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
Tiffany
Delicious and so easy! It’s definitely a keeper recipe and is part of our regularly rotated weekend breakfasts. Also makes our house smell so yummy when it’s cooking. I always use a full 32 oz bag of hash browns, increase the eggs to 8-10ish, and cook in a 9x13 pan. I still use the same amount of cheese and sausage, but many times I’ll use maple flavored sausage which adds great flavor. It’s good leftover also, it heats up so easy in the microwave. Thank you for this simple and delicious recipe!
Satanya
Does the time double if the recipe is doubled?
Kristen Chidsey
Hi Santanya! To double this recipe, prepare as directed and bake in a 9x13 pan. The baking time will be same, but if needed add an additional 5-10 minutes.
Dora McCracken
This is an easy recipe to make. The taste is great and everyone really enjoyed the meal. Letting the hash browns defrost is a key. I have not tried it with bacon yet, but looking forward to replacing with bacon.
Cathy
Have you tried fresh/ real potatoes? This breakfast casserole looks delicious and I look forward to making it!
Kristen Chidsey
Hi Cathy! Yes, but the potatoes must be cooked first. I have diced up baked potatoes and used roasted or air fryer breakfast potatoes as the base with success. Enjoy!
Annb
Has anyone ever used cornbread mix in this. ?
I ask cause a restaurant fixed this for a breakfast for my office and could sworn there was cornbread mixed in it. Couldn’t find anyone to ask at the time and just forgot about till saw this recipe
Kristen Chidsey
You may be able to use a cornbread mix in place of the egg mixture--pour over sausage and hashbrowns. I haven't tried it myself, but maybe someone else will weigh in!
Ana
This was really good! I crisped up the hash browns first in a skillet, and I used frozen breakfast sausage links (defrosted) because that's all I had on hand. Perhaps I added too much, because I had to add extra eggs and milk, but then it worked out well! I would definitely make again.
Mary
Hi, Kristen.
I would like to know if the overnight breakfast casserole could be made two nights ahead?
Kristen Chidsey
Hi Mary! Technically, yes you can prepare up to 48 hours in advance. I personally find it is better if preparing more than 12-18 hours in advance, to keep the components separate (whisk the eggs, brown the sausage, thaw the hashbrowns, grate the cheese) and then assemble the night before. This keeps the flavors more distinct and the hashbrowns more intact (Not soggy) Enjoy!
Daniele G Rogers
I sautéed a diced onion in butter and fried 1/2 bag of shredded hash browns in a skillet with a little bacon fat drizzled on it, put the other half of the hash browns in a casserole dish in the oven while I was browning the sausage. Drained sausage and sprinkled on top of the hash along with the sautéed onion. added1/2 cup milk and the salt/pepper to the eggs, whipped them up. Added the shredded cheese and then poured the Eggs mixture over the top of it all and baked 50 min. added more cheese to top once out of the oven while it cooled.
Michele Thomas
I make this every Christmas Eve and put in the fridge to bake next day for Christmas Brunch. I roll out one can of crescent rolls across the bottom of my sprayed 9x13 dish, layer of sausage and then my egg and thawed hash browns mixed together poured on top and then cheese. Our families love it! One of my favorite parts is that is left overs reheat well and still delicious!!
Kay S
I love this recipe. I have made it several times. I double it, we like leftovers. I also add onion and a can of cream of chicken & mushroom soup to the hash-browns. Delicious!! It is our family gathering breakfast go to! Super glad I found it! Merry Christmas!
Kristen Chidsey
Merry Christamas to you as well Kay! Thanks for sharing your modifications and review 🙂
Lynn Christiansen
When doubling the recipe wondering how long did you bake the casserole. It sounds so delicious and easy, so looking forward to making it.
Kristen Chidsey
Using a 9x13 pan, I would bake as directed, keeping in mind you may need an extra 5-10 minutes.
Maureen McFarlaNe
I made this as is, kind of. I added 1 tsp of dry mustard. And I sautéed 1/2 cup of chopped red pepper and green pepper and 1/2 cup of chopped onion along with the pork sausage. The flavor was great but it was a little more potato than I would like. I would have liked more egg. I reread the recipe and see that adding 2 more eggs was an option. I would do that next time.
Traci
Can this be made in the Crock Pot?
Kristen Chidsey
Yes, but the texture will not be the same. I would recommend greasing your insert well, layering the ingredients as directed. Cook on low for 6-8 hours on low or 2-3 hours on high.
Mary
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,
Kristen Chidsey
Yes! I do the same for my family at times. Keep the cooking time the same and simply use a small pan.
James
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.
Kristen Chidsey
SO happy to hear that you all enjoyed--and you can never go wrong with James!
Hudi
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!
Kristen Chidsey
Add the egg mixture and then refrigerate. Be sure to remove the plastic wrap before baking--no need to cover with foil when baking.
Katie
Hi Kristen! How would i brown the hashbrown first? Just put them in the pan and put in the oven? For how long? Thanks!
Kristen Chidsey
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!
Jason
Made this NYE for brunch the next day. Thank you for a tasty recipe with easy instructions!
Kristen Chidsey
You bet! Love hearing you enjoyed, Jason!
Alex
Hi, sorry if this was asked but can I add veggies to this without altering any of the other ingredients? Thanks!
Kristen Chidsey
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!
Alex
Thank you! Making today to bake for tomorrow morning!
Kristen Chidsey
Enjoy!
Sandy
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.
Kristen Chidsey
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.
Bonnie
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.