Hashbrown Breakfast Casserole

5 from 1 vote

Hashbrown Breakfast Casserole with sausage is a hearty meal that can be enjoyed anytime of day. Shredded potatoes loaded with cheese, vegetables, eggs and sausage comes together for a flavorful and delicious dish that is sure to please.

Prep Time15

Cook Time40

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole, egg casserole, hashbrown casserole with sausage

Servings:

Calories: 539kcal

Author: Milisa

Ingredients

8 eggs
1 cup milk
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup butter melted, plus more to grease the pan
1 pound sausage cooked
20 ounces Shredded Hashbrown Potatoes
1 onion diced
1 bell pepper diced
2 cups cheddar cheese shredded

Instructions

Preheat oven to 375°.
Add eggs, milk, salt and pepper to a bowl.
Whisk together and then add melted butter, whisking to combine.
Add shredded potatoes, vegetables, sausage and half of the cheese.
Mix until well combined.
Butter a 9 x 13 baking dish or 15 inch oval baking dish.
Pour hashbrown mixture into the pan and spread evenly.
Top with remaining shredded cheese.
Bake for 40 – 45 minutes or until hashbrowns are baked through.
Remove from oven and allow to rest about 5 minutes before serving.

Notes

Tip for Shredded Potatoes

If you don’t have the refrigerated hashbrowns, you can use russet potatoes. Peel the potatoes and shred on the large side of a grater. Rinse the shredded potatoes and drain well, squeezing out excess water. You will need about 1 1/2 pounds of potatoes to make 20 ounces of hashbrowns.

Cheese: Pepper Jack, Monterey Jack or Colby Jack Cheese are great options.
Make Ahead: Prep the casserole to the point that it is ready to bake. Cover with plastic wrap and refrigerate overnight.
Storage: Leftover hashbrown breakfast casserole can be stored in an airtight container in the refrigerator up to 3 days.
Reheat: Cook hashbrown casserole in a skillet with a tablespoon of butter over medium-high heat, stirring occasionally until heated through.

Nutrition