Hashbrown Breakfast Casserole (2024)

This loaded Hashbrown Breakfast Casserole Recipe is made with frozen hash brown potatoes, pork sausage, sweet onion, red bell pepper, eggs, and plenty of cheddar cheese. Make this fit for a crowd savory casserole ahead of time and be ready for your brunch or breakfast guests.

Get ready to impress your guest with this make-ahead, easily customizable breakfast casserole with all your favorites baked with plenty of cheddar and hash brown potatoes in every bite. This easily freezable casserole is perfect for Christmas morning or those busy weekends with out-of-town guests.

How to make Hashbrown Breakfast Casserole

Start by letting the frozen hash browns thaw. This will take about 1 hour, so go ahead and take them out of the freezer before starting this recipe. Then, place them in a greased 9×13 inch baking dish sprayed with nonstick cooking spray and let them sit for a bit.

Now start browning the pork sausage in a large pan 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. Then, remove it from the heat and let it cool.

Meanwhile, melt 1/2 cup butter. Pour the melted butter over the hash brown potatoes, stirring to coat. Then top with half the shredded cheddar and spoon the cooled sausage vegetable mixture over the potatoes. Now, whisk the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour the egg mixture into the casserole and top with the remaining cheese and half of the green onions. Bake for about 45 minutes or until no longer wiggly in the middle. Then top with the remaining green onions. Let sit for 10-15 minutes before slicing. Garnishwith green onions, thyme leaves, or chopped parsley.

Recipe notes and helpful tips

• Frozen hash browns take about 1 hour to thaw, so plan accordingly.
• You can use shredded or diced hash browns. I think the shredded potatoes work 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 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.

How to make Hash Brown Casserole ahead

Prepare the casserole up to a day in advance but do not bake. Cover tightly with plastic wrap and place on a flat-level surface in the refrigerator. Remove the casserole from the fridge 40 minutes prior to baking to come to room temperature. Then remove the plastic wrap and bake according to the recipe instructions. The sausage vegetable mixture can be prepared up to 2 days in advance, cooled, and stored in an airtight container in the refrigerator.

How to freeze Hashbrown Breakfast Casserole

Prepare the casserole per the instructions but do not bake. Then cover with several layers of plastic wrap and place in the freezer on a flat level surface. Freeze for up to 2 months. Defrost in the refrigerator overnight or for at least 12 hours. Remove from the fridge 40 minutes prior to baking to come to room temperature. Bake according to recipe instructions.

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