Talk about a hearty breakfast! This Loaded Hashbrown Casserole is packed with peppers, onions and sausage layered over diced home fries, all baked in a silky egg-and-cheese custard. It’s a comforting, crowd-pleasing brunch dish that’s easy to customize.
Loaded Hash Brown Casserole
Potatoes are my go-to for breakfast. I often make crispy breakfast potatoes alongside eggs, but when I want something more substantial I turn to this Loaded Hashbrown Casserole. It uses frozen diced potatoes for convenience, a savory sausage-and-vegetable sauté for flavor, and a blended egg and cottage cheese mixture that bakes up creamy and tender with a bubbly cheese topping.
This casserole is ideal for feeding a group—each slice is hearty, cheesy and filling. It’s a great make-ahead dish for brunch or busy mornings and gets enthusiastic approval from family and guests alike.
Recipe Ingredients
- Sausage – any breakfast sausage you like; turkey sausage is a lighter option.
- Veggies – white or sweet onion plus red and orange bell peppers for crunch and brightness.
- Eggs – whole eggs and egg whites form the custard base.
- Cottage Cheese – blended with the eggs for a smooth, creamy texture.
- Hash Brown Potatoes – frozen diced or shredded potatoes both work; frozen diced home fries keep prep simple.
- Shredded Cheese – I used pepper jack for a little kick, but cheddar, mozzarella or your favorite shred will work.
See the recipe card below for exact quantities and full instructions.
Substitutions and Variations
This is a versatile, loaded casserole—feel free to adapt it to your tastes. A few ideas:
- Veggies: add spinach, mushrooms, cherry tomatoes or jalapeños.
- Cheeses: swap in sharp cheddar, gruyere, colby, mozzarella or Swiss.
- Proteins: use pork sausage, chicken sausage, crispy bacon, ham or omit meat for a vegetarian version.
How to Make this Hashbrown Casserole Recipe
1. Preheat the oven to 350°F. Prepare the filling: finely dice onion and bell peppers, and cut cooked sausage into bite-size pieces.
2. In a blender combine eggs, egg whites, cottage cheese, milk and seasonings; blend until smooth. Set aside.
3. Heat a skillet over medium and spray with cooking spray. Sauté onion, sausage and bell peppers until softened, about 5–7 minutes.
4. Spray a 9×13 baking dish with cooking spray. Spread the frozen diced potatoes in the dish, drizzle with olive oil and season with onion powder and paprika. Toss to coat.
5. Scatter the sautéed onion, peppers and sausage over the potatoes.
6. Pour the blended egg mixture evenly over the potatoes, vegetables and sausage. Gently stir to combine so the potatoes are coated.
7. Sprinkle shredded cheese evenly over the top. Bake 40–45 minutes, until the egg is fully set and the top is golden and bubbly. Cooking time can vary by oven and pan—test with a toothpick if needed. Garnish with diced green onions and serve.
My Favorite Casserole Dish
Loaded Hashbrown Casserole FAQs
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat individual portions in the microwave for about 60 seconds. You can also freeze the casserole for up to 3 months—freeze unbaked and covered, then bake from frozen adding about 15 extra minutes, or freeze baked individual portions.
Yes. Shredded potatoes will produce a denser, slightly thinner casserole since they pack down more, but the flavor will still be excellent.
A 9×13 baking dish works well. Smaller pans risk a runny center; larger pans may dry the casserole out. Note that darker pans can cook faster, so watch the casserole near the end of baking.
Top with fresh herbs like green onion, parsley or cilantro. Sauces such as sour cream, hot sauce, salsa, or an aioli are tasty additions. Sliced avocado or extra jalapeño add richness or heat.
Serving suggestions
Complete your brunch with a fresh fruit smoothie, muffins, or a coffee cake for a sweet counterpoint. A simple side salad or fresh fruit also pairs nicely with the rich, savory casserole.
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Loaded Hashbrown Casserole
Equipment
- skillet
- vegetable chopper or knife and cutting board
- blender
- mixing bowl
- measuring cups and spoons
- rubber spatula
- cheese grater
- 9×13 baking dish
Ingredients
- 12 links turkey sausage
- 1 small white onion
- 1/2 red bell pepper
- 1/2 yellow (or orange) bell pepper
- 5 eggs
- 1 cup cottage cheese
- 1 1/4 cup egg whites
- 1/2 cup skim milk
- 1 lb frozen diced hash brown potatoes (about 1/2 bag)
- 1/2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 tbsp green goddess seasoning (or seasoning of choice)
- Salt & pepper, to taste
- 3/4 cup shredded pepper jack (or cheese of choice)
- 1 tbsp diced green onions, for garnish
- Cooking spray
Instructions
- Preheat the oven to 350°F.
- Dice the onion and bell peppers, and slice the cooked sausage into coins.
- Blend eggs, egg whites, cottage cheese, milk and seasoning until smooth. Set aside.
- Sauté onion, sausage and peppers in a skillet over medium heat with cooking spray until softened, about 5–7 minutes.
- Spray a 9×13 baking dish with cooking spray. Spread frozen diced potatoes in the dish, drizzle with olive oil and season with onion powder and paprika; toss to coat.
- Top potatoes with the sautéed vegetables and sausage. Pour the egg mixture evenly over the top and stir gently to combine. Sprinkle shredded cheese over the casserole.
- Bake 40–45 minutes, until the center is set and the top is golden. Garnish with diced green onions and serve.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat in the microwave for about 60 seconds. Cooking time varies with pan size and material—use a toothpick in the center to check doneness; it should come out clean.
other Breakfast Bakes to check out…
- Chicken and Waffle Casserole Recipe
- Healthy French Toast Casserole with Berries
- Bacon & Egg Bake
- Salami and Egg Frittata
- Sweet Potato Egg Cups
- Spinach and Feta Quiche
- Healthy Frittata Recipe
- Homemade Sausage Egg McMuffins
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Search “A Paige Of Positivity” and find LOADED HASHBROWN CASSEROLE for calories and nutrition. For the most accurate tracking, enter individual ingredients into your food diary.
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