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.Â
- 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.Â
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.Â
- 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.Â
- 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.Â
- Be sure your pan is a 9x9 or 11x7 or you may need to increase bake time by 10 minutes.Â
Justine
Can you use a 8x8 pan for this?
Kristen Chidsey
I have used an 8x8 pan Justine with great results. It may be a tad bit thicker, so watch to be sure middle is set after cook time. You may need a few extra minutes. Enjoy!
Doranne
I made this exactly as the recipe states except I added mushrooms. It was very good, but way too salty. I used hot Italian sausage and sharp cheddar cheese-what makes it so salty? I can't imagine one teaspoon of salt was it?
Kristen Chidsey
Hi Doranne, I am sorry this was too salty for you. My guess is it was the Italian Sausage, as that typically has more salt than breakfast sausage. Your hash browns may have been salted as well too--I use unsalted. Those may have been the reason.
Lynne Riney
Maybe I am missing the obvious but how many will this feed. Thank you.
Kristen Chidsey
Hi Lynne, this serves 12 smaller servings. If this all you are serving, I would say 8-10 very generous servings 🙂
Sarah H
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
YAY!!! So glad everyone enjoyed Sarah!
Pamela Dickson
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
Those additions sound delicious Pamela! I hope your Sunday School enjoys!
Tina Hellsten
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
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!
Colleen
This is a family favorite! Everyone loves it.
Kristen Chidsey
I love hearing that Colleen! Thank you for taking the time to share that with me.
Maria Simon
Anyone feel like there is not enough egg mixture? I started making this for brunch tomorrow and seemed very sparse.
Thank you
Kristen Chidsey
Hi Maria! If you used a larger pan (like a 9x13), it may not be enough egg mixture. However, the eggs will puff up and baked around the hashbrowns and sausage perfectly if using an 7x 11 or 9x9 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!
Renee
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
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!!!
Steve in Salem
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 9x9 or 7x11, 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
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!
Marian Whetham
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
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
Nydia White
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
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!
Lisa
Cabot brand cheese is lactose free!
DORIS COLLINS
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
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!
Karen
Would it turn out okay to add some peppers and onions?
Kristen Chidsey
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!
Lori
Can I double the recipe and bake in a 9 X 13 pan?? Thanks!
Kristen Chidsey
Hi Lori! Yes, you can easily double this recipe, it may take a bit more time to bake though.
Anna
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
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 🙂
Chuck peters
I added chives to the egg and milk mixture