This Easy Hashbrown and Egg Breakfast Casserole is a golden, savory masterpiece that brings comfort and flavor to your morning table. Crispy hashbrowns form a hearty base, while fluffy eggs and melted cheese create a creamy, indulgent layer that’s impossible to resist. With just 15 minutes of prep, you can assemble this crowd-pleaser and let the oven do the rest, filling your kitchen with irresistible aromas.
In under an hour, you’ll have a dish that’s both satisfying and nutritious, packed with 15g of protein and a perfect balance of textures. The crispy edges, gooey cheese, and tender eggs make every bite a delight, while the subtle richness of butter and spices ties it all together. Perfect for lazy weekends or busy mornings, this casserole is a breakfast game-changer.
What You’ll Need for This Easy Hashbrown and Egg Breakfast Casserole
- 12 eggs (large, preferably fresh)
- 1 cup milk (whole or 2% for creaminess, or substitute with almond milk for a dairy-free option)
- 1 pound ground sausage (cooked and drained; you can use turkey sausage for a lighter version)
- ½ red bell pepper (chopped; substitute with any color bell pepper)
- ½ green bell pepper (chopped)
- 1 cup broccoli (chopped; frozen works too, just thaw and drain)
- ½ onion (finely diced; yellow or white onion recommended)
- 1 tomato (diced; remove seeds for less moisture)
- 16 ounces frozen shredded hash browns (thawed; or use fresh shredded potatoes)
- 1 cup shredded cheddar cheese (sharp or mild, or swap with your favorite cheese like mozzarella or pepper jack)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon pepper (freshly ground for best flavor)
How to Make This Delicious Breakfast Casserole
- Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, beat the 12 eggs and 1 cup milk together until well combined.
- Add the cooked sausage, chopped red and green bell peppers, broccoli, onion, tomato, thawed hash browns, shredded cheddar cheese, salt, and pepper to the bowl. Stir everything together until evenly mixed.
- Pour the mixture into the greased baking dish, spreading it out evenly with a spatula.
- Bake in the preheated oven for 45-55 minutes, or until the casserole is set in the center and the top is golden brown. To check for doneness, insert a knife into the center—it should come out clean.
- Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy warm!
Perfect Pairings: Sauce and Topping Ideas
Elevate your breakfast casserole with a drizzle of hot sauce or a dollop of sour cream for a creamy kick. For a fresh twist, top with sliced avocado or a handful of chopped green onions. If you’re feeling indulgent, a spoonful of pico de gallo or guacamole adds a vibrant, zesty finish.
Make It Your Own: Recipe Variations
Swap out the sausage for crumbled bacon or diced ham for a different protein option. Vegetarian? Skip the meat and add extra veggies like mushrooms or spinach. For a cheesy upgrade, mix in pepper jack or mozzarella along with the cheddar. You can even use sweet potatoes instead of hash browns for a sweeter twist!
Time-Saving Tips for Busy Mornings
Prep your ingredients the night before! Chop veggies, cook sausage, and shred cheese ahead of time. Store them in airtight containers in the fridge, so all you need to do is mix and bake in the morning. Alternatively, bake the casserole the day before and reheat individual portions for a quick, hearty breakfast.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual slices for 1-2 minutes or warm the entire casserole in the oven at 325°F for 15-20 minutes. For a crispy top, broil for the last 2-3 minutes. You can also freeze slices wrapped in foil for up to 2 months—just thaw and reheat when ready to enjoy!
Equipment Guidance for Hassle-Free Baking
A 9×13 inch baking dish is essential for this recipe. If you don’t have one, a similar-sized oven-safe casserole dish works too. Use a non-stick cooking spray or a light coating of butter to grease the pan, ensuring easy removal. A large mixing bowl and a whisk will make combining the ingredients a breeze!
Easy Hashbrown and Egg Breakfast Casserole Recipe
Ingredients
- 12 eggs
- 1 cup milk
- 1 pound ground sausage (cooked)
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 1 cup broccoli (chopped)
- ½ onion (Finely diced)
- 1 tomato (diced)
- 16 ounces frozen shredded hash browns
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a bowl, beat eggs and milk.
- Stir in all other ingredients.
- Put in greased 9 x 13 inch pan and bake at 350 for 45-55 min or until well set.