Why You’ll Love This Recipe
Hashbrown Breakfast Casserole is a hearty, make-ahead dish that combines crispy hashbrowns, eggs, cheese, and breakfast meats into one warm and comforting bake. It’s perfect for feeding a crowd at brunches, holidays, or weekend mornings. This satisfying casserole is easy to customize and reheats beautifully for leftovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

frozen hashbrowns
eggs
milk
shredded cheddar cheese
breakfast sausage or bacon
onion
bell pepper
garlic powder
salt
black pepper
olive oil or butter (for sautéing)

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a skillet, cook the breakfast sausage or bacon over medium heat until browned. Drain excess fat and set aside.

In the same skillet, sauté diced onion and bell pepper in a bit of olive oil or butter until softened. Set aside.

In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.

Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.

Layer the cooked sausage or bacon and sautéed vegetables over the hashbrowns.

Sprinkle the shredded cheddar cheese evenly on top.

Pour the egg mixture over everything, ensuring even coverage.

Bake for 40–45 minutes or until the eggs are set and the top is golden brown.

Let the casserole cool slightly before slicing and serving.

Servings and timing

This recipe yields 8–10 servings.
Preparation time: 15 minutes
Cooking time: 45 minutes
Cooling time: 10 minutes
Total time: 70 minutes

Variations

Use turkey sausage or veggie sausage for a lighter option.
Add chopped spinach or mushrooms for extra vegetables.
Try a mix of cheeses like mozzarella or pepper jack.
Make it spicy with jalapeños or hot sauce in the egg mixture.
Use tater tots instead of hashbrowns for a different texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 1–2 minutes or in the oven at 350°F (175°C) until warmed through.
The casserole can be frozen (baked or unbaked) for up to 2 months—thaw overnight before reheating.

FAQs

Can I make this casserole ahead of time?
Yes, assemble it the night before and bake in the morning.

Do I need to thaw the hashbrowns?
Yes, thawing ensures even baking and prevents sogginess.

Can I use fresh potatoes instead of frozen hashbrowns?
Yes, just shred and pat them dry before using.

Can I omit the meat?
Absolutely, the casserole is still delicious meat-free.

What’s the best cheese to use?
Cheddar is classic, but feel free to mix in Monterey Jack or Swiss.

Can I use egg whites only?
Yes, use about twice the number of egg whites as whole eggs.

Can I bake it in a smaller dish?
Yes, but you’ll need to adjust the baking time.

Is this gluten-free?
Yes, as long as all ingredients used are certified gluten-free.

How do I know when it’s done baking?
The center should be firm and a knife inserted should come out clean.

Can I double the recipe?
Yes, but use two baking dishes to ensure even cooking.

Conclusion

Hashbrown Breakfast Casserole is a crowd-pleasing, comforting dish that’s simple to prepare and endlessly versatile. Whether you’re hosting brunch or just want an easy breakfast for busy mornings, this casserole delivers warmth, flavor, and satisfaction in every bite.