Dorothy Kern
This Easy Hash Brown Casserole is a cheesy egg & sausage NO FAIL breakfast casserole that’s the perfect brunch recipe!
This post is sponsored by Eggland’s Best Eggs which is the only egg good enough for my family during the holidays.
I am always on the lookout for the best egg casserole recipes. Egg casseroles are my favorite brunch recipe, and I’ve been known to make them for dinner when I get tired of the same old chicken recipes we normally have.
Recently I shared one of our family favorite recipes (Tiramisu Cake Roll) that used Eggland’s Best Eggs. It got me wondering what family favorites my readers make every year, so I asked them in my Facebook Group. The responses were all over the holiday spectrum, but one of the recipes that kept popping up was an egg casserole with hash browns. I was intrigued, because I’ve never had nor made a hash brown casserole, so I wanted to try.
After all, 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.
Spoiler alert: it’s fantastic!
What’s in a hash brown casserole?
This easy egg casserole has a few different layers:
- Hash browns, obviously. You can buy them frozen at any grocery store. I used about half of a 30 ounce package.
- Sausage – you can use bulk sausage or remove the casings from breakfast links.
- Eggs – 6 large Eggland’s Best Eggs went into this casserole.
- Cheese – I used shredded cheddar.
I love using Eggland’s Best Eggs because of their superior nutrition. They have six times more vitamin D and 38% more lutein than ordinary eggs making them the only eggs good enough for my family during the holidays. I regularly buy Eggland’s Best and absolutely love them.
Making this No Fail Egg Casserole is easy! A Hash Brown Casserole is the perfect brunch, with just a few simple steps.
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 pan.
One common question: do you have to thaw your hash browns for Hash Brown Casserole?
Yes you do! Just leave them on the counter for about an hour, or in the refrigerator overnight. 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. Cover, bake for about an hour, and then remove the foil cover about halfway through baking.
Once the center is set, you will have the perfect egg casserole. It’s the best brunch recipe, but we ended up eating this for dinner and it was perfectly satisfying with a side salad.
This egg casserole is definitely going into my rotation. I cannot wait to try it with bacon and maybe even some green chiles.
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!
If you love this casserole, be sure and try my other favorites:
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Hash Brown Casserole
Ingredients
- 1 pound bulk breakfast sausage or remove the casing from links
- 12-18 ounces frozen hash browns thawed (about half a package)
- 1 1/2 cups cheddar cheese shredded
- 6 large Eggland’s Best Eggs
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 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 9x13-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.
Nutrition Information
Nutritional information not guaranteed to be accurate
**Did you make this recipe? Don’t forget to give it a star rating below!**
Other recipes we love using Eggland’s Best Eggs:
Tiramisu Cake Roll
Slice and Bake Chocolate Peanut Butter Cookies
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: December 18, 2018
Looks nummy… I’m only leaving mine in for an extra 5 minutes… Mine is bubbling even in the middle. Eggs don’t take much to cook once they are hot. This might be do to me putting my foil on shiny side down. It brings the heat in and traps it.
PS.. were eating this for a late brunch…
I’m about to make this. But if like to prepare this the night before. Will it turn out just as good if I put it all together and put in the fridge overnight? BTW, this recipe sounds so good and very easy!!
I thoroughly loved this recipe. I followed it exactly but I am vegetarian so I sautéed sweet onions, red bell pepper and portabella mushrooms as a substitute for the sausage for my pie. The other pie made for my husband included the sausage along with the veggies. I used two glass Pyrex pie dishes to bake and the presentation was lovely. I will definitely make this recipe again. Thank you Dorothy!!
This is my Sunday evening supper one Sunday in the month. The rest is cut into squares and is my quick breakfast for the rest of the week. Popped in the microwave for 40 – 45 seconds. But then again I am single and this feeds me all week. So easy and so quick. Thanks~!
Can you make this recipe the night before, store in the refrigerator and then pop in the oven the next morning?
My hubby loves it…we had it for dinner.
Loved it! Better than the one I’ve made for years. I was trying to figure out why I liked it more. I realized it didn’t call for any condensed soup and butter. This recipe seemed much healthier than the one I’ve always made. It was filling and satisfying with out feeling heavy. I just added some onion and hot pepper flakes. Perfect size also for 2 and leftovers for the next day. Will be making again!!
Thank you.