Hashbrown Breakfast Casserole is the ultimate comfort breakfast dish, perfect for feeding a crowd during weekend brunches, holidays, or family gatherings. This hearty casserole combines layers of seasoned hash browns, flavorful sausage, colorful vegetables, and plenty of melted sharp cheddar cheese, all bound together by a perfectly spiced egg mixture. The addition of green onions and herbs like marjoram and thyme infuses the dish with subtle, aromatic flavors that make each bite irresistible.
This make-ahead-friendly casserole is easy to prepare and can be assembled the night before, allowing you to simply bake and enjoy a warm, filling breakfast in the morning. Serve it with fresh fruit, toast, or a simple side salad for a complete meal.
Why You’ll Love This Recipe:
• Satisfying and Hearty: Loaded with sausage, cheese, and hash browns for a filling meal.
• Perfect for Gatherings: Ideal for brunches, potlucks, or breakfast-for-dinner nights.
• Make-Ahead Option: Assemble in advance and bake the next morning.
Ingredients:
• 30 ounces shredded hash brown potatoes, thawed
• 1 lb ground pork sausage (e.g., Jimmy Dean’s All Natural)
• 1 medium onion, finely diced
• 1 red bell pepper, diced
• ½ cup butter, melted
• 10 eggs
• 1 cup milk
• ½ teaspoon dried marjoram
• ½ teaspoon dried thyme
• ½ teaspoon seasoned salt
• ½ teaspoon freshly ground black pepper
• 3 cups shredded sharp cheddar cheese
• 3 green onions, thinly sliced (divided)
Instructions:
1. Preheat the Oven:
• Preheat your oven to 350°F (175°C) and spray a 9×13-inch casserole dish with nonstick baking spray.
2. Prepare the Hash Browns:
• Place the thawed hash browns in the bottom of the prepared casserole dish.
3. Cook the Sausage and Vegetables:
• In a large skillet over medium heat, brown the ground pork sausage. When the sausage is about halfway browned, add the diced onions and red bell pepper.
• Continue cooking until the sausage is fully browned and the onions are softened. Remove from heat and let cool slightly.
4. Assemble the Base:
• Pour the melted butter over the hash browns, stirring gently to coat them. Sprinkle half of the shredded sharp cheddar cheese over the hash browns.
• Spoon the cooled sausage and vegetable mixture evenly over the hash browns.
5. Prepare the Egg Mixture:
• In a large bowl, beat the eggs. Add the milk, marjoram, thyme, seasoned salt, and black pepper. Whisk until well combined.
• Pour the egg mixture evenly over the hash browns and sausage layer.
6. Add Cheese and Green Onions:
• Top with the remaining shredded cheddar cheese and half of the sliced green onions.
7. Bake:
• Place the casserole in the preheated oven and bake for 45-50 minutes or until the center is set and does not jiggle.
• Sprinkle the remaining green onions on top.
8. Serve:
• Let the casserole sit for 10-15 minutes before slicing and serving.
Tips:
• Customizable Ingredients: Swap the ground sausage for bacon or diced ham for a different twist. Add spinach or mushrooms for extra vegetables.
• Make Ahead: Assemble the night before, cover, and refrigerate. Bake as directed in the morning.
• Cheese Options: Try a blend of cheddar and Monterey Jack or pepper jack for a spicier kick.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or oven.
• Freezer: Freeze the baked casserole in portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
Enjoy this Hashbrown Breakfast Casserole as a warm, savory way to start your day or to share with family and friends. The rich flavors and simple preparation make it a winning recipe for any breakfast or brunch gathering!
