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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.
Hi Kristen,
Can this recipe be cut in half? Having 4 for brunch and all have small appetites so don't want to have leftovers.
Thanks,
Yes! I do the same for my family at times. Keep the cooking time the same and simply use a small pan.
Were you made this recipe for breakfast during the holidays! Everyone loved it we used bacon instead of sausage but we are a bacon family.
SO happy to hear that you all enjoyed--and you can never go wrong with James!
Hi Kristin..when preparing the night before, I am confused: Do you wait until morning to add egg mixture or do you add the night before and refrigerate? thx in advance!
Add the egg mixture and then refrigerate. Be sure to remove the plastic wrap before baking--no need to cover with foil when baking.
Hi Kristen! How would i brown the hashbrown first? Just put them in the pan and put in the oven? For how long? Thanks!
Hi Katie! I would recommend turning browning them for 10-15 minutes in the pan. I typically just leave the oven at 350 degrees F, as that is the temperature the casserole bakes at. You can opt to turn the oven to 400 degrees for crispier hashbrowns or saute in a frying pan in a bit of oil. Enjoy!
Made this NYE for brunch the next day. Thank you for a tasty recipe with easy instructions!
You bet! Love hearing you enjoyed, Jason!
Hi, sorry if this was asked but can I add veggies to this without altering any of the other ingredients? Thanks!
Hi there! You can add in peppers, onions, mushrooms, etc. I do recommend sautéing them a bit first for the best flavor and so they don't release excess moisture in the casserole as they bake. Enjoy!
Thank you! Making today to bake for tomorrow morning!
Enjoy!
I made this for breakfast this morning. The proportions are right on!
I used bacon instead of sausage; added 3 diced green onion and 1/2 red bell pepper, and used an Italian 4 cheese blend. Used 6 eggs and 1/2 c milk per recipe, and I thought it was enough. I tried browning the hash browns in the oven first for 10 min at 375 degrees, but no color or crisp at all; guess I needed to leave them in longer. I baked at 350 for 33 min, then reduced to 325 for 7 min, let it rest for maybe 4-5 min before I cut it. Was cooked absolutely perfectly!
I’ve made similar, larger casseroles before in 13x9, and wanted the correct proportions for a smaller size. This was perfect. Thank you.
I am so glad you enjoyed and thank you for sharing your modifications. I would recommend browning hashbrowns a bit longer or at 400 degrees.
It was gone before I had the chance to get a picture. I air fried hash brown patties which layer nicely on the bottom of the pain. Sautéed onions and fresh mushrooms and then added the sausage to skillet to brown. Layered sausage mixture over hash brown patties. Shredded 8 oz bar sharp cheddar and layered on top of sausage mixture. Beat 8 eggs
with 2 cups milk. Salt, pepper and garlic powder to taste. Top casserole with eggs. Cook 350 for 20 minutes or until eggs are firm.
Made this morning for 3 teenage boys. They are the entire casserole besides the one piece I kept fir myself. Even my picky teenage boy that rarely eats breakfast ate 3 servings. Delicious.
Can I put all the ingredients together and freeze before baking if it's sealed properly? And if so, should I thaw completely before baking, or can I bake it while frozen? So excited to try this!
I really recommend baking before freezing for the best consistency. Freezing and thawing raw eggs with potatoes can get a bit starchy and the texture off a bit. Sorry.