There’s nothing quite like a hearty breakfast casserole to start the day, and this Hashbrown Breakfast Casserole is one of my favorites. It’s packed with crispy hashbrowns, fluffy eggs, gooey cheese, and savory sausage (or bacon, if you prefer). Whether you’re making it for a weekend brunch, a holiday morning, or meal prepping for the week, this dish is always a hit.

I love how versatile and easy this recipe is. You can throw it together with simple ingredients, customize it to your taste, and even make it ahead of time. Plus, the golden, cheesy crust on top is irresistible! If you’re looking for a filling, comforting breakfast that feeds a crowd, this recipe is the perfect choice.

Why You’ll Love This Hashbrown Breakfast Casserole

Easy to make – Just mix, layer, and bake!
Perfect for meal prep – Make it ahead and reheat throughout the week.
Customizable – Swap out the meats, veggies, or cheeses to suit your taste.
Feeds a crowd – Ideal for family gatherings, holidays, or potlucks.
Absolutely delicious – Crispy hashbrowns, creamy eggs, and melty cheese in every bite.

What Kind of Hashbrowns Should I Use?

When it comes to making the perfect Hashbrown Breakfast Casserole, you have a few options for hashbrowns. I usually go for frozen shredded hashbrowns because they’re convenient and cook up beautifully. Just make sure to thaw and drain them before using to avoid excess moisture in your casserole.

If you prefer, you can use diced hashbrowns or even fresh potatoes. If using fresh potatoes, shred them and squeeze out as much liquid as possible before adding them to the recipe. For an extra crispy texture, you can also pre-cook the hashbrowns in a pan before layering them in the casserole.

Options for Substitutions

This casserole is highly customizable, and you can easily swap out ingredients to fit your preferences or dietary needs.

Meat Options – Swap sausage for bacon, ham, or a meatless alternative.
Cheese Choices – Cheddar is a classic, but try pepper jack for a spicy kick or Swiss for a milder flavor.
Vegetable Add-Ins – Bell peppers, mushrooms, spinach, or onions make great additions.
Milk Alternatives – Use heavy cream for a richer dish, or opt for almond or oat milk for a dairy-free version.
Egg-Free Option – If you need an egg-free version, try using a tofu scramble as a base.

Ingredients for This Hashbrown Breakfast Casserole

Each ingredient in this casserole plays a key role in creating the perfect balance of texture and flavor. Here’s what you’ll need:

Frozen shredded hashbrowns – The crispy, golden base that holds everything together. Be sure to thaw and drain them.
Eggs – The binding ingredient that gives the casserole its fluffy, rich texture.
Milk – Adds creaminess and helps the eggs set properly. Whole milk works best, but you can use alternatives.
Cheese – A generous amount of shredded cheese makes the casserole gooey and delicious. Cheddar is a classic, but you can mix in others.
Breakfast sausage – Adds a savory, meaty bite. You can substitute bacon, ham, or even a vegetarian alternative.
Onions – Brings in a mild sweetness and depth of flavor. You can use green onions for a fresher taste.
Bell peppers – A great way to add a pop of color and a bit of crunch.
Seasonings (salt, pepper, garlic powder, paprika) – Enhances the overall flavor and gives the dish a warm, slightly smoky taste.

Each ingredient contributes to the overall taste and texture, but feel free to tweak them to match your personal preference!

Step 1: Prepare the Ingredients

Start by preheating your oven to 375°F (190°C). If you’re using frozen hashbrowns, make sure they are fully thawed and drained to remove excess moisture. Cook the breakfast sausage in a skillet over medium heat until browned, then drain any excess grease. Chop the onions and bell peppers if you’re adding them.

Step 2: Layer the Hashbrowns

Grease a 9×13-inch baking dish and spread the thawed hashbrowns evenly across the bottom. If you prefer extra crispy hashbrowns, you can pre-bake them for 10-15 minutes before adding the other ingredients.

Step 3: Add the Sausage and Vegetables

Evenly distribute the cooked sausage over the hashbrowns, followed by the chopped onions and bell peppers. This layering helps ensure every bite is flavorful and well-balanced.

Step 4: Whisk the Eggs and Milk

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika. This mixture will hold everything together while adding a creamy texture to the casserole.

Step 5: Pour and Top with Cheese

Carefully pour the egg mixture over the hashbrown and sausage layers, ensuring everything is evenly coated. Sprinkle a generous amount of shredded cheese on top for that irresistible golden, melty finish.

Step 6: Bake Until Golden and Set

Place the casserole in the preheated oven and bake for 40-45 minutes, or until the center is fully set and the top is golden brown. If you’re unsure, insert a knife in the middle—if it comes out clean, it’s ready!

Watch Out for These Mistakes While Cooking

Even though Hashbrown Breakfast Casserole is simple to make, a few common mistakes can affect the final dish. Here’s what to avoid:

Skipping the hashbrown thawing step – Frozen hashbrowns contain a lot of moisture, which can make the casserole watery. Always thaw and drain them first.
Overcooking the eggs – If you bake the casserole too long, the eggs can become dry and rubbery. Check for doneness at the 40-minute mark.
Using too much liquid – Adding too much milk can make the casserole too soft. Stick to the recommended amount for the best texture.
Not greasing the pan – The hashbrowns and cheese can stick to the dish, making it difficult to serve. Grease your baking dish well before layering ingredients.
Forgetting to season properly – Eggs, hashbrowns, and sausage all need a good balance of seasoning. Taste-test your sausage before adding it to adjust salt and spice levels.
Not letting it rest before serving – Let the casserole sit for about 10 minutes after baking. This helps it firm up and makes slicing much easier.
Using pre-shredded cheese – Freshly grated cheese melts better and gives a richer flavor compared to packaged shredded cheese, which contains anti-caking agents.
Overloading with too many ingredients – While customization is great, too many mix-ins can throw off the balance of flavors and texture. Stick to a few key ingredients.

What to Serve With Hashbrown Breakfast Casserole?

This casserole is hearty on its own, but pairing it with a few extras can turn it into an unforgettable breakfast spread.

1. Fresh Fruit Salad

A light and refreshing fruit salad with berries, melons, and citrus balances the richness of the casserole.

2. Buttery Biscuits

Flaky homemade biscuits are perfect for soaking up every last bite of cheesy goodness.

3. Crispy Bacon or Sausage Links

If you love extra protein, serve with crispy bacon or sausage links for a classic breakfast combo.

4. Avocado Slices

Creamy avocado adds a fresh and healthy touch to each serving. A sprinkle of salt and lime juice makes it even better!

5. Pancakes or Waffles

If you’re making brunch, pair this casserole with fluffy pancakes or waffles drizzled with syrup for a sweet contrast.

6. Yogurt Parfaits

A mix of yogurt, granola, and fruit provides a lighter, tangy side to balance the cheesy, savory casserole.

7. Hot Sauce or Salsa

A little kick of heat from hot sauce or fresh salsa takes the flavors to the next level.

8. Mimosas or Fresh Juice

For a brunch-style meal, serve with fresh-squeezed orange juice or a fun mimosa to complete the experience.

Storage Instructions

One of the best things about Hashbrown Breakfast Casserole is that it stores and reheats beautifully, making it perfect for meal prep or leftovers.

Refrigerating:

Let the casserole cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store in the refrigerator for up to 4 days.

Freezing:

For longer storage, freeze the casserole. Wrap it tightly in plastic wrap and aluminum foil, or store it in an airtight container. It will keep in the freezer for up to 3 months.

Reheating:

Oven: Preheat to 350°F (175°C) and bake for 15-20 minutes (if refrigerated) or 25-30 minutes (if frozen). Cover with foil to prevent drying out.
Microwave: Heat individual portions for 1-2 minutes until warmed through.
Stovetop: If reheating a small portion, warm it in a skillet over medium heat with a lid for about 5 minutes.

Estimated Nutrition

While nutrition will vary based on specific ingredients and substitutions, here’s an approximate breakdown per serving (based on 8 servings):

Calories: ~350-400 kcal
Protein: ~18g
Carbohydrates: ~25g
Fat: ~22g
Saturated Fat: ~10g
Fiber: ~2g
Sugar: ~2g
Sodium: ~600-800mg

For a lighter version, you can use turkey sausage, reduced-fat cheese, or egg whites instead of whole eggs.

Frequently Asked Questions

1. Can I make this casserole ahead of time?

Yes! You can assemble the casserole the night before, cover it, and refrigerate it. In the morning, bake as directed, adding a few extra minutes if it’s cold from the fridge.

2. Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely! Shred fresh potatoes, then squeeze out as much moisture as possible using a clean kitchen towel. You may also want to pre-cook them slightly for the best texture.

3. How do I prevent my casserole from being too soggy?

Make sure to thaw and drain your hashbrowns completely, avoid using too much milk, and bake until the center is fully set.

4. Can I make this casserole dairy-free?

Yes! Use dairy-free milk (such as almond or oat milk) and dairy-free cheese or omit the cheese altogether.

5. What’s the best way to reheat leftovers?

For the best texture, reheat in a 350°F oven for 15-20 minutes. If you’re in a hurry, microwave individual portions for 1-2 minutes.

6. Can I add extra veggies or swap out the meat?

Definitely! Add mushrooms, spinach, or jalapeños for extra flavor. You can also use bacon, ham, or a plant-based meat substitute.

7. Can I freeze the casserole after baking?

Yes! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months and reheat in the oven when ready to eat.

8. What size baking dish should I use?

A 9×13-inch baking dish is perfect for this recipe, allowing for even cooking and enough servings for a crowd.

Conclusion

If you love a hearty and easy breakfast, this Hashbrown Breakfast Casserole is a must-try! Whether you make it for a weekend brunch, a holiday gathering, or meal prep for the week, it’s always a crowd-pleaser. Don’t forget to pin this recipe on Pinterest and share it with your family and friends—they’ll love it just as much as you do!

Hashbrown Breakfast Casserole: The Ultimate Comfort Breakfast

Author: Sally Thompson

Print Recipe

Description

This Hashbrown Breakfast Casserole is a delicious, hearty dish perfect for breakfast or brunch. Made with crispy hashbrowns, eggs, cheese, and sausage, it’s easy to prepare and great for meal prep. Whether for a weekend family gathering or a holiday breakfast, this casserole is always a hit!

Instructions

Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Spread the thawed and drained hashbrowns evenly in the prepared dish.
Sprinkle the cooked sausage, onions, and bell peppers evenly over the hashbrowns.
In a mixing bowl, whisk together eggs, milk, salt, pepper, garlic powder, and paprika.
Pour the egg mixture over the hashbrown and sausage layers.
Sprinkle shredded cheese evenly on top.
Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
Let the casserole rest for 5-10 minutes before slicing and serving.