Go Back
–+ servings
Hashbrown Breakfast Casserole

Easy Hashbrown Breakfast Casserole for Cozy Mornings

This Hashbrown Breakfast Casserole is a simple, yet satisfying dish perfect for brunch gatherings, with layers of hashbrowns, sausage, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • Oven
  • skillet
  • baking dish
  • mixing bowl

Ingredients
  

For the Casserole

  • 30 oz Frozen Hashbrowns or fresh grated potatoes
  • 1 lb Breakfast Sausage or turkey/vegetarian sausage
  • 1 cup Shredded Cheddar Cheese or pepper jack cheese
  • 1 cup Shredded Mozzarella Cheese or Italian blend cheese
  • 6 Large Eggs or aquafaba/chickpea egg substitute
  • 1 cup Milk or plant-based milk
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper adjust to taste
  • ½ teaspoon Garlic Powder or fresh minced garlic

For Optional Veggies

  • 1 cup Diced Bell Peppers or preferred vegetables
  • 1 cup Diced Onions or green onions

For Garnish

  • Fresh Parsley for garnish

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C). Gather all ingredients and a 9x13-inch baking dish.
  • Lightly grease the baking dish with cooking spray or butter to prevent sticking.
  • Spread the thawed hashbrowns evenly in the baking dish, pressing them down to form a base layer.
  • Cook the breakfast sausage in a skillet over medium heat until browned and crumbled, about 5-7 minutes, then drain excess fat and sprinkle over the hashbrowns.
  • Combine shredded cheddar and mozzarella cheeses in a bowl, then sprinkle half over the sausage layer in the casserole.
  • Whisk together eggs, milk, salt, pepper, and garlic powder in a mixing bowl until well blended, about 1-2 minutes.
  • Pour the egg mixture evenly over all layers in the baking dish, spreading gently if needed.
  • Sprinkle the remaining cheese blend evenly over the casserole.
  • If using optional vegetables, sprinkle them on top of the cheese layer.
  • Bake for 45-50 minutes, or until set and bubbly with a golden top.
  • Allow the casserole to cool for 5-10 minutes before slicing.
  • Slice into squares and serve warm, with fresh fruit or a light salad if desired.

Notes

Customize with your favorite vegetables and adjust seasonings to taste. Perfect for make-ahead breakfasts!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg
Keyword brunch recipe, casserole, comfort food, easy breakfast, Hashbrown Breakfast Casserole, make-ahead
Tried this recipe?Let us know how it was!