Your New Favorite Cheddar Hashbrown Egg Casserole

Is there anything more reassuring than the smell of a hearty breakfast casserole wafting from the oven? You know the one I’m talking about. It’s the dish you can make for a holiday brunch, a weekend treat, or even prep ahead for those crazy busy school mornings. This Cheddar Hashbrown Egg Casserole is my absolute go-to for feeding a crowd or just my own hungry crew. It’s cozy, it’s cheesy, and it’s so, so forgiving. Honestly, it’s the kind of no-fuss recipe that feels like a big warm hug on a plate. Let’s get this show on the road!

Top Reasons To Make It

• It’s a total crowd-pleaser. From picky kids to hungry adults, everyone goes back for seconds.
• You can assemble it the night before. Just pop it in the fridge and bake it off in the morning for a stress-free start to the day.
• It uses simple, affordable ingredients you probably already have in your fridge and pantry.
• It’s a complete meal in one dish. Protein, potatoes, and veggies all baked together. So good.
• Leftovers reheat like a dream, making your weekday breakfasts a breeze.

Ingredients

• 1 (30 oz) bag frozen shredded hash browns, thawed – This is our hearty, golden base.
• 12 large eggs – The main source of protein that binds everything together.
• 1 cup whole milk – Adds a little richness and helps create a fluffy texture.
• 1 medium yellow onion, diced – For a sweet, savory flavor foundation.
• 1 red bell pepper, diced – Brings a pop of color and a touch of sweetness.
• 2 cups shredded sharp cheddar cheese, divided – Because what’s a casserole without that cheesy pull?
• 1 cup cooked, diced smoked turkey sausage – Gives that smoky, savory flavor without the pork.
• 1 teaspoon garlic powder – For a little depth and warmth.
• 1/2 teaspoon paprika – Adds a subtle smokiness and beautiful color.
• Salt and black pepper to taste – The essential flavor enhancers.
• Non-stick cooking spray or butter – To make sure nothing sticks to that baking dish.

Instructions

1. First, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a good coating of non-stick spray or butter. We’re setting the stage for an easy cleanup.
2. In a large bowl, whisk together the eggs, milk, garlic powder, paprika, and a good pinch of salt and pepper. Whisk it until it’s all nice and smooth, no streaks of egg white left.
3. Now, to that same bowl, add the thawed hash browns, diced onion, bell pepper, 1 1/2 cups of the cheddar cheese, and the diced smoked turkey sausage. Gently mix it all together until every ingredient is coated in that egg mixture.
4. Pour the whole mixture into your prepared baking dish and spread it out into an even layer. Top it with the remaining 1/2 cup of cheddar cheese. Because more cheese is always the answer.
5. Bake for 45 to 55 minutes. You’ll know it’s done when the edges are golden brown, the center is firmly set (no jiggle when you shake the pan!), and a knife inserted in the center comes out clean.
6. Take it out of the oven and let it rest for about 5-10 minutes before slicing. I know it’s hard to wait, but this helps it set up perfectly for serving.

Variations & Substitutions

This recipe is like a blank canvas for your breakfast inspiration! Don’t have a red bell pepper? A green one works just fine. Want to add some greens? A handful of fresh spinach stirred in is wonderful. For a veggie-packed version, try adding sautéed mushrooms or zucchini. If you’re out of smoked turkey sausage, cooked and crumbled breakfast turkey sausage or even diced ham-style turkey works great. And for my dairy-free friends, your favorite non-dairy milk and cheese shreds will do the trick beautifully.

Serving Ideas & Pairings

This casserole is a star all on its own, but it loves company. For a proper breakfast buffet, pair it with a platter of fresh fruit, some crispy bacon or turkey bacon on the side, and a basket of warm muffins or biscuits. A simple green salad with a light vinaigrette is a fantastic option for a brunch-lunch hybrid. And don’t forget the hot sauce or a dollop of salsa for those who like a little kick!

Storage & Reheating

Let the casserole cool completely, then cover it tightly with foil or transfer slices to an airtight container. It will keep in the fridge for up to 4 days. To reheat, I find the oven or toaster oven works best to keep the texture nice. Pop a slice on a baking sheet at 350°F for about 10-15 minutes, until warmed through. You can microwave it for a minute or two if you’re in a serious hurry, but the oven method keeps the top from getting soggy. You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating.

Pro Tips For Perfect Casserole

• Make sure your hash browns are fully thawed! If they’re still frozen, they’ll release too much water and make the casserole soggy. Just spread them on a towel to dry a bit.
• Don’t skip the rest time after baking. Letting it sit for those few minutes is the secret to getting clean slices.
• Feel free to get creative with the cheese. A Monterey Jack and cheddar blend is a family favorite at my house.
• For a truly make-ahead marvel, assemble the whole thing the night before, cover, and refrigerate. You might need to add 5-10 minutes to the baking time since it’s starting cold.
• Honestly, if you’re serving a crowd that includes vegetarians, just leave out the turkey sausage and maybe add some black beans. It’s just as delicious.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hash browns?
You can, but it’s a bit more work. You’d need to shred about 4-5 medium russet potatoes, then squeeze out ALL the excess moisture with a clean kitchen towel. The frozen ones are just so convenient and reliable for simple breakfast ideas.

How can I tell if the eggs are fully cooked?
The best test is the knife test. Insert a knife into the center of the casserole. If it comes out clean, with no wet egg mixture clinging to it, you’re good to go. The center should also not jiggle when you gently shake the pan.

Is this casserole a good source of healthy breakfast recipes?
Absolutely! It’s packed with protein from the eggs and turkey sausage, and you can easily load it up with veggies for even more nutrients. It’s a much healthier and more satisfying option than a sugary cereal or pastry, making it a great choice for morning breakfast ideas that will keep you full.

Can I make this in a slow cooker?
You bet! Grease your slow cooker insert, mix all the ingredients together, and cook on low for 4-6 hours or on high for 2-3 hours, until the eggs are set. It’s a fantastic way to have a hot breakfast ready and waiting.