5.0 from 633 votes
Hashbrown Breakfast Casserole
This easy Hashbrown Breakfast Casserole recipe is loaded with sausage, hashbrowns, bell peppers, onion, and cheese. We love that you can make it ahead of time and refrigerate overnight, so it's ready to bake anytime.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12
Calories: 434 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
- 2 pounds pork sausage (I like Jimmy Dean)
- 12 large eggs
- 1 cup sour cream (light, regular, or sub Greek yogurt)
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 20 oz bag frozen shredded hashbrowns , thawed
- 4 green onions
- 1/2 green bell pepper , diced
- 1/2 red bell pepper , diced
- 2 cups freshly shredded cheddar cheese
Instructions
- Combine eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
- Cook sausage: Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
- Saute veggies: Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
- Bake: Pour mixture into a greased 9x13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.
Cup of Yum
Notes
- Make Ahead Instructions: Follow recipe instructions to assemble the hash brown breakfast casserole then cover and refrigerate for up to 1-2 days before baking (depending on freshness of ingredients used).
- To Store: Keep covered in the refrigerator for up to 4 days. Reheat in the microwave.
- To Freeze (unbaked): Follow recipe instructions to assemble then cover unbaked casserole with aluminum foil and freeze for 2-3 months. Thaw completely in the refrigerator thing bring to room temperature on the counter before baking according to recipe instructions.
Nutrition Information
Calories
434kcal
(22%)
Carbohydrates
11g
(4%)
Protein
25g
(50%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
261mg
(87%)
Sodium
791mg
(33%)
Potassium
468mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
738IU
(15%)
Vitamin C
15mg
(17%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 434
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 261mg | 87% |
| Sodium | 791mg | 33% |
| Potassium | 468mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 15mg | 17% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.