The key to the best Easy Breakfast Casserole with Hash Browns is layering savory browned breakfast sausage, golden shredded potatoes, whisked eggs, and plenty of cheddar cheese into one simple dish. It is hearty, protein-packed, and foolproof whether you are prepping breakfast for the week or feeding a house full of guests!
During the summer, our backyard chicken flock lays eggs like crazy, so I am always looking for simple breakfast recipes that use up plenty of eggs before they go bad. This casserole, along with my Banana Nut Baked Oatmeal and Bacon Spinach Quiche, stays on heavy rotation in our house!
Table of contents
What I love most about this recipe is its flexibility. You can bake it from start to finish in about an hour or assemble the entire casserole the night before and pop it in the oven the next morning. It is also completely customizable with different meats, cheeses, or veggies depending on what you have in your fridge.
Key Ingredients & Substitutions
- Shredded Potatoes: Fresh russet potatoes, peeled and coarsely shredded, create a delicious hash brown base. Substitution: Frozen shredded hash browns work great as a quick shortcut!
- Breakfast Sausage: Mild or spicy pork breakfast sausage adds rich flavor. Substitution: Swapping in bulk chorizo, diced ham, or crispy chopped bacon works wonderfully.
- Eggs & Milk: 12 large eggs whisked with milk form a light, fluffy custard base that holds everything together.
- Cheddar Cheese: Cheddar gives that classic savory bite. Substitution: Monterey Jack, Pepper Jack, or Colby Jack work great too!
- Olive Oil & Seasonings: A splash of oil for browning the potatoes, plus salt and freshly cracked black pepper.
See the recipe card below for the full list of ingredients and measurements.
How To Make Easy Breakfast Casserole
Here is a quick overview of how to assemble this casserole step by step:
- Brown the breakfast sausage in a large skillet, crumbling it as it cooks, then remove and set aside.
- Add the olive oil and shredded potatoes to the same pan, season with salt and pepper, and cook for 5 minutes per side to par-cook.
- Spread the potatoes into an even layer in the bottom of a greased 9x13-inch baking dish.
- Layer the sausage evenly over the shredded potatoes.
- Whisk together the eggs, milk, salt, pepper, and most of the cheese, then pour over the casserole and top with the remaining cheese.
- Bake for 35 minutes or until puffed and set in the center. Cool slightly before slicing and serving!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Why Par-Cook Fresh Potatoes? Shredded fresh potatoes take longer to cook through than eggs. Par-cooking them in the skillet for 5 minutes per side ensures they are fully tender and soft in the center of the baked casserole rather than raw or toothsome.
- Using Frozen Hash Browns: If you prefer using frozen shredded hash browns, thaw them completely first. Wrap them in a clean kitchen towel and squeeze out any excess moisture before layering them into the pan.
- Custom Variations: Feel free to toss in sautéed onions and bell peppers, halved cherry tomatoes, or leftover roasted veggies like broccoli or zucchini before pouring the eggs over top.
Make-Ahead, Storage & Freezing Instructions
Overnight Prep: Assemble the entire casserole, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let the pan sit on the counter for 15-20 minutes while the oven preheats, remove the plastic wrap then bake as directed.
Refrigerating Leftovers: Allow the baked casserole to cool completely. Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Cut the fully baked and cooled casserole into individual serving squares. Wrap each square tightly and store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and reheat in the microwave in 30-second bursts.
More Freezer Friendly Recipes
If you love meal-prepping breakfasts to make busy mornings easier, be sure to check out these delicious options:
Frequently Asked Questions
No, bake this breakfast casserole uncovered! Leaving it uncovered allows the cheese on top to turn beautifully golden brown while helping the eggs set properly.
Yes! You can omit the sausage and add sautéed mushrooms, bell peppers, spinach, or extra cheese.
The casserole is done when the edges and top are lightly puffed, the cheese is golden, and the center is set without any jiggle when gently shaken.
Whatever the occasion, this Easy Breakfast Casserole with hash browns is one you can count on. It's simple, filling, and always a hit with family and guests alike. I hope you give it a try soon.
-Sky🩷
More Delicious Recipes
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Easy Breakfast Casserole recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!
📖 Recipe
Easy Breakfast Casserole with Hash Browns
Ingredients
- 1 pound breakfast sausage
- 2 tablespoons olive oil
- 1 pound potatoes (russets) peeled & shredded
- 1 cup cheddar cheese shredded
- 12 large eggs
- ¾ cup milk
- 1 teaspoon salt
- pepper to taste
Instructions
- Preheat an oven to 350°F and lightly grease a 9x13 pan.
- In a large skillet over medium heat brown the breakfast sausage. Crumble the sausage as it cooks. Remove from the pan and drain. Set aside until needed.
- In the same pan add in 2 tablespoons of oil. Evenly spread the shredded potatoes in the pan. Season with ½ teaspoon of salt and your desired amount of pepper. Cook for 5 minutes, flip then cook for another 5 minutes. The potatoes are just being partially cooked, they will continue cooking when baked.
- Remove the potatoes from the pan, set aside to cool while you put together the milk mixture.
- In a large bowl combine the milk and eggs. Season with the remaining ½ teaspoon of salt your desired amount of pepper. Whisk to fully combine. Stir in ½ cup of the shredded cheese and set aside.
- Evenly spread the potatoes over the bottom of the prepared pan. Sprinkle over the sausage. Pour over the egg mixture and top with the remaining cheese.
- Bake for 35-40 minutes, or until the center is set. Cool slightly before serving. Enjoy!
Comments
No Comments