This hashbrown sausage bacon egg casserole is a wonderfully easy cheesy breakfast recipe for serving a large crowd on Christmas morning! Hashbrowns, eggs, breakfast sausage, and cheese are layered for a hearty casserole that everyone will love. Assemble the night before and bake the next morning so that you can spend more time with your guests!
Easy Cheesy Breakfast Casserole
This cheesy hashbrown casserole combines all of your favorite breakfast staples to make the ultimate savory and delicious breakfast! You can even assemble the casserole ahead of time so you can just pop it in the oven on busy mornings.
Any leftovers can easily be heated to make a quick breakfast. You could even make tasty breakfast burritos by chopping up some leftovers and wrapping them in a tortilla!
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If you are looking for more delicious breakfast recipes the whole family will enjoy, take a look at my page on breakfast ideas!
🥘 Hashbrown Sausage Bacon Egg Casserole Ingredients
If you are a breakfast lover, you may have most of these breakfast staples on hand! Make sure to portion out half of the cheddar cheese to save as a topping at the end.
- Bacon - 4 slices of bacon (crisped, chopped - reserve a tablespoon for topping with the cheese if desired).
- Yellow Onion - ½ cup of yellow onion (diced, or white onion).
- Garlic - 2 teaspoons of garlic (minced).
- Breakfast Sausage - 1 pound of breakfast sausage (Jimmy Dean style sausage roll).
- Red Bell Pepper - ½ cup of red bell pepper (diced).
- Hash Browns - 20 ounces of hash browns (fresh or thawed).
- Eggs - 6 large eggs (at room temperature).
- Sour Cream - ½ cup of sour cream (or use plain Greek yogurt).
- Milk - ¼ cup of milk (or half & half, or heavy cream).
- Cheddar Cheese - 3 cups of cheddar cheese (grated - set aside 1 ½ cups for topping the casserole).
- Freeze-Dried Chives - 1 tablespoon of freeze-dried chives.
- Salt - ½ teaspoon of salt (to taste).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Hashbrown Sausage Bacon Egg Casserole
It may seem like there are a lot of steps to make this casserole, but they are all very simple! Take out a 9X13 baking dish, large skillet, and mixing bowl.
This delicious casserole yields about 10 servings. You will be able to serve a large crowd and may even have delicious leftovers for the next day!
Prepare The Ingredients
- Prep. Preheat your oven to 375°F (190°C) and lightly grease or spray a 9X13 baking dish with non-stick cooking spray.
- Cook bacon. In a large skillet over medium heat, cook 4 slices of bacon until crispy, then remove the bacon from the skillet. Chop bacon slices and set aside to add as a topping later.
- Brown sausage. Saute ½ cup of onion for 1-2 minutes, add 2 teaspoons of garlic and saute for 30 seconds, until soft. Add the 1 pound of sausage and cook until browned (crumble the sausage as you are cooking). Remove from heat and set aside to cool slightly.
- Sear hashbrowns. Add the ½ cup of diced red bell peppers and 20 ounces of hashbrowns to the skillet and saute for 30 seconds to a minute, then add the refrigerated hashbrowns and sear for 5 minutes.
Assemble & Bake
- Layer casserole. Transfer the seared hashbrowns to a baking dish and spread evenly with a spatula to make the first layer of the casserole. Transfer the cooked sausage to the baking dish to make the second layer.
- Mix ingredients. In a large mixing bowl, whisk the 6 large eggs and pour in the ¼ cup of milk. Add ½ cup of sour cream, ½ teaspoon of salt, 1 tablespoon of freeze-dried chives, and half of the grated 3 cups of cheddar cheese. Mix until well combined and pour over the sausage. Add the remaining cheddar cheese and chopped bacon on top.
- Bake. Cover the casserole dish with foil. Bake at 375°F (190°C) for 40 minutes. Remove foil and continue to bake uncovered for an additional 15-20 minutes, or until the eggs have set.
- Serve. Remove from the oven when done, slice, and serve immediately.
This cheesy hashbrown sausage casserole is extra tasty when you add your favorite hot sauce on top. Serve this casserole with a sweet breakfast side like my blueberry baked donuts if you want to balance out the savoriness! Enjoy!
💭 Angela's Tips & Recipe Notes
- Season with fresh ground pepper when serving as it can turn the eggs a grey color if you add it before cooking.
- When choosing hash browns, I like to use the 20-ounce package of Simply Potatoes brand fresh hash browns. You may use frozen hashbrowns too, just make sure that they are fully thawed.
- To make this casserole ahead of time, you can assemble it the night before, then add the cheese and bake it in the morning.
🥡 Storage & Reheating
Keep leftovers in an airtight container in the fridge for up to 4-5 days.
Wrap leftovers tightly with plastic wrap and place them in an airtight freezer storage container for 2-3 months. Thaw any frozen leftovers in the fridge overnight before heating.
Reheating Hashbrown Sausage Bacon Egg Casserole
Microwave individual slices for 1-2 minutes or until heated all the way through. If you need to heat the entire casserole, cover the dish with foil and bake at 375°F (190°C) until warmed to your satisfaction.
❓ Recipe FAQs
Yes. It is important to brown the sausage before assembling your casserole so that the meat is thoroughly cooked and reaches an internal temperature of 165°F (75°C).
If this happens and you used frozen hashbrowns, it most likely means that there was too much liquid in your thawed hashbrowns or they weren't thawed enough. Drain any excess liquid present when using thawed hashbrowns in this dish.
If you are wanting something light to serve along with this hearty casserole, I would recommend a fresh fruit salad or overnight oats with yogurt! However, if you are feeding a larger crowd and want something more filling, my apple banana bread, strawberry yogurt muffins, or lemon raspberry baked donuts would be delicious too!
😋 More Tasty Breakfast Casserole Recipes
- Panettone Cherry French Toast Casserole - This delicious french toast recipe features Panettone bread, cherry pie filling, and an oatmeal streusel!
- Cracker Barrell Hashbrown Casserole - Make this cheesy hashbrown copycat recipe and watch it quickly disappear!
- Apple Pie French Toast Casserole - A delicious breakfast casserole that combines french toast and apple pie flavors!
- Sausage Egg & Cheese Casserole - Try this effortless sausage, egg, and cheese recipe when you need an easy breakfast to share with a large crowd!
- French Toast Bake - If you love french toast and easy make-ahead recipes, you must try my french toast bake!
- Sausage Hash Brown Casserole - This cheesy hashbrown casserole is simple, yet so flavorful and filling!
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📖 Recipe Card
Hashbrown Sausage Bacon Egg Casserole
Ingredients
- 4 slices bacon (crisped, chopped - reserve a tablespoon for topping with the cheese if desired)
- ½ cup yellow onion (diced, or white onion)
- 2 teaspoon garlic (minced)
- 1 lb breakfast sausage (Jimmy Dean style sausage roll)
- ½ cup red bell pepper (diced)
- 20 oz hash browns (fresh or thawed)
- 6 large eggs (at room temperature)
- ½ cup sour cream (or use plain Greek yogurt)
- ¼ cup milk (or half & half, or heavy cream)
- 3 cups cheddar cheese (grated - set aside 1 ½ cups for topping the casserole)
- 1 tablespoon freeze dried chives
- ½ teaspoon salt (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease or spray a 9X13 baking dish with non-stick cooking spray.
- In a large skillet over medium heat, cook bacon until crispy, then remove bacon from the skillet. Chop bacon slices and set aside to add as a topping later.
- Saute onion for 1-2 minutes, add garlic and saute for 30 seconds, until soft. Add sausage and cook until browned (crumble the sausage as you are cooking). Remove from heat and set aside to cool slightly.
- Add the diced red bell peppers and hashbrowns to the skillet and saute for 30 seconds to a minute, then add the refrigerated hashbrowns and sear for 5 minutes.
- Transfer the seared hashbrowns to a baking dish and spread evenly with a spatula to make the first layer of the casserole. Transfer the cooked sausage to the baking dish to make the second layer.
- In a large mixing bowl, whisk the eggs and pour in the milk. Add sour cream, salt, chives, and half of the grated cheddar cheese. Mix until well combined and pour over the sausage. Add the remaining cheddar cheese and chopped bacon on top.
- Cover the casserole dish with foil. Bake at 375°F (190°C) for 40 minutes. Remove foil and continue to bake uncovered for an additional 15-20 minutes, or until the eggs have set.
- Remove from the oven when done, slice, and serve immediately.
Notes
- Season with fresh ground pepper when serving as it can turn the eggs a grey color if you add it before cooking.
- When choosing hash browns, I like to use the 20-ounce package of Simply Potatoes brand fresh hash browns. You may use frozen hashbrowns too, just make sure that they are fully thawed.
- To make this casserole ahead of time, you can assemble it the night before, then add the cheese and bake it in the morning.
- To store: Keep leftovers in an airtight container in the fridge for up to 4-5 days.
- To freeze: Wrap leftovers tightly with plastic wrap and place them in an airtight freezer storage container for 2-3 months. Thaw any frozen leftovers in the fridge overnight before heating.
- To reheat: Microwave individual slices for 1-2 minutes or until the casserole slice is heated all the way through. If you need to heat the entire casserole, cover the dish with foil and bake at 375°F (190°C) until warmed to your satisfaction.
Sharon Smith says
I love the Recipe for the Sausage, Bacon, Hashbrown
Egg Casserole!! Thank you for sharing!!