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Delicious Hash Brown Breakfast Casserole served in a baking dish

Hash Brown Breakfast Casserole

A hearty, crowd-pleasing casserole made with frozen hash browns, sausage, and cheese, perfect for busy mornings and brunch gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 servings
Calories 380 kcal

Ingredients
  

Main Ingredients

  • 2 pounds frozen shredded hash browns thawed and patted dry
  • 1 pound breakfast sausage cooked and crumbled (pork or turkey)
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1 can (10.75 oz) condensed cream of mushroom soup or cream of chicken
  • 1 cup milk whole or 2%
  • 1/2 cup sour cream plain
  • 4 large eggs lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese divided

Instructions
 

Preparation

  • Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light coating of butter.
  • In a large skillet over medium heat, cook the crumbled breakfast sausage until browned, breaking it up as it cooks. Drain most of the grease, leaving about 1 tablespoon in the pan for flavor.
  • Add the chopped yellow onion and green bell pepper to the skillet. Sauté with the sausage, stirring occasionally, until the vegetables are softened, about 5–7 minutes. Remove from heat.

Mixing

  • In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, sour cream, eggs, salt, and black pepper until smooth and uniform.
  • Gently fold in the thawed, patted-dry shredded hash browns, the cooked sausage and vegetable mixture, and 1 cup of the shredded cheddar cheese. Stir until everything is evenly distributed.

Baking

  • Pour the mixture into the prepared baking dish and smooth the top with a spatula.
  • Sprinkle the remaining 1 cup of shredded cheddar evenly over the casserole.
  • Cover the pan loosely with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake an additional 15–20 minutes, or until the casserole is golden and bubbly around the edges.
  • Let rest 5–10 minutes before cutting to allow the custard to set and make serving easier.

Notes

Swap sausage for diced ham, crumbled bacon, or a plant-based sausage to suit diets. Use Greek yogurt in place of sour cream for a protein bump.
Keyword Breakfast Bake, casserole, comfort food, Crowd-Pleaser, Hash Brown