A super easy make-ahead and freezer-friendly Hashbrown Breakfast Casserole that is totally customizable to suit your taste with different breakfast meats like sausage, bacon, or ham, different vegetables, and a variety of cheeses.
Course Breakfast
Cuisine American
Keyword hashbrown breakfast casserole recipe, how to make hashbrown breakfast casserole, sausage hashbrown breakfast casserole
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Servings 12servings
Calories 428kcal
Author Beth Pierce
Ingredients
30ouncesshredded hash brown potatoes thawed
1lbground pork sausageI love Jimmy Deans All Natural
1medium onion finely diced
1red bell pepper diced
½cupbutter
10eggs
1cupmilk
1/2teaspoondried marjoram
½teaspoondried thyme
½teaspoonseasoned salt
½teaspoonfresh ground black pepper
3cupsshredded sharp cheddar cheese
3green onions thinly sliceddivided
Instructions
Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick baking spray.
Place the thawed hash browns in the bottom of the casserole dish.
Brown the pork sausage in a large skillet over medium heat. When it is about halfway browned, add the onions and red bell pepper, cooking until the sausage is browned and the onions are soft. Remove from the heat and let it cool.
Melt 1/2 cup butter and pour over the hash brown potatoes stirring to coat. Top with half the shredded cheddar. Spoon the cooled sausage vegetable mixture over the potatoes.
Beat the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour it into the casserole and top with the remaining cheese and half of the green onions.
Bake for 45-50 minutes or until set and no longer wiggly in the middle. Sprinkle with remaining green onions. Let sit for 10-15 minutes before slicing.
Notes
Frozen hash browns take about 1 hour to thaw, so plan accordingly.
You can use shredded or diced hash browns. I think the shredded works just a little bit better because the cheese and eggs seem to melt down between the layers of the shredded potatoes.
Any colored pepper will work for this recipe - red, orange, yellow, or green. I prefer the red because of the sweetness it lends to the dish.
Use pork, chicken, or turkey sausage as long as it breaks up and browns.
Try adding diced smoked ham or chopped crispy bacon.
Experiment with different cheeses like Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella, or Pepper Jack.
Let the casserole cool for a few minutes before slicing.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.