A hash brown breakfast casserole is perfect when you need to feed a large crowd first thing in the morning.
Layer eggs, sausage, peppers and hash browns in a casserole dish, top with cheese and bake for a perfect golden brown breakfast casserole.
Best of all, just prep it in advance and pop it in the oven in the morning.
Calories and Weights of Ingredients in Breakfast Casserole
hash brown – I use finely chopped hash browns, but any style of hash brown works well for this recipe.
sausage – I like pork sausages (such as Jimmy Dean breakfast sausages). Swap it out for turkey sausage, ham, or crispy bacon (or leftover ground beef from last night’s tacos)!
vegetable – Add peppers to this casserole, but add whatever veggies you have on hand.
cheese – Shredded sharp cheddar is our favorite, but pepper jack and other flavorful cheeses work well too. Set aside a bit of the top to get a nice golden layer of cheese.
This hash brown casserole recipe is very generous. You can change the add-in depending on your preferences and what you have on hand. Experiment with leftover meats, vegetables, and cheeses of all kinds. Just chop or shred and mix.
how to make a breakfast casserole
Frozen hash browns make making this breakfast casserole super easy.
- Spread the thawed shredded hash browns on the bottom of the baking dish As per the recipe belowStir in cheese, sausage and pepper/onion.
- Whisk eggs, milk and seasonings in a large bowl.
- Pour in hash brown mixture.
Bake Now or Make First
The great thing about this hash brown breakfast casserole recipe is that it can be baked right away or prepped in advance and baked before brunch.
Cook now or refrigerate overnight At this point, the casserole can be baked and served or covered and refrigerated overnight and baked in the morning.
To bake now Pour the egg mixture over the top and bake. Unlike layered or French toast recipes, there’s no bread to soak up the mixture, so there’s no waiting. So just make and bake.
To bake later Cover the mixture tightly and refrigerate for up to 48 hours (3 days if using pasteurized egg products). Remove from refrigerator (preheat oven) at least 30 minutes before baking.
This is baked at 350°F for 55-65 minutes or until a knife inserted in the center comes out clean. If left overnight, it may take a few more minutes if it’s still cool enough from the fridge.
Like egg muffins, leftovers are perfect for busy weekday mornings.
refrigerator It will keep for 3-4 days in the refrigerator. Reheat in microwave or oven.
freezer Can you freeze breakfast casserole? Yes you can! This will last up to 4 months in the freezer. Individually wrap and store in a freezer bag. Thaw overnight in the refrigerator and reheat in the microwave or oven.
hash brown breakfast casserole
Hash brown breakfast casserole is a complete meal in one dish. Eggs, hash browns, sausage, and lots of cheddar cheese make for the perfect meal!
Preheat oven to 350°F (if baking immediately). Grease a 9×13 pan or 3-quart baking dish with oil or spray with cooking spray.
Brown the sausages in a large skillet until the pink color is gone. Eliminate fat.
Place hash browns, cooked sausage, onion, bell pepper, and 1/2 cup cheese in prepared dish. Gently mix the ingredients and spread them evenly over the pan.
Place eggs, evaporated milk, salt and pepper, and Italian seasoning in a large bowl. Whisk until well mixed.
Pour egg mixture into hash brown mixture and sprinkle remaining cheese on top. Cover with foil and refrigerate overnight if desired (or bake immediately).
Bake uncovered for 55-65 minutes or until fully cooked.
If refrigerating the casserole overnight, remove from refrigerator 30 minutes before baking. Cooking time may increase by 10-15 minutes.
Evaporated milk can be replaced with 1 1/3 cups light cream, milk, or your preferred non-dairy milk.
calorie: 474 | | carbohydrate: 19g | | protein: twenty fiveg | | thick: 33g | | saturated fat: 14g | | Polyunsaturated fat: Fourg | | Monounsaturated fat: 11g | | Trans fat: 0.1g | | cholesterol: 246mg | | sodium: 816mg | | potassium: 598mg | | fiber: 1g | | sugar: Fiveg | | Vitamin A: 932IU | | Vitamin C: twenty threemg | | calcium: 357mg | | iron: 2mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photos are copyrighted. We encourage you to share this recipe. Copying and/or pasting entire recipes onto social media is strictly prohibited. See our photo usage policy here.