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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 and everyone loves it!
My cheesy egg casserole is something I make every year for Christmas morning and adding hash browns just seemed like a natural progression. One of my readers told me about her epic egg casserole with hash browns, sausage, and cheese so I decided I NEEDED to recreate it.
This recipe works because it’s a variation of one I’ve made so many times – and it’s basically dump and bake. It’s an easy recipe anyone can make!
Ingredients in Sausage Hashbrown Breakfast Casserole
- Hashbrowns: 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. Either pork sausage or turkey sausage will work. You’ll need to brown it and drain the fat. I also use sausage in my sausage egg casserole!
- Eggs – 6 large eggs went into this casserole.
- Cheese – I used 1 1/2 cups cheddar cheese that I shredded myself – shredding it yourself makes the cheese melt better. Use medium or sharp cheddar cheese.
- Spices – A teaspoon onion powder along with garlic, salt, pepper and dried mustard add tons of flavor.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Testing Notes & Tips
- Be sure thaw and drain them before adding to the casserole – extra moisture will make a soggy casserole.
- Be sure to brown your sausage and drain the fat before assembling.
- You know it’s done baking when the center will look set and no longer roll when you jiggle the pan.
Hash Brown Breakfast Casserole Recipe
Video
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 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.
Notes
- You can use any kind of sausage (pork or turkey) or substitute bacon or ham.
- We liked this with sharp cheddar but you can use mild or medium, or swap it for another flavor cheese.
- Be sure to shred the cheese yourself so it melts better.
- Store in an airtight container in the fridge or freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Variations
- Try swapping the sausage for bacon or make it a meat lovers casserole and add both. Or use ham!
- Make this country breakfast casserole with green chiles!
- Add cooked onions and bell peppers.
- Switch up the cheese – use mozzarella or Monterey Jack, Colby jack, or gouda.
How to Make Egg Bake with Hash Browns
- Always whisk eggs before adding anything else so that they are fully incorporated.
- This recipe was written for a 9×13-inch baking dish. The hash browns should go in first.
- The cheese should go on top of the sausage and the eggs get poured over the top of the whole thing to set the casserole.
Can you double this recipe to use a full package of hash browns?
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!
It was great!!!! I’ve made it several times for church and it goes quick!!!
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!
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.
Can this recipe be frozen? If so would you bake it first
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