Hashbrown Breakfast Casserole
This Hashbrown Breakfast Casserole is the ultimate morning dish, packed with layers of savory hash browns, sausage, peppers, and cheese. It’s the perfect balance of flavors to kickstart your day.
With the convenience of make-ahead preparation, this casserole allows you to assemble it the night before and bake it in the morning for an effortless breakfast. A true crowd-pleaser for busy mornings or weekend gatherings.
Loaded with fresh ingredients like eggs, sour cream, and flavorful seasonings, this casserole is a hearty, satisfying meal that combines convenience with deliciousness, making it an easy go-to option for any occasion.
Hashbrown Breakfast Casserole: Ingredients
The foundation of this Hashbrown Breakfast Casserole lies in crispy, golden hash browns, providing a satisfying base that soaks up all the delicious flavors.
Savory breakfast sausage adds richness and depth, complemented by the fresh crunch of diced peppers and onions. These vegetables bring a touch of sweetness and vibrancy to each bite.
Fluffy eggs, combined with sour cream and milk, create a creamy texture that ties the casserole together, while the cheddar cheese melts into a gooey, flavorful topping. A dash of hot sauce and seasonings round out the dish, enhancing its savory profile with subtle heat and aromatic depth.
Hashbrown Breakfast Casserole: Tips for Success
- Use Thawed Hash Browns: Ensure the hash browns are fully thawed and patted dry before using them. Excess moisture can make the casserole soggy, so take the time to press out any moisture to get that crispy texture you want.
- Customize the Sausage: While breakfast sausage is a classic choice, feel free to experiment with different varieties like turkey sausage or even spicy chorizo for a flavor twist. Adjust the seasonings accordingly to complement the sausage flavor.
- Let It Rest Before Serving: After baking, let the casserole sit for at least 10 minutes. This helps the dish set and makes it easier to slice. It also allows the flavors to meld together, ensuring each bite is perfectly balanced.
What to Serve with Hashbrown Breakfast Casserole
- Fresh Fruit Salad: A light and refreshing fruit salad made with seasonal fruits like berries, melons, and citrus complements the richness of the casserole. The natural sweetness of the fruit pairs perfectly with the savory flavors, balancing the meal.
- Crispy Bacon or Sausage Links: For a hearty breakfast, serve the casserole with crispy bacon or sausage links. The smokiness of the bacon or the savory bite of sausage enhances the flavors in the casserole, making for a filling meal.
- Avocado Toast: Serve this casserole alongside creamy avocado toast for a modern twist. The smooth avocado adds a rich, buttery flavor that contrasts nicely with the casserole’s textures and flavors, making it a satisfying brunch option.
FAQ
- Can I make the casserole ahead of time? Yes, this casserole is perfect for making ahead. Simply assemble it the night before, cover, and refrigerate. In the morning, just pop it in the oven for baking. It’s an ideal solution for busy mornings.
- Can I substitute the sour cream? Yes, you can substitute sour cream with Greek yogurt or cream cheese for a slightly different texture and flavor. Greek yogurt adds a bit of tang, while cream cheese gives it a richer, creamier consistency.
- Can I freeze leftovers? Yes, you can freeze leftover casserole. Allow it to cool completely before covering it tightly and freezing. When ready to eat, thaw it overnight in the fridge and bake until heated through.
- How do I prevent the casserole from being too dry? To avoid a dry casserole, make sure not to overcook it. Check for doneness after 50 minutes, and ensure it’s just set in the middle. Let it rest to finish cooking and absorb any remaining moisture.
Hashbrown Breakfast Casserole
Ingredients
- 1 pound ground breakfast sausage such as Jimmy Dean
- 12 large eggs
- 1 cup sour cream
- ¾ cup milk
- 2 cups shredded cheddar cheese divided
- 28 oz. thawed shredded hash browns patted dry
- ½ small yellow onion finely diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 4 tablespoons melted butter
- 1 teaspoon hot sauce
- Seasonings:
- ½ teaspoon mustard powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preparation
- Preheat the oven to 350°F and position the rack in the center of the oven.
- In a skillet over medium-high heat, cook and crumble the sausage until browned and fully cooked. Add the diced onions and peppers during the last few minutes of cooking. Once browned, drain any excess grease and set the mixture aside.
- In a medium bowl, whisk together the eggs until just combined. Add the sour cream, milk, hot sauce, mustard powder, oregano, thyme, sage, salt, and pepper. Stir until the mixture is well-blended.
- Assembling and Baking
- Lightly grease a 9×13-inch casserole dish and spread the thawed hash browns evenly across the bottom. Drizzle with melted butter, then toss to ensure an even coating.
- Sprinkle one cup of shredded cheddar cheese over the hash browns, followed by the cooked sausage, onions, and peppers.
- Pour the egg mixture over the layered ingredients, then top with the remaining cheddar cheese.
- Bake the casserole, uncovered, for approximately 50 minutes. Check the casserole every 5 minutes after this point; it’s done when the edges are slightly browned and the center is nearly set. It will continue to firm up while resting.
- Allow the casserole to rest for 10 minutes before slicing and serving.
