Hashbrown Breakfast Casserole

Prep Time 10 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Jump to Recipe

This Hashbrown Breakfast Casserole recipe is a hearty, healthy breakfast made with breakfast sausage, shredded hash browns, veggies and lots of cheese! It’s the ultimate breakfast comfort food and perfect for a holiday brunch.

Top view of hashbrown breakfast casserole in white dish with a piece being lifted out.

It’s been a crazy week, the weekend is coming, and entire family is craving a hearty breakfast—enter this Easy Hashbrown Breakfast Casserole.

You spend 10 minutes putting it together, then put it in the oven and get back to your cup of coffee.

You can even prep it up to 2 days ahead of time to make your morning easier!

One of the things I love about this recipe is that it freezes really well, either before or after being baked, which means it’s a great holiday breakfast for Christmas morning or Easter brunch (but it’s a huge hit with my family any time of year!).

This hashbrown and sausage breakfast casserole is filling on its own, but I often serve it with some toast and crispy bacon.

If you love this dish, you’ll love my cheesy Hashbrown Casserole that has crispy cornflakes on top. These Breakfast Potatoes are also a great option to add to your breakfast spread!

Ingredients Needed:

Top view of hashbrown breakfast casserole ingredients in glass bowls.
  • Sausage: any kind of breakfast sausage will work for this recipe. I tend to use either pork or turkey, with the casings removed.
  • Hash Browns: use cubed or frozen shredded hash browns. You can use homemade hashbrowns too, as long as they are cooked through before adding to the recipe.
  • Bell Pepper: I like to use red and green bell peppers in this recipe, but you can use your favorite colors.
  • Onion: adds a great savory flavor to the dish, and a bit of sweetness as it caramelizes slightly in the pan.
  • Eggs: the base of the mixture that binds the ingredients together.
  • Milk: use whole or evaporated milk, or even use part milk, part cream for a richer flavor.
  • Seasonings: kosher salt, dried parsley, and ground black pepper will enhance the flavors of the sausage and veggies to make a delicious dish!
  • Cheese: I tend to use a mix of sharp cheddar and mozzarella cheese, but you can use your favorite. Buy a block of cheese that you shred yourself for the best flavor.
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

How to Make Hashbrown Breakfast Casserole

This easy breakfast casserole is so delicious! Full instructions are included in the recipe card below.

  1. Cook sausage and the veggies. They won’t cook much more in the oven, so it’s important that they are cooked to your liking before you add them to the casserole.
  2. Assemble casserole. Add hash browns, sausage, and vegetables to the prepared baking dish. Add cheese and stir well.
  3. Add egg mixture to dish. Whisk eggs, milk, salt, parsley, and pepper and pour it into the pan.
  4. Add cheese and bake. Sprinkle with remaining cheese, cover, and bake. Serve hot! 

Hashbrown Breakfast Casserole FAQs

Do I have to thaw frozen hash browns for casserole?

Nope! You can bake them until crispy before adding them if you prefer, but it’s not needed for this recipe.

How do I store hash brown breakfast casserole?

Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.

Can I freeze breakfast casserole?

Absolutely! Cool to room temperature then cover with plastic wrap and/or foil and freeze for up to 3 months.
You can do this after baking it as directed – just let it cool to room temperature first.
You can even freeze it before baking it! To serve, thaw in the refrigerator overnight and reheat/heat in the oven until piping hot.

overhead view of breakfast casserole in white baking dish with a piece out.

Tips and Notes

  • Freezing and baking. If you plan to make this recipe ahead of time enough to freeze it, make sure you assemble it in an oven safe dish so can defrost it and put it straight in the oven without having to re-dish it.
  • Reducing the recipe. If you prefer to make a smaller recipe, you can halve the ingredients and bake it in an 8×8″ or 9×9″ pan. You can also divide the recipe between two smaller pans and freeze one for later.
  • Homemade Hashbrowns. Here’s how to make Crispy Shredded Hashbrowns that you can use in this recipe!

Hashbrown Breakfast Casserole Variations

  • Meat. Use any kind of breakfast sausage, Italian sausage, cooked ham, cooked bacon, or even go meatless. Just be sure any meat added is cooked before assembling the casserole.
  • Vegetables. You can use any vegetables you want, just be sure to cook them or at least soften them first. The exception is spinach, which you can just chop and toss in.
  • Milk. I prefer to use evaporated milk in this recipe, but any will work, even cream. Higher fat means a richer, creamier casserole, so keep that in mind.
  • Cheese. Use any of your favorite cheeses for this recipe. Monterey Jack, Pepper Jack, mozzarella, cheddar, or a Mexican cheese mix are good options.
  • Spice it up. Add some spices like cayenne pepper, red pepper flakes, or even chopped jalapenos to the mixture before baking it for a little bit of a spicy kick.
  • Garnish. Add finely chopped green onions or chopped fresh herbs on top of the casserole for more flavor.
a piece of hashbrown breakfast casserole being lifted out of a white pan.

Serving Suggestions

Serve this sausage hashbrown breakfast casserole on its own for breakfast, or with a side of scrambled eggs, crispy Air Fryer Bacon, or even these Breakfast Stuffed Peppers.

These Breakfast Foil Packets are an easy way to make a full-cooked breakfast for a crowd as well (also handy for when you’re camping!) and this Easy Loaded Baked Potato Quiche is a filling dish as well.

This guide of how to make a Cold Brew Coffee, my Blueberry Smoothie, and this Healthy Strawberry Smoothie are great for breakfasts too!

More Breakfast Recipes To Try

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Hashbrown Breakfast Casserole

5 from 9 votes
This Hashbrown Breakfast Casserole recipe is perfect for lazy days and hungry tummies! With yummy sausage, shredded hash browns, and lots of cheese, it's the ultimate breakfast comfort food! It's a great make-ahead breakfast recipe that can be served on its own or with other sides for a full breakfast feast.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Cuisine American
Course Breakfast
Servings 8 servings
Calories 509cal


  • 1 lb breakfast sausage pork or turkey casings removed
  • 4 cups frozen hash browns cubed or shredded
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • ½ onion finely diced
  • 10 large eggs
  • cups whole or evaporated milk you can also use part milk, part cream
  • teaspoons salt
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • 3 cups shredded cheese


  • Preheat the oven to 350 degrees and lightly grease a 9×13″ casserole dish.
  • In a large skillet over medium-high heat, crumble and brown the sausage (you may need to add a bit of oil if using turkey sausage). Remove from the pan and set aside in a large bowl.
  • In the same pan, cook peppers and onion until softened, adding additional oil if needed.
  • Add hash browns, sausage, and vegetables to the prepared dish. Add 2 cups of the cheese and stir well.
  • Whisk together eggs, milk, salt, parsley, and pepper and pour over the mixture in the pan.
  • Sprinkle with remaining cheese, cover, and bake for 40-50 minutes, until the eggs are just set through the center. Uncover and broil to brown slightly if desired.
  • Serve.


  • Make-Ahead: You can prep this casserole the evening before and simply pop it in the oven in the morning. Just proceed with the baking directions as listed. You can actually store this casserole in the fridge for up to 2 days before baking it. You can even freeze it for up to 3 months before or after baking it.
  • Store: You can refrigerate leftovers for up to 4 days in the refrigerator.
  • Freeze: Cool to room temperature, then cover with plastic wrap and/or foil and freeze for up to 3 months.You can do this after baking it as directed – just let it cool to room temperature first. To serve, thaw in the refrigerator overnight and reheat/heat in the oven until piping hot.

Nutrition Information

Serving: 218grams | Calories: 509cal | Carbohydrates: 26g | Protein: 30g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 1218mg | Potassium: 589mg | Fiber: 2g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 25mg | Calcium: 275mg | Iron: 3mg
Keywords breakfast casserole recipe, hashbrown breakfast casserole

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

5 from 9 votes (9 ratings without comment)

Leave A Reply

Have you tried this recipe? Leave a rating