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!
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This Easy Hash Brown Breakfast Casserole is a family staple and one I make every morning for Christmas! 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 how easy this recipe is to make! 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 next morning. You can also prep this days ahead and freeze.
Comfort food – this breakfast casserole is warm, cheesy, savory and satisfying! The perfect breakfast for cozy weekend mornings.
Ingredients You’ll Need
ground sausage – I like to use spicy ground 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, pepper jack or even goat cheese.
How to Make Hash Brown Casserole
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.
Sauté the veggies. Add in the chopped onion and bell peppers, cooking until softened, about 4 to 5 minutes. Add in the spinach and cook until just wilted then set aside to cool slightly.
Mix the egg mixture. In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt and pepper. Stir in the hash browns, one cup of cheese and the cooked sausage veggie mixture.
Bake casserole. Pour the egg 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 at 350 degrees F for 35 to 40 minutes, or until the middle is set and edges are lightly browned.
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.
Different filling – along with the egg and sausage, this recipe calls for shredded hash browns, but you could also use 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.
How to Make Egg Muffins
If you are making this recipe for meal prep, you could also easily make egg muffins for individual servings! I love to do this with easy casseroles because leftovers taste even better the next day. To make the egg muffins, simply follow the entire recipe and divide the egg mixture into the muffin tins instead of a casserole dish so that they are all about 2/3rds full. Bake at 375 degrees F for about 20 to 25 minutes, until the egg muffins are set.
Prepping and Storage
To Store: Store leftovers in a sealed, airtight container in the refrigerator for 4 to 5 days. This breakfast is great for meal prep!
To Freeze: To freeze this casserole, let it cool completely after baking in the oven. First cover the baking dish with plastic wrap and aluminum foil. Store in the freezer for up to 2 months. You can also freeze individual servings (or make egg muffins). Simply slice up squares and wrap them in plastic wrap and foil (or you can use a sealed airtight container). Place in the freezer until ready to eat.
To Thaw: When ready to eat, let the casserole thaw out in the fridge overnight. Pop it in the oven at 350 degrees 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.
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More Breakfast Casserole Recipes
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Mixed Berry French Toast Casserole
Overnight Blueberry French Toast Casserole
Baked Egg and Roasted Veggie Casserole
Hope you all enjoy this Easy Hash Brown 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!
Easy Hash Brown Breakfast Casserole
Ingredients
Instructions
Nutrition
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