This post may contain affiliate links. Please see our disclosure policy.
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.
This was super easy to prepare and oh, so delicious. It was a hit with the family. I made two batches in two separate pans because I didn't want to allow for the additional bake time for a double batch. Ended up covering it with foil at the end because my oven is evidently hot. Thanks for this recipe which will now be a staple in our home.
I love hearing how much you all enjoyed Paula! Thank you for sharing!
Thank you! Very delicious! Made for family Sunday morning and was a huge hit! Followed recipe and added 2-3 additional eggs. Next time will add some minced onions and/or vegetable for their flavor.
Very tasty!
I used a slightly bigger casserole dish then called for, but when I took it out, there were liquid egg whites on top. Maybe my oven temp.
Next time, I will cook 10 minutes longer and also put the hash browns in for 10+ minutes to crisp, as recommended.
Great. Very simple-we were very hungry so I sped up the process by sautéing the hash browns for about 10 min. I used the bagged kind. I also added a small amount of minced onion & butter. Then I put in pan & cooked them in oven at 400-while I cooked my turkey sausage. Layered sausage on potatoes, then added my sharp cheddar, egg, and half & half mixture. Yum! Thank u! Cooked at 375 for less than 20 min.
Hey Kristen...I've always liked breakfast burritos w/salsa and I'm a bachelor looking for a simple way to use up some sausage and salsa. This looks like the best way. Going to add about a half jar of salsa to the mix and cross my fingers. And I'm going to cut it into individual pieces and freeze so should I use parchment paper or foil or just grease the dish w/butter?
Hi Paul! First, I suggest using parchment paper. I also think the salsa, unless really thick, may cause your eggs to not set up well. I would suggest preparing the casserole as directed and then cutting the casserole and rolling in burritos with salsa and then freezing those burritos for busy mornings.
Ok thx for the suggestion. Didn't think they allowed my question so didn't check and too late for parchment paper. But I did cut some crescent rolls in half, rolled them flat and placed on the bottom. Will just add my salsa alacarte, I think. Will let you know how it turns out.
Kristen...good that I didn't use parchment because the box said don't use in a toaster oven and my 8 x 8 dish fit nicely in the toaster oven so I thought why not economize and us it? But being that close to the heating element it browned the cheese pretty quick (without undercooking). Next time I'll use about half the potatoes - maybe one layer of McDonald's type hash brown patties from Walmart - maybe half the cheese and two extra eggs. Not sure about adding the salsa to the mix - I have successfully added salsa to the Just Crack an Egg product, and heating salsa separately is kind of messy (don't really like burritos/tortillas, just the salsa). But visually it might not look too good. After greasing and flouring the pan the squares came out easily. Excellent base recipe for an unsophisticated bachelor to experiment with!
I love this recipe! I have added onions, bell peppers, and mushrooms to the dish
sauteed in the sausage grease. I think next time, I will add sauteed baby spinach. Thank you for such a great recipe!
I love hearing you enjoy this recipe and I love the additions you made the casserole. I love adding sauteed spinach myself.
I used a 9x13 pan, a whole 30 oz bag of hash browns that I browned first. Then I sprinkled some of the cheese between two layers of the hash browns. I also used 8 eggs and no milk because I was out! Cooked for 55 minutes and it turned out PERFECT. Eggsactly how I hoped! 🤓
Ha ha! Love that this turned out "egg"cellent 😉
Hi, want to try this recipe with bacon, how much bacon would I add ?
Thank you
Janet
Hi Janet. I like to bake 1 package of bacon (about 12 ounces) and crumble and use it. I would decrease the salt in the egg mixture to account for the bacon. Enjoy!
How do I follow you?
Hi Carol! You can find me on Instagram, Facebook, Youtube, Pinterest, or sign up for my email.