Easy Breakfast Casserole with Hashbrowns

Kickstart your day with the ultimate easy breakfast casserole with hashbrowns! This simple recipe combines fluffy eggs, savory sausage, melted cheese, and crispy hashbrowns into one delightful dish. It’s a guaranteed crowd-pleaser, perfect for feeding a family or brunch guests. Best of all, you can assemble this fantastic breakfast casserole ahead of time, making mornings stress-free and delicious.

Why You’ll Love This Breakfast Casserole

This breakfast casserole with hashbrowns is a true game-changer for so many reasons:

• It’s perfect for holiday mornings or special occasions, as it feeds a crowd effortlessly.
• You only need simple ingredients, yet it delivers maximum comfort and flavor.
• It’s highly customizable; easily swap proteins or add your favorite vegetables.
• Prepare it the night before for a fantastic make-ahead meal prep option.
• This hearty and satisfying bake provides warmth and energy for everyone.

Ingredients

Gather these simple ingredients to create your savory breakfast casserole with hashbrowns:

• 20 ounces shredded hash browns: Thaw these completely for the best texture.
• 1 pound ground pork sausage: Cook, crumble, and drain the fat for a non-greasy finish.
• ¼ cup finely diced onion: Adds a foundational aromatic flavor.
• ½ red bell pepper (diced): Brings a touch of sweetness and color.
• ½ green bell pepper (diced): Complements the red pepper with earthy notes.
• 2 cups shredded cheddar cheese: Divides for mixing and topping.
• 8 eggs: They bind the casserole perfectly.
• 12 ounces evaporated milk (1 can, or 1 ⅓ cups milk): Creates a creamy, rich egg mixture.
• ½ teaspoon Italian seasoning (optional): Enhances the overall savory profile.
• ½ teaspoon Kosher salt (or to taste): Balances the flavors.
• ¼ teaspoon black pepper: Adds a hint of spice.

Notes & Substitutions

• Hashbrowns: Always thaw frozen shredded hashbrowns. Diced potatoes or even tater tots are great alternatives.
• Protein: Swap pork sausage for cooked bacon, ham, or ground turkey sausage. Ensure any meat is fully cooked and well-drained.
• Vegetables: Feel free to add sautéed mushrooms, fresh spinach, or diced jalapeños for a kick.
• Dairy: Regular milk, half-and-half, or heavy cream work if you don’t have evaporated milk.
• Cheese: Monterey Jack, Colby, or a spicy Mexican blend can easily replace cheddar.
• Seasoning: Personalize with garlic powder, onion powder, or a pinch of smoked paprika.

Equipment

You won’t need many special tools for this easy breakfast casserole with hashbrowns:

• Large skillet for cooking meat.
• 9×13 inch baking dish.
• Large mixing bowl.
• Whisk for the egg mixture.
• Aluminum foil for covering the dish.

Instructions

Creating this delicious breakfast casserole with hashbrowns is straightforward. Follow these steps for a perfect result:

1. Prep Oven & Dish: Preheat your oven to 350°F if baking immediately. Grease a 9×13 inch pan or a 3qt baking dish, or spray it well with cooking spray.
2. Cook Sausage: Heat a large skillet over medium-high heat. Brown the ground sausage, breaking it up with a spoon until no pink remains. Drain any excess fat thoroughly.
3. Combine Base: In the prepared baking dish, add the thawed hashbrowns, cooked sausage, diced onions, bell peppers, and 1 ½ cups of shredded cheddar cheese. Gently mix these ingredients together and spread them evenly across the bottom of the pan.
4. Whisk Egg Mixture: In a large bowl, combine the eggs, evaporated milk, Kosher salt, black pepper, and Italian seasoning. Whisk the mixture until all ingredients are well combined and smooth.
5. Pour & Top: Pour the whisked egg mixture evenly over the hashbrown and sausage base in the baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole.
6. Cover & Chill (Optional): Cover the dish tightly with aluminum foil. You can either refrigerate it overnight if you’re making it ahead of time, or proceed to bake it immediately.
7. Bake Casserole: Bake the breakfast casserole with hashbrowns uncovered for 55-65 minutes, or until the top is golden brown and the center is set and cooked through. The USDA recommends cooking egg dishes to a safe minimum internal temperature for egg casseroles of 160°F.
8. Rest & Serve: Let the baked casserole stand for 5-10 minutes before slicing and serving. This resting period allows the casserole to set further, making for cleaner cuts.

Pro Tips for the Best Hashbrown Casserole

• Thaw hashbrowns completely to prevent your casserole from becoming watery.
• Drain cooked meat well to ensure the casserole isn’t greasy.
• Don’t overmix the ingredients; gentle combining helps maintain texture.
• Pre-cook any “wet” vegetables like mushrooms or spinach to avoid excess moisture.
• Let the casserole rest before slicing for neat, defined pieces.
• Cover with foil during the first part of baking if the top browns too quickly.
• Adjust baking time if your casserole was chilled overnight; it may need an extra 10-15 minutes.

Serving Suggestions, Storage & Variations

To ensure your make-ahead casserole remains safe, consult FoodSafety.gov guidelines for storing and freezing leftovers.

Serving Suggestions

• Serve this hearty breakfast casserole with hashbrowns alongside a fresh fruit salad for a balanced meal.
• Offer hot sauce or salsa on the side so guests can add a kick.
• Garnish with a dollop of sour cream or slices of fresh avocado.
• Pair with a steaming mug of coffee or a festive mimosa for brunch.

Make Ahead Instructions

• Assemble the entire hashbrown breakfast bake up to 48 hours in advance.
• Refrigerate it covered tightly with foil before baking.
• Bring the casserole to room temperature for about 30 minutes before baking for even cooking.

Freezing & Reheating

• Freeze: Let the baked casserole cool completely. Wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 4 months.
• Thaw: Defrost frozen portions overnight in the refrigerator.
• Reheat: Microwave individual slices until heated through, or reheat covered in an oven at 300°F until warm.

Customization Ideas

• Spicy: Amp up the heat with diced jalapeños, a dash of red pepper flakes, or a pinch of cayenne.
• Vegetarian: Omit the sausage and add extra vegetables like sautéed mushrooms or spinach, or use a plant-based sausage alternative.
• Different Cheese: Experiment with Monterey Jack, Gouda, or a vibrant Mexican cheese blend for varied flavor.
• Crock Pot: For a slow cooker version, search for specific slow cooker breakfast casserole recipes designed for that method.

Nutrition Information

Please note that nutritional estimates are based on calculations from the ingredients and may vary depending on specific brands and exact measurements used. This information is provided as a general guideline.

Frequently Asked Questions (FAQ)

• Q: Can I use frozen hashbrowns without thawing?
  • A: Thawing the hashbrowns is strongly recommended to prevent excess moisture, which can make your casserole watery.
• Q: How long can I make this casserole ahead?
  • A: You can assemble this delicious breakfast casserole with hashbrowns up to 2 days in advance when refrigerated and covered.
• Q: What if my casserole is too runny?
  • A: A runny casserole usually means it needs more cooking time. Ensure it reaches an internal temperature of 160°F.
• Q: Can I use fresh shredded potatoes?
  • A: Yes, you can use fresh shredded potatoes, but par-cook them slightly and drain any excess liquid before adding to the casserole.
• Q: Can I add bread to this casserole?
  • A: This recipe is potato-based; adding bread would transform it into a different dish, often called a breakfast strata.

Conclusion

This easy breakfast casserole with hashbrowns is truly a breakfast superstar, offering incredible flavor and ultimate convenience. Its versatility means you can adapt it to any taste preference or dietary need. Don’t hesitate to try this satisfying and simple recipe for your next brunch or busy morning. We would love to hear how you customized your hashbrown breakfast bake – share your variations or leave a review below!