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A close-up of a square slice cut from a Cheesy Hashbrown Breakfast Casserole, showing layers of hashbrowns, sausage, and melted cheese.

Cheesy Hashbrown Breakfast Casserole

This Cheesy Hashbrown Breakfast Casserole is a crowd-pleasing, family-favorite dish perfect for busy mornings or brunch gatherings. It combines savory sausage, vegetables, and plenty of cheese with crispy hash browns for a hearty and satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition 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
  • 3/4 teaspoon kosher salt divided
  • 1 20-ounce bag frozen shredded potatoes do not thaw
  • 10 large eggs
  • 1 cup sour cream
  • 1 cup whole or 2% milk
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups shredded sharp cheddar cheese about 6 ounces
  • 1/4 teaspoon freshly ground black pepper
For Cooking
  • 1 tablespoon olive oil
  • 1 cooking spray or oil for greasing the dish

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spoon, until browned. Drain off any 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 1/4 teaspoon of the kosher salt and the black pepper.
  4. In a large bowl, whisk together the eggs, sour cream, milk, Dijon mustard, and the remaining 1/2 teaspoon of kosher salt until well combined.
  5. Spread the frozen shredded potatoes evenly in the bottom of the prepared baking dish. Top with the sausage and vegetable mixture.
  6. Pour the egg mixture evenly over the potatoes and sausage. Sprinkle the shredded cheddar cheese over the top.
  7. Bake for 45-55 minutes, or until the casserole is set and the top is golden brown. A knife inserted into the center should come out clean.
  8. Let the casserole rest for 10 minutes before slicing and serving. This allows the casserole to set up properly.

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 25gFat: 30gSaturated Fat: 12gCholesterol: 300mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 20IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

This casserole can be assembled the night before and refrigerated. Bake as directed, adding a few extra minutes to the cooking time if baking directly from the refrigerator. It's a great option for meal prep and can be reheated easily.

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