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Hashbrown Breakfast Casserole Bake

This is the breakfast casserole that'll make you a hero on lazy weekend mornings (or busy weeknight breakfasts-for-dinner!). Crispy hashbrowns, gooey cheese, savory sausage, and fluffy eggs all baked into one glorious dish. Make it the night before and just pop it in the oven – because who has time for complicated breakfasts?
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 lb breakfast sausage
  • 30 oz frozen shredded hashbrowns thawed
  • 12 large eggs
  • 1 cup whole milk
  • 3 cups shredded cheddar cheese divided
  • 1 cup sour cream
  • 1 small onion finely diced
  • 1 bell pepper diced (any color)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Cooking spray

Method
 

  1. Preheat oven to 350°F. Spray a 9x13-inch baking dish generously with cooking spray.
  2. In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbled, about 8-10 minutes. Add diced onion and bell pepper in the last 3 minutes. Drain excess grease and set aside.
  3. Spread thawed hashbrowns evenly in the bottom of the prepared baking dish.
  4. Layer the cooked sausage mixture over the hashbrowns, then sprinkle with 2 cups of shredded cheddar cheese.
  5. In a large bowl, whisk together eggs, milk, sour cream, garlic powder, salt, and pepper until well combined.
  6. Pour the egg mixture evenly over the casserole, making sure it seeps down into all the layers.
  7. Top with the remaining 1 cup of shredded cheese.
  8. Bake uncovered for 40-45 minutes until the eggs are set in the center and the top is golden brown. A knife inserted in the center should come out clean.
  9. Let stand for 5-10 minutes before cutting into squares and serving. Garnish with fresh chives or green onions if desired.