Hash Brown Breakfast casseroles are so great because they can feed a crowd and you can add so many different ingredients to make it delicious and hearty. Best of all, you can prep and prepare everything the day ahead and all you need to do is to cook it in the oven and you have a wonderful and satisfying baked breakfast casserole. Easy Breakfast Hash Brown Casserole Recipe Sausage breakfast casserole is a great breakfast to make for your family.
The smell of it baking in the morning is amazing. Our hash brown breakfast casserole recipe is filled with lots of delicious ingredients: hash browns, sausage, bacon, veggies and cheese. Spinach, asparagus, chopped kale and fresh herbs are great additions. If you want to make this a meat lovers breakfast casserole, add bacon, ham and your favorite sausage. Add extra cheese if you like. The smaller pan means it will be higher and thicker, thus requiring more baking time to ensure the eggs are cooked all the way through.
Why we love this hearty breakfast so much is because it’s a delicious way to feed a crowd and everyone loves all the breakfast flavors that you normally crave in the morning all in one bite. Can you Make Ahead Breakfast Casserole Bake Yes, you can make this one day ahead. Just make the complete recipe, but without baking it. Then allow the whole casserole to cool in your prepared baking pan.
Cover with foil and chill in the fridge for up to 10 hours. Pre-heat your oven before baking the next morning! Allow the whole casserole to come to room temperature, about 1 hour before baking. If you put the whole COLD casserole in the oven right away it will take so much longer to cook all the way through. Christmas morning is a favorite time of year to make this hash brown bake. Waking up on Christmas morning to this hearty breakfast will definitely keep everyone warm and satisfied. Finally, add a stack of these beautiful fluffy pumpkin pancakes to your morning feast!
You can prep this the day ahead. Make the complete recipe without baking it. 13 baking dish or large 12″ oven safe skillet and allow the mixture to cool, then chill in the fridge for up to 10 hours. The next morning, remove the casserole from the frdige and let it warm up a bit to room temperature, about 25 minutes. You can do this while the oven pre-heats. BEWARE: If you’re pre-cooking it in a cast iron pan might turn the potato mixture gray, which happend to a some readers.
We suggest using a pan that isn’t cast iron. NOTE: Not all shredded hash browns are created equal. Some are more firm while others are mushy. Ore Ida refrigerated shredded hash browns are very mushy. If you want your hash browns crispy, then we suggest using extra oil to fry the hash browns or buy the crispy pre-cooked patties.
In large bowl beat the eggs, milk, sour cream, salt, and pepper together. Heat large 12″ skillet on medium-high heat, cook bacon until browned. Add onions and garlic, cook until soft, about 1 minute. Add sausage and cook until browned and cooked, about 5 minutes. Break apart sausage into small chunks as you cook it. After sausage is browned, add the hash browns and red bell peppers. Cook mixture for about 5 minutes or until the potatoes are slightly brown.
Cover the casserole dish with foil. Remove the foil and bake uncovered for about another 25 minutes or until casserole is cooked through and cheese is melted. If the casserole is not cooked through all the way, give it a gentle stir and bake un-covered for another 10 minutes. Add optional green onion or minced parsley topping.
As an Amazon associate and partners with other affiliate programs, we may earn from your qualifying purchases. We may earn small commissions that goes towards all the costs of running this website and recipe tests. My kids love it when I make this for breakfast on the weekends! It’s a great way to start our weekend. That’s so awesome to know that your kids enjoy it.