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Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole is the ultimate make-ahead breakfast solution, perfect for busy mornings, brunch gatherings, or feeding a crowd. This versatile and hearty Hashbrown Breakfast Casserole recipe delivers incredible flavor with minimal effort, ensuring a delicious start to any day.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds frozen shredded hashbrowns thawed and patted dry
  • 1 pound breakfast sausage cooked and crumbled
  • 1 medium onion finely chopped
  • 1/2 cup green bell pepper finely chopped
  • 1/2 cup red bell pepper finely chopped
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 10 ounces shredded cheddar cheese or a blend of cheddar and Monterey Jack
  • 1/2 cup milk
  • 4 large eggs lightly beaten
  • 1/4 teaspoon black pepper
Optional toppings: extra shredded cheese, chopped chives, sour cream

Equipment

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
  2. Ensure your thawed hashbrowns are as dry as possible. You can achieve this by spreading them on a clean kitchen towel or paper towels and gently pressing out excess moisture. This step is crucial for achieving a desirable texture and preventing a watery casserole.
    2 pounds frozen shredded hashbrowns
  3. If you haven't already, cook your breakfast sausage in a skillet over medium heat until browned and crumbly. Drain off any excess grease. In the same skillet (or a separate one), sauté the chopped onion and bell peppers until they begin to soften, about 5-7 minutes.
    1 pound breakfast sausage, 1 medium onion, 1/2 cup green bell pepper, 1/2 cup red bell pepper
  4. In a large mixing bowl, whisk together the two cans of condensed soup, milk, lightly beaten eggs, and black pepper. Stir until well combined and smooth.
    1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup milk, 4 large eggs, 1/4 teaspoon black pepper
  5. Stir in 8 ounces of the shredded cheddar cheese into the soup mixture. Then, add the cooked and crumbled sausage, sautéed onions, and bell peppers to the bowl.
    10 ounces shredded cheddar cheese, 1 pound breakfast sausage, 1 medium onion, 1/2 cup green bell pepper, 1/2 cup red bell pepper
  6. Gently fold the prepared shredded hashbrowns into the wet ingredients and savory mix. Ensure the hashbrowns are evenly distributed throughout the mixture.
    2 pounds frozen shredded hashbrowns
  7. Pour the entire mixture into the prepared baking dish, spreading it out evenly.
  8. Sprinkle the remaining 2 ounces of shredded cheddar cheese evenly over the top of the casserole.
    10 ounces shredded cheddar cheese
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. After 45 minutes, carefully remove the aluminum foil. Continue baking for another 15-20 minutes, or until the Hashbrown Breakfast Casserole is golden brown and bubbling around the edges.
  11. Let the casserole rest for about 5-10 minutes before serving. This allows it to set up slightly, making it easier to cut and serve. Garnish with optional chopped chives or a dollop of sour cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.