Best Breakfast Casserole – Hash Browns & Eggs Perfection
A hearty, oven-baked hash brown breakfast casserole loaded with sausage, eggs, vegetables, and plenty of melted cheese—perfect for feeding a crowd with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 package (30 oz) frozen shredded hash browns, thawed
2 cups shredded cheddar cheese (sharp or medium)
1 pound breakfast sausage, cooked and crumbled
8 large eggs
1 cup milk (whole or 2%)
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
2 tablespoons fresh chives or green onions, chopped (for garnish)
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish. Spread thawed hash browns evenly in the dish.
2. Cook sausage in a skillet until browned and crumbled. Drain excess fat and distribute sausage evenly over the hash browns.
3. In the same skillet, sauté onion and bell pepper for about 5 minutes until softened. Add garlic and cook for 30 seconds, then spread vegetables over the sausage layer.
4. Sprinkle 1½ cups of shredded cheese evenly over the vegetables, reserving ½ cup for the topping.
5. In a large bowl, whisk together eggs, milk, salt, pepper, paprika, and cayenne until well combined. Pour evenly over the casserole.
6. Top with remaining cheese and bake for 45–50 minutes, until eggs are set and the top is golden brown.
7. Let stand for 5 minutes, garnish with chives or green onions, and serve.
Notes
Squeeze excess moisture from hash browns before baking for a firmer texture.
Turkey sausage, plant-based sausage, or bacon can be substituted based on preference.
Dairy-free cheese and almond milk work well for lactose-intolerant guests.