Hash Brown Breakfast Casserole

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! 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Hash Brown Breakfast Casserole


  • Author: Laura
Scale

Ingredients

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


Instructions

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

Notes

*I like to use my large electric skillet, but any large skillet will work on the stovetop too

 

pin it for later: 

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!

Leave a Comment

  1. Pamela said:

    This sounds wonderful except for the cherry tomatoes. Can I substitute fresh sliced mushrooms or baby spinach? Thanks.

    • Laura said:

      Yes, absolutely! Either or both would work great!