If you’re searching for a hearty, comforting breakfast that will have everyone asking for seconds, this Hashbrown Breakfast Casserole Recipe is an absolute winner. It brings together crispy, golden hashbrowns, savory sausage, creamy eggs, and melted cheddar cheese in one irresistible dish. Perfect for busy mornings, brunch gatherings, or even a relaxed weekend treat, this casserole satisfies all the right cravings with ease and style.
Ingredients You’ll Need
Gathering simple, flavorful ingredients is the secret to this Hashbrown Breakfast Casserole Recipe’s irresistible appeal. Each component plays a special role, from the fluffy eggs that bind everything together to the sharp dijon mustard that adds a subtle zing, ensuring every bite is a delight.
- 7 large eggs: The rich base that adds fluffiness and protein to the casserole.
- 1 ½ cups half and half: Adds creaminess and keeps the eggs tender and moist.
- 2 tablespoons dijon mustard: Brings a gentle tang that brightens the overall flavor.
- 1 teaspoon salt: Essential for seasoning and enhancing all the other ingredients.
- ½ teaspoon garlic powder: Adds a savory depth without overpowering the dish.
- 20 oz frozen shredded hashbrowns, thawed: Provides that crispy, golden texture everyone loves in breakfast casseroles.
- 1 pound breakfast sausage, cooked and drained: Infuses the dish with hearty, savory flavor and satisfying chew.
- 1 ½ cups shredded cheddar cheese, divided: Melts beautifully to create gooey pockets of cheesy goodness on top and throughout.
- Chopped parsley or sliced green onions (optional garnish): Adds a pop of fresh color and a mild crisp bite as a finishing touch.
How to Make Hashbrown Breakfast Casserole Recipe
Step 1: Prepare Your Oven and Egg Mixture
First things first, preheat your oven to 375°F and lightly grease a 9×13 inch baking dish for easy cleanup and to prevent sticking. In a large bowl, whisk together the eggs, half and half, dijon mustard, salt, and garlic powder until everything is smooth and combined, setting the stage for flavor and a tender texture.
Step 2: Combine the Main Ingredients
Next, stir the thawed hashbrowns, cooked and drained sausage, and ¾ cup of shredded cheddar cheese into the egg mixture. This step blends all the heartiness together and ensures every scoop of casserole is packed with savory, cheesy goodness.
Step 3: Pour into Baking Dish
Pour your well-mixed egg and hashbrown mixture into the prepared baking dish. Use a spatula to smooth out the surface so it bakes evenly and has that perfect set once out of the oven.
Step 4: Add the Cheese Topping
Sprinkle the remaining ¾ cup of shredded cheddar cheese evenly over the top. This will form a golden, melty crust that adds irresistible flavor and texture.
Step 5: Bake Covered and Then Uncovered
Cover the casserole pan tightly with aluminum foil and bake for 30 minutes to cook everything through gently. After 30 minutes, remove the foil and continue baking uncovered for an additional 10 to 15 minutes until the center is set and the cheese on top starts to turn a beautiful light golden color.
Step 6: Let it Rest
Once baked, remove the casserole from the oven and let it sit for 10 to 15 minutes. This resting time helps it firm up for cleaner slices and lets the flavors meld deliciously.
Step 7: Garnish and Serve
Before serving, sprinkle with chopped parsley or sliced green onions for that little burst of freshness and visual appeal that really elevates the casserole experience.
How to Serve Hashbrown Breakfast Casserole Recipe
Garnishes
A simple garnish like chopped parsley or green onions adds not only a splash of color but also a subtle fresh crunch that balances the rich, cheesy casserole perfectly. These small touches bring a lovely brightness to the dish.
Side Dishes
The casserole is hearty on its own, but pairing it with fresh fruit, a crisp salad, or even some toasted English muffins can round out the meal and add delightful contrasts in texture and taste.
Creative Ways to Present
For a special occasion, serve this casserole in individual ramekins or mini cast iron skillets. Drizzle with a little hot sauce or a dollop of sour cream on top to give your presentation a creative flair that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Hashbrown Breakfast Casserole Recipe can be stored in an airtight container in the refrigerator for up to three days. Keeping it chilled tightly helps maintain its flavors and just a quick reheat will make it taste like new.
Freezing
This casserole freezes beautifully. Wrap individual portions or the whole dish tightly in foil and plastic wrap, then freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftover casserole in the oven at 350°F for about 15-20 minutes or until warmed through. Using the oven helps retain the crispy top and flaky texture better than the microwave.
FAQs
Can I make this casserole vegetarian?
Absolutely! Swap the breakfast sausage with your favorite plant-based sausage or add extra veggies like bell peppers and mushrooms for a delicious vegetarian version.
Can I use fresh potatoes instead of frozen hashbrowns?
You can, but frozen shredded hashbrowns are best for convenience and consistent texture. If using fresh potatoes, shred and pat them dry to avoid excess moisture in the casserole.
What type of sausage works best?
A classic breakfast pork sausage adds great flavor, but you can use turkey sausage or even spicy chorizo for a different twist that packs more heat.
Is dijon mustard necessary in this recipe?
While not mandatory, the dijon mustard adds a subtle tang and complexity that lifts the entire dish. If you don’t have it on hand, you can leave it out but expect a slightly milder flavor.
How do I know when the casserole is done?
The casserole is done when the center is set and no longer jiggles, and the top cheese layer is lightly golden. A knife inserted in the center should come out mostly clean, just a few moist crumbs are okay.
Final Thoughts
This Hashbrown Breakfast Casserole Recipe is one of those unsurprisingly simple yet deeply satisfying dishes that quickly becomes a family favorite. Whether it’s a busy weekday or a leisurely weekend brunch, it delivers comfort and flavor wrapped in a warm, cheesy embrace. Give it a try—you might just discover your new go-to breakfast champion.
Print
Hashbrown Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Hashbrown Breakfast Casserole is a hearty and comforting dish perfect for a fulfilling morning meal. Combining fluffy eggs, creamy half and half, savory breakfast sausage, crispy hashbrowns, and melted cheddar cheese, it’s an easy-to-make baked casserole that feeds a crowd and can be garnished with fresh parsley or green onions for a burst of color and flavor.
Ingredients
Egg Mixture
- 7 large eggs
- 1 ½ cups half and half
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- ½ teaspoon garlic powder
Main Ingredients
- 20 oz frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage, cooked with grease drained
- 1 ½ cups shredded cheddar cheese, divided in half
Garnish
- Chopped parsley or sliced green onions (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Mix Egg Base: In a large bowl, whisk together the eggs, half and half, dijon mustard, salt, and garlic powder until fully combined and smooth.
- Combine Main Ingredients: Stir in the thawed hashbrowns, cooked breakfast sausage with grease drained, and ¾ cup of shredded cheddar cheese into the egg mixture until everything is evenly incorporated.
- Fill Baking Dish: Pour the combined mixture into the prepared baking dish and smooth out the top with a spatula for even baking.
- Add Cheese Topping: Sprinkle the remaining ¾ cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes to allow the casserole to cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the center is set and the top is lightly golden brown.
- Rest and Serve: Remove the casserole from the oven and let it sit for 10 to 15 minutes before cutting. This helps it set for cleaner slices.
- Garnish and Enjoy: Optionally, sprinkle chopped parsley or sliced green onions on top before serving to add freshness and color.
Notes
- Make sure to thaw the hashbrowns completely before mixing to avoid excess moisture in the casserole.
- Cook the breakfast sausage thoroughly and drain the grease to prevent a greasy casserole.
- Allowing the casserole to rest after baking helps it set and makes it easier to cut.
- For a spicier flavor, consider adding some crushed red pepper flakes or chopped jalapeños to the egg mixture.
- This casserole can be prepared the night before; just cover and refrigerate, then bake in the morning.
