz) bag frozen hashbrowns (thawed)
- 1 lb breakfast sausage (or your preferred breakfast meat)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk (or plant-based milk)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (for greasing the casserole dish)
- Optional: 1 cup chopped bell peppers or mushrooms for added flavor and texture
Tools You’ll Need
- 9×13-inch baking dish
- Large skillet
- Mixing bowl
- Whisk
- Spatula
How to Make Hashbrown Breakfast Casserole
Step 1: Cook the Sausage
In a large skillet, cook the breakfast sausage (or other preferred meat) over medium heat until browned and crumbled. Add the chopped onion and cook until softened. Drain any excess fat and set the mixture aside.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
Step 3: Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Stir in 1 cup of shredded cheddar cheese.
Step 4: Layer the Hashbrowns
Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
Step 5: Add the Sausage Mixture
Spread the cooked sausage and onion mixture on top of the hashbrowns, ensuring an even layer.
Step 6: Pour the Egg Mixture
Pour the egg and cheese mixture over the sausage layer, making sure it’s evenly distributed.
Step 7: Bake the Casserole
Sprinkle the remaining 1 cup of cheddar cheese on top of the casserole. Bake in the preheated oven for 40-45 minutes, or until the eggs are set and the cheese is golden and bubbly.
Step 8: Cool and Serve
Allow the casserole to cool for 5-10 minutes before slicing into squares and serving. Enjoy while it’s warm!
Serving Suggestions
- Serve with a side of fresh fruit for a balanced breakfast.
- Add a dollop of sour cream or salsa on top for extra flavor.
- Pair with a light salad or green vegetables for a well-rounded meal.
Tips for the Best Hashbrown Breakfast Casserole
- Customize the Meat: Feel free to swap the sausage for cooked bacon, turkey sausage, or even diced ham if you prefer.
- Add More Veggies: For extra flavor and nutrition, throw in some chopped bell peppers, spinach, or mushrooms.
- Make It Spicy: Add a bit of diced jalapeño or sprinkle some red pepper flakes into the egg mixture for a spicy kick.
- Make-Ahead: Prepare the casserole the night before, cover it tightly, and refrigerate. In the morning, simply bake it as directed—no need to thaw.
Storage Instructions
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, microwave individual portions or warm the whole casserole in a 350°F (175°C) oven for about 10-15 minutes.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen hashbrowns?
A: Yes! You can use frozen hashbrowns as long as they’re thawed. Just let them sit out for a bit before using, or quickly thaw them in the microwave.
Q2: Can I make this casserole without meat?
A: Absolutely! Simply omit the sausage and add extra vegetables, such as spinach, tomatoes, or mushrooms, for a delicious vegetarian version.
Q3: Can I freeze this casserole?
A: Yes! You can freeze the casserole before baking. Just assemble it, cover it tightly with foil or plastic wrap, and freeze. To bake, thaw overnight in the fridge and bake as usual, adding 5-10 extra minutes to the cooking time.
Conclusion: A Hearty, Flavorful Breakfast Delight!
This Hashbrown Breakfast Casserole is a total winner when it comes to satisfying your morning cravings. With layers of crispy hashbrowns, savory sausage, and cheesy eggs, it’s an easy and delicious dish that everyone will love. Make it ahead, bake it fresh, and enjoy the perfect start to your day!
Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest! We love seeing your culinary creations.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Cuisine: American
Nutritional Information (per serving)
Calories: 330
Protein: 18g
Carbohydrates: 22g
Fat: 22g
Fiber: 2g
Enjoy every cheesy, crispy bite of this breakfast casserole, and don’t forget to share it with your loved ones!
Print
Hashbrown Breakfast Casserole
- Total Time: 1 hour
Description
If you’re looking for a hearty, make-ahead breakfast that everyone will love, this Hashbrown Breakfast Casserole is the perfect choice. With layers of crispy hashbrowns, savory eggs, cheese, and your favorite breakfast meats, it’s like the ultimate breakfast comfort food in one dish. Plus, it’s super easy to prepare and perfect for feeding a crowd, making it great for holiday mornings or weekend brunch.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
- 1 (30 oz) bag frozen hashbrowns (thawed)
- 1 lb breakfast sausage (or your preferred breakfast meat)
- 1 medium onion, chopped
- 2 cups shredded cheddar cheese
- 12 large eggs
- 1 cup milk (or plant-based milk)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil (for greasing the casserole dish)
- Optional: 1 cup chopped bell peppers or mushrooms for added flavor and texture
Instructions
Step 1: Cook the Sausage
In a large skillet, cook the breakfast sausage (or other preferred meat) over medium heat until browned and crumbled. Add the chopped onion and cook until softened. Drain any excess fat and set the mixture aside.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
Step 3: Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Stir in 1 cup of shredded cheddar cheese.
Step 4: Layer the Hashbrowns
Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
Step 5: Add the Sausage Mixture
Spread the cooked sausage and onion mixture on top of the hashbrowns, ensuring an even layer.
Step 6: Pour the Egg Mixture
Pour the egg and cheese mixture over the sausage layer, making sure it’s evenly distributed.
Step 7: Bake the Casserole
Sprinkle the remaining 1 cup of cheddar cheese on top of the casserole. Bake in the preheated oven for 40-45 minutes, or until the eggs are set and the cheese is golden and bubbly.
Step 8: Cool and Serve
Allow the casserole to cool for 5-10 minutes before slicing into squares and serving. Enjoy while it’s warm!
Notes
- Customize the Meat: Feel free to swap the sausage for cooked bacon, turkey sausage, or even diced ham if you prefer.
- Add More Veggies: For extra flavor and nutrition, throw in some chopped bell peppers, spinach, or mushrooms.
- Make It Spicy: Add a bit of diced jalapeño or sprinkle some red pepper flakes into the egg mixture for a spicy kick.
- Make-Ahead: Prepare the casserole the night before, cover it tightly, and refrigerate. In the morning, simply bake it as directed—no need to thaw.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: American
