Last Updated on November 3, 2025 by Chef Josie
Hearty, cheesy, and satisfying, this Breakfast Casserole With Hashbrowns is the ultimate comfort food to start your day. Packed with savory sausage, fluffy eggs, tender potatoes, and melted cheese, it’s everything you want in a morning meal, all baked in one pan.
This recipe came from a family tradition of lazy Sunday brunches. Instead of flipping pancakes or frying eggs, we’d toss everything into a casserole dish, bake, and let the oven do the work. It’s easy, customizable, and can be prepped the night before for those busy mornings or holiday gatherings. Whether you’re hosting brunch or meal-prepping for the week, this is your go-to easy breakfast casserole with hashbrowns.
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Breakfast Casserole With Hashbrowns Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A hearty, cheesy breakfast casserole layered with hashbrowns, sausage, eggs, and vegetables. Perfect for brunch or make-ahead breakfasts.
Ingredients
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1 lb sausage
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1 (20 oz) bag frozen hashbrowns, thawed
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8 eggs
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1 cup milk
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1 red bell pepper, diced
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½ cup onion, diced
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1½ cups cheddar cheese
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½ tsp garlic powder
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½ tsp salt
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¼ tsp pepper
Instructions
- Preheat oven to 375°F (190°C). Grease baking dish.
- Cook sausage; drain fat.
- Layer hashbrowns, sausage, veggies, and half cheese.
- Whisk eggs, milk, and seasonings; pour over layers.
- Top with cheese; bake 40–45 minutes.
- Cool slightly before serving.
Notes
Thaw hashbrowns for best texture.
Assemble ahead and refrigerate overnight.
Use turkey sausage or extra veggies for lighter version.
Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Calories: 320 kcal
Why You’ll Love This Breakfast Casserole With Hashbrowns
- Easy prep: Minimal effort; mix, bake, and serve.
- Feeds a crowd: Perfect for family breakfasts or gatherings.
- Make-ahead friendly: Assemble the night before and bake in the morning.
- Customizable: Add your favorite meats, veggies, or cheese.
- Freezer-friendly: Ideal for meal prepping.
Ingredients
- 1 lb breakfast sausage (or bacon, cooked and crumbled)
- 1 bag (20 oz) frozen shredded hashbrowns, thawed
- 8 large eggs
- 1 cup milk (or half-and-half for creamier texture)
- 1 red bell pepper, diced
- ½ cup onion, diced
- 1½ cups shredded cheddar cheese (plus more for topping)
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: green onions or parsley for garnish
Instructions
- Preheat oven: 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook sausage: In a skillet, brown sausage until cooked through. Drain excess fat.
- Layer: Spread hashbrowns evenly in the baking dish. Top with sausage, peppers, onions, and half the cheese.
- Mix eggs: Whisk eggs, milk, salt, pepper, and garlic powder. Pour evenly over casserole.
- Top and bake: Sprinkle remaining cheese. Bake 40–45 minutes until set and golden.
- Rest: Cool 5 minutes before slicing. Garnish and serve warm.
Notes and Top Tips
- Thaw hashbrowns completely for even baking.
- For sausage and hashbrown casserole, use spicy sausage for extra flavor.
- Make it overnight: assemble, cover, and refrigerate up to 12 hours before baking.
- Add vegetables like spinach, mushrooms, or broccoli for a lighter version.
Serving Suggestions and Variations
This potato casserole with hashbrowns pairs perfectly with fresh fruit, toast, or a side of avocado. It’s hearty enough to stand alone and makes a crowd-pleasing brunch centerpiece.
Variations:
- Bacon and Hashbrown Casserole: Swap sausage for crispy bacon.
- Vegetarian Breakfast Casserole: Skip the meat and add bell peppers, spinach, and feta.
- Overnight Breakfast Casserole With Hashbrowns: Prepare the night before; bake fresh in the morning.
- Best Hashbrown Casserole: Add sour cream and cream of mushroom soup for a creamy Southern version.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Slice into portions and wrap tightly. Freeze up to 2 months.
- Reheat: Microwave 1–2 minutes or bake at 325°F (165°C) until warmed through.
- Make-ahead tip: Assemble, refrigerate overnight, and bake fresh in the morning.
Why You’ll Make It Again
This breakfast casserole with hashbrowns combines all your favorite breakfast flavors in one easy dish. It’s hearty, cheesy, and endlessly adaptable; perfect for holidays, potlucks, or weekday mornings. Once you make it, it’ll become a staple in your rotation of easy breakfast casseroles and make-ahead breakfast ideas.
If you enjoyed this recipe, leave a review and explore more breakfast casserole ideas and hashbrown breakfast recipes on the blog!
FAQs
1. Can I use fresh potatoes instead of frozen hashbrowns?
Yes, just grate and squeeze out moisture before layering.
2. Can I make this breakfast casserole dairy-free?
Use almond milk and dairy-free cheese alternatives with great results.
3. How can I make it lighter?
Use turkey sausage, low-fat cheese, and extra vegetables for a lighter option.
4. Can I bake it ahead and reheat later?
Yes, bake fully, cool, refrigerate, and reheat before serving. It stays moist and flavorful.
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