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Hash Brown Breakfast Casserole: The Ultimate Comfort Food Recipe

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Cheesy hash brown breakfast casserole with sausage, onion, and bell pepper. Perfect for brunch or a crowd!

Ingredients

Scale
  • 1 (30 ounce) package frozen shredded hash browns, thawed
  • 1 pound breakfast sausage, cooked and crumbled
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 large eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Cooking spray
  • Optional: Hot sauce, for serving

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13 inch baking dish with cooking spray.
  3. In a large bowl, combine the thawed hash browns, cooked and crumbled breakfast sausage, chopped onion, and chopped green bell pepper.
  4. Mix the ingredients thoroughly.
  5. Press the hash brown mixture evenly into the prepared baking dish.
  6. In a separate bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
  7. Add the shredded cheddar cheese and shredded Monterey Jack cheese to the egg mixture. Stir to combine.
  8. Pour the cheese and egg mixture evenly over the hash brown mixture in the baking dish.
  9. Bake in the preheated oven for 45-55 minutes, or until the casserole is golden brown and set.
  10. If the top of the casserole starts to brown too quickly, you can cover it loosely with aluminum foil.
  11. Remove the casserole from the oven and let it cool for a few minutes before serving.
  12. Slice the casserole into squares and serve warm.
  13. Optional toppings: Hot sauce, sour cream, salsa, chopped green onions, avocado slices.
  14. Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Notes

  • Variations: Add different vegetables (diced tomatoes, mushrooms, spinach, kale), use different meats (bacon, ham, chorizo), add a layer of cheese on top, make it vegetarian (omit sausage), make it gluten-free (ensure ingredients are gluten-free), prepare ahead of time (assemble the night before and bake in the morning).
  • Troubleshooting:
    * Casserole is too watery: Thaw hash browns completely and squeeze out excess moisture. Add a tablespoon or two of flour to the egg mixture.
    * Casserole is too dry: Add a little more milk to the egg mixture.
    * Casserole is not cooking evenly: Ensure oven is properly calibrated and use the correct baking temperature. Rotate the casserole halfway through baking.
    * Casserole is sticking to the baking dish: Grease the baking dish thoroughly with cooking spray or line with parchment paper.

Find it online: https://anasrecipes.com/hash-brown-breakfast-casserole/