Name: Hash Brown and Egg Breakfast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 12 eggs; 1 cup milk; 1 pound ground sausage ((cooked)); ½ red bell pepper ((chopped)); ½ green bell pepper ((chopped)); 1 cup broccoli ((chopped)); ½ onion ((Finely diced)); 1 tomato ((diced)); 16 ounces frozen shredded hash browns; 1 cup shredded cheddar cheese; 1 teaspoon salt; ½ teaspoon pepper

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It’s so nice to have a breakfast casserole in the morning that is easy to assemble and all you have to do is throw it in the oven! You can also make this hash brown breakfast casserole the night before, wake up and stick it in the oven. This casserole is great for busy mornings or even can be your Christmas morning tradition! Your house will smell amazing while it’s cooking.

Recipe Ingredient Notes

To make this hash brown and egg breakfast casserole, you need the following ingredients:

12 eggs
1 cup milk
1 pound ground sausage (cooked)
½ red bell pepper (chopped)
½ green bell pepper (chopped)
1 cup broccoli (chopped)
½ onion (Finely diced)
1 tomato (diced)
16 ounces frozen shredded hash browns
1 cup shredded cheddar cheese
1 teaspoon salt
½ teaspoon pepper

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Make Hash Brown and Egg Breakfast Casserole

In a bowl, beat eggs and milk.
Stir in all other ingredients.
Put in greased 9 x 13 inch pan and bake at 350 for 45-55 min or until well set.

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Questions & Reviews

Kat Jett says:

I make a variation of this recipe, but I add Tennessee Pride Hot sausage (I pre cook it) and mince a small onion-Its requested all this time for morning company. love it!
Amber says:

Yummy and EASY! Love it!
tricia says:

freezable?
Camille says:

Sure!
Laura Lewis says:

Can this be made the night before?
Six Sisters says:

Yes! Then you just wake up and pop it in the oven!
Jenny S. says:

This looks yum! Do the hash-browns need to be thawed?
Cyd says:

Thaw them just slightly and that will help with mixing!
Susan says:

I would like to make this for about 30 people. I will be using large industrial size baking pans. What temp should I use and can this recipe be tripled? Please help. This will be served at a church breakfast honoring teachers for the upcoming school year. Thanks for your help
Cyd says:

Hi Susan. This recipe can be tripled. But we have never made it in an industrial sized baking pan/dish. We made it in a 9 x 13, so you would need to be sure your baking pan is as deep as the 9 x 13. Having the pan that big, you may need to add a little more cooking time. Be sure it’s cooked all the way through and not jiggly in the middle. You could always make 3 9×13 pans of this! It can be prepared the night before and then cooked in the morning.
Ana says:

Hello 🙂 Can I cook this in a 8X8 pan and if so what do I put the temperature too?
Cyd says:

This would be too much for an 8 x 8 pan. You could cut the recipe in half. Cook for about the same time. Watch it closely because it may not take as long to cook.
Ruth says:

Hi! This recipe looks really good and I’m going to make it today but I had a question about the sausage. Do I took it before I put it into the oven?

Thank you!
Cyd says:

Yes, cook the sausage first.
diane says:

We want to make 4 pans ahead and freeze it, will it be good if frozen before it is baked? Or would it be best baked first?
Cyd says:

You should be able to assemble the recipe and place in a freezer container. Thaw in the fridge and then bake as directed.
Alesha says:

Can I brown the hashbrowns first (so they can be a little crispy) and then mix in with other ingredients?
I know the hash-browns would need to be cool off before I mix with other ingredients.
Cyd says:

I love crispy hashbrowns! You can brown them first if you like them brown and a little crispy!
LW says:

Making this recipe for a huge family event tomorrow. Need clarification, do need 12 or 24 eggs? 1 cup or 2 of milk? I know it says 12 eggs and 1 cup two places..is that a typo? Help please!! thanks!
Cyd says:

We are sorry we didn’t see this over the weekend. Thanks for catching that typo. Hopefully you figured it out. The recipe has been corrected now.
Mayela says:

Can I use homemade hashbrowns? If so, how should that work, do I cook them first? Thank you
Laurie says:

Can I assemble it all the afternoon before the morning of? I work evenings so I am hoping to do all the prep work and assembly before I go into work.
Cyd says:

Frozen hashbrowns you buy at the store are just partially cooked (blanched). So you may want to partially cook your homemade hashbrowns or add extra cooking time to the recipe, but be sure the other ingredients don’t overcook.
Brittany says:

Could I cook this the night before and then warm it in the oven the next morning? Trying to make for a large crowd after a baptism.
Cyd says:

We have made this the night before. Have a wonderful baptism day! 🙂
Emily says:

This was delicious! I added the vegetables raw into the egg mixture – omitted the green pepper and tomato but added a whole red pepper. Everything else was as the recipe said. Nice with a splash of hot sauce on top! Thank you for this recipe!
Brandi koehm says:

Id like to use cut up russet or yellow potatoes diced instead. Do I need to add time or pre cook?
Kathy Belinkie says:

Just curious – with the French Toast Casserole and the Breakfast Casserole, what do you serve with them for a festive breakfast? Going to make both for a bridal shower brunch, but just can’t seem to decide on what else I need.
Cyd says:

You could do fruit kabobs on skewers,or
frozen yogurt bites – https://www.sixsistersstuff.com/recipe/frozen-yogurt-bites/
We have all kinds of breakfast muffins.
Mini Cinnamon Roll Pops – https://www.sixsistersstuff.com/recipe/mini-cinnamon-roll-treats-recipe/
Best of lunch with your bridal shower.
Cyd says:

Frozen hashbrowns have been blanched, so they are partially cooked. You would need to cook your potatoes and then shred or dice them. Here is a link with more information.
https://ask.metafilter.com/224346/Difference-between-frozen-bagged-hash-browns-and-a-potatograter
Julie says:

What temperature do you set the oven to? I did not see it stated in the recipe.
Cyd says:

Set the oven to 350 degrees.
Peggy Schabel says:

I’m making this for my daughter in-laws shower and using 12×18 pans for 70 people planning on getting 24 servings per pan but not sure how many eggs per pan I should use can you help
Cyd says:

You could do 1 1/3 of this recipe for your pan size. Or just make about 4 batches and divide it between your pans. Cook until golden and set. Watch closely for doneness. Hope this helps. We have always made it in 9 x 13 inch pans. Best of luck with the casserole and your shower. Sounds so fun!!
Sherry says:

I have made this recipe twice now and each turned out really yummy. However, 350f for 55 minutes was not enough both times. I even turned it up to 385 and it still took more than an hour.
Cyd says:

Hi Sherry, Thanks for the heads up. We’ll adjust the time.
Jessica says:

Do you think this would be good as meatless? Sometimes I have everything on hand but the sausage 😄
Cyd says:

This would be good without meat. But really tasty with meat!!
Melissa Sue says:

When this is prepared the night before, do you actually cook the casserole then warm it up the next morning OR are you putting it in the fridge uncooked then cook it the next morning?
Cyd says:

Prepare the casserole by combining all the ingredients. Then place in the fridge instead of cooking. Next morning pull it out and cook. It may take a little longer to cook because the ingredients are so cold from being in the fridge all night. So watch it closely. Or you can set it out for about 30 minutes before placing in the oven.
Nikki says:

Made this today. Phenomenal! So tasty! We were out of peppers so I just used a little more broccoli (around 2 cups). I topped it with a little extra cheese, sprinkle of red pepper flake, sour cream and sriacha. My husband says this is his new favorite. Thank you!
Cyd says:

Hi Nikki. We are so glad you liked the Easy Hashbrown and Egg Breakfast Casserole on Six Sisters. This is a great recipe for changing up ingredients. Loved hearing about the changes you made. Have a great week!
Amy Jo Weseloh says:

has anyone ever tried this in an electric roaster? We are making this wonderful recipe for my niece’s bridal shower – (community come and go) and expect 150 people. oven space is limited so if I can use my roaster it would be great
Erin B. says:

Made this but omitted the sausage and I added fresh, premade at the store, pico de Gallo in place of the chopped veggies because it basically had the same thing and I wanted tomato in it and not broccoli and it was amazing!! I made it and cooked it in the morning (did not put in fridge overnight) Served with sliced avocado… perfect breakfast!
Cassie says:

Can I add mushrooms to this? I assume it would be suggested to sauté before adding them?
Erin P says:

This was very tasty! Took a bit longer to cook than I expected, I turned the oven up a bit. But really easy and delicious!!
Momma Cyd says:

Yes, mushrooms would be great in this breakfast casserole. I would saute them first.
Deb says:

Made with mild Italian sausage; excellent!
Kim says:

Can this recipe be cooked in an electric roaster? If so what temperature and how long?
Bobbi @ Six Sisters says:

We have not tried this one in an electric roaster, so we’re not sure how the cook time would vary. Aroma’s website had a similar recipe that recommended 40-45 minutes at 350 degrees (see: https://www.aromaco.com/recipes/leftover-ham-egg-breakfast-casserole/)