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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.
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Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 3 minutes
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 9x13 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.