Sausage Hashbrown Breakfast Casserole

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This yummy sausage hashbrown breakfast casserole is loaded with eggs and cheese. The best part is it starts with frozen hashbrowns to you don’t have to remember to thaw them first.

This hashbrown egg casserole is really easy to put together. We love it with sausage and shredded cheddar, but really you can use whatever toppings and cheese you would like.

You can make it and bake it all in one go. Or you can assemble the casserole the day in advance and bake it when you are ready.

Either way, you have a nice mixture of breakfast favorites all in one dish. It is a savory and delicious way to start your day, or a hearty breakfast for dinner option.

Ingredients in Hashbrown Egg Casserole

Hashbrowns: We like using shredded hashbrowns in this casserole, but you could use whatever style you would like. The small cubed hashbrowns would work well, or you could use O’Brien potatoes if you like extra veggies.

The nice part about this recipe is that you cook the hashbrowns for a bit before you add the other ingredients, so you don’t have to thaw them out. That always takes longer than I think.

Cooking them a bit ahead of time helps their texture as well. It’s a win-win!

Sausage: Browning up some breakfast sausage is a great way to add flavor to the casserole. You can use your favorite kind of sausage or use crumbled bacon or bits of ham instead. Of course, you can omit the meat for a vegetarian friendly egg bake.

Cheese: We love using cheddar in this egg casserole, but use whatever you prefer. Colby Jack, pepper jack, or even a gruyere would be good.

Eggs & the rest: Of course, you need some eggs to hold it all together. Some milk helps with the texture, and there are seasonings as well. We like using seasoned salt to keep the ingredients simple while adding some complexity to the flavor, but you can use just salt and pepper if you would like.

Can you make this breakfast casserole ahead of time?

Yes! One of the nice parts about this particular recipe is that you don’t have to make it the night before. Breakfast casseroles that use bread need that time for the egg mixture to soak in.

However, if you want to put this egg and hashbrown casserole together the day before, that is fine too. Go ahead and bake the hashbrowns as directed.

Add the eggs, cheese, and sausage, or whatever toppings you are using. Wrap the pan with aluminum foil and allow it to cool until you can handle it easily, then put it in the refrigerator overnight.

In the morning, take the casserole out of the refrigerator when you preheat the oven. You want to take some of the chill off of the casserole before you put it in the oven.

Bake the casserole for 35 minutes covered. It may take an extra couple of minutes with the cover off too, check the center to make sure it is done.

More Great Recipes to Try:

For another fun way to enjoy eggs and potatoes, try making a breakfast pizza with hashbrown crust. You can use your favorite toppings and it is always fun to serve.

You can also try making you bacon, eggs and hashbrowns on a sheet pan. It is a fun way to make your whole breakfast in the oven.

Or try making a tater tot breakfast casserole. There is just something extra fun about using the tots and it is a really quick casserole to put together.

Check out my collection of breakfast recipes for more tasty inspiration.

Thanks for sharing!