Hashbrown Breakfast Casserole

hashbrown breakfast casserole dish with serving spatula

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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.


  • 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
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon oregano
  • 1/4 cup milk of choice
  • 2.5 cups shredded hashbrowns (refrigerated, not frozen)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 2 green onions, sliced


  1. Preheat oven to 375ºF and grease 9×13 inch pan.
  2. 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.
  3. 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.
  4. Bake: Pour into greased 9×13 pan and bake for 30-40 minutes, or until edges are golden and middle is set.


STORAGE – Store in the fridge, tightly covered with plastic wrap or in an airtight container for up to 5 days. Reheat leftovers in the microwave or toaster oven.

MAKE AHEAD – 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.

Keywords: hashbrown breakfast casserole, breakfast bake with hash browns, breakfast casserole recipes