Feed a crowd with this hearty hash brown breakfast casserole. It's filled with sausage, eggs, cheese, and shredded hash browns that are baked in the oven until golden brown.
Are you ever at a loss when it comes to feeding a crowd for breakfast? No one wants to stand at the stove all morning managing multiple pots and pans. Instead, combine them into one delicious casserole!
It takes only a few minutes to toss this breakfast casserole together. It's made with simple ingredients and has a crowd-pleasing flavor! Sausage, cheese, and shredded hash browns are a classic combination, but can easily be substituted with bacon or ham and your favorite cheese.
Serve hash brown breakfast casserole any time you need to feed a crowd for breakfast, like Christmas morning. The best part? It's easy to make the night before and toss into the oven when you wake up.
Ingredients and substitutions
- Sausage - Any type of sausage works for this recipe. I used pork sausage, but ground turkey sausage works great if you'd like to lighten up your casserole a bit. Sausage can also be substituted with cooked and crumbled bacon or cubed ham.
- Hash browns - Frozen or refrigerated shredded or cubed hash browns can be used in this casserole. I used frozen shredded hash browns that I thawed overnight in the refrigerator. You could also shred potatoes on the large side of a box grater or in a food processor if desired. Pat fresh shredded potatoes with paper towels to prevent adding excess moisture to the casserole.
- Cheese - Sharp cheddar cheese can be substituted with pepper jack cheese, monterey jack cheese, gouda, or gruyere. I recommend freshly grating cheese from a block for best flavor and texture. Pre-shredded cheeses are often coated in anti-clumping powders that can add a grainy texture when melted.
- Eggs - You'll need 8 large eggs for this recipe. Eggs help bind the casserole together and can't be omitted.
- Heavy cream - Adds a rich, creamy texture to the casserole. Heavy cream can be substituted with half & half or whole milk if desired.
- Seasoning - Salt, onion powder, paprika, and pepper add flavor to the casserole. I don't recommend omitting these ingredients.
- Chives - Optional, but adds a nice pop of color and brightness to the finished dish.
Tips and tricks
Use thawed hash browns - If you're using frozen hash browns, allow them to thaw before assembling your casserole. Frozen hash browns release liquid into the casserole and can make it soggy.
How to thaw hash browns - Transfer frozen hash browns to the refrigerator to thaw overnight. To thaw hash browns quickly, spread onto a lined baking sheet and set on the countertop while your oven preheats.
Cook meats before assembly - Any meats that you'd like to add to the casserole should be cooked beforehand. Cooking renders out excess grease to ensure your casserole doesn't turn out soggy and wet.
Checking for doneness - The casserole should be sizzling and golden brown around the edges, with some color across the top. Gently press into the center of your casserole. It should feel "set" and firm, like cooked eggs in a quiche. If your casserole looks wet or mushy, return it to the oven and bake until it feels set.
Frequently asked questions
Yes, hash brown breakfast casserole can be made the day before. Prepare your casserole per the instructions but before baking, cover and refrigerate overnight. While your oven preheats in the morning, place your casserole on the counter top to warm up. Then, bake your casserole as directed in the recipe card below.
Yes, leftover breakfast casserole can be frozen. Allow leftovers to cool completely to room temperature. Slice into individual squares, wrap tightly, and store in a freezer-safe container for up to 3 months. Thaw squares overnight in the refrigerator, then reheat in the microwave or in the oven for about 15-20 minutes at 350 degrees Fahrenheit.
Yes, the casserole can be frozen. Prepare your casserole in a freezer-safe container and wrap tightly. Freeze for up to 3 months. Thaw casserole in the refrigerator overnight, then set on the counter top to warm up while your oven preheats. Bake as directed in the recipe card above.
Hash brown casserole can turn out mushy or watery if frozen hash browns are added to the casserole. Frozen hash browns thaw while baking and leak moisture into the casserole, which makes it soggy. For best results, thaw frozen hash browns in the refrigerator overnight before assembling.
Yes, hash browns must be thawed beforehand. Otherwise, your casserole can turn out soggy.
Yes, you're welcome to shred fresh potatoes instead of using packaged hash browns if you'd prefer. Pat your freshly shredded potatoes dry with paper towels to prevent adding excess moisture to the casserole.
Yes, diced onion, pepper, or mushrooms make great additions to a breakfast casserole.
Yes, a half recipe can be prepared in a 9x9 baking dish. It should take about 35-45 minutes to bake. Hover over the servings in the recipe card and use the sliding bar to adjust the ingredients.
Recommended
📖 Recipe
Hash Brown Breakfast Casserole
Ingredients
- 32 ounces breakfast sausage, hot or mild
- 30 ounces frozen shredded hash browns, thawed
- 8 ounces shredded sharp cheddar cheese
- 8 large eggs
- 8 ounces heavy cream
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon pepper
- chopped fresh chives, optional, as a garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 casserole dish and set aside.
- In a large skillet over medium heat, crumble and cook breakfast sausage until browned. Remove from heat and set aside.
- Crack eggs into a large bowl. Add heavy cream, salt, onion powder, pepper, and paprika. Whisk to combine. Add thawed hash browns, sausage, and cheese. Stir to combine.
- Pour into 9x13 pan and spread into an even layer.
- Bake, uncovered, for about 50-60 minutes, or until center of the casserole feels set when pressed and edges are golden brown. Optionally, garnish with chives before serving.
Equipment Recommendations
Notes
- To make ahead - Prepare your casserole per the instructions but before baking, cover and refrigerate overnight. While your oven preheats in the morning, place your casserole on the counter top to warm up. Bake as directed above.
- To freeze leftovers - Allow leftovers to cool completely to room temperature. Slice into individual squares, wrap tightly, and store in a freezer-safe container for up to 3 months. Thaw squares overnight in the refrigerator, then reheat in the microwave or in the oven for about 15-20 minutes at 350 degrees Fahrenheit.
- To freeze casserole whole - Prepare in a freezer-safe container and wrap tightly. Freeze for up to 3 months. Thaw casserole in the refrigerator overnight, then set on the counter top to warm up while your oven preheats. Bake as directed in the recipe card above.
- Optional additions - Add diced onion, bell pepper, or sliced mushrooms for extra flavor and heft.
- Your casserole needs more time in the oven if it looks wet or mushy in the center. Bake until casserole feels set when gently pressed in the center, like cooked eggs in a quiche.
Definitely going to make this! Thanks for sharing.
Thanks for stopping by Karly!