This Loaded Hashbrown Breakfast Casserole is one of our all time favorite breakfasts! It is packed with everything delicious you could want in a breakfast casserole and the result is the most coveted breakfast in our home! This Loaded Hashbrown Breakfast Casserole has tender eggs mixed with hashbrowns, two kinds of cheese, bacon, sausage, and sauteed bell pepper and onion. It all comes together for an explosion of breakfast flavor in every bite! You can even make this ahead of time and cook it later so that it is ready to go when you are!
Hashbrown Breakfast Casserole Recipe
We used to only have breakfast casserole for Christmas and Easter, but this year has been the year of the breakfast casserole! Move over holiday breakfast casserole and make room for every day breakfast casserole!
The great thing about breakfast casserole is that it is packed with flavor, it is easy to make- hey I love my one dish wonder meals! And it makes a really great way to meal prep breakfasts!
You can make this Loaded Hashbrown Breakfast Casserole and certainly enjoy it for a holiday meal, but you can also just whip it up on the weekend, cut it into 12 pieces and store them in the fridge for a quick hot breakfast to reheat for the next 3-4 days, or you can even freeze it in individual servings so that you can serve it throughout the month.
Hot breakfast? Easy Peasy!
How to Make Breakfast Casserole with Hash browns
This recipe is pretty simple, but I am going to walk through it with you here to hopefully answer any questions that may come up while cooking. I have a full printable recipe card with nutrition info at the bottom of this post.
Hashbrown Breakfast Casserole Ingredients
First of all, this may look like a lengthy ingredient list, but don’t fret. This list includes everything from eggs to salt and pepper, so most everything here is super basic and not overwhelming. Also, this recipe can be customized with the veggies I suggest, or you can add or subtract from the list to make it match your taste preferences.
- 12 extra large eggs- You can use white or brown eggs. I prefer extra large eggs to give you enough egg to cover all of the toppings we are going to be adding in the casserole. If you only have large eggs you can add an extra egg or two to get the same quantity.
- 1 cup heavy cream- I prefer using heavy cream in this recipe because it makes the whole casserole have a really great texture. If you would like to lighten it up, you can substitute half and half or milk here.
- 4 cups frozen shredded hashbrowns, thawed- I use regular OreIda shredded hash browns from the frozen section. You can put them in the refrigerator overnight to get them thawed. If you forget to take them out, you can put them in a large microwave safe bowl and heat them in 30 second increments, stirring in between until they are thawed throughout.
- 1/2 lb bacon, cooked and crumbled- I like to make my bacon in the oven in big batches. I then use it immediately or can put it in the freezer and reheat when I am ready to use.
- 1/2 lb ground sausage, cooked and crumbled- Just cook the sausage in a skillet until it is crumbled and no longer pink. Drain the grease and reserve the meat for the casserole. You can also do this up to 3 days ahead of time and store it in the fridge until you are ready to use. Just don’t let the kids eat it in the mean time (personal experience ha!)
- 1 tbsp butter
- 1 medium onion, diced- You can dice it up, or use pre-diced onion from the grocery store produce section
- 1 red pepper, diced
- 4 green onions, diced
- 2 cloves garlic, pressed- I prefer to use fresh garlic because I think it really adds the best flavor
- 8 oz cream cheese, cubed- I think it is easiest to mix in this recipe when it is cold. You can chop it into 1/4-1/2″ cubes with a sharp knife.
- 1 cup cheddar cheese, shredded- I prefer sharp but you can use medium, mild, or even a mexican blend or colby jack.
- 1 tsp salt
- 1 tsp ground black pepper
Hashbrown Breakfast Casserole Instructions
- Preheat the oven to 350˚F.
- Saute the onion and bell pepper in the butter in a skillet over medium heat until the soft. This will usually take about 5-10 minutes.
NOTE: If you don’t like peppers and onions, you can omit them from the recipe, or if you love other veggies you can sautee those up and add them into this casserole as well.
- In a large bowl, mix the hashbrowns, onions, peppers, green onions, salt, pepper, and garlic until everything is evenly distributed. Then fold in the cream cheese cubes so they stay in cubes but are spread evenly throughout the hash browns.
Spread the mixture evenly in a greased 9×13″ casserole dish and sprinkle the sausage crumbles over the top of the dish.
- Next whisk together the eggs, heavy cream, salt and pepper together in a medium bowl so that they are well combined. Pour the eggs over the hashbrowns so that they evenly cover them. Sprinkle the cheddar cheese over the top.
- Bake for 35 minutes, then remove from oven and top the casserole with the bacon crumbles, and return to finish baking 10-20 minutes or until the center is just set and springs back when touched. Putting the bacon on near the end will help the bacon stay crispy and avoid it being soggy.
That’s it! Just a few steps to the most delicious breakfast casserole just bursting with flavor! I really hope that you love this delicious breakfast recipe as much as we do. If you don’t want to make this now, you can pin this breakfast casserole for later here!
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipes so that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
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Loaded Hashbrown Breakfast Casserole
- 12 extra large eggs
- 1 cup heavy cream
- 4 cups frozen hashbrowns thawed
- 1/2 lb bacon cooked and crumbled
- 1/2 lb ground sausage cooked and crumbled
- 1 tbsp butter
- 1 medium onion diced
- 1 red pepper diced
- 4 green onions diced
- 2 cloves garlic pressed
- 8 oz cream cheese cubed
- 1 cup cheddar cheese shredded
- 1 tsp salt
- 1 tsp ground black pepper
- Preheat the oven to 350˚F.
- Saute the onion and bell pepper in the butter over medium heat until the soft.
- In a large bowl, mix the hashbrowns, onions, peppers, green onions, salt, pepper, garlic and cream cheese until everything is evenly distributed. Then spread the mixture evenly in a greased 9x13" casserole dish and sprinkle the sausage over the top of the mixture.
- Then whisk together the eggs, heavy cream, salt and pepper together and pour over the hashbrowns. Sprinkle the cheddar cheese over the top.
- Bake for 35 minutes, then remove from oven and top the casserole with the bacon crumbles, and return to finish baking 10-20 minutes or until the center is just set and springs back when touched.
- To make this ahead of time, assemble casserole as directed except for bacon crumbles. Cover with cling wrap and refrigerate until ready to bake. Bake as directed, except time will increase about 10-15 minutes total starting from cold.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
- Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation. ©2018 The Pinning Mama- Recipe found at: https://www.thepinningmama/hashbrown-breakfast-casserole-recipe/ For more great easy dinner inspiration, sign up for our emails here!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)