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
Tracy
I made this tonight. Delicious!!! Super simple I've made it before but always cooked the hash browns before I put every thing together. Didn't really affect the taste so that's how I'm going to make it without cooking the hash browns!!!
Hope this helps.
Kristen Chidsey
Thanks for sharing Tracy! I enjoy both ways, but love to have others weigh in 🙂
Fraya Brown
My supervisor prepared this yesterday one with the shredded hash brown, sausage, and cheese. She also made a vegetarian version we had it for breakfast at work. OMG it was yummy. I'm here for the recipe so that my family can enjoy this. There were leftovers and 5 hours later I enjoyed it all over again.
Kristen Chidsey
I love hearing this Fraya! Thank you so much for taking the time to let me know how much you enjoyed this recipe!
Amy
I love this recipe. This is my base. I make it a little bit different every time but I make it every few weeks and always come back to this one for the ratio of ingredients. We have weekend guests for games and drinks often and this is really great to have made up beforehand to just throw in the oven(Especially after a night of cocktails!)
Thanks!
Kristen Chidsey
I am so glad you love this recipe so much Amy! And what fun weekends--sounds like you are a perfect host. I hope you keep enjoying and find more recipes here to entertain with 🙂
Audrey
I just made this dish, and it turned out great! It's absolutely delicious. I plan to put this recipe to use often! Thank you for sharing.
Kristen Chidsey
I am so glad you loved this recipe Audrey! I hope you enjoy it again and again!
Terrie Collins
If I want to brown-crisp the hash browns, can I still put this together the night before and will the Hash browns still be crisp?
Kristen Chidsey
Hi Terrie! If you brown up the hash browns, it would be best to not add the egg mixture until right before baking to keep the hash browns crisp. You can brown the hash browns, place in casserole dish, then mix up your eggs. Have everything ready to go in the fridge, then layer and bake in the morning. Enjoy!
Heather Udelhoven
We make this recipe often. It's great for holidays, church mornings, and guests. We double or triple the recipe and it's a great hit around our house. I love how easily I can swap out dairy ingredients for dairy free for my daughter who has dairy allergies. I still make it according to the instructions for the rest of the house. Thank you so much for sharing your yummy recipe!
Kristen Chidsey
Thank you Heather!! I am so glad your family and guests enjoy this recipe!
Leslie
Can this be frozen ahead of time and used a few days later?
Kristen Chidsey
Hi Leslie! Yes, this casserole can be made ahead. If you would like to freeze this breakfast casserole for later use, bake and cool before freezing in a freezer safe pan (like a foil disposable pan). 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. Enjoy!!!
Kimberly
Lovely base recipe! It's so flexible! I'm making this for the 3rd time tonight, with variations. We like to add chopped onion and are using spam this time (I know, I know, not everyone's cup of tea! 😉 ) for the meat. I roughly doubled the recipe to split between 2 dishes so we'll have one for now and one to freeze. Thanks for the great recipe!
Kristen Chidsey
I am so glad you enjoyed Kimberly. And while spam may not be for everyone, I LOVE when people make recipes to suit their needs/tastes!! Enjoy!
Sherrie
I had to use an 8 X 8 pan. 35 minutes didn't work so I put it back in for 8 more.
I wanted to use it as an instant pot recipe but didn't have the right size pan to go in.
Kristen Chidsey
Thanks Sherrie for letting us know--an 8x8 pan should take a few more minutes than a 9x9 🙂
Kate
Good recipe 🙂 I switch up the meat every once and a while, add finely diced onions and some extra spices but it is always good.
we serve it with salsa, ketchup, or syrup or just plain.
I do always find that I have to cook it for at least 45 mins though- that is even with a convection bake oven that tends to cook faster than normal. It is something I keep in mind whenever I make the recipe.
Kristen Chidsey
I am so glad you enjoy this Kate and that you make it to suit your preferences and what you have on hand. And thanks for sharing your experience with cook time. In my oven 30-35 minutes is perfect--but every oven can be so different.
KelleyAnn
I made this for my family for New Year's day. Yummy and filling. Kinda bland. I might try tossing some chopped onion in the hash browns next time. Otherwise easy, inexpensive and filling. A+
Kristen Chidsey
Hi KelleyAnn! If you want more flavor, I would highly suggest adding grated onions to the hash browns--or even onion and garlic powder to the eggs. This is just a base recipe that feeds picky people!!
Amy
Fantastic! Both my 4 year old, and 38 year old boys loved this! I doubled it (we like leftovers), baked in a 9x13 pan and ended up doubling the cook time to get the center to firm up. I actually used all egg whites (2 cups from a carton), pepper bacon instead of sausage, added chopped green onions and olives, then topped with fresh avocados. I really love how inexpensive this is as well as delicious. It's officially going in the dinner rotation!
Kristen Chidsey
Oh I am so glad you all enjoyed so much and love the additions you tried.
Megs
I loved this. It similar to what my mom made grown up but with the hash browns instead of torn bread. I added some ground mustard, like my mom's, and an extra few eggs. Will be a regular!
Kristen Chidsey
Ah thanks so much Megs! I love the idea of adding mustard for a kick!
Kay
What kind of cream do I use. For clarification do I pour in the egg mixture and then refrigerate over night? Thx
Kristen Chidsey
Hi Kay, you can use milk, half and half or heavy cream. And yes, pour egg mixture over hashbrowns and refrigerate overnight. Enjoy and Merry Christmas.
Jeff
What do you think of pre-baking the hash browns in the dish to crisp them or should i just do it in the skillet as you suggest?
Kristen Chidsey
Jeff, that works great as well. I would cook in greased pan at 400 until browned, then pour the egg mixture over top the hashbrowns and bake as directed. Enjoy!
Tammy
Do I cook the casserole uncovered?
Kristen Chidsey
Yes Tammy, enjoy.
Tiffany
Hello, could I use a 9x 13 pan and just use double the egg mixture? And how long would I have to cook for ?
Kristen Chidsey
Hi Tiffany! Yes, you can double this recipe and use a 9x13 pan. Bake as directed, check center to see if eggs have set. If not, add 5-10 more minutes. Enjoy!