Easy Hashbrown and Egg Breakfast Casserole

This Hashbrown and Egg Breakfast Casserole is a no-fail breakfast recipe that everyone loves! To make this hashbrown breakfast casserole, just mix everything together and throw it in the oven!

hash brown egg casserole ready to serve

Breakfast Casserole

It’s so nice to have a breakfast casserole in the morning that is easy to assemble and all you have to do is throw it in the oven!

You can also make this hashbrown breakfast casserole the night before, wake up and stick it in the oven. This casserole is great for busy mornings or even can be your Christmas morning tradition! Your house will smell amazing while it’s cooking.

the best sausage for this breakfast casserole

We love to use sausage in this casserole. We have tried many different kinds of sausage.

We have used ground sausage that we have browned, sausage links, and sausage patties. They all taste great in the breakfast sausage casserole. Whichever one you decide on, just cut the cooked sausage (make sure it’s cooked) into small bite-sized pieces. We have even used maple-flavored sausage to give it a boost of flavor.

Another meat option for this breakfast casserole is cooked bacon that has been crumbled. Diced ham is tasty too. Got a meat lover? We have even combined some of the meats for a really tasty and hearty casserole.

How to Make hashbrown EGG casserole

  1. Crack all of your eggs into a medium sized mixing bowl. Add in the milk and whisk together well. Set aside.
  2. In another larger bowl combine the cooked sausage, peppers, broccoli, onion, tomato, hash browns, cheese, salt, and pepper.
  3. Add the beaten egg mixture into the veggies.
  4. Gently stir together and pour into a greased 9 x 13 pan and bake for 45-55 minutes or until set.

frozen hashbrowns vs thawed

When making this breakfast casserole, the hashbrowns are just partially thawed from sitting on the counter while we chopped the vegetables.

This makes them thawed just enough that we could break them apart instead of being a frozen clump of hashbrowns.

This recipe can easily be prepared the night before and then kept in the fridge until morning.  All that you have to do is wake up and stick it in the oven. If you make it the night before, your hashbrowns would thaw in the fridge overnight.

Frozen or thawed will work just fine – the main thing is that you watch while it cooks to make sure the eggs are cooked through and the breakfast casserole is set.

items needed for this recipe:

  • Mixing bowl set:We really like this mixing bowl set. The 3 sizes make it perfect for different steps in the recipe. Very budget friendly and you get 3 bowls.
  • High Temp Meat Chopper:This is our go-to kitchen gadget when browning any type of ground meat. You can easily break up the meat into the size you want it with this handy tool.
  • 9 x 13 inch glass pan: This pan is a favorite with the handles molded into the glass. We like using the glass pan because we can see how well the casserole is cooked on the sides and bottom.

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These are our other Favorite breakfast recipes:

You may have some early risers with these delicious breakfast recipes. 

Serves: 12

Hashbrown and Egg Breakfast Casserole

Quick and easy Breakfast Casserole

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

  • 12 eggs
  • 1 cup milk
  • 1 pound ground sausage (cooked)
  • 1/2 red bell pepper (chopped)
  • 1/2 green bell pepper (chopped)
  • 1 cup broccoli (chopped)
  • 1/2 onion (diced fine)
  • 1 tomato (diced)
  • 16 ounces frozen shredded hash browns
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. In a bowl, beat eggs and milk.
  2. Stir in all other ingredients.
  3. Put in greased 9 x 13 inch pan and bake at 350 for 45-55 min or until well set.

Notes

You could also use bacon or ham in place of the sausage. You can serve this topped with salsa and extra cheese.

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hashbrown breakfast casserole on plate

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25 Responses to “Easy Hashbrown and Egg Breakfast Casserole”

  1. I would like to make this for about 30 people. I will be using large industrial size baking pans. What temp should I use and can this recipe be tripled? Please help. This will be served at a church breakfast honoring teachers for the upcoming school year. Thanks for your help
    • Hi Susan. This recipe can be tripled. But we have never made it in an industrial sized baking pan/dish. We made it in a 9 x 13, so you would need to be sure your baking pan is as deep as the 9 x 13. Having the pan that big, you may need to add a little more cooking time. Be sure it's cooked all the way through and not jiggly in the middle. You could always make 3 9x13 pans of this! It can be prepared the night before and then cooked in the morning.

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