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.
Table of Contents
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.
Frequently Asked Questions
Can you add vegetables to this hashbrown breakfast bake?
Yes! Feel free to add onions, peppers, mushrooms, spinach or whatever you would like to the mix.
It is best to precook them a bit to get some of the moisture out. You can toss them in when you are browning the sausage to cook them down a bit.
How do you store leftovers?
Store leftover egg casserole in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave to serve. You can also freeze pieces for up to 3 months.
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.
Hashbrown Breakfast Casserole
- 30 oz. frozen hashbrowns
- 4 Tablespoons butter
- 1½ teaspoons seasoned salt
- ½ teaspoon ground black pepper
- 1 lb. breakfast sausage
- 10 large eggs
- 1 cup milk
- ¼ teaspoon salt
- 2 cups shredded cheddar cheese
- Preheat oven to 400°F and grease a 9×13-inch pan.
- Spread frozen hashbrowns in the prepared pan. Sprinkle with seasoned salt and pepper. Drizzle with melted butter then bake for 30 minutes.30 oz. frozen hashbrowns, 4 Tablespoons butter, 1½ teaspoons seasoned salt, ½ teaspoon ground black pepper
- Meanwhile, brown the sausage and drain any excess grease.1 lb. breakfast sausage
- In a medium bowl, lightly beat eggs, milk and remaining salt together.10 large eggs, 1 cup milk, ¼ teaspoon salt
- When the hash browns are lightly golden brown, sprinkle cooked sausage and cheese over them. Pour egg mixture over everything and cover the pan with foil.2 cups shredded cheddar cheese
- Reduce the oven temperature to 350°F. Bake covered for 30 minutes.
- Remove the foil and bake 15 to 20 more minutes or until the center is set.
- Allow to rest for 10 minutes and then enjoy.