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Close-up of a hearty slice of Cheesy Hashbrown Breakfast Casserole topped with melted cheddar and sausage crumbles.

Cheesy Hashbrown Breakfast Casserole

This Cheesy Hashbrown Breakfast Casserole is a hearty, make-ahead dish perfect for busy families and brunch enthusiasts. It combines comfort and convenience for a crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 1 pound uncooked breakfast sausage casings removed
  • 1 medium onion diced
  • 1 medium red bell pepper cored, seeded, and diced
  • 1/2 teaspoon kosher salt
  • 1 bag frozen shredded potatoes do not thaw, 20-ounce
For the Egg Mixture
  • 10 large eggs
  • 1 cup sour cream
  • 1 cup whole or 2% milk
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
For Topping
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups shredded sharp cheddar cheese about 6 ounces

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Whisk
  • Large Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
  2. In a large skillet over medium-high heat, add the breakfast sausage. Cook, breaking it apart with a spoon, until browned. Drain off excess grease.
  3. Add the diced onion and bell pepper to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes. Stir in 1/2 teaspoon of kosher salt.
  4. Spread the frozen shredded potatoes evenly in the prepared baking dish. Top with the sausage and vegetable mixture.
  5. In a large bowl, whisk together the eggs, sour cream, milk, Dijon mustard, 1/4 teaspoon kosher salt, and black pepper until well combined.
  6. Pour the egg mixture evenly over the potatoes and sausage mixture in the baking dish.
  7. Sprinkle the shredded cheddar cheese evenly over the top.
  8. Bake for 45-50 minutes, or until the casserole is set and the top is golden brown and bubbly. If the top starts to brown too quickly, you can loosely tent it with foil.
  9. Let the casserole rest for 10 minutes before slicing and serving.

Notes

This casserole is a great make-ahead option. You can assemble it the night before and bake it in the morning. For a low-carb version, you can omit the potatoes and add extra cheese or vegetables.

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