If you have been searching for a hearty, crowd-pleasing breakfast treat, look no further than this Shredded Hashbrown Breakfast Casserole Recipe. It combines the comfort of crispy hashbrowns and savory sausage with fluffy eggs and melty cheese for a dish that feels like a warm morning hug. Whether you’re feeding a family or hosting brunch with friends, this casserole delivers layers of flavor and texture that are simply irresistible. The beauty lies not only in its deliciousness but also in how straightforward it is to make—from simple ingredients to one-pan baking, it’s a perfect recipe to become your new go-to weekend breakfast.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each plays an essential role in building the rich flavor and satisfying texture of the casserole. From the savory sausage to the colorful bell peppers, every element works in harmony to create a dish that’s both vibrant and comforting.
- 1 pound ground sausage (mild or hot): Adds a savory, slightly spiced base that brings depth and protein to the casserole.
- ½ sweet onion (finely chopped): Offers sweetness and a gentle crunch to complement the savory meat.
- 1 bell pepper (red or green, finely chopped): Provides bright color and a fresh, slightly sweet flavor.
- 2 garlic cloves (finely minced): Infuses the dish with aromatic warmth and a flavorful punch.
- 1 teaspoon salt (divided): Enhances all the flavors, ensuring the dish is perfectly seasoned.
- 10 large eggs: Create the fluffy, custardy binder that holds the casserole together beautifully.
- ¼ cup milk: Adds creaminess to the eggs keeping the texture light and tender.
- 1 teaspoon Cajun seasoning (or blackened seasoning): Brings a subtle kick of spice for some lively heat.
- 20 ounces hashbrowns (shredded): The star ingredient that adds crispy, golden texture and a delightful potato flavor.
- 1 ½ cups shredded cheese (Cheddar or Monterrey Jack): Melts on top for gooey, cheesy richness that ties everything together.
How to Make Shredded Hashbrown Breakfast Casserole Recipe
Step 1: Cook the Sausage
Start by heating a large skillet over medium heat, then cook the ground sausage until it’s browned and crumbled into fine pieces. This forms the flavorful meaty foundation that will permeate the whole dish. Once cooked, drain any excess grease to keep the casserole from becoming too greasy while preserving enough fat to sauté your veggies.
Step 2: Sauté the Vegetables
Using the reserved sausage grease (or adding oil if needed), toss in the chopped onions and bell peppers. Sauté these until they soften and become tender, which only takes a few minutes. Then, stir in the minced garlic and a pinch of salt, cooking just long enough to release its fragrant aroma without turning bitter. These veggies add essential layers of flavor and a pop of color.
Step 3: Whisk the Egg Mixture
While your vegetables cook, whisk together the eggs, milk, Cajun seasoning, and remaining salt in a large bowl. This egg mixture will soak into the hashbrowns and bind the casserole’s ingredients into a luscious, custard-like texture once baked.
Step 4: Layer the Casserole
Grab an 8 x 10-inch baking dish and spray it with nonstick cooking spray to ensure easy serving after baking. Spread the shredded hashbrowns in an even single layer on the bottom—it’s the crispy base everyone will love. Next, spread the cooked sausage followed by the sautéed vegetables on top. Pour the egg mixture evenly over everything, then finish with a generous sprinkle of shredded cheese for that irresistible golden crust.
Step 5: Bake to Perfection
Cover the dish tightly with aluminum foil and bake in a preheated 375-degree oven for about 50 to 55 minutes. To allow the cheese to brown and edges to crisp up, remove the foil for the last 20 minutes of cooking. This method ensures that the casserole stays moist but boasts that beautiful golden top we all dream of in a breakfast casserole.
Step 6: Rest and Serve
Once out of the oven, let your Shredded Hashbrown Breakfast Casserole Recipe rest for 5 to 10 minutes before cutting in. This brief resting time allows the casserole to set, making it easier to slice and enhancing the overall eating experience. Garnish with freshly chopped cilantro or parsley if you like a bit of freshness, then dive in with your favorite breakfast companions.
How to Serve Shredded Hashbrown Breakfast Casserole Recipe
Garnishes
A sprinkle of fresh herbs such as cilantro or parsley adds a bright, fresh finish to the rich flavors of the casserole. You can also offer sliced green onions, a dash of hot sauce, or a spoonful of sour cream for guests to customize their portions and elevate each bite.
Side Dishes
Complement this hearty casserole with lighter sides like fresh fruit salad, a crisp green salad, or even roasted tomatoes to balance the meal. A glass of freshly squeezed orange juice or a hot cup of coffee rounds out the perfect breakfast or brunch experience.
Creative Ways to Present
For a fun twist, turn the casserole into individual servings by baking it in small ramekins or muffin tins. You can also serve a slice topped with avocado slices or a fried egg for an extra-special brunch presentation. The Shredded Hashbrown Breakfast Casserole Recipe lends itself beautifully to creative plating, impressing both family and friends alike.
Make Ahead and Storage
Storing Leftovers
Leftover casserole stores wonderfully in the refrigerator for up to 3 days if covered tightly with foil or plastic wrap. This makes it an excellent make-ahead dish for busy mornings or quick reheats without any fuss.
Freezing
If you want to prepare this Shredded Hashbrown Breakfast Casserole Recipe well in advance, freezing is a great option. Assemble the casserole and cover it tightly with foil and plastic wrap before placing it in the freezer. It will keep for up to 2 months, making it a lifesaver for busy weekends or unexpected guests.
Reheating
To reheat, thaw overnight in the fridge if frozen, then bake covered with foil at 350 degrees until heated through. For refrigerated leftovers, a quick microwave zap or reheating in a 350-degree oven until warmed and bubbly will bring it back to its freshly baked glory.
FAQs
Can I make this casserole vegetarian?
Absolutely! Simply skip the sausage and add extra vegetables like mushrooms, zucchini, or spinach for a delicious vegetarian version. You can also use plant-based sausage substitutes for a similar flavor and texture.
Is it better to use fresh or frozen hashbrowns?
Shredded frozen hashbrowns work perfectly in this casserole and save prep time. Just be sure to thaw and drain any excess moisture for the best texture. Fresh shredded potatoes can be used if you prefer a more homemade touch.
Can I use a different type of cheese?
Definitely. Cheddar and Monterrey Jack are classics for their meltability and flavor, but feel free to experiment with mozzarella, pepper jack, or even Swiss cheese for different flavor profiles.
How can I make this recipe spicier?
Boost the heat by using hot sausage, adding extra Cajun seasoning, or tossing in diced jalapeños with the bell peppers. A dash of hot sauce on top when serving also adds a nice kick.
Can I prepare the casserole the night before baking?
Yes! Assemble the casserole the night before, cover it well, and store it in the fridge. When you’re ready, bake it straight from the fridge—just add a few extra minutes to the baking time for even cooking.
Final Thoughts
This Shredded Hashbrown Breakfast Casserole Recipe is more than just a meal; it’s a celebration of comfort and flavor wrapped up in a cozy, cheesy bake. Whether you’re eager to impress brunch guests or craving a satisfying start to your weekend, this casserole is ready to become a beloved staple in your kitchen. Trust me, once you try it, you’ll wonder how you ever enjoyed breakfast without it.
Print
Shredded Hashbrown Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Shredded Hashbrown Breakfast Casserole is a hearty and flavorful morning dish that combines savory ground sausage, tender sautéed vegetables, creamy eggs, and melted cheese over a crispy hashbrown base. Perfect for a family breakfast or brunch, this casserole is baked to golden perfection, offering a comforting and protein-packed start to your day.
Ingredients
Meat
- 1 pound ground sausage (mild or hot)
Vegetables
- ½ sweet onion (finely chopped)
- 1 bell pepper (red or green, finely chopped)
- 2 garlic cloves (finely minced)
Egg Mixture
- 10 large eggs
- ¼ cup milk
- 1 teaspoon salt (divided)
- 1 teaspoon Cajun seasoning (or blackened seasoning)
Other
- 20 ounces hashbrowns (shredded)
- 1 ½ cups shredded cheese (Cheddar or Monterrey Jack)
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to get it ready for baking the casserole.
- Cook Sausage: In a large skillet over medium heat, cook the ground sausage for 7-8 minutes, breaking it apart with a potato masher until it forms fine crumbles. Once cooked, remove the sausage using a spatula and drain it on a paper towel-lined plate to remove excess grease.
- Cook Vegetables: Add the chopped onion and bell pepper to the leftover sausage grease in the skillet. If you don’t have about 2 tablespoons of grease remaining, add oil to reach this amount. Sauté the vegetables for 3-4 minutes until tender. Then add the minced garlic and ¼ teaspoon salt and cook for another minute, stirring frequently.
- Whisk Eggs: While the vegetables are cooking, whisk together the eggs, milk, remaining ¾ teaspoon salt, and Cajun seasoning in a large mixing bowl until fully combined and slightly frothy.
- Layer Casserole: Spray an 8 x 10-inch baking dish with nonstick cooking spray. Spread the shredded hashbrowns evenly in a single layer on the bottom of the dish. Top the hashbrowns with the cooked sausage and sautéed vegetables. Pour the egg mixture evenly over everything, then sprinkle the shredded cheese on top.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50-55 minutes. Remove the foil during the last 20 minutes of baking to allow the cheese to brown and the casserole to set properly.
- Rest then Serve: Once baked, let the casserole rest for 5-10 minutes to allow it to firm up for easy slicing. Garnish with freshly chopped cilantro or parsley if desired, then cut into portions and serve warm.
Notes
- Using mild or hot sausage will affect the spiciness of the casserole – choose according to your preference.
- If you prefer, swap the Cajun seasoning for blackened seasoning or your favorite spice blend.
- Make sure to drain the cooked sausage well to avoid a greasy casserole.
- Allowing the casserole to rest after baking helps it set and makes slicing easier.
- You can prepare this casserole the night before and bake it fresh in the morning for a convenient breakfast solution.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
