Breakfast Casserole with Hash Browns is the perfect solution for busy mornings and special brunches. This dish combines crispy hash browns, savory sausage, creamy eggs, and melty cheese in one hearty, make-ahead meal. Whether you’re meal-prepping for the week, hosting guests, or simply craving a cozy breakfast, this casserole delivers big flavor with minimal effort.
Why You’ll Love This Breakfast Casserole with Hash Browns
- Flexible Options: Easily swap the sausage for bacon, turkey, or even vegetarian alternatives. Add a medley of veggies or switch up the cheese for your preferred flavor.
- Rich and Satisfying: A well-balanced combination of protein, carbs, and cheesy goodness that keeps you full and energized.
- Great for Meal Prep: Make ahead and freeze for future breakfasts or bake fresh for a weekend brunch.
Ingredients
- 1 teaspoon avocado oil or olive oil
- 1 pound ground pork or turkey sausage (or substitute with uncured bacon)
- 3 cups refrigerated or thawed frozen shredded hash browns
- 1 ½ cups shredded cheddar cheese (or try Monterey Jack, Swiss, or dairy-free alternatives)
- 6 large eggs
- ½ cup milk (unsweetened almond or oat milk for dairy-free)
- ¼ teaspoon salt (plus more to taste)
- ¼ teaspoon ground black pepper (adjust to taste)
- Optional toppings: hot sauce, salsa, ketchup, fresh tomatoes, avocado
If using frozen hash browns, thaw overnight in the fridge or use the microwave’s defrost function. Pat dry with a paper towel to remove excess moisture.
Step-by-Step: How to Make Breakfast Casserole with Hash Browns
- Preheat: Set oven to 350°F.
- Cook the sausage: Heat oil in a skillet over medium-high heat. Add sausage and cook until browned, breaking it apart as it cooks. Drain excess grease.
- Assemble the casserole: Spray an 8×8-inch dish with nonstick spray. Layer 1 ½ cups of hash browns, half the sausage, and ¾ cup cheese. Repeat layers.
- Mix the eggs: In a bowl, whisk eggs, milk, salt, and pepper. Pour evenly over the layers.
- Bake: Cook uncovered for 50–60 minutes, or until golden on top and set in the center. Tent with foil if the top browns too quickly.
- Cool and serve: Let rest for 10 minutes to firm up before slicing. Serve with your favorite toppings.
For freezing: Assemble, wrap tightly in plastic wrap or foil, and freeze. Thaw fully before baking, adding 10–15 minutes if needed.
Helpful Tips
- Veggie boost: Add bell peppers, mushrooms, or spinach for extra flavor and nutrients.
- Seasoning options: Enhance with paprika, garlic powder, or Italian herbs.
- Check doneness: The casserole is ready when the center is fully set and doesn’t jiggle when lightly shaken.
Substitutions and Variations
- Protein: Try crumbled bacon, diced ham, or vegetarian sausage.
- Cheese: Use mozzarella, pepper jack, or dairy-free cheese.
- Milk: Use almond, oat, or coconut milk for dairy-free.
Storage Instructions
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze baked portions or the unbaked casserole for up to 2 months.
- Reheating: Warm individual slices in the microwave or oven until heated through.
Nutritional Information
(Estimated per serving – 6 servings)
- Calories: 320
- Protein: 18g
- Carbs: 15g
- Fat: 22g
- Fiber: 2g
- Sugar: 1g
Serving Suggestions
- Pair with fresh fruit and coffee for a balanced breakfast.
- Serve with toast or a side salad for a brunch spread.
- Top with salsa, avocado, or hot sauce for a flavor boost.
Frequently Asked Questions About Breakfast Casserole with Hash Browns
Can I prepare this the night before? Yes! Assemble, cover, and refrigerate overnight. Bake in the morning as directed.
Can I bake from frozen? Thaw first for best results. If baking from frozen, add 10–15 minutes to the bake time.
Can I use fresh potatoes instead of hash browns? Absolutely. Grate fresh potatoes and remove moisture before layering.
How do I make it dairy-free? Use almond or oat milk and skip or replace the cheese with a dairy-free version.
How do I know it’s done? The top should be golden and the center fully set (no jiggling when shaken lightly).
Conclusion
Thank you for trying this Make Ahead Breakfast Casserole with Hash Browns! It’s a staple in my kitchen for its unbeatable combination of ease, heartiness, and flavor. Whether for busy weekday mornings or a relaxed weekend brunch, I hope it brings warmth and satisfaction to your table. Happy cooking and thank you for being part of our food-loving community!
Breakfast Casserole with Hash Browns
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
Make Ahead Breakfast Casserole with Hash Browns is an easy, hearty dish layered with crispy hash browns, savory sausage, fluffy eggs, and melty cheese. Perfect for meal prep, holidays, or weekend brunch – assemble ahead and bake when ready.
Ingredients
1 teaspoon avocado oil or olive oil
1 pound ground pork or turkey sausage (or substitute with uncured bacon)
3 cups refrigerated or thawed frozen shredded hash browns
1 ½ cups shredded cheddar cheese (or dairy-free alternative)
6 large eggs
½ cup milk (unsweetened almond or oat milk for dairy-free)
¼ teaspoon salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
Optional toppings: hot sauce, salsa, ketchup, fresh tomatoes, avocado
Instructions
- Preheat: Set oven to 350°F.
- Cook the sausage: Heat oil in a skillet over medium-high heat. Add sausage and cook until browned, breaking it apart as it cooks. Drain excess grease.
- Assemble the casserole: Spray an 8×8-inch dish with nonstick spray. Layer 1 ½ cups of hash browns, half the sausage, and ¾ cup cheese. Repeat layers.
- Mix the eggs: In a bowl, whisk eggs, milk, salt, and pepper. Pour evenly over the layers.
- Bake: Cook uncovered for 50–60 minutes, or until golden on top and set in the center. Tent with foil if the top browns too quickly.
- Cool and serve: Let rest for 10 minutes to firm up before slicing. Serve with your favorite toppings.
Notes
Thaw frozen hash browns overnight or use the microwave’s defrost function. Pat dry to remove excess moisture.
Substitute sausage with cooked bacon, ham, or vegetarian alternatives.
Add bell peppers, mushrooms, or spinach for extra nutrition.
Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Carbohydrates: 15g
- Protein: 18g