Hashbrown Breakfast Casserole is a hearty, family-friendly dish that’s perfect for mornings when you need something filling, comforting, and easy to prepare. With golden hashbrowns layered with eggs, cheese, and savory sausage or bacon, this casserole is the ultimate all-in-one breakfast. It’s ideal for holidays, potlucks, brunches, or meal prep because it can be assembled ahead of time and baked fresh when you’re ready to eat.
This versatile casserole is endlessly customizable, you can keep it classic with sausage and cheddar cheese, or load it up with veggies, bacon, or different cheese blends for a unique twist. It’s a recipe that pleases both kids and adults, and leftovers reheat beautifully for quick weekday breakfasts.
Ingredients
- 1 lb breakfast sausage (or bacon, cooked and crumbled)
- 1 small onion, diced
- 3 cups frozen hashbrowns, thawed
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley or green onions, chopped (for garnish)
Preparation
Step 1: Cook the Meat
- In a skillet over medium heat, cook sausage until browned (or cook bacon until crispy).
- Drain excess grease and set aside.
Step 2: Prepare Hashbrowns
- If using frozen hashbrowns, thaw and pat dry to remove excess moisture.
Step 3: Make the Egg Mixture
- In a large bowl, whisk together eggs, milk, garlic powder, onion powder, paprika, salt, and pepper.
Step 4: Assemble the Casserole
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread hashbrowns evenly in the bottom of the dish.
- Top with cooked meat and onion.
- Pour egg mixture evenly over the top.
- Sprinkle with cheddar and mozzarella cheeses.
Step 5: Bake
- Bake uncovered for 40–45 minutes, until eggs are set and cheese is golden.
Step 6: Serve
- Garnish with parsley or green onions before serving.
Variations
- Vegetarian: Skip meat and add spinach, mushrooms, or bell peppers.
- Spicy Kick: Add diced jalapeños or use pepper jack cheese.
- Loaded Style: Top with extra bacon, green onions, and sour cream after baking.
- Make Ahead: Assemble casserole the night before, refrigerate, and bake in the morning.
Cooking Notes
- Let casserole rest for 5–10 minutes before slicing for cleaner portions.
- Cover with foil halfway if cheese is browning too quickly.
- For crispier hashbrowns, pre-bake them 10 minutes before assembling.
Serving Suggestions
- Pair with fruit salad or fresh berries for balance.
- Serve with toast, bagels, or biscuits for a bigger spread.
- Add hot sauce or salsa for extra flavor.
Tips
- Use freshly shredded cheese for smoother melting.
- Double the recipe for large gatherings.
- Freeze baked portions for up to 2 months, reheat in oven for best texture.
- Add a splash of cream to egg mixture for extra richness.
Timing
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (per serving, 8 servings)
- Calories: 390
- Protein: 23g
- Sodium: 710mg
FAQs
Q1: Can I use fresh potatoes instead of frozen hashbrowns?
- Yes, shred fresh potatoes and squeeze out moisture before using.
Q2: Can I make hashbrown breakfast casserole ahead of time?
- Yes, assemble and refrigerate overnight, then bake in the morning.
Q3: Can I freeze this casserole?
- Yes, bake first, cool completely, then freeze. Reheat covered in oven.
Q4: Can I use turkey sausage instead of pork sausage?
- Absolutely, it makes the dish lighter but still flavorful.
Q5: Do I need to cover the casserole while baking?
- No, bake uncovered unless the top browns too quickly.
Conclusion
Hashbrown Breakfast Casserole is a classic comfort breakfast that’s as versatile as it is delicious. With crispy potatoes, fluffy eggs, melted cheese, and savory meat, it’s perfect for weekends, holidays, or anytime you want a no-fuss, crowd-pleasing meal. Easy to make ahead, freezer-friendly, and endlessly customizable, it’s a recipe you’ll come back to over and over again.