Hashbrown Breakfast Casserole – Tastes Better From Scratch


This sausage Hashbrown Breakfast Casserole recipe is made with simple ingredients and is a highlight of any breakfast! It can be prepped the night before and placed in the oven that morning.

Looking for more breakfast recipes? Try English Muffins, Healthy Banana Muffins, Chocolate Overnight Oats, or Crab Cake Benedict!

A piece of easy Hashbrown Casserole on a plate, ready to enjoy.

Why I love this recipe:

  • Make Ahead: I love making this the night before and just popping it in the oven in the morning.
  • Crowd Pleaser: Serve it when hosting guests, for any holiday morning, or anytime you want a special breakfast! Everyone loves this hearty meal and it feeds a crowd.
  • Easy – Just takes minutes to toss together pantry ingredients to make this sausage hashbrown breakfast casserole.

How to Make Hashbrown Breakfast Casserole:

Make Egg Mixture: Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined, then stir in thawed hashbrowns.

Cook Sausage: Heat a large skillet over medium heat then add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease then add the sausage to the bowl with the egg mixture.

Two images with the eggs, cheese, and sausage for an easy Hashbrown Casserole recipe in a red mixing bowl, then chopped red and green bell peppers added.

Add Vegetables: Sauté the bell peppers and onion in the same skillet the sausage was cooked for 2- 3 minutes. Add to the bowl with the egg mixture then stir everything to combine.

A sausage hashbrown casserole in a white dish, recipe ready to be baked.

Bake: Pour mixture into a greased 9×13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes, or until the edges are set and the center is just barely jiggly. Serve this easy hashbrown breakfast casserole with a side of fruit.

The best hashbrown breakfast casserole recipe fresh out of the oven, ready to serve.

Make Ahead and Storage Instructions:

To Store: Keep leftover hashbrown casserole in the refrigerator and enjoy within 3-4 days. Reheat in the microwave.

To Make Ahead: Make and assemble according to the instructions. Cover and keep in the refrigerator for 1-2 days before baking.

More Breakfast Casseroles:

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Recipe

  • Combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.

  • Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.

  • Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.

  • Pour mixture into a greased 9×13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.

Store leftovers in the refrigerator and enjoy within 3-4 days. Reheat in the microwave. Make Ahead Instructions: Make and assemble casserole according to instructions. Cover and keep in the refrigerator overnight or up to 2 days before baking. Freezing Instructions: Cover (unbaked) hashbrown breakfast casserole with plastic wrap and then tinfoil and freeze for 2-3 months. Allow it to thaw completely overnight in the refrigerator, then allow it to come to room temperature before baking according to recipe instructions. Adapted from this popular Breakfast Casserole recipe.

Calories: 434kcalCarbohydrates: 11gProtein: 25gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 261mgSodium: 694mgPotassium: 467mgFiber: 1gSugar: 1gVitamin A: 738IUVitamin C: 15mgCalcium: 201mgIron: 2mg

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