This hearty Hashbrown Breakfast Casserole combines crispy potatoes with protein-rich ingredients for the ultimate morning meal. Perfect for busy families, this one-pan wonder takes just 15 minutes to prep and delivers a satisfying blend of textures and flavors in every bite.
With 25g of protein per serving and minimal prep work required, it’s an ideal make-ahead breakfast that feeds a crowd while keeping your morning routine simple and delicious.
Ingredients for Hashbrown Breakfast Casserole
- Pork Sausage: 2 pounds, preferably Jimmy Dean for best flavor
- Eggs: 12 large, at room temperature for better mixing
- Dairy: 1 cup sour cream and 1/4 cup milk for creamy texture
- Seasonings: 1/2 teaspoon salt and 1/4 teaspoon black pepper
- Hash Browns: 20 oz frozen package, thawed completely
- Fresh Vegetables: 4 green onions, 1/2 green and red bell pepper each, diced
- Cheese: 2 cups shredded cheddar, fresh-grated recommended
Step-by-Step Instructions
- Mix Base: Combine eggs, sour cream, milk, cheese, salt, and pepper until just blended
- Prepare Hash Browns: Stir thawed hash browns into the egg mixture gently
- Cook Sausage: Brown sausage in skillet, breaking into small pieces, then drain excess fat
- Sauté Vegetables: Using the same skillet, cook bell peppers and onions for 2-3 minutes
- Combine: Mix sausage and vegetables into the egg mixture thoroughly
- Bake: Pour into greased 9×13″ pan, bake at 350°F for 40-50 minutes until edges set
- Serving Tip: Center should be slightly jiggly when done, will set while cooling
Make-Ahead Tips
This breakfast casserole is perfect for planning ahead! You can prep it the night before and pop it in the fridge – such a time-saver for busy mornings.
The overnight rest actually helps all the flavors blend together beautifully. Just remember to let the casserole sit on the counter for about 15 minutes before baking to take the chill off.
Simple Substitutions
Feel free to switch things up based on what you have! Turkey sausage works great instead of pork sausage. Not a fan of bell peppers? Try mushrooms or spinach instead.
You can also use different cheese blends – pepper jack adds a nice kick, or try a mix of cheddar and mozzarella. If you’re out of sour cream, Greek yogurt makes a perfect substitute.
Serving Ideas
This hearty casserole is amazing on its own, but I love serving it with fresh fruit on the side. Try adding a dollop of salsa or hot sauce if you like some heat! For big gatherings, set out some warm tortillas so folks can turn it into breakfast burritos. A simple green salad makes it perfect for brunch.
Storage and Reheating
Keep leftovers covered in the fridge for up to 3 days. To reheat, pop individual portions in the microwave for 1-2 minutes.
For the best texture, reheat larger portions in the oven at 350°F for about 15-20 minutes. You can even freeze portions for up to 2 months – just wrap them well and thaw overnight in the fridge before reheating.
Hashbrown Breakfast Casserole
Equipment
- 9×13 inch baking dish
- Large skillet
- Large mixing bowl
- Electric mixer
Ingredients
Main Ingredients
- 2 pounds pork sausage I like Jimmy Dean
- 12 large eggs
- 1 cup sour cream light, regular, or sub Greek yogurt
- 1/4 cup milk
- 20 oz frozen shredded hash browns thawed
- 2 cups shredded cheddar cheese
- 4 whole green onions
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
- Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
- Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
- Pour mixture into a greased 9×13” pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.
