This Hashbrown Breakfast Casserole is packed full of breakfast sausage, shredded hash browns and tons of veggies to make you feel good. Cheesy, hearty and super savory, it’s everything you want for breakfast, brunch or a protein snack. Meal prep friendly, too.
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Why You’ll Love This Recipe
- Cheesy goodness never tasted so good.
- Meal prep worthy to conquer your busy morning.
- Puts good use of your favorite casserole dish.
- Easily serves a crowd!
Recipe Ingredients
The ingredients for this sausage hashbrown breakfast casserole includes the classics you would find on a breakfast platter, along with a few more cheesy additions. We will need:
- breakfast sausage – I used pork sausage, but turkey sausage or chicken sausage would be just as delicious. Rather than the frozen sausage links or brown patties, opt for a 1-lb package of bulk sausage or purchase an equal amount of any fresh savory sausage links at the meat counter. Just remove the casings when you get home. If you have some leftover ham or crispy bacon, you can throw that in there, too.
- garlic – for savory goodness. Swap it out for 1/4 teaspoon garlic powder if you don’t have fresh garlic on hand.
- red bell pepper – to add color and a slight sweet pepper essence. Any color bell pepper will do, but green pepper will add a slightly different flavor.
- spinach – a few good handfuls of spinach adds color and nutrients. Baby kale, asparagus or chopped steamed broccoli would all be great.
- large eggs – you can’t have a breakfast casserole without eggs. Ten large eggs go into this recipe.
- seasonings – salt, black pepper, onion powder, dried parsley and oregano add so much flavor. Feel free to add some dried basil or Italian seasoning, or double the amount if using fresh herbs.
- milk – use whatever milk you have on hand, such as almond milk, coconut milk, cashew milk or dairy milk.
- shredded hashbrowns – look for shredded hash brown potatoes in the refrigerated section, rather than the freezer. I find the frozen hashbrowns release too much water.
- cheese – lots of cheese goes into this one, and we are using a mix of cheddar cheese (either sharp cheddar or mild) and parmesan cheese. You can also use pepper jack or monterey jack cheese instead.
- green onions – for garnish and a final pop of color and flavor.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
Cheesy hashbrown breakfast casserole is less than 1 hour away, but the best part is that the oven does most of the work for you. Here’s how to do it:
Prep Equipment
Preheat oven to 375ºF and grease a 9×13 inch pan or casserole dish.
Brown Sausage
In a large skillet set over medium-high heat, brown sausage, crumbling as it cooks. Drain excess grease, then add in minced garlic and diced red bell pepper. Cook for another 5 minutes until the bell pepper has slightly softened.
Next toss in the spinach and cover, cooking for another 5 minutes, or until wilted.
Combine Egg Mixture
In a large bowl whisk together eggs, seasoning, and milk.
Once the sausage has cooled slightly, fold in cooked sausage-veggie mixture, hashbrowns, cheddar cheese and parmesan cheese.
Bake
Pour into prepared 9×13 inch baking dish. Bake for 30-40 minutes, or until edges are golden and the middle is set.
Garnish with green onions and cool slightly before cutting into individual servings.
Serving Suggestions
With an endless number of ways to serve this breakfast casserole, you’ll find yourself making it time and time again. Some of my favorite ways to serve include:
- Breakfast: Enjoy a meal prepped breakfast on early weekday mornings with a hot cup of coffee or tea. Slowing down for the weekend? Add some turkey bacon in the oven for the bacon lovers.
- Brunch: Serve this during long and lazy weekend brunch with the entire family alongside fresh fruit, chai cinnamon rolls and French toast. And have some hot sauce nearby for drizzling.
- Snack: Pack up the individual squares so that you have a meal prep, protein-packed snack any time hunger hits.
- Holidays. Serve for the holidays like Christmas morning or Easter brunch. It’d be delicious with this 3-ingredient biscuit recipe!
How to Store
Leftover hash brown breakfast casserole will keep tightly covered with plastic wrap or in an airtight container in the fridge for up to 5 days. Reheat leftovers in the microwave or toaster oven.
Make Ahead: Overnight Breakfast Casserole
Prep the casserole 1-2 days in advance, but do not bake it. Cover with plastic wrap and store in the fridge.
On the morning of serving, remove from the fridge 30 minutes prior to baking (while the oven preheats). Then bake as instructed.
Recipe Tips & Notes:
Use your favorite brand of breakfast sausage. Go for classic Jimmy Dean’s or whatever kind of savory sausage your local grocery store carries.
If you can only find frozen hash browns, thaw overnight in the fridge or for 30 minutes on the kitchen counter. Drain of excess moisture before mixing with the eggs.
This hashbrown casserole makes good use of leftovers. Use any combination of meat, vegetables or shredded cheese leftover in fridge.
More Egg Bake Recipes You’ll Love:
If you make this Hashbrown Breakfast Casserole recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Hashbrown Breakfast Casserole
Ingredients
- 1 pound breakfast sausage, feel free to substitute turkey sausage or chicken sausage
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 4 cups fresh spinach
- 10 large eggs
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon dried parsley
- ¼ teaspoon oregano
- ¼ cup milk of choice
- 2 ½ cups shredded hashbrowns, refrigerated, not frozen
- 1 cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
- 2 green onions, sliced
Instructions
- Preheat oven to 375ºF and grease 9×13 inch pan.
- Brown sausage: In a large skillet over medium-high heat, brown breakfast sausage, crumbling as it cooks. Drain excess fat, then add in minced garlic and diced red bell pepper, cooking for about 5 additional minutes. Toss in spinach and cover, cooking for about 5 minutes, or until wilted. Set aside.
- Combine egg mixture: In a large bowl whisk together eggs, seasoning, and milk. Fold in cooked sausage-veggie mixture, hashbrowns, cheddar cheese and parmesan cheese.
- Bake: Pour into greased 9×13 pan and bake for 30-40 minutes, or until edges are golden and middle is set. Garnish with green onions.
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