Talk about a hearty breakfast! This Loaded Hashbrown Casserole is truly loaded up with peppers, onions, sausage over diced home fries and baked in a silky egg mixture and plenty of cheese.
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About this Casserole
Potatoes are my carb of choice for breakfast. I find myself regularly prepping these Crispy Copycat IHOP Breakfast Potatoes week after week to serve alongside eggs in the morning for some hearty fuel. But if I want to make a potato dish that’s a little more involved, this Loaded Hashbrown Casserole is it.
This recipe uses frozen home fries topped with a sausage and veggie mixture all soaked in a creamy egg mixture. It gets baked with shredded cheese on top so it’s browned and bubbly.
It’s perfect to serve for a big for brunch when you’ve got a crowd of hungry guests on your hands. One slice of this Loaded Hashbrown Casserole is hearty, cheesy, delicious and so satisfying to fuel your day.
And while you're here, I think you'd also love this Bacon, Potato, and Egg Casserole, this High Protein Breakfast Frittata, these Homemade Egg McMuffins, these Sweet Potato Egg Cups or this Crustless Spinach and Feta Quiche, too!
Recipe Ingredients
- Sausage - I used Johnsonville turkey sausage links. You can use whatever breakfast sausage is your favorite.
- Veggies - We’ll use white onion and bell pepper for crunch and fresh flavor.
- Eggs - We’re using eggs and egg whites.
- Cottage Cheese - Gets whipped with the eggs to create a creamy and rich mixture.
- Hash Brown Potatoes - A frozen bag of potatoes is SO much easier than dicing up your own. I used Ore-Ida frozen diced hash brown potatoes.
- Pepper Jack Cheese - The Loaded Hashbrown Casserole is topped with shredded cheese that gets bubbly and golden when baked. If you have another favorite shredded cheese, substitute it in here.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
It’s a loaded casserole so load it with what you like! Here’s some ideas to try:
- Additional veggies: Try adding halved cherry tomatoes, spinach, mushrooms, or jalapeños.
- Cheese of choice: I used white cheddar, but instead try sharp cheddar, pepper jack, gruyere, mozzarella, or swiss. Anything shreddable will work best.
- Switch out the sausage: Instead of turkey sausage, use pork sausage (the maple smoked is so tasty!), chicken sausage, ground sausage, bacon or turkey bacon, ham slices, or leave out the meat all together!
How to Make This Recipe
1. Preheat the oven to 350°F. Start by preparing the filling ingredients. Use a vegetable chopper to dice the white onion, red and orange bell pepper. Dice the cooked turkey sausage into small coins.
2. In a blender, add egg whites, eggs, cottage cheese, and green goddess seasoning. Blend until cottage cheese is thoroughly mixed. Set aside.
3. Heat a skillet to medium heat and spray with cooking spray. Add white onion, turkey sausage, and bell peppers. Sauté until they’re translucent. Roughly 5-7 minutes.
4. Spray a 9x13 baking dish with cooking spray. Add the frozen diced potatoes to the dish. Drizzle olive oil on the potatoes and season with onion powder and paprika. Toss so the potatoes are evenly coated.
5. Add the sautéed onion, bell pepper, and turkey sausage to the pyrex pan on top of the potatoes.
6. Then pour the blended egg mixture over all of the ingredients. Stir it so the potatoes are combined with the egg/veggie/sausage mixture.
7. Top the entire casserole with shredded cheese. Bake for 40-45 minutes or until egg mixture is fully cooked throughout. Garnish with diced green onions and enjoy!
Loaded Hashbrown Casserole FAQs
Store your Loaded Hashbrown Casserole in an airtight container in the fridge for 3-5 days. Reheat in the microwave for ~60 seconds.
You can also freeze this recipe for up to 3 months! I suggest doing so UNBAKED, then bake from frozen for an extra 15 minutes than the recipe calls for and you’re good to go.
You definitely can! The result will be a thinner, denser casserole since the shredded potatoes will get a little more packed down by the veggies and egg picture, but it will still be delicious!
I used a 9x13 ceramic baking dish, which worked perfectly. Any smaller and you’ll risk having a runny, raw egg center since the casserole will be bigger. Any larger and your casserole may dry out from too much exposed surface area.
Also be careful with different pan materials. Darker pans tend to cook faster, so keep an eye on your casserole if that’s what you’re using.
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Recipe
Loaded Hashbrown Casserole
Equipment
- skillet
- vegetable chopper or knife and cutting board
- blender
- Mixing Bowl
- Measuring cups and spoons
- Rubber Spatula
- cheese grater
- 9x13 baking dish
Ingredients
- 12 links turkey sausage
- 1 small white onion
- ½ red bell pepper
- ½ yellow bell pepper
- 5 eggs
- 1 cup cottage cheese
- 1 ¼ cup egg whites
- ½ cup skim milk, Fairlife
- 1 lbs Ora-Ida Frozen Diced Hash Brown Potatoes, (½ bag)
- ½ tbsp olive oil
- ½ tsp paprika
- ½ tsp onion powder
- 1 tbsp green goddess seasoning, Trader Joe's
- salt & pepper, to taste
- ¾ cup Pepper Jack Cheese , shredded
- 1 tbsp diced green onions, for garnish
- cooking spray
Instructions
- Preheat the oven to 350°F.
- Start by preparing the filling ingredients. Use a vegetable chopper to dice the white onion, red and orange bell pepper. Dice the cooked turkey sausage into small coins.
- In a blender, add egg whites, eggs, cottage cheese, and green goddess seasoning. Blend until cottage cheese is thoroughly mixed. Set aside.
- Heat a skillet to medium heat and spray with cooking spray. Add white onion, turkey sausage, and bell peppers. Sauté until they’re translucent. Roughly 5-7 minutes.
- Spray a 9x13 baking dish with cooking spray. Add the frozen diced potatoes to the dish. Drizzle olive oil on the potatoes and season with onion powder and paprika. Toss so the potatoes are evenly coated.
- Add the sautéed onion, bell pepper, and turkey sausage to the pyrex pan on top of the potatoes. Then pour the blended egg mixture over all of the ingredients. Stir it so the potatoes are combined with the egg/veggie/sausage mixture. Top the entire casserole with shredded cheese.
- Bake for 40-45 minutes or until egg mixture is fully cooked throughout. Garnish with diced green onions and enjoy!
Nutrition
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
We love this recipe! I make it the night before and then serve it reheated in the morning. So tasty!
Melanie says
This is the best egg bake I have tried! Quick and easy to make and so yummy. It’s perfect for a fridge clean out meal because you can make so many variations! I have made it multiple times/ways and LOVE it!!!!