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Made hash browns, sausage, eggs, and cheese, this Hash Brown Breakfast Casserole is exceptionally easy to make, endlessly adaptable, and always gets rave reviews.
This is the breakfast casserole recipe you will find yourself turning to again and again. Whether you add veggies, swap the sausage for bacon, or prep in advance, you can't mess it up. It is simple, reliable, and always delicious!
Kristen's Keys for Hashbrown Breakfast Casserole
In order to make THE breakfast casserole to beat all others, pay attention to a few key pointers.
- Defrost the hash browns before assembling. This ensures the casserole bakes evenly and eggs stay creamy, not watered down.
- Use any meat you like or swap it out for veggies. Pork sausage, turkey sausage, breakfast sausage, chopped cooked bacon, diced ham, or ground beef are all delicious options. As are sautéed bell peppers, onions, and mushrooms.
- Grate your cheese yourself. Pre-shredded cheese has anti-caking agents that can make it melt less smoothly. Freshly grated cheese ensures a creamy melt.
5-star Reader Review
For the third year in a row, I've made three pans of this breakfast casserole for our family's Christmas Day brunch. We love this recipe. It's so easy to make and everyone loves it. This is my go to breakfast casserole recipe. Highly recommend. -Debbie ⭐⭐⭐⭐⭐
How to Make Hashbrown Breakfast Casserole
Think of this step by step section as me in the kitchen helping you make this breakfast casserole whether you are an experienced cook or this is your first time in charge of brunch!
Step One: Prepare Meat (or Veggies)
Start this casserole off by browning sausage (or bacon) until cooked through and then drain off any excess grease. If you are using ham, simply dice it up into bite-sized pieces.
👉🏻Adding veggies? If you are using veggies, you will want to sauté chopped veggies in a bit of olive oil until tender before layering in the casserole to enhance their flavor and remove excess moisture.
Step Two: Prepare Egg Mixture
Simply whisk the eggs with the milk, salt, and pepper until combined.
Step Three: Layer Casserole
Spread the defrosted hash browns in an even layer into a greased baking dish and top with the cooked sausage (or other meat/veggies), then sprinkle evenly with shredded cheese. Pour the egg mixture evenly over everything and then press lightly so the mixture soaks through.
Step Four: Bake or Chill
Once your breakfast casserole is assembled, you can immediately bake until the eggs are set and the cheese is browned slightly. Alternatively, cover the casserole dish and refrigerate for up to 12 hours prior to baking.
👉🏻Making-Ahead? Let the casserole dish sit at room temperature while the oven preheats to take the chill off. This will ensure your baking dish does not crack due to extreme temperature changes and the casserole bakes evenly.
Recipe Variations
One of the many reasons this hashbrown casserole is a fan-favorite, is because it can be made a million different ways and always seems to turn out delicious. Follow my tried-and-true suggestions below if desired.
- Crispy Hash Browns: Sauté the hash browns in bit of oil over medium-high heat until browned and crispy OR you can bake the hash browns in the baking dish for 10-15 minute prior to adding the remaining ingredients.
- Swap the Hash Browns for Tater Tots: Layer 16 ounces of frozen (still frozen) in the bottom of the baking dish and increase the total baking time by 5-10 minutes.
- Add Peppers and Onions: For added peppers and onions, use frozen or homemade potatoes O'Brien OR sauté peppers and onions before layering over the hash browns.
- Make it Veggie-Forward: Swap the meat for 2 cups of sautéed veggies. Mushrooms, bell peppers, onions, and broccoli are all great options.
- Increase the Eggs: Keep in mind that the egg mixture will puff up as it bakes, but if you like your casserole really eggy, increase the eggs from 6 to 8. You will likely need to bake 5-10 minutes longer as well.
- Double the Recipe: Double the ingredients and bake as directed in a 9×13 pan.
Make-Ahead Instructions
Any time you are entertaining for breakfast or brunch, it is always a great idea to get a jump start and this hash brown breakfast casserole is just as delicious when baked immediately after assembled, prepared the night before, or reheated after being frozen.
- Overnight Preparation: Assemble the casserole as directed. Instead of baking, cover the dish 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.
- Up to 1 Month in Advance: Assemble and bake in a freezer-safe baking dish. Once baked, cool completely, then wrap with 2 layers of heavy-duty foil. Store in the freezer for up to 1 month. Defrost overnight in the fridge and then bake for 25-30 minutes at 350°F or until warmed through.
Complete Your Menu
This Hashbrown Breakfast Casserole is perfect for overnight guests, lazy Saturdays at home, Holiday breakfasts, bridal showers, baby showers, and more!
And while it stands alone as a hearty breakfast, pair it with any of the following for a brunch that everyone will love.
Hashbrown Breakfast Casserole
Video
Ingredients
- 16 ounces defrosted hash browns
- 1 pound bulk pork or turkey ground sausage
- 2 cups sharp cheddar cheese, shredded
- 6 large eggs
- ½ cup milk, or cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350℉ (175℃) and lightly grease a 7x11 or 9x9 baking dish.
- In a medium skillet over medium-high heat, brown the sausage until fully cooked through, breaking it into small pieces as it cooks. Remove from heat and drain off any grease as needed. Set aside.
- In a medium mixing bowl, whisk together 6 large eggs, ½ cup milk, 1 teaspoon kosher salt, and ½ teaspoon black pepper until well combined.
- Layer 16 ounces defrosted hash browns into the greased baking dish, followed with the cooked sausage. Sprinkle 2 cups sharp cheddar cheese over top the sausage and hashbrowns. Pour the egg mixture over the layered casserole. Use a spoon to push the ingredients down to ensure everything is covered with the egg mixture.
- Bake for 40-45 minutes or until eggs are set and the casserole is slightly browned. Let rest for 5-10 minutes prior to serving.
Equipment
- 7x11 Baking Dish (The lid makes it perfect for prep-ahead!)
- Medium Skillet (I love this nontoxic and versatile one)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 but has been updated in 2025.
I would like to make this in a 9 × 13 dish. What would I double and how long to cook for?
Hi Patti! I would personally double all the ingredients, although you could get away with NOT doubling the sausage easily. For baking, I would plan on 35-40 minutes. Enjoy!
Ive made this time and time again. Simple and absolutely filling
It makes me so happy to hear you enjoy so much. Thanks for sharing Angela.
Made this today and delicious... I used a 50/50 sausage and bacon. Easy and tasty. Will definitely make again! Thanks!!
Wonderful! So glad you enjoyed Jamie!
Can this recipe be made with egg whites instead of the whole eggs? We have some egg yolk allergies in my family.
Absolutely Tammy! I would suggest using 8-10 egg whites. And enjoy!
Yes,of course, only add the egg whites and non-dairy based cheeses😉💪🙏
My daughter is allergic to milk and eggs, but loves potatoes, sausage and bacon. Any substitutes I can use? Or just leave the allergens out?
Hi there. Allergies are tough! I would suggest pan frying the sausage and then tossing with oven roasted hash browns. That would be delicious.
Hello! Have you ever added veggies to this casserole too?
Hi Priscilla. I love adding veggies. I just recommend sautéing them first to rid them of excess water content that could water down the casserole. Enjoy
My family absolutely loves this recipe and we make it all the time! I’m looking to switch things up for the holidays and want to add in some veggies. What veggies would you suggest and how should I incorporate them?
Hi Jordan! I am so glad your family enjoys so much! Personally, I love to saute onions, mushrooms, peppers, and spinach together to add to the casserole. You can saute with the sausage to keep it easy or saute in a separate pan. Just add the vegetables with the sausage and proceed with the recipe. And you can use any veggies you like, just saute first to rid them of some of their water content.
Do you think I could use frozen cauliflower hash browns instead of potato hash browns?
Hi Charlotte, I personally have not tried. My only concern is that there may be extra moisture, so I would crisp them up before assembling the casserole and then proceed with recipe. Enjoy!
I've been making this for a long time now
Been using different types of cheese I now use parmesan cheese (shredded in bag) that's the best cheese so far my family only wants that cheese I also mix hashbrowns,cheese, saugage all together then put in pan then pour egg mixture over it sometimes I'll sprinkle some cheese on top then bake mixing everything together is getting that even all together taste
Can I make this 24 hrs ahead
Absolutely. Enjoy and Merry Christmas.
This was great! Everyone liked it even our 5-year-old granddaughter. However, it was very filling, so half was leftover. My husband and I will finish it off over the next couple of days! I want to make this again but use two smaller dishes. Could I freeze this?
Hi Barbara! So glad you enjoyed! You can wrap slices in plastic wrap and then foil and then place into freezer safe bag and freeze for up to 2 months. Defrost in fridge, remove foil and wrap and reheat.
If I switched to bacon, how much would I need?
Hi Barbara! I would use about 1/2 cup chopped cooked bacon.