This easy breakfast casserole with hash browns is the BEST breakfast casserole ever! It's loaded with eggs, sausage, hash browns and cheese, guaranteed to make everyone happy. Freezes great too!
I love baking casseroles because they make getting a meal on the table so easy. This hash brown breakfast casserole is no exception. It's the best breakfast ever!
Whether you're looking for a new holiday breakfast tradition or feeding a crowd at a potluck, you'll love how easy and delicious this recipe is.
Throw the ingredients together, spread them into a casserole dish and let your oven do the work. There's only a few steps you need to take for a hearty and delicious breakfast everyone will enjoy.
What you need
- bell pepper
- hash browns
- sour cream
- half and half
How to make it
- Preheat oven to 350°F (177°C) and grease a 9" x 13" casserole dish with cooking spray.
- Dice onions and peppers.
- Shred cheese.
- Thaw frozen hash browns. (Do this in the microwave if you are short on time.) Place them in a colander and squeeze out excess moisture.
Step 1 Brown sausage, peppers and onions: In a large non-stick skillet, cook the breakfast sausage with the bell pepper and onion, until browned and the vegetables softened. This should take about 7-10 minutes. Drain off the excess liquid and set aside. Allow them to cool down while you move to the next step.
Step 2 Combine ingredients: Whisk the eggs, half and half and sour cream in a large mixing bowl until smooth. Stir in the shredded cheese, hash brown potatoes, browned sausage, peppers and onions.
Step 3 Bake: Pour the mixture into the casserole dish and bake for 50-60 minutes.
You'll know that the breakfast casserole is done when the edges are set and lightly browned. The center should be 160°F (71°C) using a digital food thermometer.
Let the casserole rest for 15 minutes in order to firm up before slicing.
Raw potatoes, peppers and onions will release their moisture into the casserole as it bakes, making the casserole runny. This why it's important to remove excess moisture before these ingredients are added to the egg mixture. This is accomplished by the following:
1. Squeezing any excess moisture out of the hash browns.
2. Cooking the peppers and onions in a skillet with the sausage before they are added to the egg mixture.
An uncooked egg casserole can be kept in the fridge overnight before baking. Follow these directions.
1. Assemble the casserole but don't bake it. Cover the top with plastic wrap and place it in the fridge overnight to keep chilled.
2. When ready to bake, remove the breakfast casserole from the fridge while the oven is preheating.
3. Bake the casserole per recipe directions. Because the ingredients are cold, allow an additional 5-10 minutes of baking time if needed.
How to store and reheat
How long is breakfast casserole good for? After baking it's best to store leftovers within 2 hours. They can be covered and safely stored in the fridge for 3-4 days.
If you'd like to freeze the casserole, allow it to cool down to room temperature and cut it into squares. Wrap each one in plastic and place them in a freezer-safe bag. Keep frozen up to 3 months. (Uncooked egg casseroles should not be frozen.)
To reheat, allow the desired casserole squares to thaw in the fridge. Reheat in the microwave at 50% power for 1-2 minutes. Continue to cook at 50% power at 1 minute intervals until heated through. You can also reheat the squares in the oven at 350°F until heated through.
Are you looking to feed a group for the holidays, a potluck or a friends and family gathering? These breakfast recipes are sure to please a crowd!
Breakfast Casserole Recipe
- 1 lb. breakfast sausage
- 1 cup diced bell pepper (green, red or a combination)
- 1 small onion (diced)
- 12 large eggs
- 1 cup sour cream
- ¼ cup half and half (or milk)
- 3 cups frozen shredded hash brown potatoes (thawed )
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- Preheat your oven to 350°F (177°C) and lightly grease a 9 x 13" casserole dish.
- Place the thawed hash brown potatoes into a colander and gently squeeze to remove excess moisture. Let them sit in the colander while you prepare the remaining ingredients. (Frozen hash brown potatoes can be thawed in the microwave if you are short on time.) See notes for using fresh potatoes.
- In non-stick skillet, cook the breakfast sausage, peppers and onions over medium to medium-high heat for 7-10 minutes. The meat should be browned and fully cooked and vegetables softened. Remove the skillet from the heat and set aside to cool down.
- In a large mixing bowl, whisk together the eggs, sour cream and half and half. Add the shredded cheese, hash brown potatoes, sausage mixture, salt, pepper and stir to combine.
- Pour the mixture into the casserole dish and bake for 50-60 minutes or until the edges are set, lightly browned and the center is slightly jiggly. The center should register at least 160 °F (71.1 °C) using a digital food thermometer.
- Remove the casserole from the oven and let it rest for 15 minutes in order to firm up before slicing.
- If using freshly grated potatoes, place them in a colander and squeeze out excess moisture before adding them to the egg mixture. This step will help prevent a "runny" casserole.
- To Store: Keep leftovers in the fridge, covered for up to 4 days.
- To Freeze: Cut the baked casserole into squares. Wrap each one in plastic and stick them in a freezer-safe bag. Keep frozen up to 3 months in the freezer.
- To Reheat: Allow the casserole to thaw in the fridge. Reheat in the microwave at 50% power in 1 minute intervals or in the oven at 350°F until heated through.