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overhead shot of Hashbrown Casserole

Hash Brown Breakfast Casserole

This easy cheesy egg Hash Brown Casserole is a NO FAIL egg casserole with sausage perfect for brunch!
Course Breakfast
Cuisine American
Keyword casserole
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 234kcal
Author Dorothy Kern


  • 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


  • 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.


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