🥔 Hashbrown Breakfast Casserole – A Make-Ahead Morning Favorite

When it comes to breakfast casseroles, few recipes deliver on flavor, convenience, and heartiness quite like this Hashbrown Breakfast Casserole. It’s savory, cheesy, and satisfying—loaded with golden hashbrowns, seasoned sausage, vibrant bell peppers, and plenty of gooey cheddar cheese. Whether you’re feeding a hungry family or prepping for a weekend brunch, this dish is a guaranteed crowd-pleaser.

Even better, it’s make-ahead friendly, so you can assemble everything the night before and simply pop it in the oven in the morning. Let’s dive into why this casserole is a breakfast hero—and how you can customize it to make it your own.

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🌟 Why You’ll Love This Casserole

• Feeds a crowd – One pan serves 8 generously.
• Customizable – Switch up the proteins, veggies, or cheeses.
• Make-ahead ready – Refrigerate overnight, bake fresh in the morning.
• Freezer-friendly – Great for meal prepping future breakfasts.
• Balanced and hearty – Combines protein, vegetables, and carbs for lasting energy.

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🛒 Ingredients Overview

Let’s break down the ingredients and talk about their roles in making this dish so special.

🥔 Hashbrowns (20 oz)

These form the crisp, golden base of the casserole. Use thawed shredded hashbrowns for the best texture. If you only have frozen, defrost thoroughly and blot dry to prevent sogginess.

🥩 Sausage (1 lb)

Adds protein and a savory, slightly spicy bite. Choose breakfast sausage, Italian sausage, or even a plant-based alternative.

🧅 Onion (¼ cup, finely diced)

Infuses flavor into every bite. Red or white onions both work, or sub with shallots or scallions.

🌶 Bell Peppers (½ red + ½ green)

Provide sweetness, color, and freshness. You can also use orange or yellow peppers, or add in spinach or mushrooms.

🧀 Cheddar Cheese (2 cups, divided)

Melted cheese is the glue that brings the casserole together. Sharp cheddar offers bold flavor, but any meltable cheese works—try Monterey Jack, Pepper Jack, or mozzarella.

🥚 Eggs (8 large)

These act as the binder, holding the casserole together. Don’t skimp!

🥛 Evaporated Milk (12 oz or 1⅓ cups)

Makes the egg mixture creamy and rich. If you don’t have evaporated milk, whole milk or half-and-half is a fine substitute.

🧂 Seasonings

A mix of Italian seasoning, kosher salt, and black pepper enhances the overall flavor. Customize with smoked paprika, garlic powder, or a pinch of cayenne.

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👩‍🍳 Step-by-Step Instructions

1️⃣ Preheat & Prep

If baking immediately, preheat your oven to 350°F (175°C). Grease a 9×13 inch pan or a deep 3-quart baking dish generously with butter or spray.

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2️⃣ Cook the Sausage

In a large skillet over medium-high heat, brown the sausage until fully cooked, breaking it apart as it cooks. Drain excess fat to keep your casserole from being greasy.

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3️⃣ Assemble the Base

In your prepared baking dish, layer:

• Thawed hashbrowns
• Cooked sausage
• Diced onions and bell peppers
• 1½ cups of shredded cheddar

Gently stir these together and spread evenly in the pan.

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4️⃣ Whisk the Egg Mixture

In a large mixing bowl, combine:

• 8 eggs
• Evaporated milk
• Italian seasoning
• Salt and black pepper

Whisk until smooth and pour over the layered hashbrown mixture.

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5️⃣ Top with Cheese & Bake (or Chill)

Sprinkle the remaining ½ cup of cheddar cheese on top.

• Bake Immediately: Bake uncovered for 55–65 minutes, or until the center is set and the top is golden.
• Make Ahead: Cover with foil and refrigerate overnight. Bake as directed in the morning, adding 5–10 minutes to the bake time if cold.

✅ Pro Tip: Let the casserole rest 10 minutes before slicing to set and cool slightly.

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🧀 Tips for the Perfect Breakfast Casserole

Tip	Why It Helps
Use thawed hashbrowns	Prevents sogginess
Pre-cook sausage fully	Ensures safe and even cooking
Don’t overmix eggs	Helps retain fluffiness
Rest after baking	Keeps slices tidy and warm

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🔄 Make It Your Own: Substitutions & Add-Ins

Here are some favorite variations:

Swap/Add	Idea
Protein	Bacon, diced ham, turkey sausage, tofu crumbles
Veggies	Spinach, mushrooms, broccoli, jalapeños
Cheese	Gouda, Swiss, Colby Jack, feta
Spice	Red pepper flakes, cayenne, smoked paprika
Toppings	Chopped green onion, sour cream, salsa

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🧊 Make Ahead & Freezer Instructions

To Make Ahead (Overnight):

• Assemble fully but do not bake.
• Cover and refrigerate for up to 24 hours.
• Add extra 5–10 mins to bake time if baking straight from fridge.

To Freeze:

• Bake the casserole, let cool completely, then slice and store in airtight containers.
• Reheat slices in the microwave or oven at 350°F for 15–20 mins.

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❓ FAQ

Can I use fresh potatoes instead of hashbrowns?
Yes! Grate and wring out moisture from fresh russets before using.

What’s the best way to reheat leftovers?
Use a toaster oven or standard oven to retain crispiness. Microwave for convenience.

Can I halve this recipe?
Yes, just use an 8×8 pan and cut all ingredients in half. Bake 5–10 minutes less.

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