The Ultimate Guide to Breakfast Casserole Recipes: Hash Brown Perfection

Breakfast casseroles are the ultimate solution for busy mornings, holiday gatherings, and meal prep enthusiasts. Whether you’re craving a hearty sausage hash brown bake or a lightened-up version, these recipes transform simple ingredients into extraordinary morning meals. The beauty of breakfast casseroles lies in their versatility – they can be prepared ahead, baked to golden perfection, and serve a crowd with minimal effort.

Why Breakfast Casseroles Are Everyone’s Favorite

Breakfast casseroles combine convenience with incredible flavor. They’re perfect for weekend brunches, holiday mornings, and meal prep for the week ahead. The combination of eggs, potatoes, protein, and cheese creates a satisfying dish that pleases both kids and adults alike. Plus, many recipes can be assembled the night before, making morning preparation as simple as popping the dish in the oven.

Ingredients

For Our Cheesy Hash Brown Breakfast Casserole:

• 6 large eggs
• 1 cup milk
• 1 package (20 oz) frozen shredded hash browns, thawed
• 1 pound breakfast sausage (beef or turkey)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced bell peppers
• 1/4 cup diced onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons olive oil

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Thaw hash browns completely. Dice bell peppers and onion into small pieces. Brown the breakfast sausage in a skillet over medium heat until fully cooked, breaking it into small crumbles. Drain any excess grease.

Step 2: Preheat and Prep the Pan

Preheat oven to 375°F. Grease a 9×13 inch baking dish with cooking spray or olive oil. Spread the thawed hash browns evenly across the bottom of the dish.

Step 3: Layer Ingredients

Sprinkle the cooked sausage evenly over the hash browns. Add the diced peppers and onions, then top with both types of shredded cheese.

Step 4: Prepare Egg Mixture

In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika until well combined.

Step 5: Combine and Bake

Pour the egg mixture evenly over the layered ingredients in the baking dish. Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.

Step 6: Rest and Serve

Let the casserole rest for 5-10 minutes before slicing and serving. This allows the eggs to set completely for cleaner slices.

Expert Tips for Perfect Breakfast Casseroles

Make-Ahead Magic: Assemble the entire casserole the night before, cover tightly with plastic wrap, and refrigerate. In the morning, remove from refrigerator 30 minutes before baking to take the chill off.

Vegetable Variations: Feel free to add mushrooms, spinach, broccoli, or tomatoes. If using vegetables with high water content (like mushrooms), sauté them first to remove excess moisture.

Protein Options: Substitute sausage with turkey sausage, ham, bacon (beef bacon recommended), or keep it vegetarian by omitting meat entirely.

Cheese Choices: Mix up your cheeses! Monterey jack, pepper jack, gouda, or Swiss cheese all work wonderfully in breakfast casseroles.

Biscuit Version: For a biscuits and hash browns casserole, layer biscuit dough pieces throughout the casserole or place them on top before baking.

Frequently Asked Questions

Can I make this breakfast casserole gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use gluten-free sausage and ensure all other ingredients are gluten-free certified.

How long does breakfast casserole last in the refrigerator?

Properly stored in an airtight container, breakfast casserole will keep for 3-4 days in the refrigerator. Reheat individual slices in the microwave or oven.

Can I freeze breakfast casserole?

Yes, breakfast casseroles freeze beautifully. Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in refrigerator overnight before reheating.

What’s the best way to reheat leftover casserole?

For best results, reheat in a 350°F oven for 15-20 minutes. For quick individual servings, microwave for 1-2 minutes until heated through.

Can I use fresh potatoes instead of frozen hash browns?

Yes! Shred 2-3 medium potatoes (about 4 cups) and pat them dry thoroughly before using. Fresh potatoes may require slightly longer cooking time.

Cheesy Hash Brown Breakfast Casserole

A hearty breakfast casserole featuring hash browns, sausage, eggs, and cheese baked to golden perfection. Perfect for busy mornings and holiday gatherings, this versatile dish can be prepared ahead and serves a crowd with minimal effort.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 43 minutes mins

Total Time 1 hour hr 3 minutes mins

Servings: 8 servings

Calories: 455

Ingredients Method Notes

Ingredients

  

Ingredients

• 6 large eggs
• 1 cup milk
• 1 package (20 oz) frozen shredded hash browns, thawed
• 1 pound breakfast sausage (beef or turkey)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced bell peppers
• 1/4 cup diced onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons olive oil

Method

 

Instructions

1. Thaw hash browns completely. Dice bell peppers and onion into small pieces. Brown the breakfast sausage in a skillet over medium heat until fully cooked, breaking it into small crumbles. Drain any excess grease.
2. Preheat oven to 375°F. Grease a 9×13 inch baking dish with cooking spray or olive oil. Spread the thawed hash browns evenly across the bottom of the dish.
3. Sprinkle the cooked sausage evenly over the hash browns. Add the diced peppers and onions, then top with both types of shredded cheese.
4. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika until well combined.
5. Pour the egg mixture evenly over the layered ingredients in the baking dish. Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
6. Let the casserole rest for 5-10 minutes before slicing and serving. This allows the eggs to set completely for cleaner slices.

Notes

Make-ahead tip: Assemble the entire casserole the night before, cover tightly with plastic wrap, and refrigerate. Let sit at room temperature for 30 minutes before baking. High-moisture vegetables should be sautéed first to remove excess water.