Hashbrown Breakfast Casserole is hands down the BEST breakfast casserole recipe ever! It is an easy, versatile recipe made with frozen hash browns, eggs, sausage, and cheese, that is perfect for feeding a crowd, allergy-friendly, and can be made the night before or the morning of!
I recommend serving this Breakfast Casserole with Overnight Cinnamon Rolls for a holiday breakfast everyone will remember–and one that will be effortless for you to pull together in the morning!
My favorite breakfast casserole recipe of all time is this Hashbrown Breakfast Casserole for many reasons.
- It can be made in advance. I prepare this breakfast casserole the night before entertaining and then simply bake in the morning. However, it can also be prepped the morning of or baked and frozen for future use. It really is adaptable to what works best for your schedule.
- Allergy-Friendly. This casserole is soy-free and nut-free. And it is easy to find gluten-free breakfast sausage and gluten-free hashbrowns, making this breakfast casserole perfect for those with gluten sensitives or allergies, just be sure to carefully read both your sausage and hash brown labels.
- Feeds a crowd. This breakfast casserole is hearty and filling and can be doubled easily to feed a crowd large or small.
- Incredibly easy to make. It seriously takes minutes to assemble this breakfast casserole. The hardest part is browning up the breakfast sausage. It truly is an effortless, delicious recipe to use when entertaining at breakfast or brunch.
- Inexpensive. There are no fancy ingredients or specialty items in this breakfast bake, making it very affordable.
- Adaptable: While the hashbrowns, sausage, and cheddar cheese are a classic combo, you can use ham or bacon instead of sausage, add in vegetables, and switch out the cheese for Swiss or Gouda.
- Crowd-Pleaser. Who cares if this is an easy and inexpensive dish if it does not taste good. But the reviews on this breakfast casserole are 5 stars. It is simply delicious.
Ingredients Needed for this Breakfast Casserole
- Hashbrowns: I suggest using shredded or cubed hashbrowns for this recipe. Even O’Brien style with peppers and onions is a great choice. In fact, I have even used frozen tater tots or hash brown patties with great success. 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 hash browns from Country Cleaver.
- Sausage: I love this casserole made with homemade breakfast sausage, but any breakfast sausage you like works. In fact, this recipe works great with leftover cubed ham, crumbled up cooked bacon, or keep this meatless and add in vegetables like peppers, onions, or mushrooms.
- Cheese: I love sharp cheddar, as it contrasts with the sausage and eggs well and melts beautifully, but feel free to use any shredded cheese your family likes or has on hand.
- Eggs: This recipe calls for 6 eggs and they will puff up a bit as they bake. However, if you like a thick layer of eggs, increase the number of eggs to 8 instead of 6.
How to make Hashbrown Breakfast Casserole
This hash brown breakfast casserole is almost TOO easy–which let’s be honest, that is EXACTLY what you need when entertaining or holiday breakfasts.
Step One: Layer defrosted hash browns in a greased casserole dish.
Yes, you can brown your hash browns first in a 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.
If you are desiring, crispier hash browns, I would recommend browning the hash browns ups in the oven for 10-15 minutes before adding the remaining ingredients. This way, you save yourself the step (and extra dish) of browning in the skillet.
Step Two: Layer the hash browns with browned sausage.
Brown up sausage, breaking into small pieces as it cooks and then drain off any excess grease. Then layer evenly over the potatoes. If you are using ham, bacon, or vegetables, be sure to sprinkle over the potatoes evenly as well.
Step Three: Sprinkle cheese over top of 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.
The eggs will puff up as they bake, but feel free to use 2-3 more eggs if you like your breakfast casserole with a thick layer of eggs–just keep in mind that you will need to increase bake time by 10 to 15 minutees. If you add in more sausage than this recipe calls for, you will need to increase the number of eggs used as well.
Step Five: Bake and serve.
Once your breakfast casserole is assembled, you can immediately bake until the eggs are set and the cheese is browned slightly.
Preparing in Advance
If you are looking for an overnight 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 tightly with plastic wrap and refrigerate overnight. Remove from the refrigerator when the oven is preheating and add an extra 10-15 minutes to the total baking time.
Easy-peasy and perfect for when you are entertaining.
In fact, you can even FREEZE this breakfast casserole for later use. Bake in a freezer-safe pan (like a foil disposable pan) and cool completely. 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.
More Breakfast Casserole Recipes
- Overnight French Toast Casserole
- Ham and Egg Breakfast Casserole
- Green Chile Egg Casserole
- Instant Pot Breakfast Casserole
Easy Sausage Hash Brown Breakfast Casserole
- 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
- 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 40-45 minutes or until eggs are set.
- You can brown your hash browns first if you prefer the texture of crispy hash browns 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.
- I love sharp cheddar for this sausage breakfast casserole, but Gruyere, Swiss, Gouda, or Mozzarella works.
- 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. Prepare as directed, but bake in a 9x13 pan.
- Feel free to add an additional 2 eggs to the custard if you like a really thick layer of eggs--just increase the bake time by 10 minutes.
- Be sure your pan is an 9x9 or 11x7 or you may need to increase bake time by 10 minutes.