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Hashbrown Breakfast Casserole is a cheesy NO FAIL egg casserole with hash browns, sausage and cheese. It’s the perfect brunch recipe and everyone loves it!

piece of egg casserole on a grey plate


Why This Recipe Works

My cheesy egg casserole is something I make every year for Christmas morning and adding hash browns just seemed like a natural progression. One of my readers told me about her NO FAIL egg casserole with hash browns, sausage, and cheese so I decided I NEEDED to recreate it.

This recipe works because it’s a variation of one I’ve made so many times – and it’s basically dump and bake. It’s an easy recipe anyone can make!

egg casserole with sausage on top in a blue pan

Ingredients Needed

  • Hashbrowns: I used about half of a 30 ounce package of frozen hash browns.
  • Sausage – you can use bulk sausage or remove the casings from breakfast links. Either pork sausage or turkey sausage will work. You’ll need to brown it and drain the fat.
  • Eggs – 6 large eggs went into this casserole.
  • Cheese – I used 1 1/2 cups cheddar cheese that I shredded myself – shredding it yourself makes the cheese melt better. Use medium or sharp cheddar cheese.
  • Spices – A teaspoon onion powder along with garlic, salt, pepper and dried mustard add tons of flavor.

Click to see the recipe card below for full ingredients & instructions!

How to make Hashbrown Casserole with sausage, eggs, and cheese.
How to make Hashbrown Casserole with sausage, eggs, and cheese.
How to make Hashbrown Casserole with sausage, eggs, and cheese.
How to make Hashbrown Casserole with sausage, eggs, and cheese.
How to make Hashbrown Casserole with sausage, eggs, and cheese.

How to Make Hashbrown Breakfast Casserole

  1. Whisk eggs with milk in a large bowl.
  2. Add your spices. I used garlic, onion, salt, pepper, and a bit of ground mustard. Whisk all of that together.
  3. Place a thick layer of hash browns on the bottom of a 9 x 13-inch baking dish.
  4. I added sausage to my egg casserole. Brown up some bulk breakfast sausage (if you only have links, remove the casings). Once the sausage is browned and drained, sprinkle on top of the potatoes.
  5. Then top it with shredded cheddar cheese (or you could also use Monterey Jack or Mozzarella).
  6. Pour the egg mixture over the top in the casserole dish. Cover, bake for about an hour, and then remove the foil cover about halfway through baking, about 20 minutes.
egg casserole with sausage on top in a white pan

Variations

  • Try swapping the sausage for bacon or make it a meat lovers casserole and add both. Or use ham!
  • Make this country breakfast casserole with green chiles!
  • Add cooked onions and bell peppers.
  • Switch up the cheese – use mozzarella or Monterey Jack, Colby jack, or gouda.
piece of egg casserole on a grey plate next to a silver fork

Expert Tips

  • Be sure to thaw your hash browns before making the casserole.
  • Be sure to brown your sausage and drain the fat before assembling.

Storing and Making Ahead

  • Store leftovers in an airtight container in the fridge (or even in the freezer).
  • You can make this the night before and store it in the refrigerator. Allow to come to room temperature while the oven preheats then bake as directed.
  • You can freeze hash brown breakfast casserole whole in the pan or slice it and freeze as individual servings.

FAQs

Do you have to thaw your hash browns for Hash Brown Casserole?

Yes you should thaw your hash browns so the egg bake isn’t soggy! Just leave them on the counter for about an hour, or in the refrigerator overnight.

How do you know when egg casserole is done baking?

The center will look set and no longer roll when you jiggle the pan.

Why is my hash brown casserole soggy?

Did you thaw your hash browns? Thaw and drain them before adding to the casserole – extra moisture will make a soggy casserole.

overhead shot of Hashbrown Casserole

Hash Brown Breakfast Casserole Recipe

5 from 66 votes
This easy cheesy egg Hash Brown Casserole is a NO FAIL egg casserole with sausage perfect for brunch!

Recipe Video

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 12 servings
Serving Size 1 serving
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Ingredients
 

  • 1 pound bulk breakfast sausage or remove the casing from links
  • 12-18 ounces frozen hash browns thawed (about half a package)
  • 1 ½ cups cheddar cheese shredded
  • 6 large Eggs
  • ½ cup milk
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground mustard
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Instructions

  • Preheat oven to 350°F.
  • Cook the sausage over medium heat in a large skillet until no longer brown, breaking it into bite size pieces as it cooks. Drain fat.
  • Place thawed hash browns in the bottom of a 9×13-inch baking dish that’s been sprayed with nonstick cooking spray.
  • Sprinkle the sausage over the top of the hash browns. Sprinkle the cheese over the top of the sausage.
  • Whisk the eggs with the milk and spices. Pour over the casserole in the pan. Cover with foil.
  • Bake for 40 minutes. Remove the foil then continue baking until set in the center, about 20-30 minutes more. Serve hot.

Recipe Notes

  • You can use any kind of sausage (pork or turkey) or substitute bacon or ham.
  • We liked this with sharp cheddar but you can use mild or medium, or swap it for another flavor cheese.
  • Be sure to shred the cheese yourself so it melts better.
  • Store in an airtight container in the fridge or freezer.

Recipe Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 6g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 124mg | Sodium: 564mg | Potassium: 235mg | Vitamin A: 305IU | Vitamin C: 2.6mg | Calcium: 132mg | Iron: 1.2mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 66 votes (51 ratings without comment)

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44 Comments

  1. I’m about to make this. But if like to prepare this the night before. Will it turn out just as good if I put it all together and put in the fridge overnight? BTW, this recipe sounds so good and very easy!!

    Reply

  2. I thoroughly loved this recipe. I followed it exactly but I am vegetarian so I sautéed sweet onions, red bell pepper and portabella mushrooms as a substitute for the sausage for my pie. The other pie made for my husband included the sausage along with the veggies. I used two glass Pyrex pie dishes to bake and the presentation was lovely. I will definitely make this recipe again. Thank you Dorothy!!

    Reply

  3. This is my Sunday evening supper one Sunday in the month. The rest is cut into squares and is my quick breakfast for the rest of the week. Popped in the microwave for 40 – 45 seconds. But then again I am single and this feeds me all week. So easy and so quick. Thanks~!

    Reply

  4. Can you make this recipe the night before, store in the refrigerator and then pop in the oven the next morning?

    Reply

  5. Loved it! Better than the one I’ve made for years. I was trying to figure out why I liked it more. I realized it didn’t call for any condensed soup and butter. This recipe seemed much healthier than the one I’ve always made. It was filling and satisfying with out feeling heavy. I just added some onion and hot pepper flakes. Perfect size also for 2 and leftovers for the next day. Will be making again!!

    Thank you.

    Reply