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Hash Brown Breakfast Casserole

Hash Brown Breakfast Casserole

Hash Brown Breakfast Casserole is the ultimate weekend brunch star, offering a hearty and flavorful start to your day that’s both effortless to prepare and incredibly satisfying. This versatile dish is perfect for feeding a crowd or simply enjoying a delicious breakfast at home.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds frozen shredded hash browns thawed and patted dry
  • 1 pound breakfast sausage cooked and crumbled
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1 can (10.75 ounces) condensed cream of mushroom soup
  • 1 cup milk
  • 1/2 cup sour cream
  • 4 large eggs lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese divided

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large mixing bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or a light coating of butter to prevent sticking.
  2. In a large skillet over medium heat, add the crumbled breakfast sausage. Cook until browned and cooked through, breaking it up with a spoon. Drain off most of the grease, leaving about a tablespoon in the pan for flavor. Add the chopped yellow onion and green bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
    1 pound breakfast sausage, 1 cup chopped yellow onion, 1/2 cup chopped green bell pepper
  3. In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, sour cream, lightly beaten eggs, salt, and black pepper until well combined and smooth.
    1 can (10.75 ounces) condensed cream of mushroom soup, 1 cup milk, 1/2 cup sour cream, 4 large eggs, 1 teaspoon salt, 1/2 teaspoon black pepper
  4. Gently fold in the thawed and patted-dry shredded hash browns, the cooked sausage and vegetable mixture, and 1 cup of the shredded cheddar cheese into the wet ingredients. Stir until everything is evenly distributed.
    2 pounds frozen shredded hash browns, 1 pound breakfast sausage, 1 cup chopped yellow onion, 1/2 cup chopped green bell pepper, 2 cups shredded cheddar cheese
  5. Pour the mixture evenly into the prepared baking dish, spreading it out with a spatula.
  6. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
    2 cups shredded cheddar cheese
  7. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes.
  8. Remove the aluminum foil and bake for an additional 15-20 minutes, or until the casserole is golden brown and bubbly around the edges.
  9. Let the Hash Brown Breakfast Casserole rest for about 5-10 minutes before cutting and serving. This allows it to set up slightly, making it easier to serve.

Notes

Leftover Hash Brown Breakfast Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions or the entire casserole. To reheat, cover the dish loosely with foil and bake in a preheated 350°F (175°C) oven until heated through, about 20-30 minutes for refrigerated portions and 45-60 minutes for frozen portions. You can also reheat individual slices in the microwave for a quick warm-up, though the texture may be slightly softer.