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

Variations

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 1243 votes
Review Recipe

Hashbrown Breakfast Casserole

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
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!

Ingredients

  • 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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Instructions

  • 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 uncovered for 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.)

Course Breakfast, Casserole
Cuisine American
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About the author

Holly

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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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Comments

  1. Hi! I’m making this for my family but I’d like to substitute the milk for a dairy free option. Any suggestions? Thank you :)

    1. Any dairy-free option should work just fine in this recipe. I don’t follow a diary-free lifestyle so I can’t say for sure which is best but I would suggest one with a mild flavor (that is unsweetened). Let us know how it goes!

  2. Tried this for a Mother’s Day brunch and it was so flavorful! And very filling too… I had to omit the onions as one of my relatives are allergic but still had big flavor! Would definitely recommend, especially if you’re looking for a make ahead dish!5 stars

  3. If I precook the potatoes, veggies, etc. does the baking time change? This would be for immediate option as well…

    1. Hi Judith, we have never tried pre-cooking the potatoes and veggies so I am not sure how that affects the cooking time. But I would check it closer to halfway through to ensure it isn’t overcooked. We would love to hear how it turns out for you!

  4. Made this for Easter brunch and my dish was cleaned out quickly! Literally everyone commented on how much they liked it and some even asked for the recipe.5 stars

  5. Made this morning for Easter brunch and was fabulous! Browned the hash browns a bit in a skillet before mixing with other ingredients and poured the egg mixture over top. Absolutely delicious and will definitely make this again.5 stars

  6. I’m not sure if it’s because i replaced the milk with buttter but this recipe was complete water after 1 hour of baking.

    1. Hi Bethany! It sure can. We bake it and then freeze it usually but other readers have frozen it before baking with great results. You will have to let us know how it turns out for you!

  7. I have not tried it yet, but I cooked hash browns in my oven til slightly browned. I handed 2 tspn melted with a little salt and pepper drizzled over before putting in oven. My hash browns were the plain ones. The rest is as recipe, I don’t see how to post a photo5 stars