This Easy Hash Brown Breakfast Casserole is loaded with savory sausage, sautéed peppers and onions, along with melty cheese and perfectly seasoned eggs. It’s the ideal dish for holiday brunches or a leisurely weekend breakfast and can be assembled the night before for effortless cooking the next morning.

Easy Hash Brown Breakfast Casserole

This casserole is a family favorite, especially on Christmas morning. It combines browned sausage, sautéed onions and peppers, tender spinach, shredded hash browns, plenty of cheese, and a well-seasoned egg mixture baked until golden. The method is straightforward: cook the sausage and vegetables, mix everything with eggs and hash browns, pour into a baking dish, and bake. It’s comforting, filling, and easy to adapt to your preferences.

Why You’ll Love This

• Feeds a crowd: A single 9×13 pan serves about 8 people, making it great for holidays, guests, or potlucks.
• Flexible: Swap the sausage, change the cheese, add different vegetables, or make it spicy—this recipe adapts easily.
• Make-ahead friendly: Assemble the night before and refrigerate, then bake the next morning. It also freezes well for longer storage.
• Comforting and satisfying: Warm, cheesy, and savory—the kind of breakfast that feels like a hug on a plate.

Ingredients You’ll Need

• 1 lb ground sausage – spicy pork sausage gives a nice kick, but sweet Italian sausage, turkey sausage, ground chicken, or beef work well.
• 1 small onion, diced
• 1/2 red bell pepper, diced small
• 1/2 green bell pepper, diced small
• 2 cups baby spinach, chopped
• 8 large eggs
• 1 cup milk – any milk will work (the original used unsweetened almond milk).
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (20 oz) package frozen shredded hash browns, thawed (about 4 cups)
• 1 1/2 cups shredded cheddar cheese, divided (shred your own for best melting and flavor)
• Sliced green onions to top (optional)

How to Make Hash Brown Egg Casserole

1. Preheat the oven to 350°F (175°C).
2. Brown the sausage. In a large skillet over medium-high heat, crumble and cook the sausage until no longer pink. Drain excess grease.
3. Sauté the vegetables. Add the diced onion and bell peppers to the skillet and cook about 4–5 minutes until softened. Stir in the chopped spinach and cook until just wilted, then remove from heat and let cool slightly.
4. Mix the egg base. In a large bowl, whisk the eggs with milk, onion powder, garlic powder, salt, and pepper. Fold in the thawed hash browns, one cup of shredded cheddar, and the cooked sausage–veggie mixture.
5. Assemble and bake. Spray a 9×13-inch baking dish with nonstick spray, pour in the mixture, and sprinkle the remaining 1/2 cup cheese over the top. Bake at 350°F for 35–40 minutes, until the center is set and the edges are golden. A knife inserted in the center should come out clean.
6. Let cool slightly, top with sliced green onions if desired, slice, and serve.

Variations and Substitutions

This casserole is very adaptable—here are simple ways to tailor it:

• More vegetables: Add mushrooms, broccoli, shredded carrots, asparagus, kale, or extra peppers and onions.
• Swap the protein: Use sweet Italian sausage, ground turkey or chicken, ground beef, diced ham, or crumbled bacon.
• Change the base: Replace shredded hash browns with cubed roasted potatoes, whole grain bread cubes, or crescent roll pieces for a different texture.
• Add heat: Stir in diced jalapeños, cayenne, or red pepper flakes, or serve with hot sauce.
• Make egg muffins: Pour the mixture into greased muffin tins about two-thirds full and bake at 375°F for 20–25 minutes for portable individual portions—great for meal prep and freezing.

Prepping and Storage

To store: Refrigerate leftovers in an airtight container for 4–5 days. This casserole reheats well and is convenient for weekday breakfasts.

To freeze: After baking and cooling completely, cover the dish tightly with plastic wrap and aluminum foil and freeze for up to 2 months. You can also freeze individual squares or egg muffins wrapped in plastic and foil or in airtight containers.

To reheat: Thaw overnight in the refrigerator if frozen. Bring to room temperature while preheating the oven to 350°F, then bake about 25 minutes or until heated through. Microwave individual portions until warm.

Recipe Details

Yield: 8 servings

Prep time: 10 minutes • Cook time: 45 minutes • Total time: 55 minutes

Nutrition (per serving)

• Calories: 442 kcal
• Carbohydrates: 9.5 g
• Protein: 21.7 g
• Fat: 33.2 g
• Saturated Fat: 14 g
• Cholesterol: 263.2 mg
• Sodium: 918 mg
• Fiber: 0.8 g
• Sugar: 1.4 g

Nutrition information is automatically calculated and should be used as an approximation.

Hope you enjoy this Easy Hash Brown Breakfast Casserole! If you make it, leave a review or share how you customized it—I love seeing variations and ideas from readers.