I love how this casserole brings comfort and convenience together. It’s simple to prep, feeds a crowd, and reheats beautifully. The combination of cheesy goodness, seasoned sausage, and golden hashbrowns creates a flavor-packed bite every time. Plus, it’s incredibly flexible—I can customize it with different meats, veggies, or cheeses depending on what I have on hand. It’s the kind of dish I keep coming back to again and again.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups frozen hashbrowns 6 large eggs 1 cup shredded cheddar cheese 1 cup bell peppers, diced (red or yellow) 1/2 cup onion, chopped 1/2 pound breakfast sausage (mild or spicy) 1/2 cup whole milk (or almond milk) Salt and pepper to taste
Directions
I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish.
In a skillet over medium heat, I cook the breakfast sausage until it’s browned and fully done, then drain the excess fat.
In the same skillet, I sauté the chopped onions and bell peppers until they’re soft and slightly caramelized.
In a mixing bowl, I whisk together the eggs and milk. Then I stir in the cooked sausage, sautéed veggies, salt, pepper, and half of the shredded cheese.
I layer the frozen hashbrowns evenly in the bottom of the baking dish, pour the egg mixture over them, and top it off with the remaining cheese.
I bake it uncovered for 35–40 minutes, or until it’s golden, set in the center, and bubbling slightly at the edges.
After taking it out of the oven, I let it cool for 5 minutes before slicing and serving.
I sometimes swap sausage for cooked bacon or diced ham for a different flavor.
For a vegetarian version, I skip the meat and add mushrooms, spinach, or zucchini.
I’ve used mozzarella, pepper jack, or a cheese blend when I want a new cheesy twist.
To make it spicy, I add jalapeños or use hot sausage.
I occasionally use sweet potatoes in place of regular hashbrowns for a slightly sweeter base.
Storage/Reheating
Leftovers keep really well. I store them in an airtight container in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave for about 1–2 minutes, or in the oven at 350°F (175°C) until heated through. For freezing, I let the casserole cool completely, then portion it into freezer-safe containers. I reheat frozen slices in the oven or microwave after thawing overnight in the fridge.
FAQs
Can I make this casserole the night before?
Yes, I often prep the entire casserole the night before, cover it tightly, and refrigerate it. In the morning, I bake it straight from the fridge, adding a few extra minutes if needed.
Do I need to thaw the hashbrowns first?
No, I use them straight from the freezer. They bake perfectly in the oven without thawing and help keep the prep quick and easy.
Can I use egg whites instead of whole eggs?
Yes, I’ve swapped in egg whites or egg substitute with good results. Just be sure to adjust the quantity to match the volume of 6 whole eggs.
What size baking dish should I use?
I use a standard 9×13-inch dish. If I halve the recipe, an 8×8-inch or similar size works perfectly.
Can I make this dairy-free?
Definitely. I’ve used almond milk instead of regular milk, and dairy-free cheese shreds when needed. The texture stays great, and the flavor is still satisfying.
Conclusion
This breakfast casserole with hashbrowns is the ultimate comfort food for mornings when I want something hearty, flavorful, and fuss-free. It brings together simple ingredients into one baked dish that satisfies everyone at the table. Whether it’s for a weekend brunch or weekday leftovers, I always enjoy how easy and delicious this recipe is to make.
