This sausage Hashbrown Breakfast Casserole recipe is made with simple ingredients and is a highlight of any breakfast! It can be prepped the night before and placed in the oven that morning.
Looking for more breakfast recipes? Try English Muffins, Healthy Banana Muffins, Chocolate Overnight Oats, or Crab Cake Benedict!
Why I love this recipe:
- Make Ahead: I love making this the night before and just popping it in the oven in the morning.
- Crowd Pleaser: Serve it when hosting guests, for any holiday morning, or anytime you want a special breakfast! Everyone loves this hearty meal and it feeds a crowd.
- Easy – Just takes minutes to toss together pantry ingredients to make this sausage hashbrown breakfast casserole.
How to Make Hashbrown Breakfast Casserole:
Make Egg Mixture: Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined, then stir in thawed hashbrowns.
Cook Sausage: Heat a large skillet over medium heat then add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease then add the sausage to the bowl with the egg mixture.
Add Vegetables: Sauté the bell peppers and onion in the same skillet the sausage was cooked for 2- 3 minutes. Add to the bowl with the egg mixture then stir everything to combine.
Bake: Pour mixture into a greased 9×13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes, or until the edges are set and the center is just barely jiggly. Serve this easy hashbrown breakfast casserole with a side of fruit.
Make Ahead and Storage Instructions:
To Store: Keep leftover hashbrown casserole in the refrigerator and enjoy within 3-4 days. Reheat in the microwave.
To Make Ahead: Make and assemble according to the instructions. Cover and keep in the refrigerator for 1-2 days before baking.
More Breakfast Casseroles:
- Breakfast Casserole
- Overnight Breakfast Casserole
- Biscuits and Gravy Casserole
- French Toast Casserole
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Recipe
Hashbrown Breakfast Casserole
Ingredients
- 2 pounds pork sausage (I like Jimmy Dean)
- 12 large eggs
- 1 cup sour cream , (light, regular, or sub Greek yogurt)
- 1/4 cup milk
- 1/2 teaspoon salt
- ¼ teaspoon ground black pepper
- 20 oz bag frozen shredded hash browns , thawed
- 4 green onions
- 1/2 green bell pepper , diced
- 1/2 red bell pepper , diced
- 2 cups shredded cheddar cheese
Instructions
- Combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
- Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
- Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
- Pour mixture into a greased 9×13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.
Notes
Nutrition
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My favorite, go-to recipe for brunch! Excellent taste, filling comfort food!
Oh my good golly gosh. My 6 year old nephew is a very picky eater and he destroyed this casserole. I have not made anything from this site that wasn’t fabulous. Thank you again Lauren.
This is the best breakfast casserole I have ever had. This recipe is a keeper. I followed it to a T. Mine took 1 hour and 15 minutes to cook. I made it Christmas morning for 10 people and it got rave reviews.
This recipe was delicious. I cut the recipe in half since was just for two people and it was amazing. I added a bit more red and green pepper than it required for halving the recipe and it was just simply delicious. I will make it again and placed in my favorite recipe file.
Can I use chorizo instead of pork sausage ?
Wow! I followed the recipe exactly and it turned out delicious! I was kind of nervous about making it for the first time for our Saturday service group but it turned out perfect! Everyone loved it!
Thank you for sharing this recipe!
I will definitely make this again and again!
Can you make these egg casseroles in muffin tins for individual portions? What’s the suggested cook time?