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This easy Hashbrown Breakfast Casserole recipe is loaded with sausage, hashbrowns, bell peppers, onion, and cheese. It's so easy to prep and can even be assembled the night before and bake that morning.
Hashbrown Breakfast Casserole has it all.
Hashbrown Breakfast Casserole has it all.It's loaded with all the good stuff and it's perfect for feeding a crowd, not only because everyone loves it, but you can do all the prep work the night before and just pop it in the oven the next morning. It's my go-to for any holiday morning or when entertaining guests.
I adapted this recipe from my popular classic Breakfast Casserole recipe, which is similar, but doesn't use hashbrowns). We like to serve it with buttermilk biscuits, fresh fruit, or strawberry banana smoothie.
And if you want more breakfast recipe inspiration, check out our Breakfast Fried Rice, Breakfast Skillet, Sour Cream Coffee Cake, Sheet Pan Pancakes, and Cinnamon Rolls.
How to make Hashbrown Breakfast Casserole:
Combine: Mix eggs, sour cream, milk, cheese, salt, and pepper in a large bowl. Stir in thawed hashbrowns. Cook sausage in a large skillet, breaking up with a meat chopper or wooden spoon as it cooks. Drain most of the grease then pour into the egg mixture. Cook chopped veggies in the same skillet the sausage was cooked in for 2-3 minutes then pour into the bowl with the egg mixture.
Bake: Grease a 9×13″ pan with cooking spray then pour in the egg and sausage mixture. Cover and refrigerate overnight, or bake immediately for 40-50 minutes at 350°F. The edges of the hash brown breakfast casserole should be set and the center just barely jiggly.
Make Ahead and Storage Instructions:
To Make Ahead: Follow recipe instructions to assemble the hash brown breakfast casserole then cover and refrigerate for up to 1-2 days before baking (depending on freshness of ingredients used).
To Store: Keep covered in the refrigerator for up to 4 days. Reheat in the microwave.
To Freeze (unbaked): Follow recipe instructions to assemble then cover unbaked casserole with aluminum foil and freeze for 2-3 months. Thaw completely in the refrigerator thing bring to room temperature on the counter before baking according to recipe instructions.
More Breakfast Casseroles:
- Breakfast Casserole
- Overnight Breakfast Casserole
- French Toast Casserole
- Hawaiian French Toast Casserole
- Biscuits and Gravy Casserole
- Sheet Pan Pancakes
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 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 20 oz bag frozen shredded hashbrowns, , thawed
- 4 green onions
- 1/2 green bell pepper, , diced
- 1/2 red bell pepper, , diced
- 2 cups freshly shredded cheddar cheese
Instructions
- Combine 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.
- Cook sausage: 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.
- Saute veggies: 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe September 2023. Updated December 2024.
Recipe adapted from this popular Breakfast Casserole recipe.
Would it turn out okay to leave out the sour cream altogether and not substitute it?
You could, but if you don’t substitute for it, the casserole might come out a little drier than normal.
If I’m planning to reheat the entire pan, should I reduce the cook time and if so, what’s recommended?
Thanks!
Yes, if you plan to reheat the entire pan later, you can reduce the initial cook time slightly. I recommend reducing the cook time by about 10 minutes and checking it often! Enjoy!
Can this be made in an 8×8 casserole dish? If so, how would you suggest I adjust the temperature/time?
Yes, you can make it in an 8×8 casserole dish by halving the recipe. Keep the temperature the same and start checking for doneness around 30-35 minutes. Adjust the baking time as needed until the casserole is set and golden. Enjoy
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?