Looking for more breakfast recipes? Try English Muffins, Healthy Banana Muffins, Chocolate Overnight Oats, or Crab Cake Benedict!
Why I love this recipe:
Make Ahead: I love making this the night before and just popping it in the oven in the morning. Crowd Pleaser: Serve it when hosting guests, for any holiday morning, or anytime you want a special breakfast! Everyone loves this hearty meal and it feeds a crowd. Easy – Just takes minutes to toss together pantry ingredients to make this sausage hashbrown breakfast casserole.
How to Make Hashbrown Breakfast Casserole:
Make Egg Mixture: Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined, then stir in thawed hashbrowns. Cook Sausage: Heat a large skillet over medium heat then add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease then add the sausage to the bowl with the egg mixture. Add Vegetables: Sauté the bell peppers and onion in the same skillet the sausage was cooked for 2- 3 minutes. Add to the bowl with the egg mixture then stir everything to combine. Bake: Pour mixture into a greased 9×13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes, or until the edges are set and the center is just barely jiggly. Serve this easy hashbrown breakfast casserole with a side of fruit.
Make Ahead and Storage Instructions:
To Store: Keep leftover hashbrown casserole in the refrigerator and enjoy within 3-4 days. Reheat in the microwave. To Make Ahead: Make and assemble according to the instructions. Cover and keep in the refrigerator for 1-2 days before baking.
More Breakfast Casseroles:
Breakfast Casserole Overnight Breakfast Casserole Biscuits and Gravy Casserole French Toast Casserole
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