This Hashbrown Breakfast Casserole is a warm and tasty dish, perfect for starting your day. It’s loaded with crispy hashbrowns, eggs, cheese, and your favorite veggies!
It’s like brunch meets a cozy family dinner all in one! I love how easy it is to make ahead, which means more sleep for me in the morning. 😊 Just pop it in the oven, and you’re good to go!
Key Ingredients & Substitutions
Frozen hashbrowns: These are a key ingredient for the base of the casserole. If you’re in a pinch, you can use freshly grated potatoes, but make sure to squeeze out excess moisture before using them.
Breakfast sausage: I like to cook and crumble my own sausage for extra flavor. If you’re looking for a lighter option, turkey sausage or even diced cooked bacon works well too. Vegetarian sausage is a great alternative for a meatless version.
Cheddar cheese: I use sharp cheddar for a nice kick in flavor. You can swap it for Monterey Jack or a cheese blend if you prefer something milder or creamier. Feel free to experiment with your favorite types!
Bell peppers: Fresh bell peppers add color and crunch. If you don’t have them, you can use frozen bell peppers, or for a different taste, consider using diced jalapeños or spinach.
Green onions: These add a nice fresh touch! If you don’t have them, chives can be a good substitute or you can skip them entirely if needed.
How Do I Mix Everything Together for the Best Texture?
Mixing your ingredients properly is crucial for the right texture. Here’s how to do it:
- Start with the thawed hashbrowns in a large bowl. Make sure they’re dry to avoid excess moisture.
- Add your cooked sausage and veggies in the bowl. Use a spatula to gently fold them together rather than stirring vigorously. This keeps the hashbrowns intact while ensuring even distribution.
- When you pour the egg mixture, make sure you drench all the hashbrown mixture. Pour it slowly and let it soak in to avoid dry spots.
This careful mixing technique helps achieve a balanced flavor and ensures every bite is as delicious as the last!
Hashbrown Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage, cooked and crumbled (or cooked bacon or diced ham)
- 2 cups shredded cheddar cheese, divided
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions, plus extra for garnish
For the Egg Mixture:
- 10 large eggs
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon garlic powder or onion powder
How Much Time Will You Need?
This hearty casserole takes about 15 minutes to prepare and then 45-55 minutes to bake. After cooking, let it cool for about 5 minutes before serving. So, you’ll spend about an hour in total, making it perfect for a cozy brunch or family breakfast!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9×13 inch casserole dish to prevent sticking.
2. Combine the Hashbrowns and Sausage:
In a large mixing bowl, combine the thawed hashbrowns, cooked and crumbled sausage, diced green and red bell peppers, chopped green onions, and 1 1/2 cups of shredded cheddar cheese. Use your hands or a spatula to mix everything together well!
3. Spread the Mixture in the Dish:
Take the hashbrown mixture and spread it evenly in the greased casserole dish. Make sure it’s packed down a bit for even cooking.
4. Whisk the Egg Mixture:
In another bowl, whisk together the eggs, milk, salt, black pepper, and any optional seasonings (like garlic or onion powder). Mix until everything is nicely combined.
5. Pour Over the Hashbrowns:
Carefully pour the egg mixture evenly over the hashbrown mixture in the casserole dish. Give it a gentle shake to help the egg mixture settle in.
6. Add the Final Touches:
Sprinkle the remaining 1/2 cup of cheddar cheese over the top so it melts beautifully while baking.
7. Bake the Casserole:
Bake the casserole uncovered in the preheated oven for 45-55 minutes. It’s ready when the top is golden brown and the center is set.
8. Cool and Serve:
Once out of the oven, let the casserole cool for about 5 minutes. Garnish with extra chopped green onions if you’d like. Slice, serve, and enjoy your delicious Hashbrown Breakfast Casserole!
This dish is truly delightful for a crowd, and you can prepare it the night before, covered in the fridge, and just pop it in the oven the next morning. Happy cooking!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes, you can use fresh potatoes! Just peel and grate them, then squeeze out excess moisture to avoid a soggy casserole. About 4 cups of grated fresh potatoes should work well.
Can I Make This Casserole Ahead of Time?
Absolutely! You can assemble the casserole the night before, cover it tightly with foil, and store it in the refrigerator. Just add an extra 10-15 minutes to the baking time if cooking from cold.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop it in the microwave or bake in the oven at 350°F (175°C) until warmed through.
Can I Substitute the Meat?
Yes! You can easily substitute the sausage with cooked bacon, diced ham, or even go vegetarian by using cooked veggie sausage or just adding more veggies like mushrooms or spinach.