hashbrown breakfast casserole
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A hashbrown breakfast casserole is ideal for feeding a large group in the morning. In a casserole dish, eggs, sausage, and hashbrowns are piled. Cheese is placed on top, and the dish is baked until it is gooey and golden.

Serve alongside a fruit salad or, for easier serving, on fruit kabobs, and keep the coffee (or mimosas) flowing! With this delectable, Hashbrown Breakfast Casserole, the day will get off to a good start.


Hashbrowns This recipe calls for shredded hash browns, but you could also use leftover home fries or roasted potatoes.

Sausage With this recipe, the options are endless. Use any type of cooked (or smoked) sausage. Replace it with turkey sausage, ham, bacon, or even the leftover ground beef from tacos from the previous night!

Hashbrown breakfast casserole
Hashbrown breakfast casserole (Pinterest)

Veggies This dish has peppers in it, but you may use whatever other vegetables you have on hand.

Asparagus, steamed broccoli, or mushrooms (cook them beforehand to prevent them from becoming watery) are all excellent options.

This recipe is quite flexible, so you may change it to suit your tastes or the ingredients you have on hand. All kinds of leftover cheeses, vegetables, and meats will fit in them. Simply chop or shred them, then add them to the mixture.

Breakfast Casserole Recipe

This breakfast casserole is made incredibly simple to prepare thanks to frozen hash browns.

In a casserole pan, layer shredded hash browns that have been defrosted.

Cheese, meat, and veggies should be added.

Add a mixture of milk and egg on top (per the recipe below).

Baking or preparing ahead

Cook it now or leave it in the fridge overnight. Either bake the casserole now and serve or cover and chill overnight and bake the following morning.

Now, bake Bake after simply pouring the egg mixture on top. There is no need to wait because there is no bread to soak up the mixture, unlike strata or french toast-style dishes. Simply prepare and bake.

Later Bake and Refrigerate for up to 48 hours with a tight lid on the mixture. 30 minutes or more before baking, remove from the refrigerator (while preheating the oven).

Duration of baking

55 to 65 minutes, or until a knife inserted in the center comes out clean, are needed to bake this at 350°F. If it’s still pretty chilled from the fridge after an overnight sit, it might need a few further minutes.

What Happens to the Remainder?

For busy weekday mornings, leftovers are ideal, just like egg muffins.

Fridge They’ll last 3 to 4 days in the refrigerator. Use the oven or microwave to reheat.

Freezer Can breakfast casserole be frozen? You certainly can! This will keep for up to four months in the freezer. Wrap each one up and put it in a freezer bag. Reheat in the microwave or oven after defrosting in the refrigerator overnight.

Hashbrown breakfast casserole
Hashbrown breakfast casserole (Pinterest)

Ingredients of Hashbrown Breakfast Casserole

  • 20 ounces shredded hash browns thawed
  • 1 pound sausage cooked, crumbled, and drained
  • ¼ cup onion finely diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 8 eggs
  • 1 can evaporate milk 12 ounces or 1 ⅓ cups of milk
  • ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
  • salt & pepper to taste
  • 2 cups cheddar cheese

Instructions for Hashbrown Breakfast Casserole

  1. Set the oven to 350°F (if baking immediately).
  2. Drain fat after browning the sausage.
  3. In a bowl, mash together the eggs, evaporated milk, salt, pepper, and Italian seasoning. until smooth, whisk.
  4. 12 cups of cheese are set aside for the topping.
  5. In a 9×13 baking pan, add the remaining ingredients. Put the remaining cheese on top after pouring the egg mixture over the mixture.
  6. If desired, cover and keep in the fridge all night.
  7. Bake for 55–65 minutes, uncovered, or until well done.


Remove the casserole from the refrigerator 30 minutes before baking if it has been chilled overnight. It can take an additional 10 to 15 minutes to cook.
1 1/3 cups of milk can be used in place of evaporated milk.


Calories: 413 | Carbohydrates: 15g | Protein: 23g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 234mg | Sodium: 615mg | Potassium: 467mg | Fiber: 1g | Sugar: 1g | Vitamin A: 824IU | Vitamin C: 22mg | Calcium: 241mg | Iron: 2mg