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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.
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.
Those additions sound delicious Pamela! I hope your Sunday School enjoys!
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!
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!
This is a family favorite! Everyone loves it.
I love hearing that Colleen! Thank you for taking the time to share that with me.
Anyone feel like there is not enough egg mixture? I started making this for brunch tomorrow and seemed very sparse.
Thank you
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!
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.
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!!!
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.
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!
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.
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