This easy Hash Brown Breakfast Casserole combines savory sausage, sautéed peppers and onions, melty cheese and perfectly seasoned eggs for a comforting, crowd-pleasing meal. It’s ideal for holiday brunches, weekend breakfasts, or when you want a make-ahead dish that bakes up beautifully the next morning.
This casserole is a family favorite and a go-to for holidays like Christmas morning. The method is straightforward: brown the sausage, sauté the vegetables, whisk together the eggs and milk with seasonings, fold in thawed shredded hash browns and cheese, then bake until set. You can assemble it the night before, refrigerate, and bake the next day for an easy, stress-free morning.
Why You’ll Love This
- Feeds a crowd: A full 9×13 pan serves about 8 people, making it perfect for family breakfasts and gatherings.
- Customizable: Swap proteins, change cheeses, add more vegetables, or make it spicy—this recipe adapts easily.
- Make-ahead friendly: Assemble the casserole ahead of time and refrigerate or freeze portions for later.
- Comforting and satisfying: Warm, cheesy, and full of savory flavor—an ideal cozy breakfast.
Ingredients You’ll Need
- 1 lb ground sausage – spicy pork sausage adds a kick, but sweet Italian, turkey sausage, chicken or ground beef work well.
- 8 large eggs – enough to bind the casserole and fill a 9×13 pan.
- Vegetables – diced onion, red and green bell peppers, chopped baby spinach, and sliced green onions for topping.
- 1 cup milk – use unsweetened almond milk or any dairy/plant milk you prefer.
- 1 (20 oz) package frozen shredded hash browns, thawed (about 4 cups).
- Seasonings: onion powder, garlic powder, salt and black pepper.
- 1½ cups shredded cheddar cheese, divided – feel free to substitute Colby jack, Monterey Jack, mozzarella, pepper jack or Swiss.
Tip: Grating cheese from a block gives better melt and flavor than pre-shredded cheese, which often contains anti-caking additives.
How to Make Hash Brown Egg Casserole
- Preheat the oven. Set the oven to 350°F (175°C).
- Brown the sausage. In a large skillet over medium-high heat, crumble and cook the sausage until browned and no longer pink. Drain excess grease.
- Sauté the vegetables. Add diced onion and bell peppers to the skillet and cook until softened, about 4–5 minutes. Add the spinach and cook until just wilted. Let the mixture cool slightly.
- Mix the eggs. In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt and pepper.
- Combine everything. Stir the thawed hash browns, one cup of shredded cheese and the cooked sausage-veggie mixture into the egg mixture.
- Assemble and bake. Spray a 9×13-inch baking dish with nonstick spray. Pour the mixture into the dish, then sprinkle the remaining ½ cup of cheese on top. Bake at 350°F for 35–40 minutes, or until the center is set and the edges are lightly browned. A knife inserted in the center should come out clean.
- Serve. Let the casserole rest a few minutes, then top with sliced green onions and serve warm.
Variations and Substitutions
This casserole is very flexible—tailor it to your tastes or dietary needs.
- Add more vegetables: mushrooms, broccoli, asparagus, shredded carrots, kale or additional peppers work great.
- Switch the protein: use turkey sausage, ground chicken, ground beef, diced ham, or crispy bacon instead of pork sausage.
- Change the base: substitute cubed potatoes, whole-grain bread cubes or crescent roll dough for the hash browns, or omit for a lower-carb option.
- Make it spicy: add diced jalapeño, a pinch of cayenne or red pepper flakes, or top with your preferred hot sauce.
- Turn into egg muffins: divide the mixture into muffin tins for portable individual portions—see the next section for directions.
How to Make Egg Muffins
To make individual egg muffins for meal prep, follow the full recipe through the point of combining the ingredients, then spoon the mixture into muffin tins so each cup is about two-thirds full. Bake at 375°F (190°C) for 20–25 minutes, or until set. These muffins freeze and reheat well for quick breakfasts throughout the week.
Prepping and Storage
To store: Keep leftovers in an airtight container in the refrigerator for 4–5 days. This makes excellent meal prep for busy mornings.
To freeze: Allow the baked casserole to cool completely, then cover tightly with plastic wrap and aluminum foil and freeze for up to 2 months. You can also freeze individual slices or egg muffins wrapped tightly for convenience.
To reheat: Thaw in the refrigerator overnight, then warm in a 350°F oven for about 20–25 minutes or until heated through. Individual servings can be reheated in the microwave until warm.
Nutrition (approximate per serving)
Serving size: 1/8 of recipe — 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 is an approximation and may vary based on ingredients used.
More Breakfast Casserole Ideas
- Sausage and Veggie Egg Casserole
- Healthy Breakfast Enchiladas
- Mixed Berry French Toast Casserole
- Overnight Blueberry French Toast Casserole
- Baked Egg and Roasted Veggie Casserole
Hope you enjoy this Easy Hash Brown Breakfast Casserole! If you try it, consider leaving a rating or comment to share how you customized it—happy cooking!