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.
MY LATEST VIDEOS
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 althogether 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
An easy and adaptable breakfast casserole perfect for feeding a large crowd.
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.
Recipe 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.
Joanie says
I saw this recipe just in time to make for my family who is arriving tomorrow to stay for a week. I can’t wait to make it and I know it will be fabulous. Breakfast casseroles are wonderful to serve when we have company.
Kristen Chidsey says
I hope you enjoy your time with your family Joanie and this casserole is loved by all.
Joe says
Baking times are WAY off here. At 350 degrees, I had to bake the 9×9 dish at almost 45 minutes.
Kristen Chidsey says
Hey Joe, sorry you had to bake longer than the 35 minutes stated. Every oven is different, but again sorry for you issue.
Alyssa says
I love classic breakfast flavors in this super convenient form! Great tips for freezing, too.
Kristen Chidsey says
Isn’t it fun to have all these flavors together? And yes, I LOVE to freeze this to pull out for busy mornings or entertaining.
Amy says
I love how simple this recipe is, it’s a kid favorite, no extra green stuff (veggies lol) they loved it!
Thank you!
Kristen Chidsey says
YAY!!! My kids love this recipe as well!
Martha says
Looks very tasty! I want to try this out, however do you suppose I can I half the recipe and get good results? Smaller pan? Same amount of time baking?
Kristen Chidsey says
Hi Martha, yes you can cook half the amount in a 1.5 quart baking dish for the same amount of time. Enjoy!
Lynn says
Can this be made in muffin tins for individual servings?
Kristen Chidsey says
It absolutely can be. Just be sure to grace muffin cups really well or use silicone liners. I would check after 25 minutes cook time as well.
Sharon says
Lost the receipt so Google it. Have Thanksgiving lunch at work and had made this before and was so loved that was asked to bring again for lunch. . I said, it’s for breakfast and and boss said just put down lunch casserole. It was so good prople will eat it for lunch.
Kristen Chidsey says
I am so so glad you all enjoyed so much Sharon! Thanks for sharing that with me 🙂 And I agree, who says you just need to limit this to breakfast 😉
JAN says
IF YOU DOUBLE THE RECIPES WOULD YOU DOUBLE ALL INGREDIENTS?
Kristen Chidsey says
Yes Jan, you would. And be sure to divide between 2 casserole dishes to cook evenly. Enjoy 🙂
Chelsea says
This looks like the perfect casserole for a group. I plan to make this for a group trip coming up. That said I want to prep as much before hand as possible. Does it taste just as good if I freeze it and bake a week or so later? Also if my freezer is a little packed :/ can I prep, cook and store it in the fridge for a few days and bake it again to reheat?
Thanks so much!
Kristen Chidsey says
Hi Chelsea! This will be a perfect breakfast for a trip, and I always want to prep ahead too.
For this recipe, I would either BAKE a week ahead and then freeze or make up to 3 days ahead, bake and reheat by baking again at 300 until warmed through.
With eggs it is best to bake the casserole and then reheat verses freezing with egg mixture.
Enjoy your trip and this casserole 🙂
Jennifer says
Would it still be as tasty if I added all egg whites and only two whole eggs the night before and cooked the casserole the next day?
Kristen Chidsey says
Hi Jennifer, this casserole will work with egg whites, you may need 6 egg whites and 2 eggs to cover the hashbrowns.It won’t be as rich, but still delicious.
Barbara Schieving says
Looks like a great start to the day!
Kristen Chidsey says
It is the perfect EASY start to the day!
Aysegul says
It will be my next prep for the weekend. Thanks for sharing
Kristen Chidsey says
And then you will have for easy weekday breakfasts.
Ashley says
Making this for my next “brinner” night!
Jennifer Farley says
Perfect for brunch for this weekend! Thanks for sharing!
Kristen Chidsey says
This does make the perfect brunch recipe!
Joanne says
This is so easy to make and feeds a crowd. Wonderful!
Kristen Chidsey says
Yay! So glad you enjoy!
Kim says
When assembling the night before, do I pour the egg mixture on top as usual or wait and do that step right before baking the morning of? Thank you!
Kristen Chidsey says
Hi Kim! Pour the eggs over the casserole the night before for everything to soak together
Katie says
Hi Kristen,
This looks super yummy. My question is: Can I shred my own potatoes into hash browns or does it need to be frozen in a bag potatoes?
Kristen Chidsey says
Hi Katie–by all means, shred your own potatoes. I would soak in cold salt water for 20 minutes after shredding and then drain and pat dry. This will help pull out some starch so your casserole will still be delicious.
Leann McCants says
All lovely ratings but none that have actually made it?
Kristen Chidsey says
Leann, I wish I could control that, but I can’t. I welcome feedback both positive and negative because not only does it help YOU as the reader, but it helps me improve and help see what tips I need to add to my post to answer potential questions. BUT I can say, my picky family gives this 5 stars 🙂
Colleen says
This is a family favorite! Everyone loves it.
Kristen Chidsey says
I love hearing that Colleen! Thank you for taking the time to share that with me.
Nancy Thomas says
You say to assemble up to step 4 night before. Do you do steps 5 and 6 in the morning?
Kristen Chidsey says
You can do everything but bake the casserole Nancy 🙂
Cheryl Ann says
I just made this and it was yummy! I used two cups of hash browns, two cups of cheese and six eggs. I did reduce the amount of sausage to about 1/3 of a pound and did not add salt as we are trying to reduce our meat and sodium consumption and it was perfect. I think the hash browns were seasoned and of course, the sausage (natural pork) was seasoned already. Served with diced fresh tomatoes which were a great complement to the casserole. Thank you for a simple and easy recipe that will be on my weekend rotation!
Kristen Chidsey says
OH YAY Cheryl, I am so glad you enjoyed this hash brown casserole. And the addition of tomatoes on top is SMART! I love adding freshness to a casserole like this. Enjoy!
Anna says
Namcy’s question is a good one…your instructions above state specifically do only through step 4 the night before and add 5 and 6 in the morning. But in two comment replies you counter that. So if I have just now added steps 5 and 6 this morning, after only doing through 4 last night, is that bad somehow?
Kristen Chidsey says
Hi Anna, I am sorry for the confusion! You will be PERFECTLY fine to make this doing steps 5 and 6 in the morning. I am going to address this clearer in the post. My directions stated to do up to step 4 but it was step 4 in the post, not step 4 in the recipe card–so YES, very confusing. Fixing now 🙂
Lori says
Can I double the recipe and bake in a 9 X 13 pan?? Thanks!
Kristen Chidsey says
Hi Lori! Yes, you can easily double this recipe, it may take a bit more time to bake though.
Karen says
Would it turn out okay to add some peppers and onions?
Kristen Chidsey says
Hi Karen! That would be a great addition. You can use the Hash Browns O Brian with the peppers and onions, or dice them fresh and add to your layers! Enjoy!
DORIS COLLINS says
Have made this using O’Brien potatoes and crumbled sausage for work brunch. Was so popular they asked for it for impromptu brunch we are having tomorrow. This time I didn’t have sausage so using some leftover diced ham and crumbled bacon. Usually make it completely the night before, refrigerate it and then reheat it in electric skillet once I get to the office in the morning.
Never any leftovers.
Kristen Chidsey says
I love that your co-workers enjoy this recipe so much! So nice of you to make on such short notice for them as well. Thanks Doris for taking the time to share your review of this Breakfast Casserole 🙂 And have a great brunch today!
Nydia White says
This looks really yummy. I want to make this for a lactose intolerant friend. Leaving the cheese out is sad but will work. Do you have a recommendation for which non-dairy milk option to use? Almond milk? Coconut milk? Soy milk?
Thanks!
Kristen Chidsey says
Hi Nydia! I understand issues with lactose. I would first see if you can use a lactose free milk, if not soy/rice milk would work best as it has the least amount of flavor. I hope you still enjoy!
Dan says
This is not a casserole. It is a frittata. But it looks tasty. Maybe with homemade hash instead.
Kristen Chidsey says
Hi Dan! I think everyone has a different opinion about what a casserole is. I even watched chefs debate it once. I think it all depends on where you grew up–sorta like stuffing vs dressing 😉 Regardless we love this dish and I LOVE to make it with homemade has myself. Have a great day!
Marian Whetham says
I need to fix breakfast for a group of people so tried this for myself first. I divided it in half and baked in a 6″ dish. It was very good and made four nice servings. I cannot imagine how you figure the full recipe would feed 12.
Kristen Chidsey says
Hi Marian, I am glad that you enjoyed this recipe. I am sorry that the servings seemed small to you, I think I am used to serving this with fruit and yogurt on the side. u
Steve in Salem says
Going to give this one a try tomorrow morning with the kids. I’m always up an hour or two ahead of them, and they love waking up to the smell of hot breakfast on a cold day. Only question- how many quart casserole dish would you say I’ll need for this? I don’t have a 9×9 or 7×11, but I have others. Just wanted to make sure I used a big enough dish, but not one that will make this super thin. Can’t wait to see how it turns out.
Kristen Chidsey says
Hi Steve! I am sorry I did not respond last night–I am early to bed 🙂 A 2 quart casserole dish will work perfectly. Enjoy!
Renee says
I’ve made this in the past and it’s a huge hit. Making it again for Thanksgiving morning for the fam but decided to try tots this time instead of hashbrowns (mainly because I have too many bags of tots in the freezer) .. will be anticipating a slight increase to the baking time but kids are super excited for breakfast.
Kristen Chidsey says
Hi Renee! Thanks for sharing your success with this recipe–and I have made this with Tater Tots once before and it was a HUGE hit. It took slightly longer, but only by 5 minutes in my oven! Enjoy and Happy Thanksgiving!!!
Maria Simon says
Anyone feel like there is not enough egg mixture? I started making this for brunch tomorrow and seemed very sparse.
Thank you
Kristen Chidsey says
Hi Maria! If you used a larger pan (like a 9×13), it may not be enough egg mixture. However, the eggs will puff up and baked around the hashbrowns and sausage perfectly if using an 8×8 or 9×9 pan. If you like a really eggy casserole, feel free to mix an additional 2 eggs with 2 tablespoons milk and pour over eggs already in casserole dish. Enjoy and happy Thanksgiving!
Tina Hellsten says
Hi! I’m going to make this Christmas morning. Can I substitute chicken or turkey sausage and if so any kind you’d suggest? Also I’d love to sneak a few veggies in. Any that would work? Excited to try this!
Kristen Chidsey says
Hi Tina! I almost always use an organic chicken breakfast sausage from whole foods (I can usually find both chicken and turkey). But Jennie-O has ground turkey breakfast sausage sold by the pound. I have also used ground chicken/turkey and mix it with my own seasonings 1.5 tsp ground sage, 1 tsp salt, 1 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder to one pound meat and let sit overnight before using. I should post that recipe some time!
As for veggies, diced peppers, minced onions, are ideal. But mushrooms, a bit of chopped spinach, blanched asparagus, and shredded zucchini (that has been drained well of liquid) would all work as well.
Merry Christmas! And enjoy breakfast!
Pamela Dickson says
I am going to bake this tomorrow for our Sunday School Christmas Brunch. Very excited. I think I will use has browns that has peppers and onions and add a little spinach. I will also prepare ahead of time so all I have to do is pop in the oven in the morning before church.
Thank you so much for this recipe.
Kristen Chidsey says
Those additions sound delicious Pamela! I hope your Sunday School enjoys!
Sarah H says
Followed recipe exactly but added some garlic salt, green onions and salsa on top when serving. Absolutely delicious. This is my new go to breakfast casserole! It was gobbled up! Thank you!!
Kristen Chidsey says
YAY!!! So glad everyone enjoyed Sarah!