I love starting my day with this Best Breakfast Casserole. The layers of perfectly seasoned hash browns, sausage, and melted cheddar come together with tender eggs to create a dish that feels both indulgent and nostalgic. Every bite evokes memories and invites exploration into a truly vibrant, amazing breakfast experience.

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I recently came up with this twist on the classic hashbrown casserole that I think you’ll really dig. It’s all about layering crispy, thawed hash browns with a good dose of shredded cheddar cheese, perfectly cooked crumbled sausage, and lots of eggs mixed with milk for a silky texture.

I like adding finely diced onion and a bit of green bell pepper to introduce a hint of freshness, along with salt, black pepper and garlic powder to keep things interesting. I stumbled onto this recipe as a fun experiment one lazy weekend morning that turned into a total standout breakfast – one of those dishes that works great whether it’s a holiday breakfast or an early Christmas morning treat.

Every bite has an unexpected kick that makes it far from your regular tater tots scramble. Give it a shot if you want to try something just a little bit different for your breakfast routine.

Why I Like this Recipe

I like this recipe because it fills me up and makes a really hearty breakfast that keeps me going all day. I also love how the mix of crispy hash browns, cheese, eggs, and sausage gives me a bunch of different textures and flavors in every bite. Another thing is that its pretty simple to make and even if I mess up a little here and there, it still turns out awesome. Plus, I feel like I can make it ahead for holiday breakfasts or lazy weekend brunches, which is super practical and makes life easier.

Ingredients

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Hash browns provide carbohydrates and mild fiber that energize your morning.
Breakfast sausage packs protein and rich flavor yet can be a bit fatty.
Cheddar cheese gives a creamy texture along with extra protein and calcium.
Eggs offer high quality protein and vitamins while binding all ingredients together.
Milk adds smooth consistency, extra calcium, and a slight natural sweetness.
Onion and bell pepper give bold taste, essential fiber, and a crisp texture.
Seasonings like salt, pepper and garlic powder enhance savory flavor profiles.
Together they create a hearty dish that fuels busy, everyday mornings.

Ingredient Quantities

1 bag (32 oz) frozen shredded hash browns, thawed and squeezed of extra water

1 lb breakfast sausage, crumbled and cooked well

2 cups shredded cheddar cheese

8 large eggs

1 cup milk (whole or 2 percent works fine)

1 medium onion, finely diced

1 green bell pepper, diced (optional but adds a nice touch)

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

A little butter or cooking spray for greasing the pan

How to Make this

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1. Preheat your oven to 375°F and grease a 9×13 casserole dish with a little butter or cooking spray.

2. Thaw the bag of hash browns and squeeze out any extra water, then set them aside.

3. In a large skillet, cook the breakfast sausage until its fully browned and crumbled; add the diced onion and green bell pepper and let them soften for about 3 minutes.

4. In a big bowl, combine the hash browns with half of the cooked sausage mixture.

5. Spread this hashbrown and sausage mix evenly in the greased casserole dish.

6. Sprinkle 1 cup of shredded cheddar cheese evenly over the hash browns.

7. In a separate bowl, beat the 8 large eggs with 1 cup milk, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon garlic powder until its well mixed.

8. Pour the egg mixture slowly over the casserole, making sure it soaks into everything.

9. Top the whole dish with the remaining sausage and the last cup of cheddar cheese.

10. Bake in the oven for about 35-40 minutes until the eggs are set and the top is a little browned; let it rest for a few minutes before serving.

Equipment Needed

1. Preheated oven (set to 375°F)
2. 9×13 casserole dish (greased with butter or cooking spray)
3. Large skillet (for browning sausage and softening veggies)
4. Big mixing bowl (to combine the hash browns and sausage)
5. Another bowl (to beat eggs with milk and spices)
6. Whisk (for mixing eggs)
7. Cutting board (for dicing the onion and green bell pepper)
8. Sharp knife (to chop the veggies)
9. Measuring cups and spoons (to portion out milk, salt, pepper, and garlic powder)
10. Spatula (for spreading and stirring the ingredients)

FAQ

Can I substitute the breakfast sausage for something else?

Yeah, you can use bacon or even turkey sausage, but it might taste a bit different. Experiment a little and see what you like best.

Do I really need to squeeze all that water out of the hash browns?

Yes, its super important – if you dont get the water out, the casserole may turn out too watery.

Can I add extra veggies or change up the ones in this recipe?

For sure, feel free to toss in extra peppers or even mushrooms if you want to mix it up a bit.

Can i prep this casserole ahead of time?

Yup, you can assemble it a day in advance. Just keep it covered in the fridge and then bake it when you're ready.

Is it ok if i use a different type of cheese than cheddar?

Absolutely, cheddar is traditional but you can totally use Monterey Jack or even a mix if you want a different flavor.

Best Breakfast Hashbrown Casserole Recipe Substitutions and Variations

You can use ground turkey sausage or even a veggie sausage mix instead of the typical breakfast sausage. It might change the flavor a bit but it works great!
If cheddar cheese isn’t your thing, try pepper jack or mozzarella for a different twist on the flavor.
Not into whole or 2 percent milk? Almond milk or oat milk can work just fine, though it might change the taste a little.
If you can’t find a green bell pepper, a red or yellow bell pepper will add a nice sweet flavor to the mix.
Don’t have frozen hash browns? Grate some fresh potatoes and squeeze out the extra water before using, it does the trick!

Pro Tips

1. Make sure you squeeze every bit of extra water out from the hash browns because if you leave too much moisture, your casserole can turn out soggy and not as crispy as you might like.
2. When you’re cookin the sausage with the onions and peppers, let the veggies simmer a bit longer than the recipe says if you like ‘em extra soft and full of flavor.
3. Let the casserole rest for a few minutes after you pull it out of the oven. This helps the eggs set up more and makes it easier to cut without falling apart.
4. If you’re a big fan of cheese, don’t be afraid to add an extra sprinkle of cheddar either in the middle or on top before baking for an extra gooey, melty touch.

Best Breakfast Hashbrown Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

620

kcal

Equipment: 1. Preheated oven (set to 375°F)
2. 9×13 casserole dish (greased with butter or cooking spray)
3. Large skillet (for browning sausage and softening veggies)
4. Big mixing bowl (to combine the hash browns and sausage)
5. Another bowl (to beat eggs with milk and spices)
6. Whisk (for mixing eggs)
7. Cutting board (for dicing the onion and green bell pepper)
8. Sharp knife (to chop the veggies)
9. Measuring cups and spoons (to portion out milk, salt, pepper, and garlic powder)
10. Spatula (for spreading and stirring the ingredients)

Ingredients

1 bag (32 oz) frozen shredded hash browns, thawed and squeezed of extra water
1 lb breakfast sausage, crumbled and cooked well
2 cups shredded cheddar cheese
8 large eggs
1 cup milk (whole or 2 percent works fine)
1 medium onion, finely diced
1 green bell pepper, diced (optional but adds a nice touch)
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
A little butter or cooking spray for greasing the pan

Directions

Preheat your oven to 375°F and grease a 9×13 casserole dish with a little butter or cooking spray.
Thaw the bag of hash browns and squeeze out any extra water, then set them aside.
In a large skillet, cook the breakfast sausage until its fully browned and crumbled; add the diced onion and green bell pepper and let them soften for about 3 minutes.
In a big bowl, combine the hash browns with half of the cooked sausage mixture.
Spread this hashbrown and sausage mix evenly in the greased casserole dish.
Sprinkle 1 cup of shredded cheddar cheese evenly over the hash browns.
In a separate bowl, beat the 8 large eggs with 1 cup milk, 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon garlic powder until its well mixed.
Pour the egg mixture slowly over the casserole, making sure it soaks into everything.
Top the whole dish with the remaining sausage and the last cup of cheddar cheese.
Bake in the oven for about 35-40 minutes until the eggs are set and the top is a little browned; let it rest for a few minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.