Looking for a new make-ahead breakfast casserole that is perfect for holidays and special occasions? This Hash Brown Breakfast Casserole is easy, delicious, and will be a hit with everyone! What’s more, it can easily be customized to suit your tastes.
Christmas is a time for family, friends and good food. But what if you’re hosting the party or just have the family? Casseroles are the perfect solution! This hash brown breakfast casserole recipe is easy to follow and will have everyone raving. It is just what you need after a morning of opening presents. Better yet, you can have it all prepared so you can have it baking while you are spending time with family.
I absolutely love breakfast and brunch casseroles like this. It ranks right up there with my Baked Apple Cinnamon French Toast Casserole and Baked Pumpkin French Toast with a Maple Glaze.
Pair this breakfast casserole with Gingerbread Cinnamon Rolls for the perfect holiday breakfast!
Variations
This recipe is easily customizable to your own tastes. You can add in any of your favorite ingredients. Some ideas include:
- Bacon or Ham — You can use different meats in place of the sausage. Bacon or ham is a great choice.
- More Veggies –There are a lot of veggies that you can add to the casserole. Bell peppers, tomatoes, spinach are great choices.
- Cheese — You can use other cheeses either in addition to or instead of cheddar cheese.
- Potatoes — You can use shredded potatoes instead of hash browns.
Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 8
Ingredients
- 20 oz shredded hash browns, thawed
- 1 lb breakfast sausage, cooked, crumbled and drained
- 1/4 cup onion, finely diced
- 1 green pepper, diced
- 8 eggs
- 1 1/3 cup milk
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- salt and pepper to taste
- 2 cups grated cheddar cheese
Instructions
Step 1: Butter a 9″ x 13″ baking dish. Set aside.
Step 2: Preheat the oven to 350 F.
Step 3: In a large bowl, combine the eggs, milk, and seasonings. Stir with a whisk until the eggs are broken and all is well combined.
Step 4: Spread thawed hash browns evenly into the prepared baking dish.
Step 5: Sprinkle the diced onion and green pepper over the hash browns.
Step 6: Spread cooked sausage over the top of the hash brown mixture.
Step 7: Pour egg mixture over the top.
Step 8: Top with 1 1/2 cups of cheese, reserving 1/2 cup.
Step 9: Cover and refrigerate overnight, if desired.
Step 10: Sprinkle cheese over the top before baking
Step 11: Bake for 55 to 65 minutes, until cooked through.
Note: If refrigerating overnight, remove the casserole from the fridge for 30 minutes before baking and add another 10-15 minutes of cooked time.
How To Store The Hash Brown Breakfast Casserole
Leftover casseroles are perfect for breakfast or even lunch. You can store them in an airtight container in the refrigerator for up to 4 days. This casserole can also be stored in the freezer. I like to separate it into smaller portions when I freeze it. This way it is easy to take out one slice at a time. The casserole will last in the freezer for up to 3 months.
Shortly before serving, remove from refrigerator and allow time to come to room temperature. Preheat oven to 350 F. Cook for 25-30 minutes until casserole is heated.
Hash Brown Breakfast Casserole
Ingredients
- 20 ounces shredded hash browns thawed
- 1 pound breakfast sausage cooked, crumbled and drained
- ¼ cup onion finely diced
- 1 green pepper diced
- 8 eggs
- 1 ⅓ cup milk
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups grated cheddar cheese
Instructions
- Butter a 9″ x 13″ baking dish. Set aside.
- Preheat the oven to 350 F.
- In a large bowl, combine the eggs, milk, and seasonings. Stir with a whisk until the eggs are broken and all is well combined.
- Spread thawed hash browns evenly into the prepared baking dish.
- Sprinkle the diced onion and green pepper over the hash browns.
- Spread cooked sausage over the top of the hash brown mixture.
- Pour egg mixture over the top.
- Top with 1 1/2 cups of cheese, reserving 1/2 cup.
- Cover and refrigerate overnight, if desired.
- Sprinkle cheese over the top before baking
- Bake for 55 to 65 minutes, until cooked through.Note: If refrigerating overnight, remove the casserole from the fridge for 30 minutes before baking and add another 10-15 minutes of cooked time.
This looks totally perfect. Bacon, onions, cheese, mushrooms – all totally my favorites! And to have it all prepped the night before? OMG. I’m not waiting till Christmas for this, going to the market TODAY. Thanks a LOT for this one! (I may sit down and gobble the whole thing myself!)