If you have ever yearned for a breakfast dish that feels like a warm morning hug, then this Hashbrown Breakfast Casserole with Sausage, Cheese, and Bell Peppers Recipe is about to become your new best friend. It perfectly combines crispy hashbrowns, savory sausage, melty cheddar, and vibrant bell peppers into one irresistible, crowd-pleasing casserole. Each bite feels like a flavor party, with just the right balance of textures and tastes to make mornings shine a little brighter. It’s easy to prepare, satisfying in every way, and a surefire hit for family breakfasts or brunch gatherings.
Ingredients You’ll Need
This recipe calls for a handful of straightforward, everyday ingredients that each play a vital role in elevating the dish to ultimate comfort food status. From the hearty protein-packed sausage to the colorful crunch of bell peppers, every item adds a layer of depth and warmth you will absolutely love.
- 20 ounces shredded hash browns: The crispy, golden base that gives the casserole its signature texture and heartiness.
- 1 pound sausage: Offers rich, savory flavor – choose your favorite variety for a custom touch.
- ¼ cup finely diced onion: Adds sweetness and a subtle aromatic kick.
- ½ red bell pepper (diced): Brings vibrant color and a mild sweetness that brightens up every bite.
- ½ green bell pepper (diced): Adds a slightly grassy note and a crunchy contrast.
- 2 cups shredded cheddar cheese (divided): Melts perfectly, delivering gooey comfort and sharp flavor.
- 8 eggs: The binder that holds the casserole together and infuses richness.
- 12 ounces evaporated milk: Creates a creamy, custardy texture without overpowering the other ingredients.
- ½ teaspoon Italian seasoning (optional): Adds a subtle herbal note to heighten the flavor complexity.
- ½ teaspoon kosher salt: Enhances every element of the casserole.
- ¼ teaspoon black pepper: Adds just a touch of heat and seasoning balance.
How to Make Hashbrown Breakfast Casserole with Sausage, Cheese, and Bell Peppers Recipe
Step 1: Prepare Your Pan and Sausage
Start by preheating your oven to 350°F and generously greasing a 9×13-inch casserole dish to ensure your delicious creation doesn’t stick. While the oven warms, brown your sausage in a large skillet over medium-high heat, breaking it apart with a spoon until it’s cooked through and no longer pink. After draining the excess fat, set the sausage aside. This step delivers the savory foundation for your casserole and ensures a juicy, flavorful bite in every mouthful.
Step 2: Combine the Veggies, Cheese, and Hashbrowns
Now, layer the thawed hashbrowns, cooked sausage, diced onion, and both red and green bell peppers in your prepared casserole dish. Sprinkle in 1 ½ cups of shredded cheddar cheese, which will melt to create pockets of indulgent, cheesy goodness. Use a gentle hand to mix everything just enough to distribute the ingredients evenly, making sure every slice gets that perfect balance of flavors and textures.
Step 3: Whisk the Egg Mixture
In a large bowl, whisk together the eggs, evaporated milk, kosher salt, black pepper, and the optional Italian seasoning until completely blended. This rich egg custard mixture not only binds the casserole but also infuses it with a creamy, luscious consistency that makes each bite downright dreamy.
Step 4: Pour and Top
Carefully pour your egg mixture over the hashbrown and sausage mixture, letting it seep into every nook and cranny. Then, sprinkle the remaining ½ cup of cheddar cheese over the top for a golden, cheesy crust once baked. This final cheese layer is what turns this dish from amazing to absolutely irresistible.
Step 5: Bake to Perfection
You can either bake the casserole immediately or cover it and refrigerate overnight—both methods work beautifully. If you refrigerate it, just bring it to room temperature for about 30 minutes before baking. Whether you bake it right away or after chilling, slide the casserole into your preheated oven and bake uncovered for 55 to 65 minutes. You’ll know it’s ready when the eggs are fully set and the top turns a gorgeous golden brown. The smell that fills your kitchen during this time alone is enough to excite anyone!
How to Serve Hashbrown Breakfast Casserole with Sausage, Cheese, and Bell Peppers Recipe
Garnishes
A sprinkle of fresh chopped green onions, a little dollop of sour cream, or a handful of fresh herbs like parsley or chives elevates this casserole to restaurant-quality presentation. These simple garnishes add brightness and freshness to the rich savory flavors.
Side Dishes
Pairing this casserole with a crisp fruit salad or some lightly sautéed greens balances the meal nicely. You could also serve toast or warm biscuits to complete the breakfast feast, making it as hearty or light as you prefer.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or muffin tins for breakfast potlucks or to-go meals. This makes the Hashbrown Breakfast Casserole with Sausage, Cheese, and Bell Peppers Recipe even more versatile and kid-friendly.
Make Ahead and Storage
Storing Leftovers
Leftover casserole keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen with time, so it’s just as delicious, if not more, the next day.
Freezing
This dish freezes wonderfully! After baking, let it cool completely, then wrap tightly in aluminum foil or plastic wrap and place in a freezer-safe container. It will stay fresh for up to 3 months and can be thawed overnight before reheating.
Reheating
To reheat leftovers, warm individual servings in the microwave or reheat a larger portion in a 350°F oven covered with foil until heated through. The cheese will melt once again, and the casserole will taste just as comforting as on day one.
FAQs
Can I make Hashbrown Breakfast Casserole with Sausage, Cheese, and Bell Peppers Recipe vegetarian?
Absolutely! Simply swap the sausage for a vegetarian sausage alternative or extra vegetables like mushrooms and zucchini. The flavors will still be delicious and hearty.
What kind of sausage works best for this recipe?
Any cooked sausage you love will work well, whether it’s mild or spicy pork sausage, turkey sausage, or even a plant-based option. Just be sure it’s fully cooked and drained before mixing it in.
Can I use fresh potatoes instead of frozen hashbrowns?
While fresh shredded potatoes can be used, thawed frozen hashbrowns save time and provide a consistent texture in the casserole. If using fresh, squeeze out excess moisture to avoid sogginess.
Is it possible to prepare this casserole the night before?
Yes, preparing it the night before and baking in the morning is a fantastic way to save time. Just keep it covered in the fridge and allow it to come to room temperature before baking.
How do I know when the casserole is fully cooked?
Look for the eggs to be set and the top to be golden brown. You can also insert a knife in the center; it should come out clean without any liquid egg.
Final Thoughts
This Hashbrown Breakfast Casserole with Sausage, Cheese, and Bell Peppers Recipe is the kind of dish that fills your home with warmth and your belly with happiness. Whether you’re feeding a hungry family or impressing brunch guests, it delivers effortless comfort and crowd-pleasing flavor with every forkful. Trust me, once you try it, you’ll wonder how breakfast ever seemed complete without it!
Print
Hashbrown Breakfast Casserole with Sausage, Cheese, and Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
A hearty and delicious hashbrown breakfast casserole featuring shredded hashbrowns, savory sausage, colorful bell peppers, and melted cheddar cheese, all baked with a creamy egg and evaporated milk mixture. Perfect for brunch or a satisfying breakfast for a crowd.
Ingredients
Main Ingredients
- 20 ounces shredded hash browns (thawed)
- 1 pound sausage (your choice, cooked, crumbled, and drained)
- ¼ cup finely diced onion
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
- 8 eggs
- 12 ounces evaporated milk (1 can, or 1 ⅓ cups milk)
- ½ teaspoon Italian seasoning (optional)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish or spray it with cooking spray to prevent sticking.
- Cook Sausage: Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a spoon, until no pink remains. Drain excess fat and set the cooked sausage aside.
- Combine Base Ingredients: In the prepared casserole dish, add the thawed hash browns, cooked sausage, diced onions, diced red and green bell peppers, and 1 ½ cups of shredded cheddar cheese. Gently mix the ingredients together and spread evenly in the pan.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, evaporated milk, kosher salt, black pepper, and Italian seasoning if using, until well combined and smooth.
- Assemble Casserole: Pour the egg mixture evenly over the hashbrown and sausage mixture in the casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top for a cheesy crust.
- Rest or Bake: You can choose to cover and refrigerate the casserole overnight for convenience. If refrigerated, remove it from the fridge 30 minutes before baking to let come to room temperature. Otherwise, proceed to baking immediately.
- Bake: Bake the casserole uncovered in the preheated oven for 55 to 65 minutes, or until the eggs are fully set and the top is golden brown and bubbly.
Notes
- For best texture, use thawed hash browns rather than fresh or frozen.
- Feel free to swap the sausage with bacon or ham for a different flavor profile.
- The casserole can be prepared the night before to save time in the morning.
- If you like your casserole spicier, add some crushed red pepper flakes or diced jalapeños.
- Use low-fat milk instead of evaporated milk for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
