Hashbrown Breakfast Casserole With Beef and Bacon

Whenever I have hash browns in the freezer, I turn to this make-ahead, cozy batch breakfast. This hearty hashbrown breakfast casserole is loaded with sausage, bacon, eggs, and melted cheese. A simple make-ahead breakfast that bakes up golden and sliceable.

I love any recipe that calls for hashbrowns because they're the easiest thing to make ahead of time, even the night before, and then bake hot and fresh in the morning. My daughter was instantly hooked on this one, especially since she already loved the chicken hashbrown casserole, and now she won't stop talking about it. She mentions it so much that it causes cravings and requests from everyone else in the house, myself included.

Frozen hashbrowns are already shredded and blanched, so they soak up the egg mixture evenly instead of staying hard or turning gummy like raw potatoes would. Fresh potatoes are too much work for breakfast because you have to peel, shred, rinse, and squeeze them dry, and even then they can make the whole thing watery. I

Ideally, for the dish to turn out best, you should cook the sausage first, or the grease just pools on top during baking and makes it oily instead of savory. Whisking the eggs completely smooth matters because if you don't, you get weird rubbery pockets of unmixed egg white scattered throughout. Letting it sit for 5-10 minutes after baking helps it slice cleanly instead of falling apart all over the plate.

Now whenever I'm planning breakfast for the week or we're having people over, someone brings up this casserole because my daughter has made absolutely sure we all know it's her favorite. It's impossible to forget about it even if I wanted to.

For another easy recipe that makes use of hashbrowns, try my slow cooker crack potato soup!

Ingredients

Frozen shredded hashbrowns make this breakfast casserole easy to assemble because they create a hearty base and soak up the egg mixture as the casserole bakes. Using frozen hashbrowns also saves prep time since I don't need to peel or shred potatoes myself.

Ground sausage and bacon bring most of the savory flavor to the casserole. Mild breakfast sausage works well because it adds seasoning without overpowering everything else. Browning the sausage ahead of time lets it develop flavor before it bakes with the eggs and potatoes. The bacon adds a smoky flavor and extra texture throughout.

Eggs and half-and-half create the custard that holds everything together. Half-and-half gives the casserole a richer texture than milk while still keeping it light enough to slice easily.

Shredded taco-style Mexican cheese melts smoothly and adds a creamy, slightly tangy flavor that works well with the sausage and peppers. Most of the cheese gets mixed into the egg mixture, while the rest goes on top to create that golden, bubbly layer.

Red bell pepper, yellow or orange bell pepper, and red onion add color and a little freshness to balance the richness of the eggs, cheese, and meat. Using red, yellow, or orange bell peppers keeps the flavor mild and slightly sweet. 

See the recipe card for exact quantities.

How to Make Hashbrown Breakfast Casserole?

This hashbrown breakfast casserole is easy to assemble and bakes into a hearty, sliceable dish that works well for brunch or make-ahead breakfasts. Everything is layered in one baking dish and baked until the eggs are set and the top is golden.

Preheat the Oven and Prepare the Dish

Preheat your oven to 350°F. Lightly grease the bottom and sides of a 9×13-inch baking dish with cooking spray or butter so the casserole does not stick.

Make the Egg Mixture

Crack the eggs into a large mixing bowl. Add the half-and-half, salt, black pepper, and 1 cup of the shredded cheese.

Whisk everything together until the mixture is smooth and fully combined. Set the bowl aside while you prepare the casserole base.

Combine the Casserole Base

Add the frozen shredded hashbrowns to the prepared baking dish. Then add the browned sausage, cooked crumbled bacon, diced bell peppers, and chopped onion.

Stir everything together directly in the baking dish so the ingredients are evenly distributed.

Add the Egg Mixture

Pour the egg mixture evenly over the hashbrown mixture. Use a spoon or spatula to gently spread it around so the eggs settle throughout the dish.

Add the Cheese Topping

Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.

Bake the Casserole

Place the baking dish in the preheated oven and bake for about 50 minutes. The casserole is ready when the eggs are fully set and the top and edges turn golden brown.

Cool and Serve

Remove the casserole from the oven and let it rest for a few minutes before slicing. This helps it hold together when serving. Cut into squares and serve warm.

Storage

Let the casserole cool to room temperature before storing. Cover the baking dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days.

To reheat, warm individual portions in the microwave until heated through, or place the casserole in a 350°F oven for about 10–15 minutes until warmed. If reheating a larger portion, cover it loosely with foil so the top does not over-brown.

Recipe