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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.
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!
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!
Cabot brand cheese is lactose free!
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.
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!
Would it turn out okay to add some peppers and onions?
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!
Can I double the recipe and bake in a 9 X 13 pan?? Thanks!
Hi Lori! Yes, you can easily double this recipe, it may take a bit more time to bake though.
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?
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 🙂
I added chives to the egg and milk mixture
I just made this and it was yummy! I used two cups of hash browns, two cups of cheese and six eggs. I did reduce the amount of sausage to about 1/3 of a pound and did not add salt as we are trying to reduce our meat and sodium consumption and it was perfect. I think the hash browns were seasoned and of course, the sausage (natural pork) was seasoned already. Served with diced fresh tomatoes which were a great complement to the casserole. Thank you for a simple and easy recipe that will be on my weekend rotation!
OH YAY Cheryl, I am so glad you enjoyed this hash brown casserole. And the addition of tomatoes on top is SMART! I love adding freshness to a casserole like this. Enjoy!
You say to assemble up to step 4 night before. Do you do steps 5 and 6 in the morning?
You can do everything but bake the casserole Nancy 🙂