Real Recipes From Real Home Cooks ®

hashbrown breakfast casserole

Recipe by
Beth Pierce
Old Monroe, MO

This loaded Hashbrown Breakfast Casserole Recipe is made with frozen hash brown potatoes, pork sausage, sweet onion, red bell pepper, eggs, and plenty of cheddar cheese. Make this fit for a crowd savory casserole ahead of time and be ready for your brunch or breakfast guests.

yield 12 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For hashbrown breakfast casserole

  • 30 oz
    shredded hash brown potatoes thawed
  • 1 lb
    ground breakfast sausage (i love jimmy deans all natural)
  • 1 md
    medium onion finely diced
  • 1
    red pepper diced
  • ½ c
  • 10
  • 1 c
  • 1/2 tsp
  • ½ tsp
    dried thyme
  • ½ tsp
    seasoned salt
  • ½ tsp
    fresh ground black pepper
  • 3 c
    shredded cheddar
  • 3
    green onions thin sliced (divided)

How To Make hashbrown breakfast casserole

  • 1
    Preheat the oven to 350 degrees. Spray a 9×13 casserole dish with nonstick baking spray.
  • 2
    Place the thawed hash browns in the bottom of the casserole dish.
  • 3
    Brown the pork sausage in a large skillet over medium heat. When it is about halfway browned add the onions and red bell pepper cooking until the sausage is browned and the onions are soft. Remove from the heat and let it cool.
  • 4
    Melt 1/2 cup butter and pour over the hash brown potatoes stirring to coat. Top with half the shredded cheddar. Spoon the cooled sausage vegetable mixture over the potatoes.
  • 5
    Beat the eggs, milk, marjoram, thyme, seasoned salt, and black pepper in a large bowl. Pour it into the casserole and top with the remaining cheese and half of the green onions.
  • 6
    Bake for 45-50 minutes or until set and no longer wiggly in the middle. Sprinkle with remaining green onions. Let sit for 10-15 minutes before slicing.