Hashbrown Breakfast Casserole
This hashbrown breakfast casserole is loaded with savory sausage, crispy bacon, melty cheese, and perfectly seasoned hashbrowns—making it the ultimate breakfast favorite! Easy to prep ahead and always a hit, it’s perfect for lazy weekends, busy mornings, or feeding a hungry crowd.
Servings: 10 servings
Calories: 338kcal
Ingredients
- ½ pound breakfast sausage
- 4 oz bacon chopped
- 1 medium onion diced (about 1 cup)
- 1 stick celery diced or sliced (about ½ cup)
- 1 medium red bell pepper diced (about 1 cup)
- 6 large eggs beaten
- 1 (30-oz) bag frozen hashbrowns thawed and patted dry
- 8 oz shredded Cheddar cheese
- 1.5 cups milk 2% is my favorite here; whole milk is fine as well
- ½ teaspoon salt more or less to taste
- ½ teaspoon ground paprika
- 1 pinch ground nutmeg
- ground black pepper to taste
Instructions
- Brown meats and vegetables: Heat a large skillet over medium-high heat. Brown ½ pound breakfast sausage and 4 oz bacon (chopped). Add 1 medium onion (diced), 1 stick celery (diced) and 1 medium red bell pepper (diced) and cook over medium heat until softened; about 8 minutes. Place in a large bowl and cool for 5 minutes.
- Prep: Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish (OR use a very deep 7x11 dish for a thicker casserole).
- Finish casserole: Add 6 large eggs, 1 (30-oz) bag frozen hashbrowns (thawed and patted dry), 8 oz shredded Cheddar cheese, 1.5 cups milk, ½ teaspoon salt (more or less to taste), ½ teaspoon ground paprika, 1 pinch ground nutmeg and some ground black pepper to the bowl with the sausage mix. Stir well, then transfer to the prepared casserole dish.
- Bake: Bake the casserole for 50-60 minutes, or until set in the middle. Cool for 10-15 minutes before slicing to serve.
Video
Notes
Ingredient notes
- Sausage: Use breakfast, turkey, maple, or Italian sausage to taste.
- Bacon: Fresh-cooked for best texture, but pre-cooked works.
- Hashbrowns: Thaw and pat dry to avoid sogginess.
- Cheese: Use cheddar, or swap for Colby Jack, Gouda, or Swiss.
- Milk: 2% works well; whole milk or half-and-half are also options.
- Veggies: Use any color pepper; add spinach or mushrooms if desired.
- Seasonings: Adjust salt, paprika, nutmeg, or add garlic powder.
Recipe tips
- Thaw hashbrowns completely to prevent sogginess.
- Cool sausage mixture before mixing to avoid scrambling the eggs.
- Mix ingredients thoroughly for even flavor.
- Bake until the center is set; use foil if edges brown too fast.
- Let it cool 10–15 minutes before slicing for cleaner cuts.
Storage tips
- Make ahead: Assemble, refrigerate overnight, and bake the next day.
- Leftovers: Cool, store airtight in the fridge for up to 3 days; reheat in the microwave or oven at 375°F.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 19g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 665mg | Potassium: 474mg | Fiber: 1g | Sugar: 3g | Vitamin A: 880IU | Vitamin C: 23.2mg | Calcium: 236mg | Iron: 1.8mg