This post may contain affiliate links. For more information, read my disclosure policy.

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!

A slice of cheesy hashbrown breakfast casserole with sausage and eggs sits on a white plate, with more casserole visible in a blue baking dish in the background.

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!

egg casserole with sausage on top in a blue pan

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.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

A serving of cheesy hashbrown breakfast casserole with sausage sits on a white plate beside a fork, with a blue baking dish and a striped napkin in the background.

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.
4.98 from 72 votes

Hash Brown Breakfast Casserole Recipe

By: Dorothy Kern
This easy cheesy egg Hash Brown Casserole is a NO FAIL egg casserole with sausage perfect for brunch!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
A slice of cheesy hashbrown breakfast casserole with sausage and eggs sits on a white plate, with more casserole visible in a blue baking dish in the background.
Save Pin Print Remove Ads

Video

Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

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

Serving: 1serving | Calories: 234kcal | Carbohydrates: 6g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 124mg | Sodium: 564mg | Potassium: 235mg | Vitamin A: 305IU | Vitamin C: 2.6mg | Calcium: 132mg | Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

Did you try this recipe? Click here to rate the recipe below.

Storing and Making Ahead

  • Store leftovers in an airtight container in the fridge (or even in the freezer).
  • 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.
  • You can freeze hash brown breakfast casserole whole in the pan or slice it and freeze as individual servings.

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

How to Make Egg Bake with Hash Browns

  1. Always whisk eggs before adding anything else so that they are fully incorporated.
  2. This recipe was written for a 9×13-inch baking dish. The hash browns should go in first.
  3. 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.

Favorite Egg Bakes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.98 from 72 votes (51 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




62 Comments

  4. I have cooked many different breakfast casseroles. This is my families favorite. I use a bag of cheese on top. Delicious!!

    Reply

  5. 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!!

    Reply