Hashbrown Breakfast Casserole

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A Hashbrown Breakfast Casserole is perfect when you need to feed a crowd first thing in the morning. Eggs, sausage and hashbrowns are layered in a casserole dish, topped with cheese and baked to a gooey golden brown.

Serve with a fresh fruit salad (or fruit kabobs for easy serving) and keep the coffee coming (or mimosas)! The day will start off right with this delicious, no-fuss breakfast casserole.

Hashbrown casserole in a casserole dish cut into squares


Hashbrowns I use shredded but any hash browns will work in this recipe, or even leftover home fries or roasted potatoes!

Sausage The sky’s the limit for this recipe. Use cooked (or smoked) sausage of any kind. Swap it out for turkey sausage, ham, bacon or even leftover ground beef from last night’s tacos!

Veggies I add peppers to this casserole but add whatever veggies you have on hand. Mushrooms (cook them first so they don’t get watery), asparagus or even steamed broccoli are great.

This recipe is very forgiving, and you can alter according to your preference or what you have on hand. It will accommodate leftover meats, veggies and cheeses of all kinds. Just chop or shred and toss them into the mix.


Ingredients for hash brown breakfast casserole in bowls on a wooden board

How to Make Breakfast Casserole

Frozen hash browns make this breakfast casserole is super easy to whip up.

  1. Spread thawed shredded hash browns in the bottom of a casserole pan.
  2. Add in cheese, meat and vegetables.
  3. Pour egg and milk mixture on top (per recipe below).

Egg mixture in a clear bowl for hash brown breakfast casserole

To Bake or Make Ahead

Cook it now or refrigerate overnight At this point you can either bake the casserole and serve or you can cover and refrigerate overnight and bake in the morning.

Bake Now Simply pour the egg mixture overtop and bake. Unlike a strata or french toast type recipe, you do not need to wait as there is no bread to soak up the mixture. So just make and bake.

Bake Later Cover the mixture tightly and refrigerate up to 48 hours. Remove from the fridge at least 30 minutes before baking (while preheating the oven).

How Long to Bake

This bakes at 350°F for 55-65 minutes or until a knife inserted in the center comes out clean. If you’ve let it sit overnight, it may need a few extra minutes if it’s still quite chilled from the fridge.

Ingredients for hash brown breakfast casserole in a casserole dish with eggs on the side


What About the Leftovers?

Just like egg muffins, leftovers are perfect for busy weekday mornings.

Fridge  They’ll keep in the fridge for 3-4 days. Reheat in the microwave or the oven.

Freezer Can you freeze breakfast casserole? Yes, you sure can! This will last in the freezer up to four months. Wrap individual and store in freezer bags. Defrost in the fridge overnight and reheat in the microwave or the oven

Easy Make Ahead Breakfasts

Hashbrown casserole in a casserole dish cut into squares
4.99 from 912 votes
Review Recipe

Hashbrown Breakfast Casserole

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Author Holly Nilsson
Hashbrown Breakfast Casserole is is a complete meal in one dish. Eggs, hash browns, sausage (or ham) and loads of cheddar cheese make the perfect meal!


  • 20 ounces shredded hash browns thawed
  • 1 pound sausage cooked, crumbled and drained
  • ¼ cup onion finely diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 8 eggs
  • 1 can evaporated milk 12 ounces, or 1 ⅓ cups milk
  • ½ teaspoon Italian seasoning or your favorite herbs/spices (optional)
  • salt & pepper to taste
  • 2 cups cheddar cheese

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  • Preheat oven to 350°F (if baking immediately).
  • Brown sausage and drain fat.
  • Combine eggs, evaporated milk, salt & pepper, and Italian seasoning in a bowl. Whisk until smooth.
  • Set aside ½ cup cheese for the topping.
  • Place remaining ingredients in a 9x13 baking pan. Pour egg mixture over the mixture and top with remaining cheese.
  • Cover and refrigerate overnight if desired.
  • Bake 55-65 minutes or until cooked through.

Recipe Notes

If casserole is refrigerated overnight, remove from fridge 30 minutes before baking. It may require an extra 10-15 minutes cook time.
Evaporated milk can be substituted with 1 1/3 cups milk.

Nutrition Information

Calories: 413, Carbohydrates: 15g, Protein: 23g, Fat: 29g, Saturated Fat: 12g, Cholesterol: 234mg, Sodium: 615mg, Potassium: 467mg, Fiber: 1g, Sugar: 1g, Vitamin A: 824IU, Vitamin C: 22mg, Calcium: 241mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword breakfast casserole
Course Breakfast, Casserole
Cuisine American
Hashbrown breakfast casserole in a casserole dish with a title
Hashbrown breakfast casserole with text

Ingredients for hash brown breakfast casserole in a casserole dish and hashbrown breakfast casserole with a title</div

About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


    1. Hi Maria, We have only made this recipe as listed. If you do attempt it, we would love to hear how it turns out!

    1. Oh wow! That’s a lot of casserole! We haven’t made this recipe in that size before so I would recommend checking it at the hour mark and adjust the time from there. You could make 4 regular size casseroles and bake as directed if that helps!

  1. Thanks for the great recipe! I’ve made this twice using taco meat and southwest hash browns. Before eating, I drizzle some taco sauce and add a dollop of sour cream. Absolutely delightful!5 stars

  2. The article says to press hash browns into pan, but the instructions don’t, and at one point says to ‘add the rest of the ingredients’. I know this wouldn’t exactly ruin the dish but I almost mixed the hash browns into everything else!
    Otherwise, I’m excited to try it!

    1. Hi Kristen, we mix the hashbrowns with the other ingredients and top with the egg mixture. Hope that helps!

  3. Can you suggest a reheating temperature and time for this casserole if fully cooked and oven ready at room temperature.3 stars

    1. Hi Christina, we haven’t tried turning this recipe into individual servings. We do love baking and them freezing individual servings to enjoy later though! If you try making individual servings we would love to hear how they turn out!

    1. Hi Tina, we have never tried this recipe in individual servings. I would recommend greasing the muffins tins and starting with 25-30 mins and increasing from there if necessary.

  4. I LOVE this recipe. I have literally made this over 20 times. It’s perfect for big family breakfasts! We travel 4 hours away to our family lake house most weekends in the summer and I premake and freeze in a disposable pan. It survives the drive with no problem and then I just pop it in the oven in the morning. My family also loves to top it with warm country gravy or green chilli for a little extra spice!5 stars

    1. I would like to make ahead and freeze like you did. She suggests baking it first, but you’ve had success with freezing and traveling and then baking, correct??

  5. I am making this today(Wednesday) for a wedding brunch on Sunday. Can I freeze the whole thing together and should I bake it today and then just reheat the whole thing on Sunday?

    1. Hi Donna, I would bake it and then freeze it. Pass along our congratulations to the happy couple!

  6. Came out perfectly for a teacher breakfast at our kids’ school. Thank you so much for the recipe!

    I only had 7 eggs instead of 8, so I skimped a couple tablespoons on the can of evaporated milk – looked and smelled wonderful.

    To prep for a food dropoff in the morning, I combined all but the eggs mixture in a pan (saved the eggs part for the morning), covered in foil, and refrigerated that overnight. I let “thaw” for about 30min in the morning while preheating the oven to 350F. I whisked the eggs, evaporated milk, and italian seasoning together and poured that in just before baking.

    The recipe insinuates mixing up the peppers, onion, cheese, and potatoes, but doesn’t really say so. It just says layer potatoes on the bottom and add the other stuff. The picture shows them mixed up, though, so that’s what I did and I recommend that – it distributes the goodies really well and looks great when it’s all cooked up.

    Thank you again for a great recipe, it made a lot of teachers happy today I’m sure, while they get ready for another school year.5 stars

    1. So happy this recipe was enjoyed by all Mike! That is a such fun way to start the school year.

  7. I want to take this for a week at the cottage and do in advance. Should I bake it first and then freeze, or mix everything together, freeze from raw, thaw and then cook?

    1. I would bake it first then freeze it in small portions, that way you can pull one portion at a time and let it thaw in the refrigerator overnight!

  8. So I made it, but it came out super watery, any ideas on why? The family still loved it though

    1. Hmmm, we haven’t had it turn out watery, sorry to hear that! Did you thaw the shredded hash browns, Samantha? Also, draining the cooked sausages would help if it was more liquidy. Hope that helps.

      1. I’ve had it turn out watery as well. Sautee all the veggies before baking if you aren’t using a convection oven and it should help.

    1. Hi Lynette, we do not dilute it but you can substitute it with 1 ⅓ cups of milk if you prefer.

      1. This was excellent! I also added mushrooms, ham and real bacon to your recipe and made it into a Denver breakfast casserole. I had 5 kinds of cheese that needed used up. Feta, cheddar, Colby Jack, mozzarella and parmazon cheese! I will definitely make this again and again! Thanks for sharing! Also it cut nicely out of the pan!