5 from 359 votes
Hashbrown Breakfast Casserole
This Hashbrown Breakfast Casserole combines seasoned pork sausage, shredded hashbrowns, diced bell peppers and green onions, and lots of cheddar cheese bound together with eggs, sour cream, and milk. The result is a hearty, creamy baked dish with a mix of savory sausage and melty cheese, balanced by the crispy-tender hashbrowns and sautéed vegetables. It makes a filling, crowd-friendly breakfast that can be prepared ahead and baked fresh.
Prep Time
15 mins
Cook Time
45 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 egg
- 1 cup sour cream (light, regular, or sub Greek yogurt)
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 20 oz bag hashbrowns thawed, shredded, frozen
- 4 green onions
- 1/2 green bell pepper , diced
- 1/2 red bell pepper , diced
- 2 cups cheddar cheese freshly shredded
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
- Prepare the casserole up to two days ahead by assembling and refrigerating before baking.
- Store baked leftovers covered in the refrigerator for up to four days and reheat in the microwave.
- Freeze the unbaked assembled casserole for two to three months, thaw thoroughly in the refrigerator before baking.
- Use thawed frozen hashbrowns for best texture; adjust seasoning if using different sausage varieties.
Nutrition Information
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%)
Nutrition Facts
Serving: 12 Serving
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.