If you’re on the hunt for the ultimate make ahead breakfast, you’ve found it! My Hashbrown Breakfast Casserole is loaded with crispy bacon, savory sausage, colorful veggies, and cheesy goodness – all baked to perfection.

overhead close up view of hashbrown breakfast casserole cut into slices

Why you’ll love this recipe

Crowd-pleaser: This casserole is my go-to for weekend brunches, holiday mornings, or whenever I need a dish everyone will rave about. Even my pickiest eater clears their plate (and that’s saying something with three kids!).
Simple ingredients, big flavor: Everything you need is probably already in your fridge, freezer or pantry – or easy to find at most stores: Hashbrowns, eggs, cheese, sausage, and veggies. It’s proof that you don’t need fancy ingredients to make something amazing.
Make-ahead magic: As a busy mom, I love that I can prep this ahead of time. Whether it’s for Christmas morning or a regular hectic weekday, having breakfast ready is a total lifesaver!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients for hash brown breakfast casserole with text labels — Ingredients for Hashbrown Breakfast Casserole: Sausage, bacon, onion, red pepper, celery, hash browns, cheddar, eggs, milk, ground paprika, nutmeg, salt and pepper.

Ingredient notes

Breakfast sausage: I use classic breakfast sausage for that cozy, familiar flavor, but you can easily swap it for turkey sausage if you want a lighter option. Maple sausage adds a touch of sweetness, and Italian sausage works if you’re looking for a little spice.
Bacon: Smoky, crispy bacon adds incredible flavor here. If you’re short on time, pre-cooked bacon crumbles work in a pinch, but cooking it fresh gives the best texture and taste.
Hashbrowns: Thawed frozen hashbrowns make this recipe a breeze. If you prefer, you can shred fresh potatoes, but be sure to squeeze out any extra moisture so your casserole doesn’t turn soggy.
Cheese: Shredded cheddar is my favorite for that gooey, melty perfection, but Colby Jack, Gouda, or even Swiss are great swaps if you’re feeling adventurous.
Milk: I stick with 2% milk for a balanced richness, but whole milk or half-and-half work too. I don’t recommend heavy cream – it’s just a little too much with the bacon, sausage, and cheese.
Veggies: Red peppers add sweetness and a pop of color, but you can easily use green or yellow peppers if that’s what you have. Feel free to throw in some chopped spinach or mushrooms for extra veggies!
Seasonings: Paprika and nutmeg bring depth to the casserole, but you can adjust to your taste. Add a pinch of garlic powder or dried thyme for extra flavor if you’re feeling creative.

How to make a breakfast casserole with hashbrowns

Let’s make this hashbrown breakfast casserole together! I promise it’s easier than it looks, and I’ll walk you through every step so you feel like a total kitchen pro.

1. Brown the meats and veggies: Start by grabbing your biggest skillet and heating it over medium-high heat. Toss in ½ pound breakfast sausage and 4 ounces chopped bacon, and let them cook until they’re beautifully browned and full of flavor.

I love the smell of bacon sizzling – it always draws my kids into the kitchen asking what’s for breakfast!

overhead view of breakfast sausage and diced bacon in skillet — brown sausage and bacon

Once the meats are cooked, add 1 diced onion, 1 stick diced celery, and 1 diced red pepper. Keep stirring everything around until the veggies soften and get that gorgeous caramelized color. Then, scoop the mixture into a large bowl and let it cool for a few minutes.

overhead view of cooked sausage and bacon in skillet with raw red pepper, raw celery and raw onion — add vegetables

overhead view of cooked sausage and bacon in skillet with cooked red pepper, cooked celery and cooked onion — cook until softened

2. Prep your baking dish and oven: While your sausage mix is cooling, preheat your oven to 350°F. This is a great time to grease your baking dish, too. I like to use a 9×13-inch dish for a classic casserole, but if you want it thicker, go for a deeper 7×11 dish.

A light coating of cooking spray or butter will make serving (and cleaning up) a breeze later on!

3. Mix it all together: Now comes the fun part! Add a 30-oz bag thawed hashbrowns, 8 oz shredded cheddar cheese, 6 beaten eggs, 1.5 cups milk, ½ teaspoon salt (or to taste), plus a little ground paprika, a pinch of ground nutmeg, and a few grinds of black pepper to the bowl with your cooled sausage mixture. Stir everything together really well.

overhead view of sausage and vegetable mixture with cheese and eggs in glass bowl — add to bowl with remaining ingredients

overhead view of hash brown casserole mixture in glass bowl — combine well

It might look like a lot, but trust me, it’ll bake into a perfectly set casserole. This is also where you can sneak in any extra veggies or seasonings you love – spinach, mushrooms, or even a pinch of garlic powder would be great here.

4. Assemble and bake: Pour the mixture into your greased baking dish, spreading it out evenly so every bite has a little of everything. Pop it into your preheated oven and bake for 50–60 minutes.

overhead view of unbaked hashbrown breakfast casserole — spread in casserole dish

You’ll know it’s ready when the top is lightly golden, the edges are bubbling, and the center is set (no jiggly eggs here!).

5. Cool and serve: When the casserole comes out of the oven, let it cool for 10-15 minutes. I know, the wait is tough with all those amazing smells wafting through the house, but this step helps everything firm up and makes slicing so much easier.

overhead view of baked hashbrown breakfast casserole — bake until set

Serve it up warm, and watch your family dig in!

overhead view of hashbrown breakfast casserole on wooden spatula

This recipe is truly a lifesaver on busy mornings, but it’s also perfect for special occasions like Christmas breakfast or a weekend brunch with friends. I love pairing it with a simple fruit salad and a cup of coffee – it’s a breakfast win every time!

Top tips for recipe success

Thaw the hashbrowns completely: Frozen hashbrowns can release water as they bake, making your casserole soggy. Let them thaw completely, and pat them dry with a clean kitchen towel to remove any excess moisture.
Don’t skip the seasoning: A little pinch of nutmeg and paprika goes a long way in elevating the flavor. Taste the sausage mixture before mixing it with the other ingredients to ensure it’s seasoned to your liking.
Don’t skip the browning: I know it’s an extra step, but browning the sausage and bacon adds a lot of extra flavor. Browning the vegetables along with the meats is important too to remove excess liquid from the veggies. If you skip this step, all the extra liquid will come out of the vegetables during baking and make your casserole mushy.
Cool the sausage mixture: After browning the meats and veggies, give them 5 minutes to cool before mixing in the eggs. This prevents the eggs from cooking prematurely and ensures a smooth, even bake.
Mix thoroughly: When combining all the ingredients, take your time to ensure everything is evenly distributed. You don’t want pockets of cheese or unseasoned hashbrowns – every bite should be flavorful and balanced.
Check for doneness: The casserole is done when the center is set and no longer jiggly. If you’re unsure, a quick test with a toothpick or knife should come out clean. If the edges are browning too quickly, cover them loosely with foil.
Let it rest before serving: Cooling the casserole for 10–15 minutes before slicing makes a big difference. It allows the layers to settle, making slicing easier and preventing the pieces from falling apart.

Helpful recipe hints

Recipe variations

Vegetarian twist: Skip the sausage and bacon, and load up on extra veggies like mushrooms, spinach, zucchini, or even roasted sweet potatoes. Add a touch of smoked paprika for a hint of that smoky flavor.
Spicy kick: Use spicy breakfast sausage or add diced jalapeños and a pinch of cayenne pepper to the mix for a casserole with a little heat.
Cheese lovers’ delight: Swap the cheddar for a mix of cheeses like Monterey Jack, mozzarella, or pepper jack for a melty, gooey upgrade. A sprinkle of Parmesan on top before baking adds a crispy, savory finish.
Southwestern style: Add black beans, corn, and a dash of chili powder, and top with salsa and a dollop of sour cream for a Tex-Mex-inspired casserole.
Kid-approved minis: Instead of a big casserole, divide the mixture into greased muffin tins and bake for 15-25 minutes for individual breakfast cups that are perfect for little hands (and lunchboxes!).
Lighter version: Use turkey sausage, swap bacon for turkey bacon, and opt for reduced-fat cheese and milk for a slightly leaner casserole that’s still packed with flavor.

overhead view of hash brown breakfast casserole in white casserole dish

Storage and make-ahead tips

Make ahead: Assemble the casserole the night before, cover it tightly with plastic wrap or foil, and refrigerate overnight.

In the morning, let it sit at room temperature for about 20–30 minutes before baking as directed. This is perfect for holiday mornings or busy weekends!

Storing leftovers: Let any leftovers cool completely, then cover the dish tightly or transfer portions to an airtight container. Refrigerate for up to 3 days.

Reheat individual servings in the microwave or the whole casserole in the oven at 375°F until warmed through.

Serving ideas

frontal view of hashbrown casserole on wooden spatula

Classic brunch spread: Serve the hashbrown breakfast casserole alongside a platter of fluffy buttermilk waffles, a bowl of fruit salad, and a pitcher of freshly squeezed orange juice. It’s the perfect combination of savory, sweet, and refreshing to satisfy everyone at the table.
Hearty family breakfast: Pair the casserole with a side of warm banana bread and a big pot of coffee. Add a plate of crispy air fryer bacon for the bacon lovers in the house (you can never have too much bacon, right?).
Weekend breakfast-for-dinner: Make a cozy night of it by serving the casserole with a simple tossed salad with homemade ranch dressing. Round out the meal with sautéed green beans for a satisfying and comforting dinner that’ll have everyone asking for seconds.
Holiday morning feast: On special occasions like Christmas or Easter, serve the casserole alongside fresh-baked cinnamon rolls and a bubbly mimosa bar. It’s the ultimate spread to keep everyone full and happy while they open presents or enjoy holiday cheer.
Game day brunch: For a crowd-pleasing spread, pair the casserole with some buffalo chicken dip or spinach artichoke dip and a tray of fresh veggies and chips. It’s an easy way to keep everyone fed before the big game starts!

frontal view of hashbrown breakfast casserole on white plate with fork

More savory breakfast recipes

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Recipe first published in 2019. Updated December 2020 and December 2024 to improve photos, text and instructions.

Hashbrown Breakfast Casserole

Why you’ll love this recipe