Delicious Hashbrown Breakfast Casserole Recipe

Why You’ll Love This Recipe

This Hashbrown Breakfast Casserole is packed with flavor and loaded with satisfying ingredients. The crispy hashbrowns serve as the perfect base, while the breakfast sausage and cheese melt together to create a rich and savory dish. The best part? You can customize it with your favorite add-ins like vegetables or different cheeses, making it adaptable to various tastes. Plus, it’s an easy make-ahead meal, so you can enjoy a delicious breakfast with minimal effort.

Ingredients

• 1 package (30 oz) frozen hashbrowns, thawed

• 1 lb breakfast sausage (or any preferred sausage)

• 1 medium onion, diced

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1 cup milk

• 6 large eggs

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon paprika

• Salt and pepper, to taste

• 2 tablespoons butter (for greasing the casserole dish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or cooking spray.

2. In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Add the diced onion and sauté until softened, about 3-4 minutes. Remove from heat and set aside.

3. In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.

4. Layer the thawed hashbrowns evenly in the bottom of the prepared casserole dish.

5. Pour the cooked sausage and onion mixture over the hashbrowns.

6. Pour the egg mixture evenly over the entire casserole, ensuring everything is covered.

7. Sprinkle both shredded cheddar and mozzarella cheese on top.

8. Bake in the preheated oven for 40-45 minutes, or until the casserole is set, golden brown on top, and a knife inserted in the center comes out clean.

9. Let the casserole sit for a few minutes before slicing and serving.

Servings and Timing

• Servings: 8

• Prep time: 15 minutes

• Cook time: 40-45 minutes

• Total time: 1 hour

Variations

• Vegetarian Version: Omit the sausage and add vegetables like bell peppers, spinach, or mushrooms for a vegetarian-friendly version of this casserole.

• Cheese Variations: Swap the cheddar and mozzarella for your favorite cheeses like pepper jack for a little heat or gouda for a smoky flavor.

• Add-ins: You can add cooked bacon, ham, or even sausage gravy to enhance the flavor profile of the casserole.

• Spicy Kick: For a spicier version, include diced jalapeños or chili flakes in the egg mixture.

Storage/Reheating

• Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat individual portions in the microwave for 1-2 minutes or heat the entire casserole in the oven at 350°F for about 15-20 minutes until warmed through.

FAQs

Can I make this casserole ahead of time?

Yes! You can assemble the casserole the night before, cover it tightly with plastic wrap or foil, and store it in the refrigerator. In the morning, just pop it in the oven and bake as directed.

Can I use frozen hashbrowns instead of fresh?

Yes, frozen hashbrowns work perfectly in this recipe. Just make sure to thaw them beforehand so they bake evenly.

Can I use a different type of sausage?

Absolutely! You can use any kind of breakfast sausage you like, including turkey sausage, chicken sausage, or even plant-based sausage for a different flavor.

How do I know when the casserole is done?

The casserole should be golden brown on top, and when you insert a knife or toothpick in the center, it should come out clean. If it’s still runny, continue baking for an additional 5-10 minutes.

Can I freeze this casserole?

Yes, you can freeze the casserole either before or after baking. To freeze before baking, assemble the casserole, cover it tightly with foil, and freeze for up to 3 months. To bake from frozen, add 15-20 extra minutes to the baking time. To freeze after baking, store it in an airtight container for up to 3 months, then reheat in the oven.

What kind of cheese should I use?

Cheddar and mozzarella are the most common choices for this casserole, but feel free to use your favorites. Monterey Jack, gouda, or pepper jack also work well.

Can I add vegetables to this casserole?

Yes! Feel free to add cooked vegetables like bell peppers, spinach, mushrooms, or zucchini to make the casserole even more nutritious and flavorful.

How long does this casserole keep in the fridge?

The casserole will stay fresh for up to 4 days in the refrigerator if stored in an airtight container.

Can I serve this casserole for dinner?

Definitely! This casserole is not just for breakfast—it's a filling, savory dish that works great for brunch, lunch, or dinner.

Is this casserole gluten-free?

Yes, this casserole can be made gluten-free by ensuring you use gluten-free sausage and checking your hashbrowns for any added gluten ingredients.

Conclusion

This Hashbrown Breakfast Casserole is a delicious, satisfying, and easy-to-make dish that is perfect for any occasion. Whether you’re preparing for a special breakfast, brunch, or a weeknight dinner, it’s sure to become a family favorite. With endless variations, you can customize it to your taste, making it as simple or as fancy as you like. Enjoy!

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Delicious Hashbrown Breakfast Casserole Recipe

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A hearty, savory breakfast casserole made with crispy hashbrowns, breakfast sausage, cheese, and seasonings, baked to perfection. Ideal for breakfast, brunch, or dinner.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour
• Yield: 8 servings
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 package (30 oz) frozen hashbrowns, thawed

1 lb breakfast sausage (or any preferred sausage)

1 medium onion, diced

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup milk

6 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

Salt and pepper, to taste

2 tablespoons butter (for greasing the casserole dish)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or cooking spray.
2. In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Add the diced onion and sauté until softened, about 3-4 minutes. Remove from heat and set aside.
3. In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.
4. Layer the thawed hashbrowns evenly in the bottom of the prepared casserole dish.
5. Pour the cooked sausage and onion mixture over the hashbrowns.
6. Pour the egg mixture evenly over the entire casserole, ensuring everything is covered.
7. Sprinkle both shredded cheddar and mozzarella cheese on top.
8. Bake in the preheated oven for 40-45 minutes, or until the casserole is set, golden brown on top, and a knife inserted in the center comes out clean.
9. Let the casserole sit for a few minutes before slicing and serving.

Notes

• Can be made ahead and refrigerated overnight before baking.
• Vegetarian version: Omit sausage and add vegetables like bell peppers, spinach, or mushrooms.
• Can be stored in the fridge for up to 4 days.
• For a spicier version, add diced jalapeños or chili flakes in the egg mixture.
• Can be frozen before or after baking for up to 3 months.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 2g
• Sodium: 600mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 215mg