This Hash Brown Breakfast Casserole is a cozy breakfast idea layered with crispy hash browns, breakfast sausage, veggies, egg and cheese!
With fall knocking at the door, I’ve got warm, cozy breakfast casseroles on the mind! This Hash Brown Breakfast Casserole has all your classic breakfast favorites layered up in a delicious breakfast casserole.
It starts out with a layer of crispy hash browns, topped with breakfast sausages and sautéd onions, peppers and tomatoes. All of that is then drowned in egg to hold it all together and topped off with cheese for good measure!
How to Make Hash Brown Breakfast Casserole
There are 2 phases to prepping this casserole. First the hash browns, sausage links and vegetables need to be sautéd in a large skillet. Once you have the browned hash browns, sausage and vegetables layered into the casserole dish you will whisk together the eggs with salt and pepper. Pour the egg mixture over the casserole to cover everything evenly. Finally top off the casserole with a layer of shredded sharp cheddar cheese.
Now the casserole is ready for the oven. Bake it at 400°F for 25-30 minutes. If you want to brown the cheese on top for extra crispiness, switch the oven to broil for just 1-2 minutes, be careful not to let the top burn. Remove the casserole from the oven and allow it to rest for at least 10 minutes before slicing and serving.
Can I prep this casserole in advance?
Yes! If you are having a crowd or you want to make this casserole the night before to have your breakfast all ready to go the next morning you absolutely can!
Unlike some breakfast casseroles, like this fresh toast casserole, it’s not necessary to make this casserole advance, but it is an option. If you want to make it ahead follow all of the steps up to putting it in the oven. Wrap it up and put it in the refrigerator for up to 24 hours. Take it out of the refrigerator and let it come to room temperature while the oven preheats. Bake according to recipe instructions.
Don’t like sausage? Here are some other variations of the casserole to try!
Vegetarian – First off, you could leave it out all together and just make the casserole without it. That would make it a meatless option!
Bacon – You could also substitute the sausage for bacon. Cook the bacon in the skillet when you could cook the sausage, make sure it is crispy before adding it into the casserole so it doesn’t get soggy.
Ham & Cheese – Another good substitute would be ham. Use a ham steak and cut it into small bite-sized chunks. Add it to the casserole instead of the sausage, you don’t even need to cook it in the skillet first!
1/2 cup unsalted butter (1 stick)
1 20oz bag frozen shredded hash browns
1 12oz package breakfast sausage links
1 medium yellow onion, sliced thin
1 orange bell pepper, sliced thin
1 cup cherry tomatoes, halved
12 large eggs
1/2 tsp salt
dash of black pepper
8oz shredded sharp cheddar cheese
Preheat oven to 400°F
Melt the butter in a large skillet over medium heat*
Add the hash browns, cook until they defrost and break apart
Turn the heat up to medium-high and brown the hash browns on both sides
Grease a 9X13″ baking dish, spoon the hash browns into the baking dish in an even layer, set aside
Add the breakfast sausage links to the skillet, cook until browned on all sides and cooked through, remove from skillet and set aside
Reduce the heat back to medium and add the onion, pepper and tomatoes to the skillet, sauté until the onions have softened and turned translucent
Remove the skillet from the heat
Slice the sausage links into bite sized pieces
Spread them out over the hash browns in the baking dish
Spoon the onion, peppers and tomatoes over the sausage in an even layer
In a medium bowl, whisk together the eggs with the salt and pepper
Pour the egg mixture over the casserole, distribute evenly
Top the casserole with a thick layer of shredded cheese
Place the casserole in the oven and bake for 25-30 minutes
Turn the oven to broil for 1-2 minutes before removing the casserole to brown the cheese if desired
Let the casserole rest at room temperature for at least 10 minutes before slicing
*I like to use my large electric skillet, but any large skillet will work on the stovetop too
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If you make this Hash Brown Breakfast Casserole let me know how you like it! Leave a star rating and comment here! If you snap a photo, I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!