Hashbrown Breakfast Casserole is hands down the BEST breakfast casserole recipe ever! It is an easy recipe made with frozen hash browns, eggs, sausage, and cheese, that everyone loves!
This Breakfast Casserole can feed a crowd, is extremely versatile, can be made allergy-friendly, and it can be prepped the night before or in the morning for an effortless way to entertain for breakfast or brunch. I recommend serving with Overnight Cinnamon Rolls for a holiday breakfast everyone will remember--and one that will be effortless for you to pull together!
Why This is the Best Breakfast Casserole
- It can be made in advance. I prepare this hashbrown 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
- 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 sauteed 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. Layer the sausage 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 minutes. 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.
Recipe Tips and Notes
- It is best to use DEFROSTED hashbrowns for this recipe. You can brown your hash browns first before layering in your baking dish if you prefer the texture of crispy hash browns mixed with creamy eggs.
- If you opt to use tater tots instead of hashbrowns, do not defrost before layering in your casserole, but you will need to increase bake time by 5-10 minutes.
- Feel free to use only ½ pound of sausage instead of a full pound if you would like to cut back on the amount of sausage used.
- This breakfast casserole 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 a 9x9 or 11x7 or you may need to increase bake time by 10 minutes.
More Breakfast Casserole Recipes
- Overnight French Toast Casserole
- Ham and Egg Breakfast Casserole
- Green Chile Egg Casserole
- Instant Pot Breakfast Casserole
If you made this Sausage Hashbrown Breakfast Casserole I would love for you to leave a comment and a review below! I love to hear from you!
Easy Sausage Hashbrown 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
- ½ cup milk or cream
- 1 teaspoon kosher salt
- ½ 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 40-45 minutes or until eggs are set.
Notes
- Hashbrowns: You can brown your hash browns first if you prefer the texture of crispy hash browns mixed with creamy eggs. You can also opt to use fresh or frozen hashbrowns, just be sure they are defrosted before preparing this casserole.
- To make this casserole the night before serving: assemble as you would up through step five and then cover and refrigerate overnight. Remove the casserole when preheating the oven and remove the plastic wrap. 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 a 9x9 or 11x7 or you may need to increase bake time by 10 minutes.
Connie B.
Hoping to make these for Christmas morning with a non-dairy cheese. Do you have to add milk to the eggs? I have a family member that has problems with dairy.
Kristen Chidsey
Hi Connie! I have made before with non-dairy, unflavored almond milk and soy milk with great results. If you don't have those on hand, I would add 1/4 cup water and a couple extra eggs.
Tina Munsell
I love this. I added a can of croissant rolls lined in the bottom of the pan. I used brown potatoes and cubed them in 1/2 in and fried them first for the potatoes portion. I also used sausage and bacon. Thank you!
Kathy F
There are just 2 of us. If I halve it, what size pan should I use? I am thinking a 2 quart Corningware? If I use the 9x9, what would my cook time be? As you might guess, converting isn't my strong point! Thanks.
Kristen Chidsey
Hi Kathy! This is actually made in a 9x9 baking dish, or a 2-quart pan. To cut the recipe in half I would use a loaf pan or a 6-inch round pan. I hope that helps and you enjoy it!
Kelly Taylor
Loved this recipe! So easy and my family loved it! Definitely going to make again real soon!
Kristen Chidsey
I absolutely love hearing that, Kelly! Thank you for sharing.
Julie Bradley
I made this tonight and my husband really enjoyed it. The potatoes on the bottom lack a little flavor, but it was still good. I just squirted a little ketchup and there ya go! Thanks for sharing the recipe.
Kristen Chidsey
Hi Julie! I am happy to hear you enjoyed! Next time, sprinkle the hashbrowns with some salt, pepper, and garlic powder to make them more flavorful per your tastes. You can even brown them if you would like first 🙂
Jean Land
I love this recipe, so easy and adaptable we love hot peppers and onions as well (well some of us do)
Kristen Chidsey
Thanks for sharing, Jean! I love hearing you enjoy.
Naomi
This makes great breakfast burrito filling! I make this about once a month and leave it in the fridge as a “meal prep” for quick easy breakfast burritos during the week. I do add garlic powder and paprika to the hash browns but other than that I follow the casserole recipe to the letter. SO GOOD! I just microwave a slice, roll it up in a tortilla, and crisp the sides in a pan. Add a little hot sauce and it’s quickly become mine and my husband’s favorite breakfast burrito! The hash brown makes this super filling so a little goes a long way.
Kristen Chidsey
What a great way to repurpose leftovers! Thanks for sharing, Naomi.
Jane
I made this using the dehydrated hashbrowns from Costco ((rehydrated, of course 🙂 I added a mix of things I already had in the refrigerator--chopped link sausage, red peppers, onions, and mushrooms that I sautéed in butter. I used extra sharp cheddar and eight eggs and cooked it all in a 9x13 pan for 40 minutes. Very delicious! Thanks!
Sherri Black
Hi there
Can I make ahead and freeze this?
Kristen Chidsey
Hi Sherri! Yes, to do so, 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.
Amy
I like using 9 eggs for this. I am wanting to double it for the 9x13 size. If I double it do i still double the eggs and do 18? Thank you
Kristen Chidsey
Hi Amy! If you enjoy this dish with 9 eggs for an 8x8 pan, I would recommed using 18. It should still fit in a deep 9x13 pan.
jpac
Hi can this recipe be made with egg whites only? thank you
Kristen Chidsey
Absolutely! Use 8-10 egg whites. And enjoy!
Courtney
Hi there, I am so excited to try this recipe but going to be feeding a large crowd. If I double it and put it in a 9x13 should I just double the cook time? Thanks!
Kristen Chidsey
Hi Courtney! To double, you may need an additional 5 minutes, but I would begin checking after 40 minutes.
Rhonda
My boyfriend likes spicy so we used southwest hash browns. It has become one of our favorites!
Kristen Chidsey
Thanks for sharing, Rhonda!
Rhonda
I also forgot to say that I double the recipe and do it in a 9 x 13 makes good leftovers too!
Ashley
So you double everything in the recipe when putting in a 9x13? Like you use a dozen eggs?
Kristen Chidsey
That is correct! Enjoy!
mary capek
I make this at least once a month. We enjoy breakfast for dinner every once in a while and it’s perfect for that! Have leftovers the next morning. So easy and takes only minutes to make.
Kristen Chidsey
Thanks for sharing, Mary! I love hearing this has become a staple recipe at your house!
Drew
I've made this so many times and it's such a crowd pleaser! Have you ever baked it the night before and warmed it up the next day? If so, any tips for that?
Kristen Chidsey
Hi Drew! I love hearing you enjoy this so much! So yes, I have baked and reheated this many times. I would bake as directed, allow to cool, cover and refrigerate. In the morning, remove the casserole from the fridge as the oven preheats. Bake, covered with foil at 350 degrees F for 20 minutes, just to warm through.
Aj
This looks lovely but we have egg allergy. Do you have any recommendations on how to modify your yummy recipe without using eggs?
Kristen Chidsey
Hi AJ! My nephew has an egg allergy as well and his parents have enjoyed preparing this with 4 tablespoons of Just egg for each large egg. For this recipe that would be a total of 24 tablespoons or 1-1/2 cups of Just Egg.