If you’re looking to impress your loved ones with a hearty, crowd-pleasing dish, then this Cheesy Hashbrown Breakfast Casserole for Holiday Brunch should be your go-to recipe. It perfectly blends crispy hash browns with savory sausage, vibrant vegetables, creamy cheese, and a rich egg custard, making each bite a warm hug on a plate. This casserole not only satisfies those morning cravings but also brings that comforting, festive vibe to your holiday table, ensuring everyone leaves with a full belly and a happy heart.

Cheesy Hashbrown Breakfast Casserole for Holiday Brunch - Recipe Image

Ingredients You’ll Need

Don’t let the simplicity of these ingredients fool you; they each play a vital role in creating that irresistible flavor and texture balance in the casserole. From the juicy sausage to the sharp cheddar cheese, every item contributes layers of savory goodness, color, and comforting creaminess.

1 pound uncooked breakfast sausage (casings removed): Adds rich, savory flavor and protein that make the casserole filling.
1 medium onion, diced: Provides sweetness and depth once softened.
1 medium red bell pepper, cored, seeded, and diced: Brings a pop of color and a subtle sweetness.
3/4 teaspoon kosher salt, divided: Enhances all the flavors without overpowering.
1 20-ounce bag frozen shredded potatoes (do not thaw): Forms the crispy, comforting base of the casserole.
10 large eggs: Create the luscious custardy texture that binds everything together.
1 cup sour cream: Adds tang and richness to keep every bite moist.
1 cup whole or 2% milk: Lightens the custard mixture for the perfect consistency.
2 tablespoons Dijon mustard: Introduces a subtle tang and depth of flavor.
1 1/2 cups shredded sharp cheddar cheese (about 6 ounces): Melts into gooey pockets throughout with a sharp, cheesy bite.
1/4 teaspoon freshly ground black pepper: Provides just the right amount of spice to balance the richness.
1 tablespoon olive oil: For sautéing and bringing out the flavors of the sausage and veggies.
Cooking spray or oil: To lightly grease the baking dish, preventing sticking and ensuring easy serving.

How to Make Cheesy Hashbrown Breakfast Casserole for Holiday Brunch

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or oil to make sure everything releases beautifully once baked.

Step 2: Cook the Sausage

Heat the olive oil in a large skillet over medium-high heat. Add the breakfast sausage, breaking it apart with your spoon as it cooks. Let it brown nicely and cook through, then drain any excess grease to keep the casserole from getting too oily.

Step 3: Sauté Onion and Red Bell Pepper

In the same skillet, toss in the diced onion and red bell pepper. Cook until softened and fragrant, about 5 to 7 minutes. Then, stir in 1/4 teaspoon of kosher salt and the black pepper to season the mixture perfectly.

Step 4: Whisk Together the Custard Mix

Grab a large bowl and whisk together the eggs, sour cream, milk, Dijon mustard, and the remaining 1/2 teaspoon kosher salt. You want this mixture silky smooth because it’ll soak into the hashbrowns and tie everything together.

Step 5: Layer the Casserole

Spread the frozen shredded potatoes evenly on the bottom of your prepared baking dish. Think of this as your crispy, golden foundation. Next, layer the sausage and vegetable mix evenly over the potatoes, spreading all those delicious flavors across the surface.

Step 6: Add the Custard and Cheese

Pour the egg mixture evenly over the sausage and hashbrowns, letting it seep into every nook and cranny. Finally, sprinkle the shredded sharp cheddar cheese generously on top so it melts into a golden, bubbly crust as it bakes.

Step 7: Bake Until Perfectly Set

Bake for 45 to 55 minutes or until the casserole sets firmly and the top browns nicely. You’ll know it’s done when a knife inserted in the center comes out clean. Once out of the oven, allow it to rest for about 10 minutes before cutting, so all those layers can set beautifully.

How to Serve Cheesy Hashbrown Breakfast Casserole for Holiday Brunch

Garnishes

Nothing brightens up this casserole quite like fresh garnishes. Try a sprinkle of chopped fresh chives or parsley for a pop of color and mild oniony freshness. A few dollops of sour cream on the side can add extra creaminess and tang.

Side Dishes

Serve alongside crisp fruit salad or a light green salad to balance the richness of the casserole. Toasted English muffins or warm dinner rolls also pair beautifully, perfect for scooping up any cheesy goodness left on your plate.

Creative Ways to Present

For a fun twist at your holiday brunch, serve individual portions in mini ramekins or muffin tins. This way, guests get their own perfectly cheesy servings, and the edges have extra crispy bits that everyone loves.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your leftover Cheesy Hashbrown Breakfast Casserole for Holiday Brunch tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it an easy option to enjoy throughout the week.

Freezing

You can freeze this casserole before baking for a convenient make-ahead meal. Assemble it in a freezer-safe dish, cover with foil, and freeze for up to 2 months. When ready, bake it straight from the freezer, adjusting the time to ensure it cooks through and gets that perfect golden top.

Reheating

Reheat individual servings in the microwave for a quick warm-up or pop the entire casserole in a 350°F oven until warmed through and bubbly again. This method helps retain the crispy topping and creamy texture that makes this dish so comforting.

FAQs

Can I substitute the sausage for a vegetarian option?

Absolutely! You can swap the breakfast sausage for plant-based crumbles or sautéed mushrooms and extra veggies to keep it hearty and satisfying without compromising flavor.

Do I need to thaw the hashbrowns before using?

It’s best to use the frozen shredded potatoes straight from the bag. Thawing could make them soggy, and the casserole won’t get that wonderful crispy texture on the bottom.

Can I make this casserole dairy-free?

Yes, use dairy-free sour cream and cheese alternatives along with a plant-based milk. The casserole might taste a bit different, but it will still be delicious and perfect for those with dietary restrictions.

How can I make this dish spicier?

Add some diced jalapeños to the sausage and vegetable mix or sprinkle a pinch of cayenne pepper into the egg custard for a gentle kick of heat that balances nicely with the cheese.

What is the best way to reheat leftovers to maintain crispiness?

Reheating in the oven rather than the microwave is your best bet. It keeps the edges crispy and melts the cheese beautifully again, delivering a taste almost like fresh-baked.

Final Thoughts

This Cheesy Hashbrown Breakfast Casserole for Holiday Brunch is a timeless favorite that brings joy and comfort to any breakfast table or festive gathering. Its ease of preparation, layered flavors, and rich yet balanced goodness make it an absolute must-try. Once you make it, you’ll find yourself reaching for this recipe whenever you want a dish that feels like a warm, delicious hug—believe me, your friends and family will thank you over and over!

Cheesy Hashbrown Breakfast Casserole for Holiday Brunch

Print Recipe

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3.9 from 77 reviews

This Cheesy Hashbrown Breakfast Casserole is a delicious and hearty dish perfect for holiday brunch or busy mornings. It combines savory breakfast sausage, sautéed vegetables, crispy hash browns, and a rich custard of eggs, sour cream, and milk, all topped with sharp cheddar cheese and baked to golden perfection.

Author: Mari
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or oil to prevent sticking.
Cook the Sausage: In a large skillet, heat the olive oil over medium-high heat. Add the breakfast sausage and break it up with a spoon. Cook until browned and fully cooked through. Drain any excess grease to keep the casserole from being too oily.
Sauté Vegetables: Add the diced onion and red bell pepper to the skillet with the sausage. Cook for 5 to 7 minutes until the vegetables soften. Stir in 1/4 teaspoon of kosher salt and freshly ground black pepper to season the mixture.
Mix Egg Base: In a large bowl, whisk together the eggs, sour cream, milk, Dijon mustard, and the remaining 1/2 teaspoon of kosher salt until smooth and well combined. This creamy mixture will bind all the ingredients together.
Assemble the Casserole: Spread the frozen shredded potatoes evenly across the bottom of the prepared baking dish. Then, layer the cooked sausage and vegetable mixture over the potatoes. Pour the egg mixture evenly over the top. Finally, sprinkle the shredded sharp cheddar cheese generously over everything.
Bake: Bake the casserole in the preheated oven for 45 to 55 minutes, until the casserole is set in the center and the top is golden brown. You can test doneness by inserting a knife into the center; it should come out clean.
Rest and Serve: Allow the casserole to rest for 10 minutes after removing it from the oven. This helps it set properly, making it easier to slice and serve.

Notes

Do not thaw the frozen shredded potatoes before assembling the casserole to maintain the best texture.
Use 2% or whole milk for a creamier custard; skim milk may result in a less rich dish.
You can substitute breakfast sausage with turkey sausage for a leaner option.
Make sure to drain excess grease from cooked sausage to avoid a greasy casserole.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a vegetarian version, omit sausage and add mushrooms or additional vegetables.