Easy Hashbrown Breakfast Casserole: An easy breakfast casserole is made with frozen hash browns, eggs, sausage and cheese. This will become your go-to casserole for entertaining at breakfast–perfect for a feeding a crowd, allergy-friendly, and can be made the night before or the morning of.
A few weeks ago I hosted middle school boys for two nights at my house.
Our church was having an event and they needed host families to house middle schoolers for the weekend. Our duties included giving them a place to sleep (which let me tell you these boys DID not sleep!), snacks, and breakfast two mornings.
Other than my house smelling like teenage boys, I enjoyed the moments these boys were with us over the weekend.
They raved over my Skinny Cinnamon Rolls and my Hash Brown Breakfast casserole–which I have to admit felt good to my ego!
Easy Hash Brown Breakfast Casserole
When planning the breakfast menu for the boys, I debated between Overnight Ham and Egg Breakfast Casserole, Overnight French Toast Casserole and Breakfast Enchiladas.
Because I was already serving cinnamon rolls, I decided that french toast casserole was not a smart option and I also wanted to be sure I had a gluten-free breakfast casserole in case any of the boys had any gluten sensitivities.
That is when I opted for this Easy Hashbrown Breakfast Casserole.
This breakfast casserole is the perfect dish for entertaining because:
- it can be made in advance
- it is adaptable to gluten allergies
- feeds a crowd
- incredibly easy to make
- very inexpensive
While the boys raved about Cinnamon rolls, they also devoured the egg and sausage hashbrown casserole and many of them didn’t just get seconds but some of the boys helped themselves to 3 or 4 servings.
How to make a breakfast casserole with sausage and hashbrowns
This hash brown breakfast casserole is almost TOO easy.
Step One: Layer defrosted hash browns in greased casserole dish.
Yes, you can brown your hash browns first, in the skillet–but there is NO need to take this step unless of course you are craving the texture of crispy hash browns mixed with creamy eggs.
Step Two: Layer the hash browns with browned sausage.
Step Three: Sprinkle cheese over top the sausage and hash browns.
Wondering why I put the cheese on now, before I add the egg custard?
This helps the cheese to be in every bite of the casserole, not just one gooey layer on top. But hey, if you are craving gooey, layers of slightly browned cheese like a classic lasagna, put the cheese on top of the egg mixture.
Step Four: Mix together the eggs with seasonings and milk and pour over the layers of hash browns, sausage and cheese.
Step Five: Bake and serve.
Can this Sausage Egg Breakfast Casserole be made the the night before?
If you are looking for an overnight hash brown breakfast casserole, this recipe is perfect for you!
I have made this casserole many times the night before baking. Just assemble as you would up to pouring the eggs over the hash browns and then cover and refrigerate overnight. Add an extra 10-15 minutes to the total baking time in the morning.
Easy-peasy and perfect for when you are entertaining.
Is this Hashbrown Breakfast Casserole gluten-free?
This sausage hash brown casserole can easily be made gluten-free. There are just a few things you need to watch out for.
- Be sure to use gluten free sausage. I love organic chicken or turkey sausage because there are very few fillers used and easier to find a brand that is gluten-free and MSG free.
- Be sure your hash browns are gluten-free. When I posted this recipe Ore-Ida shredded hash browns were certified gluten-free but my local store brand contained gluten.
Bottom line: If you are serving this breakfast dish to gluten-free guests be sure to carefully read both your sausage and hash brown label.
Can this Cheese and Egg Hashbrown Breakfast Casserole be made without sausage?
I use turkey or chicken sausage, but any breakfast sausage will work. If you don’t like sausage, omit meat altogether or use diced leftover ham or crisped up bacon.
Notes on Sausage Breakfast Casserole made with Hash Browns
- If you would like to start by making your own homemade hash browns which I often do because it is so easy, here is a great step by step recipe for homemade hashbrowns from Country Cleaver.
- I use shredded hash browns and cubed hash browns for this recipe. Even O’Brian style with peppers and onions is a great choice.
- I love sharp cheddar for this sausage breakfast casserole, but Gruyere, Swiss, Gouda, or Mozzarella works.
- If you would like to FREEZE this breakfast casserole for later use, bake and cool before freezing in a freezer safe pan (like a foil disposable pan). Wrap well in foil and freeze. Defrost in fridge night before planning to eat and then cook for 30 minutes at 350 or until warmed through.
- This recipe can easily be doubled to feed a crowd. Most bags of frozen hash browns come in 32 ounces and this recipe only calls for 16 ounces.
If you like this Easy Overnight Hashbrown Breakfast Casserole you may like:
How to make Sausage Hash Brown Breakfast Casserole
Easy Sausage Hash Brown Breakfast Casserole
Ingredients
- 16 ounces frozen hashbrowns defrosted (this is usually half a bag)
- 1 pound breakfast sausage browned
- 2 cups cheddar cheese shredded
- 6 eggs
- 1/2 cup milk or cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees and brown sausage.
- Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.
- Layer the browned sausage over the hashbrowns.
- Sprinkle cheese over top the sausage and hashbrowns
- Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage and cheese
- Bake for 30-35 minutes or until eggs are set.
Notes
- You can brown your hashbrowns first if you prefer the texture of crispy hashbrowns mixed with creamy eggs.
- To make this casserole the night before serving: assemble as you would up to step five and then cover and refrigerate overnight. Add an extra 10-15 minutes to the total baking time in the morning.
Kristen Chidsey
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So tasty!! Made this for new years and was a hit! My family still talks about it 🙂 Doubled the recipe but used only one dish since we had other meals to go into the oven as well…so it needed a little longer baking but turned out great! Only thing I added was onion and green pepper, more so for color actually 😉
Question though, I need to bring something to a brunch where I don’t have an oven available and will be there a few hours early. Could this be made in a slow cooker and if so how long do you think?
Hi Sarah! I am so glad you enjoyed this so much! It can be made in the slow cooker. You will want to grease it well and it may be best doubled if you have a large slow cooker. Cook on Low for 7-8 hours or high for 2 1/2 – 3 hours. I hope you all enjoy again!
Made this last night. It was so good!
I am so happy to hear that you enjoyed Anthony!
Oh, and I used chorizo for the meat… chorizo, potatoes and cheese and egg. I’ll let you know how it turns out. I’m guessing it’ll be a hit.
I hope that you and your family enjoyed! I am sure the chorizo will add just the right amount of kick 🙂
I’m making this today for my family and doubled the recipe in a 9×13 pan. Got it in the oven now and will check it at tree 35 min mark. I can’t wait for them (and me) to try it!
Just made this for Easter morning breakfast. Did it in a 9 x 13 pan with bacon and sausage and it turned out fantastic. Made it the night before and was very easy. Did take a ton of eggs to fill up that size pan though, I believe I put 15 eggs in there. After -2 eggs it seemed very sparse. Great recipe thigh and will be making agin. Thanks for sharing!
I love hearing that you enjoyed Matt!
Please help! It’s been in the oven for an hour and the eggs are still not cooked. What should I do?
Hi Stephanie, that seems extremely long for your eggs not to be set. It may have to do with your oven or size pan you have. At this point, I would try to increase the temperature to 375 and bake for 15 minutes and see if that helps. Also, if your hashbrowns were still frozen, that could be why the cook time was off, as this recipe calls for thawed hashbrowns. Hope that helps.
Help: what size eggs should I use? I did the first five steps with regular size eggs, but the egg mixture is very sparse and I can’t even see any of it…. it all sunk below the other ingredients after pouring it in. Does the egg mixture need to rise to the top of the other ingredients before baking?
Hi Emily! Regular eggs will work–and they will rise above the ingredients to a point. However, if you feel your egg mixture is not sufficient, whisk up 2-3 more eggs and pour on top!
Isn’t this too much to put in a 9×9 pan.? Or should be put in a 9×13?
Hi Nancy! I make this all the time in a 7×11 or 2 quart pan. However, it is thicker. Feel free to bake in a 9×13–just keep an eye on bake time as that will change. And you may want to add in an extra 2 eggs to your egg mixture.
I love this recipe! I change it up a little every time I make it. Today, I used left-over spicy pulled pork & spinach.
Oh that combination sounds delicious. I am so glad you love this recipe 😊
Very tasty and easy to make, thanks for sharing! I tried to search the comments to make sure this wasn’t already mentioned, but just wanted to add that I like crispy hashbrowns, but not the extra step of cooking them first, ha ha 🙂 I used defrosted/thawed hash brown patties in a smaller pan, and it turned out great! They also happened to be the only form of hash browns in our house, so it was either use them or make something else. Just wanted to share that idea! I have a mini Le Creuset casserole dish, and 4 patties fit perfectly across the bottom. I used 2/3 of the other ingredients, and that seemed to work well.
OH that’s a great tip! Thanks for sharing Amanda! And so glad you enjoyed!