If you’re searching for the ultimate breakfast casserole that’s hearty, customizable, and downright delicious, this Easy Hashbrown Breakfast Casserole is it. Packed with crispy hashbrowns, savory sausage, fluffy eggs, and melty cheese, it’s the kind of dish that makes mornings feel a little more special—whether it’s a cozy Sunday brunch, a holiday gathering, or a simple meal prep day. And the best part? You can make it the night before and pop it in the oven in the morning. You’ll love how easy this is!
Why You’ll Love This Hashbrown Casserole
This breakfast casserole checks all the boxes for flavor, ease, and flexibility. It uses ingredients you probably already have on hand and is endlessly adaptable to your preferences. Don’t like sausage? Swap it out. Want more veggies? Toss them in. Plus, it feeds a crowd without making a mess in your kitchen. It’s a warm, cheesy, comforting dish that’s perfect for lazy mornings and hungry guests alike.
Ingredients
Here’s everything you’ll need to make this delicious hashbrown breakfast casserole:
- 30 oz frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage, cooked and crumbled
- 1 small onion, finely diced
- 1½ cups shredded cheddar cheese (or your favorite cheese)
- 8 large eggs
- 1 cup milk (whole, 2%, or dairy-free)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: chopped green onions or fresh parsley for garnish
Ingredient Tips and Substitutions
- Hashbrowns: No need to thaw them if you’re in a rush—just keep in mind that frozen hashbrowns may increase the baking time slightly. For a crispier base, you can pre-bake them in the dish for 10–15 minutes before adding the other layers.
- Sausage: Mild breakfast sausage works great, but feel free to use spicy if you want a little kick. You can also use turkey sausage or a plant-based alternative.
- Cheese: Cheddar is classic, but Monterey Jack, Colby, or even a spicy Pepper Jack can add a new flavor dimension.
- Milk: Any milk will work—cow’s milk, almond, oat, or soy—so use what you have.
- Veggies: Want to boost the nutrition? Add sautéed spinach, bell peppers, mushrooms, or zucchini for a veggie-packed variation.
Instructions
1. Preheat Your Oven
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or a bit of butter.
2. Cook the Sausage and Onions
In a large skillet over medium heat, cook the sausage and diced onion until browned and fully cooked. Use a spatula to break up the sausage into crumbles as it cooks. Once done, drain any excess grease and set aside.
3. Assemble the Casserole
Evenly spread the thawed hashbrowns in the bottom of your prepared baking dish. Layer the cooked sausage and onion mixture over the hashbrowns, then sprinkle with shredded cheese.
4. Mix the Egg Mixture
In a large bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until smooth and well combined.
5. Pour and Bake
Pour the egg mixture evenly over the layered ingredients in your baking dish. Use a spatula to gently press down and ensure all the layers are slightly soaked in the egg mixture.
Bake in the preheated oven for 45 to 50 minutes, or until the eggs are fully set in the center and the top is golden brown and bubbly.
6. Rest and Garnish
Let the casserole rest for 5–10 minutes before slicing. This makes it easier to cut and helps the flavors settle. Garnish with freshly chopped green onions or parsley for a pop of color and freshness.
Tips and Tricks
- Make Ahead: You can assemble this casserole the night before, cover it with plastic wrap or foil, and refrigerate. In the morning, just bake as directed—no need to change anything, though you may need to add 5 extra minutes if it’s cold straight from the fridge.
- Make It Spicy: Add chopped jalapeños or use spicy sausage to turn up the heat.
- Cheese it Up: Want it extra cheesy? Add an extra half cup of shredded cheese on top in the last 10 minutes of baking.
- Gluten-Free Option: Just make sure your sausage and hashbrowns are certified gluten-free, and you’re good to go.
Serving Suggestions
This casserole is filling on its own but pairs beautifully with:
- Fresh fruit salad
- Buttered toast or English muffins
- A side of avocado slices or guacamole
- A dollop of sour cream or hot sauce for topping
If you’re hosting brunch, serve it with a big pot of coffee or fresh-squeezed orange juice for the full experience.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: You can freeze the fully baked and cooled casserole. Wrap it tightly in foil and place in a freezer-safe container or bag. It’ll keep well for up to 2 months.
- Reheat: For individual portions, the microwave works great. For larger portions or the whole dish, cover with foil and reheat in a 350°F (175°C) oven until warmed through.
Variations to Try
- Vegetarian Version: Skip the sausage and add a medley of sautéed vegetables like mushrooms, bell peppers, spinach, or zucchini. A sprinkle of feta or goat cheese can also boost the flavor.
- Mini Casseroles: Bake in muffin tins for single-serving breakfast cups—great for grab-and-go meals!
- Different Proteins: Try it with diced chicken, turkey, or a vegetarian sausage alternative. If you’re using precooked meats, simply mix them in during assembly.
Frequently Asked Questions
Can I make this the night before?
Yes! Assemble everything the night before and keep it covered in the fridge. Bake in the morning, adding an extra 5–10 minutes if it’s coming straight from the fridge.
Do I need to thaw the hashbrowns first?
Not necessarily. Frozen hashbrowns work just fine, though thawing them can help reduce baking time slightly and give a crispier base.
Can I add more veggies?
Absolutely. This casserole loves vegetables—just sauté them first so they don’t release too much moisture during baking.
Can I halve the recipe?
Yes, halve all the ingredients and bake in an 8×8-inch dish. Reduce baking time to around 30–35 minutes, but keep an eye on it to ensure the eggs are set.
Is it kid-friendly?
Definitely! The simple flavors and cheesy goodness make this a hit with kids. You can even sneak in finely chopped veggies for extra nutrition.
Final Thoughts
This Easy Hashbrown Breakfast Casserole is more than just a recipe—it’s a guaranteed crowd-pleaser and a lifesaver on busy mornings. It’s the kind of dish that earns a permanent spot in your weekend routine, holiday menu, or weekly meal prep rotation. With minimal effort and maximum reward, it brings warmth, comfort, and a whole lot of flavor to your table.
So go ahead—whisk those eggs, layer those hashbrowns, and make your mornings a little more delicious. Once you try it, this recipe will quickly become a favorite in your kitchen!
Hashbrown Breakfast Casserole
Ingredients
- 1 bag (30 oz) frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage
- 1 small onion, diced
- 1 1/2 cups shredded cheddar cheese (or cheese of choice)
- 8 large eggs
- 1 cup milk (whole, 2%, or non-dairy)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- optional chopped green onions or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the sausage and diced onion until browned and fully cooked. Drain excess grease.
- Spread the thawed hashbrowns evenly in the prepared baking dish.
- Top with the cooked sausage and onion mixture, then sprinkle with shredded cheese.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
- Pour the egg mixture evenly over the casserole.
- Bake for 45–50 minutes, or until the eggs are set and the top is golden.
- Let cool for 5–10 minutes before slicing. Garnish with green onions or parsley if desired.
