Hash brown casserole loaded with savory sausage, eggs, and cheese is the delicious, hearty comfort food you want for breakfast or brunch. This easy gluten free recipe is even great to make ahead and freeze!
Course Breakfast, Brunch
Keyword hash brown casserole, breakfast casserole, Casserole, Make Ahead, loaded potatoes, cheesy potatoes
Prep Time 5minutes
Cook Time 40minutes
Total Time 50minutes
large 9 x 13" casserole dish
16-20ouncesshredded hash browns, fresh or frozen (thawed)(I prefer Ore Ida frozen or Simply Potatoes fresh)
1bell pepper, chopped
1/2cuponion finely chopped(1 small onion)
8eggs, lightly beaten
3/4cupwhole milk or half and half
2½cupscheddar cheese, grated, divided(I prefer using sharp cheddar)
salt and pepper, to taste
Preheat oven to 375° Fahrenheit. Prepare a 9"x13" casserole dish by spraying it with cooking oil spray.
Add hash browns to the casserole dish. Spread 1/2 cup of shredded cheddar cheese evenly over the top of the potatoes. Bake at 375º for 15 minutes.
While the hash brown and cheese are baking, add the sausage, onion, and bell pepper to a skillet. Cook on medium heat until sausage is no longer pink, and the onions and peppers are softened. Drain fat.
In a medium bowl, mix together eggs and milk or half and half.
Remove hash browns from the oven. Spread the sausage mixture evenly over the potatoes (don't stir, just layer). Pour eggs and milk over the sausage. Top with2 cups of remaining grated cheese.
Bake at 375º for 25 minutes, until the hash brown breakfast casserole is golden on top and bubbly and the top is set. Let cool 5 minutes before serving.
Leftovers will keep well for up to 4 or 5 days in the refrigerator. Let the casserole cool completely and transfer to a sealed container before placing it in the fridge.To make ahead, skip baking in step 2, and add hash browns to the bottom of a prepared casserole dish. Layer hash brown breakfast casserole as directed and refrigerate covered. Then bake at 375º for 45-50 minutes, until the top is golden and the casserole is bubbly.If you plan to make this dish in advance and freeze, I suggest you use a foil container: Not only is it freezer-safe, but the container can be safely used in the oven as well to reheat it.Prepare the casserole as directed, without baking, and refrigerate for up to 3 days.Or prepare casserole without baking in a freezer-safe container, cover with a layer of aluminum foil, and freeze for up to 3 months. Again, a foil casserole pan works really well here. Then bake from frozen (do not defrost) as directed, plus an extra 15 minutes or so until it's heated throughout and the cheese is golden.*nutritional facts calculated with milk*