Sausage Hashbrown Breakfast Casserole

Sausage Hashbrown Breakfast Casserole is a hearty breakfast made with shredded hash browns, savory breakfast sausage, eggs, colorful bell peppers, and plenty of melted cheese. This easy breakfast casserole feeds a crowd and can be assembled ahead for Christmas morning, brunch, or overnight guests.

This recipe works especially well as an overnight breakfast casserole. You can assemble it the night before and refrigerate it, freeze it for later, or make and bake it the same day.

That make-ahead option is especially handy for Christmas morning, when you can get the casserole ready the night before, then bake it while everyone opens presents and enjoys the morning together.

It’s also a great choice for holiday brunch, church potlucks, or anytime you’re feeding a group.

Why You’ll Love This Breakfast Casserole with Hash Browns

• It makes a delicious, hearty breakfast that feeds a group.
• The recipe uses the entire 30-ounce bag of frozen hash browns (no little leftover bag hanging around in the freezer!).
• Sausage, peppers, cheese, herbs, and seasonings add savory flavor.
• It can be assembled ahead and refrigerated overnight or baked right away.
• It slices beautifully after a short rest, making it easy to serve.

Sausage Hashbrown Breakfast Casserole Ingredients

Just a handful of easy-to-find ingredients are needed to make this delicious casserole for Christmas breakfast, brunch, or anytime you’re feeding a crowd.

For exact measurements, please see the recipe card below.

Frozen Shredded Hash Browns, Breakfast Sausage, Eggs, Whole Milk, Sharp Cheddar Cheese, Yellow Onion, Red Bell Pepper, Green Bell Pepper, Garlic Powder, Onion Powder, Italian-Style Herb Blend, Smoked Paprika, Salt, Black Pepper, Green Onion

Variations & Substitutions

• Make it spicy: Use hot breakfast sausage or half regular and half hot sausage. You can also add extra crushed red pepper flakes, or adjust the amount to your taste.
• Use your favorite breakfast sausage: Mild, regular, sage, or hot breakfast sausage will all work. Pork or turkey breakfast sausage both work well.
• Add or swap vegetables: Try mushrooms, broccoli, spinach, or extra bell peppers. Cook firmer or watery vegetables first so they don’t add excess moisture.
• Cheese: Sharp cheddar gives the casserole plenty of flavor, but any cheddar blend or your favorite cheese can also be used.
• Fresh potatoes: Freshly shredded russet potatoes should also work in place of frozen hash browns. Rinse, squeeze very dry, and partially cook them before assembling for the best texture.

How to Make Sausage Hashbrown Breakfast Casserole

This make-ahead breakfast casserole is a great option when you need something in the morning that you can just pop in the oven and let it cook.

• Thaw the hash browns and prepare a 9×13-inch baking dish.
• Brown the sausage, then sauté the onion and bell peppers in a little of the sausage fat until softened.
• Mix the hash browns with the sausage, vegetables, and most of the cheese, then spread the mixture in the baking dish.

• Whisk together the eggs, milk, and seasonings. Pour over the hash brown mixture and gently stir a little to help distribute the egg mixture.
• Top with the remaining cheese and bake at 350°F until the center is set.
• Let rest for 10 minutes, then garnish with green onions or chives and serve.

Make Ahead or Bake Now

Test Note: I didn’t notice much difference in the finished texture between the make-ahead and bake-now methods. This casserole works well either way.

• To make this sausage breakfast casserole ahead, assemble the casserole completely, cover the baking dish, and refrigerate overnight. In the morning, take it out of the refrigerator while the oven preheats, then bake as directed.
• Freezer-Friendly: You can also assemble the casserole and freeze it before baking. Wrap it well and freeze until ready to use. Thaw it in the refrigerator before baking.
• Or, assemble and bake it right away.

What to Serve with Hashbrown Casserole

I especially loved this with fresh fruit because it was just the right balance with the hearty casserole.

My Creamy Fruit Salad or Yogurt Parfait would be delicious with it, too.

Tips for the Best Hash Brown Breakfast Casserole

• Thaw the hash brown potatoes before assembling the casserole. If your brand releases excess moisture after thawing, drain it or pat dry before using.
• Don’t skimp on the seasonings. Thirty ounces of potatoes can absorb a lot of flavor, so the peppers, onion, herbs, and seasonings are important.
• Let the casserole rest for about 10 minutes before cutting. This helps it finish setting and makes it much easier to slice neatly.

Storage & Reheating

• Store leftover breakfast casserole covered in the refrigerator for up to 3 to 4 days.
• This casserole also freezes well after baking. Let it cool completely, then wrap individual portions or larger sections well and freeze.
• Thaw overnight in the refrigerator before reheating.
• Individual servings can be reheated in the microwave or air fryer until hot. For several servings, cover the baking dish loosely and reheat in a 325°F oven until warmed through.

More Christmas Morning Breakfast Ideas

Croissant Breakfast Bake
Tater Tot Breakfast Casserole
Easy Breakfast Egg Bake
Crescent Roll Apple Dumplings
Sheet Pan Pancakes

If you make this Hash Brown Breakfast Casserole for Christmas morning or any occasion, please let me know by leaving a comment with a star rating below. 😊

Sausage Hashbrown Breakfast Casserole

By Sandy Clifton

This hearty breakfast casserole is made with shredded hash browns, breakfast sausage, eggs, bell peppers, and plenty of cheese. Make it ahead overnight or bake it right away for an easy breakfast that feeds a crowd.

Prep: 20 minutes mins

Cook: 1 hour hr

Standing Time: 10 minutes mins

Total: 1 hour hr 30 minutes mins

Servings: 12

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Equipment

• 13×9-inch Baking Dish
• Large Skillet
• Large Mixing Bowl
• Whisk

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Ingredients 

1x2x3x

• ▢ 30 ounces Frozen Shredded Hash Browns thawed and well drained
• ▢ Butter or Nonstick Cooking Spray for the baking dish
• ▢ 1 ½ pounds Breakfast Sausage
• ▢ 1 small Yellow Onion diced
• ▢ ½ cup Diced Red Bell Pepper
• ▢ ½ cup Diced Green Bell Pepper
• ▢ 2 ½ cups Shredded Sharp Cheddar Cheese divided
• ▢ 12 large Eggs
• ▢ 2 cups Whole Milk
• ▢ ¾ teaspoon Salt
• ▢ ½ teaspoon Black Pepper
• ▢ 2 teaspoons Garlic Powder
• ▢ 1 teaspoon Onion Powder
• ▢ 1 ½ teaspoons Italian-Style Herb Blend
• ▢ ¼ teaspoon Smoked Paprika
• ▢ ¼ teaspoon Red Pepper Flakes (or to taste)

Garnish

• ▢ Sliced Green Onion (or chopped chives)

Instructions 

Prep

• Thaw the hash browns in the refrigerator overnight.
• If baking the casserole right away, heat the oven to 350°F. Spray a 13×9-inch or 3-quart baking dish with cooking spray.

Brown the Sausage

• Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it into crumbles, until cooked through.
• Drain the fat, leaving about 1 tablespoon in the skillet. Transfer the cooked sausage to a bowl or container and set aside.

Sauté the Vegetables

• Add the diced onion to the skillet and cook for about 5 minutes, or until it starts to soften.
• Add the red and green bell peppers and continue cooking until the vegetables are softened but not overly soft.

Make Hashbrown Mixture

• In a large bowl, combine the thawed hash browns, cooked sausage, onion, bell peppers, and 2 cups of the shredded cheddar cheese.
• Mix well, then spread the hash brown mixture evenly in the prepared baking dish.

Make Egg Mixture

• In another large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, Italian-style herb blend, smoked paprika, and red pepper flakes until well combined.
• Pour the egg mixture evenly over the hash brown mixture. Gently stir the mixture just a little to help distribute the egg mixture throughout.
• Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
• If making ahead, cover the baking dish and refrigerate overnight.

Bake

• To bake right away, bake uncovered for 55 to 60 minutes, or until the center is fully set and the casserole reaches at least 160°F.
• Remove from the oven and let rest for 10 minutes before slicing.

Serve

• Garnish with sliced green onion or chopped chives.
• Serve with any of these: hot sauce, ketchup, sour cream, salsa, or your favorite breakfast condiments.

Notes

• Thaw the hash browns before assembling. Drain only if your brand releases excess moisture.
• For more heat, use hot sausage, half hot/half regular sausage, or add about 1/2 teaspoon Crushed Red Pepper Flakes.
• Make ahead: Assemble, cover, and refrigerate overnight, or bake right away.
• To freeze before baking, wrap well and thaw in the refrigerator before baking.
• Baked casserole also freezes well. Cool completely, wrap well, and thaw before reheating.
• Other vegetables such as mushrooms, broccoli, spinach, or extra bell peppers can be added. Cook firmer or watery vegetables first.

Nutrition

Calories: 430kcal, Carbohydrates: 17g, Protein: 24g, Fat: 29g, Saturated Fat: 12g, Cholesterol: 260mg, Sodium: 810mg, Fiber: 1g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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