Why You’ll Love This Recipe

This breakfast casserole is a complete meal that combines protein, veggies, and carbs in one easy-to-make dish. It’s packed with flavor from the crumbled sausage, the sweetness of the peppers, and the richness of the melted cheddar cheese. The best part? It’s incredibly versatile. You can make it ahead of time, customize it with your favorite ingredients, and bake it when you’re ready. It’s the perfect dish for meal prepping or feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

20 ounces shredded hash browns (thawed)
1 pound of your choice of sausage (cooked, crumbled, and drained)
¼ cup finely diced onion
½ red bell pepper (diced)
½ green bell pepper (diced)
2 cups shredded cheddar cheese (divided)
8 eggs
12 ounces evaporated milk (1 can, or 1 ⅓ cups milk)
½ teaspoon Italian seasoning (or your favorite herbs and spices, optional)
½ teaspoon kosher salt (or to taste)
¼ teaspoon black pepper

Directions

Preheat and Prepare the Pan:
Preheat the oven to 350°F (if baking immediately). Grease a 9×13-inch casserole dish or spray it with cooking spray.
Cook the Sausage:
Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain the fat and set the sausage aside.
Assemble the Casserole:
In the prepared dish, add the thawed hashbrowns, cooked sausage, onions, bell peppers, and 1 ½ cups of shredded cheddar cheese. Gently mix the ingredients together and spread them evenly in the pan.
Prepare the Egg Mixture:
In a large bowl, add the eggs, evaporated milk, salt, pepper, and Italian seasoning (if using). Whisk until everything is well combined.
Combine and Top:
Pour the egg mixture over the hashbrown mixture in the casserole dish. Sprinkle the remaining ½ cup of cheese over the top.
Refrigerate or Bake:
You can either cover the dish and refrigerate it overnight or bake immediately. If refrigerating overnight, remove the casserole from the fridge 30 minutes before baking. If baking immediately, proceed to the next step.
Bake the Casserole:
Bake uncovered for 55-65 minutes, or until the casserole is cooked through and the eggs are set. The top should be golden brown.

Servings and Timing

Servings: 8
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes

Variations

Vegetarian Option: Omit the sausage and add more vegetables, such as mushrooms, spinach, or zucchini, for a vegetarian version.
Different Cheese: Feel free to use any cheese you have on hand, such as mozzarella, Monterey Jack, or a blend of cheeses.

Storage/Reheating

Storage: Leftover casserole can be stored in the refrigerator for up to 3 days. Keep it in an airtight container to maintain freshness.
Reheating: Reheat individual servings in the microwave for 1-2 minutes or warm the entire casserole in the oven at 350°F for about 15-20 minutes.

FAQs

Can I make this casserole ahead of time?

Yes! You can prepare the casserole the night before, cover it, and refrigerate it. In the morning, just bake it for 55-65 minutes. This is a great option for meal prep or when hosting guests.

Can I use a different type of milk instead of evaporated milk?

Yes, you can substitute evaporated milk with 1 ⅓ cups of light cream, regular milk, or even non-dairy milk like almond or oat milk.

Can I make this casserole gluten-free?

Yes, this recipe is naturally gluten-free, as it doesn’t require any flour. Just make sure that the sausage you use is gluten-free and that your hashbrowns are free from any added ingredients containing gluten.

How do I know when the casserole is fully cooked?

The casserole is done when the top is golden brown and the eggs are fully set. You can insert a knife into the center to check for doneness—if it comes out clean, it’s ready to serve.

Can I freeze this casserole?

Yes, you can freeze the assembled casserole before baking. Just cover it tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready to bake, let it thaw in the fridge overnight and bake as usual.

Can I make it dairy-free?

To make the casserole dairy-free, substitute the cheese and milk with dairy-free alternatives such as plant-based cheese and almond milk.

Conclusion

Hashbrown Breakfast Casserole is the ultimate breakfast dish that combines comfort, flavor, and convenience. Whether you’re serving it to family on a busy morning or preparing it ahead of time for a weekend brunch, this casserole is sure to be a hit. With layers of cheesy hashbrowns, sausage, and eggs, it’s a complete meal that’s satisfying and delicious.