hash brown breakfast casserole

Craving a comforting breakfast that’ll feed the whole family? This hash brown breakfast casserole is the perfect solution.

Combining crispy hash browns, savory sausage, colorful vegetables, and melted cheese, this make-ahead dish is ideal for holiday mornings, weekend brunches, or any time you want a satisfying breakfast that’ll keep everyone full until lunch.

Ingredients List

Main Ingredients

• 20 ounces shredded hash browns, thawed
• 1 pound ground pork sausage
• ¼ cup finely diced onion
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 2 cups shredded cheddar cheese, divided

Egg Mixture

• 8 eggs
• 12 ounces evaporated milk (1 can, or 1⅓ cups regular milk)
• ½ teaspoon Italian seasoning (optional)
• ½ teaspoon Kosher salt, or to taste
• ¼ teaspoon black pepper

Required Kitchen Tools

1. 9×13 inch baking dish or 3-quart casserole dish
2. Large skillet for cooking sausage
3. Large mixing bowl for egg mixture
4. Whisk for beating eggs
5. Measuring cups and spoons
6. Aluminum foil for covering

Preparation Steps

Initial Setup

Before diving into the cooking process, ensure all ingredients are ready:

• Thaw hash browns completely if frozen
• Let eggs reach room temperature for better mixing
• Dice vegetables uniformly for even cooking
• Preheat the oven to 350°F if baking immediately

Sausage Preparation

1. Heat a large skillet over medium-high heat
2. Add ground pork sausage to the skillet
3. Break up the sausage into small crumbles while cooking
4. Cook until no pink remains (approximately 8-10 minutes)
5. Drain excess fat completely
6. Set aside to cool slightly

Creating the Base Layer

1. Grease your 9×13 inch baking dish thoroughly
2. Layer the thawed hash browns evenly across the bottom
3. Add the cooked sausage crumbles
4. Sprinkle diced onions and bell peppers
5. Add 1½ cups of the shredded cheese
6. Gently toss ingredients together to ensure even distribution

Final Assembly and Baking

Preparing the Egg Mixture

1. In a large bowl, crack all 8 eggs
2. Add the evaporated milk (or regular milk)
3. Season with:
   • Italian seasoning
   • Kosher salt
   • Black pepper
4. Whisk thoroughly until well combined and slightly frothy
5. Pour the mixture evenly over the hash brown layer
6. Top with remaining ½ cup cheese

Baking Instructions

1. For Immediate Baking:
   • Place uncovered casserole in preheated 350°F oven
   • Bake for 55-65 minutes
   • Look for these signs of doneness:
     • Eggs should be set in the center
     • Cheese should be melted and lightly golden
     • Edges should be slightly crispy
2. For Make-Ahead Option:
   • Cover assembled casserole with foil
   • Refrigerate overnight (up to 12 hours)
   • When ready to bake, remove from refrigerator
   • Let stand at room temperature for 15 minutes
   • Follow same baking instructions as above

Serving and Storage

Serving Suggestions

• Let casserole rest for 5-10 minutes before serving
• Garnish options:
  • Fresh chopped parsley
  • Diced green onions
  • Additional shredded cheese
  • Hot sauce or salsa
• Serve alongside:
  • Fresh fruit
  • Toast or English muffins
  • Breakfast pastries
  • Coffee or juice

Storage Instructions

1. Refrigerator Storage:
   • Cool completely before storing
   • Cover tightly with plastic wrap or foil
   • Keeps for up to 3-4 days
   • Reheat individual portions in microwave for 1-2 minutes
2. Freezer Storage:
   • Wrap cooled casserole tightly in foil
   • Place in freezer-safe container
   • Stores up to 2 months
   • Thaw overnight in refrigerator before reheating

Conclusion

This hash brown breakfast casserole is more than just a meal – it’s a morning time-saver that delivers comfort and satisfaction in every bite.

you’re hosting a holiday breakfast, planning a weekend brunch, or meal-prepping for busy mornings, this versatile dish has you covered.

Its make-ahead capability and easy preparation make it a reliable go-to recipe that’s sure to become a family favorite.