When it comes to breakfast, few dishes offer the same level of comfort and satisfaction as a well-made breakfast casserole. If you’re looking for something that combines a variety of textures and flavors—crispy hashbrowns, savory sausage, melty cheese, and creamy eggs—then this Hashbrown Breakfast Casserole is the perfect choice. A classic in Southern American cuisine, this casserole is the ultimate way to fuel your day with a dish that’s hearty, flavorful, and sure to please a crowd.
Hashbrown Breakfast Casserole: A Hearty Start to Your Day
When it comes to breakfast, few dishes offer the same level of comfort and satisfaction as a well-made breakfast casserole. If you’re looking for something that combines a variety of textures and flavors—crispy hashbrowns, savory sausage, melty cheese, and creamy eggs—then this Hashbrown Breakfast Casserole is the perfect choice. A classic in Southern American cuisine, this casserole is the ultimate way to fuel your day with a dish that’s hearty, flavorful, and sure to please a crowd.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Breakfast, Main Course
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Ingredients
- 1 lb sage pork breakfast sausage
- 1 lb spicy pork breakfast sausage
- 1 small white or yellow onion, diced
- 1 small green bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- 40 ounces refrigerated shredded hashbrowns (Two 20-ounce packages)
- 4 Tbsp salted or unsalted butter
- 3 cups shredded cheddar or colby jack cheese, divided use
- 12 large eggs
- 2 cups half and half
- 2 tsp seasoned salt, divided use
- 1 1/2 tsp black pepper, divided use
- 1 1/2 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp dry mustard
- Few dashes hot sauce (optional)
- Snipped chives or thinly sliced green onions for garnishing
Instructions
1. Preheat the Oven and Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). As the oven heats up, lightly coat a 13×9-inch baking dish with cooking spray to ensure that the casserole doesn’t stick during baking. This will help you easily slice and serve the casserole once it’s done.
2. Cook the Sausage and Vegetables
In a large skillet, begin by cooking the two types of sausage (sage and spicy pork) over medium-high heat. Use a spoon to break up the sausage as it cooks, ensuring that it crumbles evenly. This step should take about 10 minutes. The sausages will render their fat and develop a crispy, browned exterior that will add extra flavor to the casserole.
Once the sausage is browned, add the diced onion, green bell pepper, and red bell pepper. Stir frequently to incorporate the vegetables and cook until they soften and become fragrant, which will take about 5 minutes. The combination of sausage and peppers creates a savory and aromatic base for the casserole, and the sweetness of the bell peppers perfectly balances the heat from the spicy sausage.
After everything is cooked, remove the skillet from the heat and drain any excess fat from the pan. This step ensures that your casserole doesn’t become greasy and allows the flavors of the sausage and vegetables to shine.
3. Sauté the Hashbrowns
Next, wipe the skillet clean with a paper towel to remove any leftover sausage fat. Add the butter to the skillet and melt it over medium heat. Once the butter is melted, add the shredded hashbrowns and sauté them for about 5 minutes. The goal here is to remove excess moisture from the hashbrowns and allow them to begin browning slightly.
Stir the hashbrowns occasionally as they cook to ensure that they don’t burn and that they get a nice, even crispness. Once the hashbrowns are golden and have started to crisp up, remove the skillet from the heat. These sautéed hashbrowns will serve as the base of the casserole, providing a crispy texture that contrasts beautifully with the soft, creamy eggs and cheese.
4. Assemble the Casserole
In a large mixing bowl, combine the cooked sausage and vegetable mixture with the sautéed hashbrowns. Add 1 tsp of seasoned salt, 1 tsp of black pepper, and 2 cups of shredded cheese (cheddar or colby jack). Stir everything together until it’s evenly combined. This mixture will form the base of the casserole, and the cheese will begin to melt into the potatoes, creating a rich and flavorful foundation.
Transfer this mixture into the prepared baking dish, spreading it out evenly. The cheese will melt as it bakes, giving the casserole its creamy texture, while the hashbrowns will add a satisfying crunch.
5. Prepare the Egg Mixture
In the same mixing bowl, whisk together the eggs and half-and-half until smooth. Then, add 1 tsp of seasoned salt, 1/2 tsp of black pepper, granulated garlic, onion powder, dry mustard, and a few dashes of hot sauce if you like a bit of heat in your casserole. Whisk everything together until the mixture is well combined and smooth.
The egg mixture will help bind all the ingredients together and provide the rich, creamy texture that makes this casserole so satisfying. If you prefer a more indulgent flavor, you can substitute the half-and-half with heavy cream for a richer, velvety finish.
6. Combine and Bake the Casserole
Pour the egg mixture evenly over the sausage and hashbrown mixture in the baking dish. Use a fork to gently move the hashbrowns aside, allowing the egg mixture to fully saturate the potatoes. This ensures that every bite of the casserole is creamy and flavorful.
Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole. The cheese will melt and create a golden, bubbly crust during baking. Now your casserole is ready to bake!
Place the casserole in the preheated oven and bake for 40 to 50 minutes, or until the center is set when gently shaken. The top should be golden brown and slightly crispy, and the casserole should be firm to the touch. You can insert a knife or toothpick into the center to check for doneness—if it comes out clean, your casserole is ready.
7. Garnish and Serve
Once the casserole is done baking, remove it from the oven and allow it to rest for a few minutes. This gives the casserole a chance to set, making it easier to slice and serve. Garnish with freshly snipped chives or thinly sliced green onions for a burst of color and added freshness.
Now, slice the casserole into squares and serve it hot. This dish is perfect on its own, but it can also be paired with a side of fresh fruit, crispy bacon, or a warm biscuit for a complete breakfast.
Notes
- Hashbrowns: If you don’t have refrigerated shredded hashbrowns, frozen hashbrowns can be used. Just make sure to thaw and squeeze out any excess moisture before using them in the casserole. Alternatively, you can use O’Brien-style hashbrowns, which are pre-seasoned with onions and bell peppers.
- Sausage: You can replace the pork sausage with turkey sausage for a leaner option. Alternatively, try different sausage flavors, such as chorizo for a spicier kick, or even breakfast sausage links that have been chopped up.
- Dairy: If you want to reduce the richness of the casserole, you can substitute the half-and-half with milk or a dairy-free alternative. For a richer casserole, heavy cream is a great option.
- Cheese: The recipe calls for cheddar or colby jack cheese, but feel free to experiment with other types of cheese, such as mozzarella, pepper jack (for a bit of spice), or gouda for a smoky flavor.
- Vegetarian Version: For a meatless option, you can omit the sausage entirely and replace it with sautéed mushrooms, zucchini, or spinach. These vegetables will add a delicious earthy flavor and provide plenty of texture.
- Add-Ins: If you’d like to make this casserole even heartier, consider adding cubed ham or crumbled bacon. These will add extra flavor and make the casserole even more satisfying.
Imagine the scent of sizzling sausage, melting butter, and freshly cooked eggs filling the air as you prepare this comforting dish. As it bakes in the oven, the hashbrowns crisp up beautifully on the bottom, while the cheesy, creamy topping creates the perfect balance of flavors and textures. Whether you’re hosting a brunch, preparing a weekend breakfast for your family, or making a dish ahead of time for busy mornings, this casserole is both versatile and easy to make.
This breakfast casserole is packed with the kind of satisfying ingredients that make mornings feel special. The combination of two types of sausage—sage and spicy pork—adds depth and complexity to the dish. Paired with the savory vegetables, including onions and bell peppers, and the richness of eggs and cheese, the result is a comforting and delicious casserole that can be customized to suit any taste.
Ingredients for the Perfect Hashbrown Breakfast Casserole
Before we dive into the step-by-step instructions, let’s take a look at the ingredients that come together to create this hearty casserole. The beauty of this dish is in its simplicity and the fact that you can adjust it based on your preferences. Here’s what you’ll need:
- 1 lb sage pork breakfast sausage
- 1 lb spicy pork breakfast sausage
- 1 small white or yellow onion, diced
- 1 small green bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- 40 ounces refrigerated shredded hashbrowns (Two 20-ounce packages)
- 4 Tbsp salted or unsalted butter
- 3 cups shredded cheddar or colby jack cheese, divided use
- 12 large eggs
- 2 cups half and half
- 2 tsp seasoned salt, divided use
- 1 1/2 tsp black pepper, divided use
- 1 1/2 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp dry mustard
- Few dashes hot sauce (optional)
- Snipped chives or thinly sliced green onions for garnishing
Step-by-Step Instructions for Making the Casserole
1. Preheat the Oven and Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). As the oven heats up, lightly coat a 13×9-inch baking dish with cooking spray to ensure that the casserole doesn’t stick during baking. This will help you easily slice and serve the casserole once it’s done.
2. Cook the Sausage and Vegetables
In a large skillet, begin by cooking the two types of sausage (sage and spicy pork) over medium-high heat. Use a spoon to break up the sausage as it cooks, ensuring that it crumbles evenly. This step should take about 10 minutes. The sausages will render their fat and develop a crispy, browned exterior that will add extra flavor to the casserole.
Once the sausage is browned, add the diced onion, green bell pepper, and red bell pepper. Stir frequently to incorporate the vegetables and cook until they soften and become fragrant, which will take about 5 minutes. The combination of sausage and peppers creates a savory and aromatic base for the casserole, and the sweetness of the bell peppers perfectly balances the heat from the spicy sausage.
After everything is cooked, remove the skillet from the heat and drain any excess fat from the pan. This step ensures that your casserole doesn’t become greasy and allows the flavors of the sausage and vegetables to shine.
3. Sauté the Hashbrowns
Next, wipe the skillet clean with a paper towel to remove any leftover sausage fat. Add the butter to the skillet and melt it over medium heat. Once the butter is melted, add the shredded hashbrowns and sauté them for about 5 minutes. The goal here is to remove excess moisture from the hashbrowns and allow them to begin browning slightly.
Stir the hashbrowns occasionally as they cook to ensure that they don’t burn and that they get a nice, even crispness. Once the hashbrowns are golden and have started to crisp up, remove the skillet from the heat. These sautéed hashbrowns will serve as the base of the casserole, providing a crispy texture that contrasts beautifully with the soft, creamy eggs and cheese.
4. Assemble the Casserole
In a large mixing bowl, combine the cooked sausage and vegetable mixture with the sautéed hashbrowns. Add 1 tsp of seasoned salt, 1 tsp of black pepper, and 2 cups of shredded cheese (cheddar or colby jack). Stir everything together until it’s evenly combined. This mixture will form the base of the casserole, and the cheese will begin to melt into the potatoes, creating a rich and flavorful foundation.
Transfer this mixture into the prepared baking dish, spreading it out evenly. The cheese will melt as it bakes, giving the casserole its creamy texture, while the hashbrowns will add a satisfying crunch.
5. Prepare the Egg Mixture
In the same mixing bowl, whisk together the eggs and half-and-half until smooth. Then, add 1 tsp of seasoned salt, 1/2 tsp of black pepper, granulated garlic, onion powder, dry mustard, and a few dashes of hot sauce if you like a bit of heat in your casserole. Whisk everything together until the mixture is well combined and smooth.
The egg mixture will help bind all the ingredients together and provide the rich, creamy texture that makes this casserole so satisfying. If you prefer a more indulgent flavor, you can substitute the half-and-half with heavy cream for a richer, velvety finish.
6. Combine and Bake the Casserole
Pour the egg mixture evenly over the sausage and hashbrown mixture in the baking dish. Use a fork to gently move the hashbrowns aside, allowing the egg mixture to fully saturate the potatoes. This ensures that every bite of the casserole is creamy and flavorful.
Sprinkle the remaining 1 cup of shredded cheese over the top of the casserole. The cheese will melt and create a golden, bubbly crust during baking. Now your casserole is ready to bake!
Place the casserole in the preheated oven and bake for 40 to 50 minutes, or until the center is set when gently shaken. The top should be golden brown and slightly crispy, and the casserole should be firm to the touch. You can insert a knife or toothpick into the center to check for doneness—if it comes out clean, your casserole is ready.
7. Garnish and Serve
Once the casserole is done baking, remove it from the oven and allow it to rest for a few minutes. This gives the casserole a chance to set, making it easier to slice and serve. Garnish with freshly snipped chives or thinly sliced green onions for a burst of color and added freshness.
Now, slice the casserole into squares and serve it hot. This dish is perfect on its own, but it can also be paired with a side of fresh fruit, crispy bacon, or a warm biscuit for a complete breakfast.
Flavor, Texture, and Aroma: A Sensory Delight
As you slice into the casserole, you’ll be greeted by a wave of comforting aromas—rich sausage, sautéed peppers, melted cheese, and a subtle hint of garlic. The texture of this casserole is what makes it so delightful. The hashbrowns provide a satisfying crunch on the bottom, while the eggs and cheese create a creamy, indulgent topping. Each bite offers a beautiful contrast between the crispy, golden-brown hashbrowns and the velvety, cheesy filling.
The sausage adds depth and flavor, with the spicy pork sausage delivering just the right amount of heat. The bell peppers contribute a slight sweetness, balancing out the richness of the sausage and cheese. The seasoned salt and black pepper tie everything together, bringing out the natural flavors of the ingredients and adding a touch of savory goodness.
Tips for Ingredient Substitutions and Variations
One of the best things about this casserole is how adaptable it is. You can easily swap out ingredients to suit your preferences or dietary needs. Here are some ideas for customizing the casserole:
- Hashbrowns: If you don’t have refrigerated shredded hashbrowns, frozen hashbrowns can be used. Just make sure to thaw and squeeze out any excess moisture before using them in the casserole. Alternatively, you can use O’Brien-style hashbrowns, which are pre-seasoned with onions and bell peppers.
- Sausage: You can replace the pork sausage with turkey sausage for a leaner option. Alternatively, try different sausage flavors, such as chorizo for a spicier kick, or even breakfast sausage links that have been chopped up.
- Dairy: If you want to reduce the richness of the casserole, you can substitute the half-and-half with milk or a dairy-free alternative. For a richer casserole, heavy cream is a great option.
- Cheese: The recipe calls for cheddar or colby jack cheese, but feel free to experiment with other types of cheese, such as mozzarella, pepper jack (for a bit of spice), or gouda for a smoky flavor.
- Vegetarian Version: For a meatless option, you can omit the sausage entirely and replace it with sautéed mushrooms, zucchini, or spinach. These vegetables will add a delicious earthy flavor and provide plenty of texture.
- Add-Ins: If you’d like to make this casserole even heartier, consider adding cubed ham or crumbled bacon. These will add extra flavor and make the casserole even more satisfying.
Final Thoughts: Why You’ll Love This Hashbrown Breakfast Casserole
This Hashbrown Breakfast Casserole is everything you want in a breakfast dish: comforting, flavorful, and satisfying. With the perfect balance of crispy hashbrowns, savory sausage, melty cheese, and creamy eggs, it’s a breakfast that will leave you feeling full and content. Whether you’re serving it for a special occasion or simply making it for a weekend brunch, this casserole is sure to be a hit. So why not give it a try and experience the warm, delicious comfort of a homemade breakfast casserole?
