Simply Potatoes Breakfast Casserole Recipe
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This cheesy hashbrown breakfast casserole has everything you want in a hearty breakfast: savory sausage, fluffy eggs, tender potatoes, and plenty of melty cheese. It has been a family favorite at my table for years and always disappears fast.
The best part is that you can make it ahead. That makes it just as perfect for a laid-back Sunday morning as it is for a holiday breakfast casserole on Christmas. Whether you are cooking for family, hosting brunch with friends, or planning a girls’ weekend, this recipe is always a crowd-pleaser.
This breakfast casserole has been our Christmas morning staple for over a decade. It is served with biscuits and gravy every year without fail. While we like to mix up our holiday dinner menu, breakfast is non-negotiable.
But hey, it’s not just for Christmas! This dish works just as well for an Easter brunch, a girls’ weekend, or even a cozy Sunday morning when you’re still in your pajamas.
Why you will love this recipe
- Make Ahead Friendly – Assemble it the night before or freeze for later. Just pop it in the oven when you’re ready to bake.
- Quick & Easy – Less than 10 minutes of prep, and the oven does the rest.
- Simple Ingredients – Made with everyday staples you can find at any grocery store.
- Great for Meal Planning – Perfect for hosting brunch or a holiday breakfast. You’ll spend less time in the kitchen and more time with guests
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Simple ingredients
Ingredient Notes:
You can find a complete list of ingredients and measurements in the recipe card below.
- Country Style Hash browns – I prefer a diced potato when making this recipe, but you can certainly use shredded potatoes or tater tots.
- Breakfast Sausage – You could substitute bacon, turkey sausage, or a combination. Be sure to buy ground breakfast sausage for this recipe.
- Shredded Cheddar and Monterey Jack Cheese – Pepper Jack cheese would be a good substitute if you want a little extra kick.
- Vegetables- You could also add mushrooms, green bell pepper, or any of your favorite veggies.
Be sure the hashbrowns are thawed. If you start with frozen, the cooking time will increase.
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How To Make Hashbrown Breakfast Casserole
Step 1: Preheat oven to 350 degrees. Spray a 9×13 casserole dish with cooking spray and set aside.
Step 2: Brown breakfast sausage.
Step 3: Sauté veggies.
Step 4: Whisk eggs and cream.
Step 5: Add spices, sausage, veggies, and potatoes to the egg mixture.
Step 6: Pour mixture into a baking dish and bake until set.
Step 7: Let the casserole cool for 5 minutes and serve.
If your casserole is runny, it is not done yet. Continue to cook, checking every 5 minutes.
Make Ahead Instructions
- Assemble the night before: Prepare the casserole through Step 6 (before baking). Cover tightly with plastic wrap or foil and refrigerate overnight. In the morning, let it sit at room temperature while the oven preheats, then bake as directed.
- Prep components ahead: Cook the sausage and sauté the vegetables up to 2 days in advance. Store them in the fridge, then assemble with the eggs, cheese, and hashbrowns when you’re ready to bake.
Instructions on how to freeze the casserole before and after are in the recipe card.
What to Serve with This Easy Hashbrown Breakfast Casserole
Wondering what to serve with breakfast casserole? If I were serving this casserole for brunch, I’d balance it with something fresh and a little sweet. A big bowl of fruit salad or yogurt is always a hit, or you could make a simple pecan and pear salad for a savory side.
For bread, I like adding something homemade, like pumpkin walnut bread or banana nut muffins. Avocado toast is another easy option that feels a little special. Oh, and these high-protein breakfast cookies are perfect for a handheld dessert. Together, these sides make the casserole the star of a complete brunch spread.
FAQ
Yes! If you do not thaw the hash browns, it will affect the cooking time.
Yes! Prepare your overnight breakfast casserole, cover it with plastic wrap, and cook it the following day.
Yes! Store an extra casserole in the freezer for up to 3 months. Be sure to freeze in an airtight container or freezer bag. After thawing in the fridge, place the casserole in a prepared baking dish and follow the baking instructions. It may be necessary to add a few minutes to the cooking time.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
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Cheesy Hashbrown Breakfast Casserole
Ingredients
- 1 pound Breakfast Sausage
- ½ cup Diced Onion
- ½ cup Diced Red Bell Pepper
- 2 Tablespoon Butter
- 8 Eggs
- ½ cup Half and Half
- 1 teaspoon Hot Sauce optional
- ½ teaspoon Pepper
- ¼ teaspoon Salt
- 20 ounces Country Style Hash Browns
- 1 cup Cheddar Cheese
- 1 cup Monterey Jack Cheese
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 casserole dish with cooking spray and set aside.
- In a small skillet, brown breakfast sausage. Remove from skillet and drain sausage on a paper towel-lined plate.1 pound Breakfast Sausage
- Add butter, red bell peppers, and onion in the same skillet. Cook over medium-high heat until the vegetables have softened. Remove the pan from the heat and set aside.½ cup Diced Onion, ½ cup Diced Red Bell Pepper, 2 Tablespoon Butter
- In a medium-sized bowl, add eggs, half & half, hot sauce, salt, black pepper and half of the cheese. Whisk until the eggs are well beaten. Add the thawed hash browns, cooked sausage, and vegetables to the egg mixture. Mix until well combined.8 Eggs, ½ cup Half and Half, 1 teaspoon Hot Sauce, ½ teaspoon Pepper, 20 ounces Country Style Hash Browns, 1 cup Cheddar Cheese, 1 cup Monterey Jack Cheese, ¼ teaspoon Salt
- Pour the egg mixture into the prepared casserole dish. Top with the cheese and bake for 45 – 50 minutes or until the egg has set. If your casserole is runny, it is not done yet. Continue to cook, checking every 5 minutes.
- Did you make this recipe? Don't forget to give it a star rating below!
Notes
How to Freeze:
- Freeze before baking: Mix the ingredients and transfer the mixture to an airtight container or a large freezer-safe zip-top bag and freeze for up to 2 months. Store the shredded cheese in a separate freezer bag. When ready to bake, thaw everything overnight in the refrigerator, spread the casserole mixture into a greased baking dish, sprinkle with the reserved cheese, and bake as directed. Add 5–10 extra minutes if needed.
- Freeze after baking: Let the casserole cool completely, then slice into portions. Wrap each piece tightly in plastic wrap and place in a freezer bag or airtight container. When ready to serve, transfer the casserole to a baking dish and reheat in a 325°F oven until warmed through, or microwave individual slices in 30-second increments until warmed through.
Can’t wait to try this Christmas morning, I’ll be putting it together the night before!
Did you end up making the casserole for Christmas?
Do you bake covered in foil or uncovered?
Thanks,
Debra
Hi Debra! You’ll want to bake this casserole uncovered.
Hi Debra. There is no need to cover the casserole as it cooks.
Thanks for this recipe. I like that I can make ahead and freeze. I’m going to be bringing it up north for our family vacation!!
Yes, this is the perfect recipe for a big group. Thanks for commenting!
Hi Jill,
Excited to try this. Do I need to cook the hash browns first to be certain they are tender?
Hi Marlene! Nope, you do not have to precook the hash browns. Everything will cook together in the oven.