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Easy Hash Brown Casserole (eggs, sausage, & cheese)

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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.

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slice of hash brown casserole

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!

slice of hashbrown egg casserole

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. 

How to make Hashbrown Casserole with sausage, eggs, and cheese.

First, start with six eggs. You’re going to whisk them with milk.

How to make Hashbrown Casserole with sausage, eggs, and cheese.

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.

How to make Hashbrown Casserole with sausage, eggs, and cheese.

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.

How to make Hashbrown Casserole with sausage, eggs, and cheese.

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.

How to make Hashbrown Casserole with sausage, eggs, and cheese.

Then top it with shredded cheddar cheese (or you could also use Monterey Jack or Mozzarella).

How to make Hashbrown Casserole with sausage, eggs, and cheese.

Pour the egg mixture over the top. Cover, bake for about an hour, and then remove the foil cover about halfway through baking.

slice of hash brown casserole

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.

overhead shot of Hashbrown Casserole

This egg casserole is definitely going into my rotation. I cannot wait to try it with bacon and maybe even some green chiles.

This easy cheesy egg Hashbrown Casserole is a NO FAIL egg casserole with sausage perfect for brunch!

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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overhead shot of Hashbrown Casserole
5 from 4 votes
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Servings: 12 servings

Hash Brown Casserole

Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
This easy cheesy egg Hash Brown Casserole is a NO FAIL egg casserole with sausage perfect for brunch!

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

  1. Preheat oven to 350°F.
  2. 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.
  3. Place thawed hash browns in the bottom of a 9x13-inch baking dish that’s been sprayed with nonstick cooking spray.
  4. Sprinkle the sausage over the top of the hash browns. Sprinkle the cheese over the top of the sausage.
  5. Whisk the eggs with the milk and spices. Pour over the casserole in the pan. Cover with foil.
  6. Bake for 40 minutes. Remove the foil then continue baking until set in the center, about 20-30 minutes more. Serve hot.
Course: Breakfast
Cuisine: American
Keyword: casserole

Nutrition Information

Amount per serving (1 serving) — Calories: 234, Fat: 17g, Saturated Fat: 7g, Cholesterol: 124mg, Sodium: 564mg, Potassium: 235mg, Carbohydrates: 6g, Protein: 12g, Vitamin A: 6.1%, Vitamin C: 3.1%, Calcium: 13.2%, Iron: 6.5%

**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

sliced tiramisu cake roll

Slice and Bake Chocolate Peanut Butter Cookies

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10 comments

  1. Such a classic dish! This is really super easy to make. Thanks for sharing the recipe.

  2. Wow, looks wonderful. I can’t wait to try it.

  3. I love this egg casserole. Unfortunately my husband doesn’t. But you can also use ham. If you’ve baked a ham for the holidays this is a perfect way to use some of the leftovers. I like to fry mine a bit, set it aside and add as you would any other meat of your choice. This is the way I first saw this casserole. Very good!

  4. I didn’t have time to make a run to the store for frozen hash browns, but I did have an abundance of potatoes in my bin, so I peeled 10 medium size and shredded them. Added a little time to the Prep but they are perfect.  Casserole is in the oven now so I will let you know how the family likes it! ?⛄️

  5. Can I make this in advance and eat the next day after reheating in oven?

  6. Can leftovers be reheated?

    • I make casseroles (including breakfast ones like this) all the time. I portion & freeze them, then pull them the day before. The breakfast casseroles hold up extremely well. So even if you are just eating it the next day it will be good.

  7. 6 STARS!! So delicious. I made this tonight and it was a HOMERUN! I made the recipe exactly as written with the exception of one extra step that I have learned when using grocery bought hashbrown potatoes. Y’all can take it or leave it depending on your specific tastes. Before you spread the potatoes in the baking dish lay them out on a paper towel with another paper towel on top and dry them by pressing gently with your fingers. Get as much moisture out of the potatoes as you can and then spread on the prepared dish. It makes for a delicious crispy, potato and cheesy crust that can’t be beat. Thank you so much for this recipe!

  8. It was great!!!! I’ve made it several times for church and it goes quick!!!

  9. Searched all over the web for a better ‘Hash brown breakfast casserole’ and finally settled on this one. I’m so glad I did. It has some spice in it, and the egg to milk ratio is great. I’ve tried other recipes and they had so much milk the end product was wet. I really like the idea of layering the hash browns, sausage and cheese (I actually mixed them all together to ensure the cheese didn’t just stay on top). I cooked up a little onion and bell pepper in the sausage fat and threw that in as well. I stored the hash brown mixture separate from the egg mixture overnight, then just poured the egg mixture over the hash browns in the morning and threw it in the oven. It turned out great!

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