Easy Savory Hashbrown Breakfast Casserole Feeds 8 in 40 Minutes
Looking for the perfect Savory Hashbrown Breakfast Casserole that feeds 8 in 40 minutes? This comforting breakfast dish combines crispy frozen hashbrowns with fluffy eggs, savory turkey sausage, and a golden cheese topping that’s perfect for holiday mornings or weekend brunches. The beauty of this hashbrown breakfast casserole recipe is its simplicity prep it the night before and pop it in the oven when you wake up for a stress-free morning meal that’ll have everyone asking for seconds.
Savory Hashbrown Breakfast Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Pat thawed hashbrowns dry with paper towels to remove moisture.
- Cook turkey sausage in a skillet until browned, about 8–10 minutes. Drain excess fat.
- Spread hashbrowns evenly in the prepared baking dish.
- Sprinkle cooked sausage, onions, and bell peppers over the hashbrowns.
- Top with 1½ cups shredded cheese.
- Whisk eggs, milk, salt, pepper, garlic powder, and paprika in a bowl. Pour over casserole.
- Sprinkle with remaining ½ cup cheese.
- Bake uncovered 35–40 minutes until eggs are set and top is golden.
- Let rest 5 minutes before cutting. Garnish with chives and serve hot.
Nutrition
Notes
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Why You’ll Love This Hashbrown Breakfast Casserole
There’s something magical about a breakfast casserole that brings people together around the table. This savory hashbrown breakfast casserole isn’t just delicious it’s practical too.
Perfect for Busy Mornings
When holiday mornings roll around or you’re hosting weekend guests, the last thing you want is to spend hours in the kitchen. This hashbrown breakfast casserole comes to the rescue because:
- You can prep it the night before
- It feeds 8 hungry people with one dish
- The active cooking time is just 15 minutes
- It bakes in 40 minutes while you enjoy your coffee
The convenience factor alone makes this recipe a keeper, but the rich, savory flavors will have everyone reaching for seconds.
Customizable to Your Taste
What makes this breakfast hashbrowns casserole truly special is how adaptable it is:
- Swap turkey sausage for bacon, ham, or vegetarian options
- Choose your favorite cheese blend cheddar, pepper jack, or Swiss all work beautifully
- Add bell peppers, spinach, or mushrooms for extra vegetables
- Spice it up with hot sauce or keep it mild for the whole family
This flexibility means you can make this casserole repeatedly without anyone getting bored. It’s the perfect canvas for your creativity in the kitchen.
Ingredients
To make this Savory Hashbrown Breakfast Casserole that feeds 8 in 40 minutes, you’ll need:
- 1 package (30 oz) frozen hashbrowns, thawed
- 1 lb turkey sausage, cooked and crumbled
- 2 cups shredded cheese (cheddar or your favorite blend), divided
- 8 large eggs
- 1½ cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ cup diced onions
- ½ cup diced bell peppers (optional)
- 2 tablespoons fresh chives, chopped (for garnish)
- Cooking spray or butter for greasing
How to Make Hashbrown Breakfast Casserole
This breakfast casserole comes together in simple steps, creating layers of flavor that will make your morning special.
Preparation
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- If using frozen hashbrowns, spread them on paper towels to remove excess moisture.
- Cook the turkey sausage in a skillet over medium heat until browned and cooked through, about 8-10 minutes. Drain any excess fat.
- Dice onions and bell peppers if using.
Assembly and Baking
- Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
- Sprinkle the cooked turkey sausage over the hashbrowns.
- Add the diced onions and bell peppers (if using).
- Sprinkle 1½ cups of the shredded cheese over the meat and vegetables.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika until well combined.
- Pour the egg mixture evenly over the layers in the baking dish.
- Top with the remaining ½ cup of cheese.
- Bake uncovered for 35-40 minutes until the eggs are set and the top is golden brown.
- Let the casserole rest for 5 minutes before cutting and serving.
- Garnish with fresh chives and serve hot.
Make-Ahead, Storage & Reheating Tips
One of the best features of this hashbrown breakfast casserole is its flexibility for busy schedules.
Make-Ahead Options
This breakfast casserole is perfect for planning ahead:
- Prepare the entire casserole the night before, cover with plastic wrap, and refrigerate. In the morning, remove from the refrigerator 30 minutes before baking, then bake as directed (you may need to add 5-10 minutes to the baking time).
- Alternatively, prep all components separately (cook the sausage, chop the vegetables) and store in the refrigerator to assemble quickly in the morning.
Storing Leftovers
Breakfast hashbrowns casserole makes excellent leftovers:
- Refrigerate leftovers in an airtight container for up to 3 days.
- For longer storage, freeze individual portions in freezer-safe containers for up to 2 months.
- Be sure to label with the date and contents for easy identification.
Reheating For Best Results
To maintain the best texture when reheating:
- Microwave individual portions for 1-2 minutes, checking halfway through.
- For a crispier top, reheat in a 350°F oven for 10-15 minutes.
- If reheating from frozen, thaw overnight in the refrigerator first for best results.
- Add a sprinkle of fresh cheese on top when reheating for an extra flavor boost.
Frequently Asked Questions
Can I use fresh hashbrowns instead of frozen?
Yes, you can use freshly grated potatoes instead of frozen hashbrowns. Be sure to squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a soggy casserole.
How do I know when the hashbrown breakfast casserole is done?
The casserole is done when the eggs are set (not jiggly in the center) and the top is golden brown. A knife inserted in the center should come out clean. If the top browns too quickly before the center is set, cover loosely with foil.
Can I make this vegetarian?
Absolutely! Skip the turkey sausage and add extra vegetables like mushrooms, spinach, or roasted red peppers. You could also substitute with a meat alternative or add black beans for protein.
What’s the best cheese to use for breakfast casserole?
Sharp cheddar provides great flavor, but a mixture of cheeses works wonderfully too. Try combining cheddar with monterey jack, gruyere, or pepper jack for added dimension. The key is using cheese that melts well.
Why is my casserole watery?
If your casserole turns out watery, the most common causes are not thawing and draining the hashbrowns properly or using vegetables with high water content without cooking them first to remove some moisture.
Conclusion
This Savory Hashbrown Breakfast Casserole that feeds 8 in 40 minutes is more than just a recipe—it’s a solution for busy mornings when you want to serve something hearty and delicious without spending hours in the kitchen. The combination of crispy hashbrowns, savory turkey sausage, and creamy eggs creates a breakfast masterpiece that’s perfect for holiday gatherings or weekend brunches.
The beauty of this breakfast casserole lies in its versatility and convenience. Make it ahead, customize it to your family’s preferences, and enjoy the compliments as everyone gathers around for a homemade breakfast that didn’t require waking up at dawn to prepare. FOR MORE RECIPES FOLLOW ME INÂ FACEBOOKÂ ANDÂ PINTEREST
Ready to impress your family or guests with minimal effort? Give this hashbrown breakfast casserole recipe a try this weekend. Your kitchen will fill with irresistible aromas, and your table will be surrounded by happy, well-fed loved ones. And isn’t that what cooking is all about?
