Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole is loaded with savory hash browns, fluffy eggs, sausage, peppers, cheese, and more! Bonus: It's easy to make ahead of time and let sit overnight before baking.

Prep Time20

Cook Time55

Total Time1 15

Course: Breakfast

Cuisine: American

Servings: people

Calories: 262kcal

Author: Stephanie

Ingredients

1 pound ground breakfast sausage such as Jimmy Dean
½ small yellow onion finely diced
½ red bell pepper diced
½ green bell pepper diced
28 oz. shredded hash browns thawed
4 tablespoons butter melted
2 cups cheddar cheese divided in half
12 large eggs
1 cup sour cream
¾ cup milk
1 teaspoon hot sauce

Seasonings

½ teaspoon mustard powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon ground sage
½ teaspoon salt
¼ teaspoon pepper

Instructions

Prep Work

Place your oven rack in the middle of the oven and preheat oven to 350.
Cook and crumble the sausage over medium-high heat until browned and cooked through, add the onions and peppers during the last 3 minutes or so. Drain grease and set aside.
Crack the eggs in a medium bowl and beat them vigorously until bubbly and frothy, this creates air pockets which makes them fluffy.
Add the sour cream, milk, hot sauce, and seasonings (mustard powder, oregano, thyme, sage, salt, and pepper.) Stir until well combined.

Assemble and Bake

Add the thawed hash browns to a lightly greased 9 x 13-inch casserole dish. Drizzle with melted butter and toss to coat.
Top with 1 cup of shredded cheddar cheese, then add the cooked sausage, onions, and peppers.
Pour the egg mixture over the sausage, onions, peppers, and hash browns. Top with remaining 1 cup of cheese.
Bake, uncovered, for 50 minutes. Check it every 5 minutes or so from here, it's done when the edges are slightly browned and the middle is nearly set. It will finish setting while it rests.
Let it rest for 10 minutes prior to serving.

Notes

Pro Tips:

2 (8 oz.) ham steaks can be used instead of sausage if preferred. I would still sauté it on the stove for about 5 minutes to release excess water that is typically added to ham. This way you can drain it before assembling the casserole.
Make sure the hash browns are fully thawed to ensure the best consistency. It also takes twice as long to bake if they're frozen, which will overcook the eggs.
I like to use Lamb Weston Thick Cut Hash Browns. They’re nice and thick and hold up well in this casserole.
You can also use cubed hash browns in this recipe if that is your preference or if you’re unable to obtain the shredded ones.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Leftovers do freeze well: Freeze portion sizes in Tupperware containers or freezer bags and let thaw in the fridge overnight prior to reheating in the microwave or the oven.
To reheat in the oven: Place in a lightly greased casserole dish. Cover and bake at 350° for 20-25 minutes, or until heated through.

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