A Hashbrown Breakfast Casserole is the ultimate crowd-pleaser for busy mornings. Made with crispy hash browns, savory sausage, fluffy eggs, and melty cheese, this casserole is hearty, comforting, and packed with flavor.
What makes this dish even better is its versatility. You can assemble it the night before and refrigerate or freeze it, so it’s ready to bake when you need it. It’s perfect for hosting overnight guests, holiday mornings like Christmas, or anytime you want an easy, satisfying breakfast without the morning rush!
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
-
2 lb hot breakfast sausage
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1 (30-32oz) bag frozen shredded hash browns
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1 tsp salt
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1/2 tsp pepper
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1/4 tsp garlic powder
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1/4 tsp onion powder
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2 cups shredded cheddar cheese
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8 eggs
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2 cups milk
Instructions
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- In a large skillet, cook sausage until no longer pink. Drain fat and set aside.
- Add hash browns to skillet and cook until lightly brown. (Add a little oil to the skillet if necessary.) Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage and cheese. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
- **Cover and refrigerate at this point if baking later.**
- Bake, uncovered, for 35-40 minutes.
Notes
- Can substitute turkey sausage.
- Can make casserole in advance and refrigerate or freeze for later.
- To bake after refrigerating, you may need to add a few minutes to the cooking time.
- To bake after freezing, thaw completely and bake as directed above.
- To reheat after freezing, thaw completely. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes, until warm all the way through.
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