hashbrown breakfast casserole
Published: May 2024
A delicious, make-ahead breakfast for the whole family.
This hashbrown breakfast casserole is such a crowd pleaser in our house and it’s one of my favorite make-ahead breakfasts for the whole family! It’s perfect for holiday mornings like Christmas and Thanksgiving, but it’s also just great to prep on the weekend for easy breakfasts for the week ahead.
The great thing about this recipe is that you can customize add-ins to your liking! We like to add in spinach and bell peppers with breakfast sausage, but you could also swap and add ingredients like cooked mushrooms, bacon, etc.
For littles, this casserole can be cut differently suitable for their age. Here’s a good article from Solid Starts on Eggs to reference on how to cut and serve for your kiddos. I try to be mindful of sodium in this recipe as well — the breakfast sausage and other ingredients may have some added salt, so an extra sprinkle of salt may or may not be necessary depending on what you include. Just be mindful of that! Hope you enjoy this one :)
INGREDIENTS
Hashbrowns: I use a bag of frozen hasbrowns and cook according to bag directions in this recipe, but you can certainly make some homemade hashbrowns if you have the time and want to elevate this dish!
Breakfast sausage: I typically use ground pork for this recipe, but the protein can be substituted to your liking (like bacon, ham, etc.) or omitted if you prefer.
Egg mixture: Just a simple egg and milk mixture here! As you can see in the photo pre-cooking, it looks like the mixture just goes to the bottom but it will cook through all of the ingredients and get higher.
Spinach and bell peppers: these are some of our mix-ins that we love in this casserole, but the fun thing here is that they can be substituted to what you like! Sauteed mushrooms would also work really well in this recipe.
Shredded cheddar cheese: I like to buy a block of cheddar cheese and use freshly grated cheese in this recipe, but you can certainly buy a bag of shredded cheddar and use here. You can use more or less than the recipe card below!
Salt and pepper: just a tiny pinch of each is all this recipe needs. The cheese and protein will add a little sodium to this recipe already, so be mindful of any salt you add.
DIRECTIONS
Lightly toast hashbrowns in a frying pan until slightly golden brown (follow directions on bag)
Cook breakfast sausage and brown (I use ground pork sausage, not sausage links)
Preheat oven to 350F and grease a 9x13 baking dish
Evenly spread hashbrowns in bottom of pan, followed by ground sausage, chopped spinach, bell pepper, and cheese
Pour whisked eggs evenly over everything Season with a dash of black pepper (the sausage and cheese will already add salt to the dish)
Bake for 40-45 minutes (toothpick should come out clean)
Let cool and enjoy!
PRODUCTS USED IN THIS RECIPE
Glass baking dish: I love this glass baking dish for this recipe! It comes with a lid also so you can seal and store in the fridge.
Reusable freezer bags: I like sealing in these to freeze! Takes up minimal space and I can re-use them.
Glass Food Storage Containers Set with Leakproof Lids: These are one of my absolute favorite kitchen items for food storage and store the casserole wonderfully after cutting into squares. Lots of sizes and they seal so well.
NOTES
Store in fridge for 3-4 days, freeze for up to 3 months.
Turkey sausage, pork sausage, beef sausage, etc. will all work. Just note that they are naturally salty so extra salt in recipe may not be needed. You can use cooked & chopped bacon in place of sausage also (just note any protein will need to be cooked before adding into the casserole to
Spinach & bell pepper can be replaced with other add-ins like mushrooms, other veggies, added proteins, etc.
This can be made the night before and baked the next morning! Just follow all the steps except for pouring the egg mixture, store in fridge overnight, and pour the egg mixture & milk in the morning before baking.
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Hashbrown Breakfast Casserole
Ingredients
Instructions
Notes
- Store in fridge for 3-4 days, freeze for up to 3 months.
- Turkey sausage, pork sausage, beef sausage, etc. will all work. Just note that they are naturally salty so extra salt in recipe may not be needed.
- You can use cooked & chopped bacon in place of sausage.
- Spinach & bell pepper can be replaced with other add-ins like mushrooms, other veggies, added proteins, etc.
- This can be made the night before and baked the next morning! Just follow all the steps except for pouring the egg mixture, store in fridge overnight, and pour the egg mixture & milk in the morning before baking.
