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
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Hashbrown Breakfast Casserole

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

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

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.

Video

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.
4.99 from 1279 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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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. This was so delicious, everyone loved it and asked for the recipe! I used sausage, ham, bacon, onion & red pepper. I precooked everything to removed excess water/grease. Placed on paper towel to remove even more. Put it all together the night before and baked in the morning! Saving this recipe for sure! Thanks

  2. Question: directions say to put the hash browns on the bottom of the dish but photo seems to imply that the hash browns and sausage, peppers, cheese, onions etc are mixed into the hash browns before pouring the egg/milk mixture over it.

    1. Hi Kathy, in step 5 we place all remaining ingredients in a 9×13 baking pan. We find the best results if you mix the hashbrowns, sausage, and veggies together before topping with the egg mixture.

    1. Hi Karen, I haven’t tried it but many readers have successfully used frozen diced potatoes instead of shredded. We would love to hear how it turns out for you!

  3. The recipe is good, but the hash browns are soggy. Would be a lot better if the hash browns were baked for a while first to crisp them, and then add the eggs, veggies and meat.

  4. The hash browns kind of disappears into a true casserole texture. Next time I think I will press the hash browns down and brown them before adding the other ingredients. It’s a texture thing so if you like fluffy omelets, this is definitely great.3 stars

    1. Thanks, Gail. Glad you enjoyed it. If you try browning them first, we would love to hear how it turns out for you!

  5. Hello, so I’m considering making this for a baby shower brunch and am wondering if it’s best to add the egg mixture on the casserole the night before when making ahead , or leaving that separate until the morning of ? It wasn’t clear to me in the instruction. Thank you in advance! The shower is in a few days!
    Anne5 stars

    1. Hi Anne, we fully prepare the casserole (besides baking), cover it tightly, and refrigerate for up to 48 hours. Then remove from the fridge at least 30 minutes before baking (while preheating the oven).

  6. I made this for a Christmas breakfast brunch & everyone loved it. I would like to make it again but hoping if I cook it the night before it will still be good reheated the next morning. If you think that would work, how would I reheat & should I cover it when reheating?

    1. Hi Dana, it should be fine prepped up to two days in advance. To reheat, I would let it sit on the counter while the oven is preheating then pop it back in for 15-20 minutes or until heated through. I would reheat uncovered but if the top starts to get too browned then I would cover it to keep it from browning further. Hope that helps!

      1. I apologize for not thanking you sooner for your recommendations & this recipe. It turned out great- reheats beautifully & was delicious! Thankyou for another great recipe!

  7. This looks great and I can’t wait to try it. Though if you print the recipe, it doesn’t tell you what to do with the hash browns, peppers and rest of the cheese.

    1. It seems to be showing on my print copy. They’re added in step 5.

      4. Set aside ½ cup cheese for the topping.
      5. Place remaining ingredients in a 9×13 baking pan. Pour egg mixture over the mixture and top with remaining cheese.

  8. If I wanted to make a smaller version, using 8×8 dish, how many eggs should I use? 6? Then just halve the hashbrowns?

    1. If you want to change the recipe size you can click the “Print Recipe” button and adjust the servings to whatever you desire!

    1. I personally haven’t tried this Sarah, but other readers have used fresh shredded potatoes with great results! I don’t believe they had to soak and dry them first, but if you do we would love to hear how it turns out.

  9. It’s really good, but always seems to take longer than an hour to bake. Can you clarify if you’re supposed to bake covered or uncovered?5 stars

  10. Hi there! If I prebake this the night prior, about how long should it take to heat up in the oven the next morning?

    1. Hi Michelle, to reheat, I would let it sit on the counter while the oven is preheating then pop it back in for 15-20 minutes or until heated through.

  11. I usually make every Christmas morning so have more time with family then in kitchen. My family loved it. If just me & husband I half the recipe.5 stars

  12. I make this every year for Christmas breakfast, and it’s a hit! I add veggie sausage and leave out onions and peppers on half for my kiddos. HIGHLY RECOMMEND!5 stars

  13. I made this for Christmas Eve breakfast 2021 and we loved it. Didn’t have the Italian seasoning so skipped them and it was still good. We really like this recipe.5 stars

  14. I use Trader Joe’s 21 Seasoning Salute and Lawrys Seasoned salt, plus I eliminate sausage and use cut up Little Smokies instead . I also sprinkle on Italian Style bread crumbs with the cheese on top. This is our go to Christmas morning casserole! So yummy5 stars

  15. I made this today with a few tweaks, no onions and bacon instead of sausage, added spinach and diced red pepper. It was delicious and easy to make. My family loved it. I’ll definitely keep this in rotation. Thank you!5 stars

  16. Would this recipe with diced potatoes instead of shredded hashbrowns? The store only had diced potatoes! Would I need to make any changes to the recipe if I used diced potatoes? Thanks :)

    1. I haven’t tried it but many readers have successfully used diced potatoes. If they are frozen (like O’Brien potatoes or home fries etc) no changes are needed. If they are uncooked or fresh potatoes (not soft) they will need to be pre-cooked and cooled.

  17. What kind of sausage do you recommend? I have some mild Italian sausage but I’m not sure if that’s the right thing!