Hashbrown Breakfast Casserole: A Comforting, Crowd-Pleasing Favorite

If you’re anything like me, mornings can feel like a sprint before your feet even hit the floor. That’s exactly why this Hashbrown Breakfast Casserole has become one of my secret weapons. Not only does it deliver big flavor with minimal effort, but it also turns chaotic mornings into something that actually feels… dare I say… calm. And yes, the primary keyword Hashbrown Breakfast Casserole fits right in because this dish is truly the star of the show.

Whether you’re feeding hungry kids, hosting brunch, or just want breakfast to cook itself while you enjoy a quiet moment with your coffee (bliss!), this casserole is your new best friend. It’s hearty, cheesy, colorful, and comforting—basically, a warm hug straight from the oven.

Why You’ll Love This Hashbrown Breakfast Casserole

Let’s talk about why this dish wins hearts everywhere.

For starters, it checks all the boxes busy home cooks care about:

• Easy: No fancy gadgets or complicated steps.
• Make-ahead friendly: Prep it the night before and simply bake when ready.
• Crowd-pleasing: Sausage, eggs, hashbrowns, cheese—need I say more?
• Customizable: Add veggies, swap cheeses, go spicy… it all works!

And the best part? It’s the kind of breakfast that makes your house smell like you’ve been cooking for hours—when really, you mixed everything together in five minutes and walked away. That’s my love language.

Ingredients You’ll Need

Here’s everything that comes together to create this cozy breakfast bake:

• 20 ounces shredded hash browns (thawed)
• 1 pound beef sausage (cooked, crumbled, and drained)
• ¼ cup finely diced onion
• ½ red bell pepper (diced)
• ½ green bell pepper (diced)
• 2 cups shredded cheddar cheese (divided)
• 8 eggs
• 12 ounces evaporated milk (1 can, or 1 ⅓ cups regular milk)
• ½ teaspoon Italian seasoning (optional but tasty)
• ½ teaspoon Kosher salt (or to taste)
• ¼ teaspoon black pepper

Simple. Familiar. Satisfying.

How to Make This Hashbrown Breakfast Casserole

This recipe is designed to be as simple and practical as possible—perfect for home cooks juggling work, school drop-off, laundry, and those never-ending to-do lists.

Step 1: Preheat and Prep

If you’re baking right away, preheat your oven to 350°F.
Grease a 9×13-inch pan (or a 3-quart baking dish) with cooking spray or butter.

Pro tip: If you’re prepping ahead, label your dish before refrigerating it overnight. It’s the small things that save brain power in the morning.

Step 2: Brown the Sausage

In a large skillet over medium-high heat, cook your sausage, breaking it up with a spoon.
Once no pink remains, drain the fat.

This step fills your kitchen with that “breakfast is coming!” aroma—the one that makes everyone suddenly appear in the kitchen asking what you’re cooking.

Step 3: Assemble the Casserole Base

In your greased dish, combine:

• Thawed hashbrowns
• Cooked sausage
• Onion
• Bell peppers
• 1 ½ cups of shredded cheddar

Gently mix everything and spread it evenly. This layer is the foundation of your Hashbrown Breakfast Casserole, providing texture, flavor, and that cozy, satisfying bite we all love.

Step 4: Whisk the Egg Mixture

In a large bowl, whisk together:

• Eggs
• Evaporated milk
• Salt
• Pepper
• Italian seasoning

The evaporated milk gives the casserole a silky, almost creamy texture—like your eggs put on their Sunday best.

Step 5: Pour and Top

Pour the egg mixture evenly over the hashbrown mixture.
Sprinkle the remaining ½ cup of cheese on top.

Cheese is basically a love letter to your future self.

Step 6: Chill or Bake

You’ve got options:

• Bake now: Pop it into the oven uncovered.
• Bake later: Cover with foil and refrigerate overnight.

Either way, you’re winning.

Step 7: Bake to Golden Perfection

Bake uncovered for 55–65 minutes, or until the center is set and the top is beautifully golden.
Let it rest for 10 minutes before slicing (and before tiny humans burn their tongues because they swear they’re starving).

Mounia’s Tips for the Best Hashbrown Breakfast Casserole

I’ve made this dish more times than I can count, especially during weeks when life felt like a giant, overflowing planner.

Here’s what I’ve learned:

– Thaw Your Hashbrowns Completely

If you don’t, the casserole may bake unevenly. Cold potatoes + hot oven = unpredictable behavior.

– Add Spice if You Love Heat

Crumble in spicy sausage or add a pinch of cayenne. Breakfast should never be boring.

– Swap Cheeses

Cheddar is classic, but Monterey Jack, Pepper Jack, or Colby are all delicious.

– Don’t Stress About Veggies

Only have green peppers? Great. Want to sneak in spinach for picky eaters? Do it. This casserole is forgiving—like a good friend or stretchy leggings after Thanksgiving.

– Let It Rest

Giving the casserole a few minutes to settle makes slicing easier and prevents the dreaded “egg slide.”

A Little Story From My Kitchen

One week, everything that could go wrong… did. I burned dinner. Twice. My coffee spilled in my car. A mountain of laundry mocked me. But this Hashbrown Breakfast Casserole? It saved my sanity.

I whipped it together in five minutes the night before, shoved it in the fridge, and baked it the next morning. Suddenly, the day felt manageable. My kids ate without bribery, my husband asked for seconds, and the house smelled like pure comfort. Sometimes, the smallest wins taste the best.

FAQs About This Hashbrown Breakfast Casserole

Bring More Comfort Back to Your Mornings

This Hashbrown Breakfast Casserole is more than just a recipe—it’s a little morning miracle. Perfect for busy weekdays, slow Sundays, make-ahead brunches, or holidays when your oven is already doing overtime. Every bite is warm, cheesy, and loaded with flavor, yet it takes so little effort that you’ll feel like you’ve unlocked a cheat code for breakfast time.

I hope this becomes a regular at your table the way it has at mine. If you try it, let me know how it turns out—I love hearing your kitchen stories!

More Delicious Breakfast Inspiration

If you loved this cozy casserole, here are a few more breakfast favorites your family will adore. Each one brings its own kind of morning magic and pairs beautifully with a relaxed weekend brunch or a busy weekday routine. You can also find even more creative variations in this helpful guide to a classic Hashbrown Breakfast Casserole.

• For another hearty morning bake that’s just as comforting, try this irresistible Tater Tot Sausage Breakfast Casserole.
• Planning a holiday spread? This festive and flavorful Christmas Breakfast Casserole Recipe is perfect for feeding a crowd.
• If you enjoy casseroles loaded with classic breakfast flavors, you’ll love this savory Bacon, Egg, and Hashbrown Casserole.
• And for something sweet to balance your brunch table, don’t miss this cozy, crowd-pleasing French Toast Casserole.

Hashbrown Breakfast Casserole: A Comforting, Crowd-Pleasing Favorite

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• Author: Mounia
• Total Time: 75 minutes
• Yield: 8 servings 1x

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Description

This Hashbrown Breakfast Casserole is a warm, cheesy, make-ahead breakfast perfect for busy mornings and holiday brunches. Loaded with sausage, eggs, cheddar, and tender hashbrowns, it bakes into a comforting dish everyone loves.

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Ingredients

Scale 1x2x3x

• 20 ounces shredded hash browns, thawed

• 1 pound beef sausage, cooked and crumbled

• ¼ cup finely diced onion

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• 2 cups shredded cheddar cheese, divided

• 8 eggs

• 12 ounces evaporated milk (or 1⅓ cups regular milk)

• ½ teaspoon Italian seasoning

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

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Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.

2. Brown sausage in a skillet over medium-high heat, breaking it apart. Drain excess fat.

3. In the baking dish, combine thawed hashbrowns, sausage, onion, peppers, and 1½ cups cheddar. Mix gently.

4. Whisk eggs, evaporated milk, salt, pepper, and Italian seasoning in a large bowl.

5. Pour egg mixture evenly over the hashbrown mixture.

6. Sprinkle remaining cheese on top.

7. Bake uncovered for 55–65 minutes, or until set in the center.

8. Rest 10 minutes before slicing and serving.

Notes

You can assemble this casserole the night before and bake in the morning.

Thawed hashbrowns help the casserole cook evenly.

Add spicy sausage or pepper jack cheese for extra heat.

Leftovers reheat well for quick weekday breakfasts.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Breakfast / Brunch
• Method: Oven-Baked
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 4 g
• Sodium: 760 mg
• Fat: 29 g
• Saturated Fat: 13 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 23 g
• Cholesterol: 215 mg