Hashbrown Breakfast Casserole
User Reviews
5.0
54 reviews
Excellent
Hashbrown Breakfast Casserole
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This Hashbrown Breakfast Casserole is loaded with savory hash browns, fluffy eggs, sausage, peppers, cheese, and more! Bonus: It's easy to make ahead of time and let sit overnight before baking.
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Ingredients
- 1 pound ground breakfast sausage such as Jimmy Dean
- ½ small yellow onion finely diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 28 oz. shredded hash browns thawed and patted dry
- 4 tablespoons butter melted
- 2 cups cheddar cheese divided in half
- 12 large eggs
- 1 cup sour cream
- ¾ cup milk
- 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 pepper
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Instructions
Prep Work
- Place your oven rack in the middle of the oven and preheat oven to 350.
- Cook and crumble the sausage over medium-high heat until browned and cooked through, add the onions and peppers during the last 3 minutes or so. Drain grease and set aside.
- Crack the eggs in a medium bowl and beat them until just combined.
- Add the sour cream, milk, hot sauce, and seasonings (mustard powder, oregano, thyme, sage, salt, and pepper.) Stir until well combined.
Assemble and Bake
- Add the thawed hash browns to a lightly greased 9 x 13-inch casserole dish. Drizzle with melted butter and toss to coat.
- Top with 1 cup of shredded cheddar cheese, then add the cooked sausage, onions, and peppers.
- Pour the egg mixture over the sausage, onions, peppers, and hash browns. Top with remaining 1 cup of cheese.
- Bake, uncovered, for 50 minutes. Check it every 5 minutes or so from here, it's done when the edges are slightly browned and the middle is nearly set. It will finish setting while it rests.
- Let it rest for 10 minutes prior to serving.
Notes
- Pro Tips:
- Storage:
- 2 (8 oz.) ham steaks can be used instead of sausage if preferred. I would still sauté it on the stove for about 5 minutes to release excess water that is typically added to ham. This way you can drain it before assembling the casserole.
- Make sure the hash browns are fully thawed to ensure the best consistency. It also takes twice as long to bake if they're frozen, which will overcook the eggs.
- I like to use Lamb Weston Thick Cut Hash Browns. They’re nice and thick and hold up well in this casserole.
- You can also use cubed hash browns in this recipe if that is your preference or if you’re unable to obtain the shredded ones.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers do freeze well: Freeze portion sizes in Tupperware containers or freezer bags and let thaw in the fridge overnight prior to reheating in the microwave or the oven.
- To reheat in the oven: Place in a lightly greased casserole dish. Cover and bake at 350° for 20-25 minutes, or until heated through.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
10g
(3%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
155mg
(52%)
Sodium
397mg
(17%)
Potassium
292mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
594IU
(12%)
Vitamin C
11mg
(12%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18people
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 397mg | 17% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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