This Easy Hash Brown Breakfast Casserole is loaded with savory sausage, sautéed peppers and onions, along with melty cheese and perfectly seasoned eggs. The perfect recipe for your holiday brunch or weekend breakfast that can easily be prepped the night before!
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This Easy Hash Brown Breakfast Casserole is a family staple and one I make every Christmas morning! Loaded with hearty sausage, sautéed peppers and onions, melty cheese, hash browns and perfectly seasoned eggs for a hearty, delicious breakfast the whole family will love. The best part is how easy this recipe is to make! No complicated steps, simply cook your sausage and toss everything into a baking dish and it is ready to go.
Why You’ll Love This
- Perfect for a crowd – this recipe makes a big pan that serves 8 to 10 people, making it ideal for holidays, potlucks or weekend guests.
- Customizable – you can easily add in extra veggies, swap cheeses, use turkey sausage or make it spicy. Make it all your own!
- Make-ahead friendly – I love to assemble this casserole the night before, refrigerate it, then bake it the next morning. You can also prep this days ahead and freeze.
- Comfort food – this hashbrown breakfast casserole is warm, cheesy, savory and packed with so much flavor! The perfect breakfast for cozy weekend mornings.
Ingredients You’ll Need
- ground sausage – I like to use spicy ground pork sausage in this recipe for a little kick of heat, but feel free to use sweet Italian sausage, ground turkey sausage, ground chicken or ground beef.
- eggs – you’ll need 8 large eggs for this recipe to fill the entire 9×13 pan.
- veggies – I used a combination of diced onion, red and green bell peppers, fresh baby spinach, and green onions.
- milk – I used unsweetened almond milk, but any type of milk will work in this recipe.
- hash browns – you’ll need about 4 cups of frozen shredded hash browns that have thawed overnight. I used a 20 oz package of frozen hash browns.
- seasonings – a combination of onion powder, garlic powder, salt and black pepper.
- shredded cheese – I used shredded sharp cheddar cheese, but you could also use Colby jack, Monterey jack, Swiss cheese, mozzarella, pepper jack or even goat cheese.
How to Make Hash Brown Casserole
- Brown the sausage. In a large skillet over medium-high heat, add the sausage and break up into pieces. Continue cooking until the sausage is browned, crumbled and is no longer pink. Drain any grease from the pan.
- Sauté the veggies. Add in the chopped onion and bell peppers, cooking on medium heat until softened, about 4 to 5 minutes. Add in the spinach and cook until just wilted then set aside to cool slightly.
- Mix the egg mixture. In a large bowl, whisk eggs, milk, onion powder, garlic powder, salt and pepper. Stir in the hashbrowns, one cup of cheese and the cooked sausage mixture.
- Bake casserole. Pour the egg mixture into a prepared 9×13 baking dish coated with nonstick spray and sprinkle the top with the remaining half cup of cheese. Bake the casserole at 350 degrees F for 35 to 40 minutes, or until the middle is set and edges are golden brown. A knife inserted in the center should come out clean.
Variations and Substitutions
This hash brown sausage casserole is so versatile and can easily be made to your family’s liking!
- More veggies – feel free to load up on ALL the veggies in this egg casserole. Onions, bell peppers, mushrooms, shredded carrots, asparagus, broccoli and leafy greens such as kale or spinach are all great options.
- Swap the protein – instead of spicy sausage, you could use sweet Italian sausage, ground turkey sausage, ground chicken or ground beef. Crumbled bacon or ham make great options as well.
- Different filling – along with the egg and sausage, this recipe calls for shredded hash browns, but you could also use cubed potatoes, whole grain bread cubes, crescent rolls or leave out altogether for a casserole lower in carbs.
- Make it spicy – feel free to add in some chopped jalapeño peppers along with the veggies. You could also mix in a pinch of cayenne or red pepper flakes. I like to top this casserole with my favorite hot sauce too!
- Egg muffins – this is a great way to meal prep for the week to have a quick breakfast each morning. These make individual portions and the best part is you can batch cook the muffins and freeze for later! See below how to make easy egg muffins.
How to Make Egg Muffins
If you are making this recipe for meal prep, you could also easily make egg muffins for individual servings! I love to do this with easy casseroles because leftovers taste even better the next day. To make the egg muffins, simply follow the entire recipe and divide the egg mixture into the muffin tins instead of a casserole dish so that they are all about 2/3rds full. Bake at 375 degrees F for about 20 to 25 minutes, until the egg muffins are set.
Prepping and Storage
To Store: Store leftovers in a sealed, airtight container in the refrigerator for 4 to 5 days. This breakfast is great for meal prep!
To Freeze: To freeze this casserole, let it cool completely after baking in the oven. First cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to 2 months. You can also freeze individual servings (or make egg muffins). Simply slice up squares and wrap them in plastic wrap and foil (or you can use a sealed airtight container). Place in the freezer until ready to eat.
To Thaw: When ready to eat, let the casserole thaw out in the fridge overnight. Let it come to room temperature as the oven preheats to 350 degrees F then pop it in the oven for about 25 minutes, until heated through. If you froze individual servings, simply let those thaw out and warm in the microwave until heated through.
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More Breakfast Casserole Recipes
- Sausage and Veggie Egg Casserole
- Healthy Breakfast Enchiladas
- Mixed Berry French Toast Casserole
- Overnight Blueberry French Toast Casserole
- Baked Egg and Roasted Veggie Casserole
Hope you all enjoy this Easy Breakfast Casserole recipe! If you love this as much as we do, please leave 
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Easy Hash Brown Breakfast Casserole
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Ingredients
- 1 lb ground hot sausage
- 1 small onion diced
- 1/2 red bell pepper diced small
- 1/2 green bell pepper diced small
- 2 cups baby spinach chopped
- 8 eggs
- 1 cup milk
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (20 oz) package frozen hash browns thawed (about 4 cups)
- 1 1/2 cups shredded cheddar cheese divided
- Top with sliced green onions
Instructions
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Preheat oven to 350 degrees F.
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In a large skillet over medium-high heat, add the sausage and break up into pieces. Continue cooking until the sausage is browned, crumbled and is no longer pink. Drain any grease from the pan.
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Add in the chopped onion and bell peppers, cooking until softened, about 4 to 5 minutes. Add in the spinach and cook until just wilted then set aside to cool slightly.
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In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt and pepper. Stir in the hash browns, one cup of cheese and the cooked sausage veggie mixture.
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Pour the egg mixture into a prepared 9×13 baking dish coated with nonstick spray and sprinkle the top with the remaining half cup of cheese.
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Bake the casserole for 35 to 40 minutes, or until the middle is set and edges are lightly browned. Top with sliced green onions, serve and enjoy!
Nutrition
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