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Hashbrown Breakfast Casserole is a cheesy NO FAIL egg casserole with hash browns, sausage and cheese. It’s the perfect brunch recipe – everyone loves this whenever I make it.
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Best Egg Casserole with Hash Browns
I am always on the lookout for the best egg casserole recipes. Breakfast casserole recipes are my favorite brunch dishes, and I’ve been known to make them for dinner when I get tired of the same old chicken recipes we normally have.
My cheesy egg casserole is something I make every year and adding hash browns just seemed like a natural progression. One of my readers told me about her NO FAIL egg casserole with sausage and cheese and hash browns, so I decided I NEEDED to recreate it.
What’s in a hash brown breakfast casserole?
This easy egg casserole has a few different layers:
- Hash browns: I used about half of a 30 ounce package of frozen hash browns.
- Sausage – you can use bulk sausage or remove the casings from breakfast links. You can even substitute bacon.
- Eggs – 6 large Eggland’s Best Eggs went into this casserole.
- Cheese – I used 1 1/2 cups cheddar cheese that I shredded myself.
- Spices – A teaspoon onion powder along with garlic, salt, pepper and dried mustard add tons of flavor.
How to Make Hashbrown Breakfast Casserole From Scratch
First, start with six eggs. You’re going to whisk them with milk.
Then add your spices. I used garlic, onion, salt, pepper, and a bit of ground mustard. Whisk all of that together, then set aside and prepare your baking dish.
Place a thick layer of hash browns on the bottom of your pan.
I added sausage to my egg casserole. You can skip the sausage if you want, or use bacon! Just brown up some bulk breakfast sausage (if you only have links, remove the casings).
Once the sausage is browned and drained, sprinkle on top of the hash browns.
Then top it with shredded cheddar cheese (or you could also use Monterey Jack or Mozzarella).
Pour the egg mixture over the top in the casserole dish. Cover, bake for about an hour, and then remove the foil cover about halfway through baking, about 20 minutes.
Once the center is set, you will have the perfect hashbrown breakfast casserole. It’s the best brunch recipe for Christmas morning, but we also eat this for dinner! It’s great with a side salad.
Variations
- Try swapping the sausage for bacon or make it a meat lovers casserole and add both.
- Make this country breakfast casserole with green chiles!
- Add cooked onions and bell peppers.
- Switch up the cheese – use mozzarella or Monterey Jack!
If you’re looking for the perfect egg casserole recipe that’s totally NO FAIL, try this Hash Brown Casserole. Your family will love it!
FAQs
Yes you should thaw your hash browns so the egg bake isn’t soggy! Just leave them on the counter for about an hour, or in the refrigerator overnight.
The center will look set and no longer roll when you jiggle the pan.
Did you thaw your hash browns? Thaw and drain them before adding to the casserole – extra moisture will make a soggy casserole.
Yes you can freeze it whole in the pan or slice it and freeze as individual servings.
You can make this the night before and store it in the refrigerator. Allow to come to room temperature while the oven preheats then bake as directed.
Hash Brown Breakfast Casserole Recipe
Ingredients
- 1 pound bulk breakfast sausage or remove the casing from links
- 12-18 ounces frozen hash browns thawed (about half a package)
- 1 ½ cups cheddar cheese shredded
- 6 large Eggland’s Best Eggs
- ½ cup milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground mustard
Instructions
- Preheat oven to 350°F.
- Cook the sausage over medium heat in a large skillet until no longer brown, breaking it into bite size pieces as it cooks. Drain fat.
- Place thawed hash browns in the bottom of a 9×13-inch baking dish that’s been sprayed with nonstick cooking spray.
- Sprinkle the sausage over the top of the hash browns. Sprinkle the cheese over the top of the sausage.
- Whisk the eggs with the milk and spices. Pour over the casserole in the pan. Cover with foil.
- Bake for 40 minutes. Remove the foil then continue baking until set in the center, about 20-30 minutes more. Serve hot.
Recipe Video
Recipe Nutrition
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Last Updated on October 20, 2022
I love your recipes!
made several times, Its a keeper
I have cooked many different breakfast casseroles. This is my families favorite. I use a bag of cheese on top. Delicious!!
What kind of salt do you use? I know that 1 tsp kosher salt is completely different than 1 tsp table salt. Don’t want to accidentally make it too salty. Thanks!!
I usually use kosher salt for this – but you really can use either
Can you freeze this recipe after its cooked?
Yes it freezes great!
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