There’s something about starting the day with a hearty breakfast that just feels right. I’ve always found comfort in making breakfast casseroles, especially when I know my family will wake up to the smell of something warm and savory. Over the years, this sausage hashbrown breakfast casserole has become one of my go-to recipes. It’s simple, feeds a crowd, and makes busy mornings a little bit easier.
Whenever we have guests staying over, or during the holidays when family visits, I love preparing this casserole. Not only is it filling and flavorful, but you can make it the night before and pop it into the oven in the morning. It’s also a great dish to whip up when you need to use up leftover veggies in the fridge. The spinach and bell pepper add a nice pop of color and extra nutrition, which makes me feel good about serving it to my loved ones.
My husband loves this recipe with extra cheese on top, and my kids enjoy the crispy hashbrown layer at the bottom. It’s a flexible dish, and you can tweak the ingredients to suit your family’s preferences. Whether you’re making it for a special occasion or just a regular weekday breakfast, this casserole will hit the spot and make your morning routine just a little bit more manageable.
Making Sausage Hashbrown Breakfast Casserole
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Ingredients
- 1 pound ground breakfast sausage
- 1/2 cup whole milk (or substitute with coconut milk)
- 1-2 cups finely chopped fresh spinach
- 3/4 cup diced red bell pepper
- 10 large eggs
- 10 oz frozen hashbrown potatoes (2 cups)
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese (or dairy-free alternative, plus extra for topping)
- 1/2 teaspoon ground black pepper
- 3/4 cup diced yellow onion
Directions
Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
In a large skillet, cook the sausage over medium heat, breaking it into crumbles as it cooks. Once the sausage begins to brown, add the diced onion and red bell pepper. Continue cooking until the vegetables are tender and the sausage is fully browned. Drain excess grease if necessary.
Stir in the spinach and cook for another 1-2 minutes, just until the spinach is wilted. Remove the skillet from the heat and set the mixture aside to cool slightly.
In a separate large bowl, whisk together the eggs, milk, salt, and pepper. Add the frozen hashbrowns, shredded cheese, and the cooled sausage mixture. Stir everything together until well combined.
Pour the mixture into the greased baking dish, spreading it evenly. Sprinkle a little extra shredded cheese on top if desired.
Bake for 30-35 minutes, or until the eggs are fully set and the top is golden brown. Let the casserole cool for a few minutes before slicing and serving. Enjoy!
Storing Suggestion
To store leftovers, cover the casserole tightly with foil or transfer to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Cooking Tips
If you want to add more flavor, try using spicy sausage instead of the mild version. You can also swap out the cheddar for pepper jack cheese if you prefer a bit of heat. Adding some fresh herbs like parsley or chives on top before baking can enhance the dish’s freshness.
Serving Suggestions
This breakfast casserole pairs wonderfully with a fresh fruit salad or a side of avocado slices. You could also serve it alongside toast or bagels for a complete meal. For drinks, a nice cup of coffee or orange juice complements the dish perfectly.
Ingredient Substitutions
If you don’t have hashbrowns, diced or grated potatoes work as a great substitute. For a dairy-free option, you can use almond milk or coconut milk instead of regular milk, and a dairy-free cheese alternative can easily replace cheddar.
Seasonal Variations
In the spring, try adding some fresh asparagus or peas to the casserole for a seasonal twist. During the fall, roasted butternut squash or sweet potatoes can be a delicious addition that pairs well with sausage and eggs.
Allergen Information
This recipe contains dairy and eggs, common allergens for some individuals. If you need to avoid dairy, substitute the cheese and milk with non-dairy alternatives. For those with egg allergies, an egg substitute like a flax egg can work, though the texture will differ slightly.
FAQ
Can I prepare this casserole the night before?
Yes, this casserole is great for meal prep! You can assemble it the night before, cover it with foil, and refrigerate it. In the morning, simply pop it into the oven and bake as directed.
Can I freeze the casserole?
Yes, you can freeze this casserole. Bake it first, let it cool completely, then wrap it tightly in foil and plastic wrap. Freeze for up to 2 months. When you’re ready to eat it, thaw in the refrigerator overnight and reheat in the oven.
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Freshly grated potatoes work well in place of frozen hashbrowns. Just be sure to squeeze out any excess moisture from the potatoes before adding them to the egg mixture to avoid a soggy casserole.
What other vegetables can I add?
Feel free to customize the casserole with your favorite veggies. Mushrooms, zucchini, or even broccoli would be great additions. Just make sure to cook them slightly before adding to the mixture.
Can I make this casserole vegetarian?
Yes, you can easily make this casserole vegetarian by omitting the sausage. You can also add more veggies like mushrooms or extra spinach to bulk it up. A vegetarian sausage alternative would work as well.
How do I know when the casserole is done?
The casserole is done when the eggs are set, and the top is golden brown. You can insert a toothpick or a knife into the center; if it comes out clean, it’s ready to serve.
Sausage Hashbrown Breakfast Casserole
Ingredients
- 1 pound ground breakfast sausage
- 1/2 cup whole milk (or substitute with coconut milk)
- 1-2 cups finely chopped fresh spinach
- 3/4 cup diced red bell pepper
- 10 large eggs
- 10 oz frozen hashbrown potatoes (2 cups)
- 1 teaspoon salt
- 1 cup shredded sharp cheddar cheese (or dairy-free alternative, plus extra for topping)
- 1/2 teaspoon ground black pepper
- 3/4 cup diced yellow onion
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.
- In a skillet over medium-high heat, crumble and cook the sausage along with the diced onions and bell pepper until the sausage is browned and the vegetables are tender. Drain off any extra grease.
- Stir the spinach into the sausage mixture and cook for an additional 1-2 minutes until the spinach is wilted. Remove the skillet from the heat and allow the mixture to cool slightly.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. Add the frozen hashbrowns, shredded cheese, and cooled sausage mixture. Stir everything until fully combined.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheese over the top.
- Place the casserole in the preheated oven and bake, uncovered, for 30-35 minutes or until the eggs are set and the top is lightly golden.
- Let the casserole cool for a few minutes before slicing and serving.
