This Breakfast Casserole With Hashbrowns is the ultimate crowd-pleasing dish, offering a simple yet incredibly satisfying way to start your day. It’s the perfect make-ahead meal, ideal for busy mornings or weekend brunches where delightful flavors and minimal fuss are key.
Key Ingredients for Breakfast Casserole With Hashbrowns
- 1 pound breakfast sausage (pork or turkey), cooked and crumbled
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 (10 ounce) package frozen hash browns, thawed and drained well
- 1 dozen large eggs
- 2 cups milk (whole or 2%)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese (or a blend of your favorite cheeses)
- Optional: A pinch of garlic powder or a dash of hot sauce for extra flavor
How to Make Breakfast Casserole With Hashbrowns
Get ready for a breakfast that’s as easy to make as it is delicious! This casserole promises a wonderfully satisfying start to your day, boasting a rich, creamy texture complemented by savory crumbled sausage and perfectly golden hash browns. With a prep time of just 15 minutes, it’s your go-to for effortless, flavorful mornings.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents sticking and ensures easy serving.
- Cook Sausage and Vegetables: In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. If your sausage is very fatty, you may want to drain off some of the excess grease. Add the chopped onion and green bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Remove from heat.
- Prepare Hash Browns: Ensure your frozen hash browns are thoroughly thawed and, most importantly, well-drained. Excess moisture can make the casserole watery. You can gently squeeze them in your hands or press them between paper towels to remove as much liquid as possible.
- Combine Ingredients in Baking Dish: Spread the prepared hash browns evenly across the bottom of the greased baking dish. Sprinkle the cooked sausage and vegetable mixture evenly over the hash browns.
- Whisk Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. If you’re adding garlic powder or hot sauce, stir it in now.
- Pour Egg Mixture Over Casserole Ingredients: Carefully pour the egg mixture evenly over the sausage, vegetable, and hash brown layer in the baking dish. Make sure the liquid seeps into all the nooks and crannies.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top of the entire casserole.
- Bake the Casserole: Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the eggs are set, the casserole is puffed up, and the cheese is melted and lightly golden brown. A knife inserted into the center should come out clean.
- Rest Before Serving: Once baked, let the casserole rest for about 5-10 minutes before cutting and serving. This allows the casserole to set up properly and makes it easier to slice.
Why You’ll Love This Breakfast Casserole With Hashbrowns
You’ll absolutely adore this Breakfast Casserole With Hashbrowns for its incredible heartiness and comforting flavors. The satisfying combination of savory sausage, tender vegetables, and perfectly cooked eggs layered over a crispy, golden hash brown base makes every bite pure bliss. It’s far more economical than grabbing breakfast out and offers a delicious, customizable alternative to everyday toast and cereal.
This recipe truly shines with its ability to be prepped ahead of time, making your mornings significantly less stressful. Imagine waking up to a warm, delicious breakfast that’s ready to go with just a quick bake – it’s a game-changer. So ditch the breakfast rush and try this delightful casserole; your taste buds and your schedule will thank you!
Storing and Reheating Tips
This versatile Breakfast Casserole With Hashbrowns is fantastic for meal prep and enjoying leftovers.
- Refrigeration: Once the casserole has cooled completely, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating Individual Portions: For a single serving, cut a slice from the casserole and place it on a microwave-safe plate. Cover loosely with a paper towel and microwave on medium power for 1-2 minutes, or until heated through.
- Reheating Larger Portions: To reheat a larger portion or the whole casserole, place it in an oven-safe dish and cover with foil. Reheat in a preheated oven at 300°F (150°C) for 15-25 minutes, or until heated through. You can remove the foil during the last few minutes to crisp up the top if desired.
- Freezing: For long-term storage, you can freeze individual portions or the entire casserole (once cooled). Wrap portions securely in plastic wrap and then in aluminum foil, or place in freezer-safe containers. Frozen casserole will last for up to 1-2 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts
This Breakfast Casserole With Hashbrowns truly delivers on flavor, comfort, and convenience. It’s the perfect way to feed a crowd or simply enjoy a delicious, homemade breakfast without the morning rush. Give it a try – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Breakfast Casserole With Hashbrowns
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. If your sausage is very fatty, you may want to drain off some of the excess grease. Add the chopped onion and green bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Remove from heat.1 pound breakfast sausage (pork or turkey), cooked and crumbled, 1 large onion, finely chopped, 1 green bell pepper, finely chopped
- Ensure your frozen hash browns are thoroughly thawed and, most importantly, well-drained. You can gently squeeze them in your hands or press them between paper towels to remove as much liquid as possible.1 (10 ounce) package frozen hash browns, thawed and drained well
- Spread the prepared hash browns evenly across the bottom of the greased baking dish. Sprinkle the cooked sausage and vegetable mixture evenly over the hash browns.1 (10 ounce) package frozen hash browns, thawed and drained well, 1 pound breakfast sausage (pork or turkey), cooked and crumbled, 1 large onion, finely chopped, 1 green bell pepper, finely chopped
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. If you’re adding garlic powder or hot sauce, stir it in now.1 dozen large eggs, 2 cups milk (whole or 2%), 1 teaspoon salt, 1/2 teaspoon black pepper, A pinch garlic powder, A dash hot sauce
- Carefully pour the egg mixture evenly over the sausage, vegetable, and hash brown layer in the baking dish.1 dozen large eggs, 2 cups milk (whole or 2%), 1 teaspoon salt, 1/2 teaspoon black pepper, A pinch garlic powder, A dash hot sauce, 1 (10 ounce) package frozen hash browns, thawed and drained well, 1 pound breakfast sausage (pork or turkey), cooked and crumbled, 1 large onion, finely chopped, 1 green bell pepper, finely chopped
- Sprinkle the shredded cheddar cheese evenly over the top of the entire casserole.2 cups shredded cheddar cheese (or a blend of your favorite cheeses)
- Place the baking dish in the preheated oven. Bake for 40-50 minutes, or until the eggs are set, the casserole is puffed up, and the cheese is melted and lightly golden brown.
- Once baked, let the casserole rest for about 5-10 minutes before cutting and serving.