Easy Hash Brown Breakfast Casserole

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!

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 this is such an easy breakfast bake! 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 following day. 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 and Christmas day.

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 Egg Casserole

1. Prepare the oven. Preheat your oven to 350 degrees F and lightly grease a 9×13-inch baking dish with cooking spray.
2. 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 or soak up with a paper towel.
3. 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.
4. 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.
5. Bake casserole. Pour the hash brown 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 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.

Tips for the Best Hash Brown Breakfast Casserole

• Thaw the hash browns completely – excess moisture from frozen potatoes can make the casserole watery.
• Drain the sausage well – removing excess grease prevents the casserole from becoming oily.
• Let the sausage cool slightly before mixing – this prevents the hot meat from partially cooking the eggs.
• Whisk the eggs thoroughly – a well-whisked egg mixture creates a lighter, fluffier casserole.
• Shred your own cheese – freshly shredded cheese melts much better than pre-shredded varieties.
• Don’t overbake – remove the casserole once the center is just set. It will continue cooking as it rests.
• Allow it to rest before slicing – waiting about 10 minutes helps everything firm up for cleaner slices.
• Add fresh herbs before serving – green onions, parsley, or chives brighten the rich flavors.

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 crispy 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.

Frequently Asked Questions

Prepping and Storage

• Make Ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate overnight. Let it sit at room temperature for about 20–30 minutes while the oven preheats, then bake as directed.
• To Store:  Store leftovers in a sealed, airtight container in the refrigerator for 4 to 5 days. This breakfast is great for meal prep!
• Freeze for Later:  Wrap the baked casserole dish or individual slices tightly with plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat directly from frozen until warmed through.
• 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.

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 ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!