This steaming hashbrown breakfast casserole is the perfect start to your morning. It’s generously loaded with a medley of ingredients, making it a filling option to begin your day with.

What is a Hashbrown Breakfast Casserole?
A hashbrown (or hashed brown) breakfast casserole is a layered food entree that is prepared in a deep, wide baking dish. It consists of a baked layer of hash browns, meat, veggies, and cheese.
Like most casseroles, this breakfast casserole is a fantastic make-ahead meal. Simply prepare a large batch ahead of time and you have an effortless breakfast (or even lunch) ready to dig into throughout the week or save for later.
Casserole Ingredients & Substitution Options
This hash brown casserole is crazy easy to make and personalize. However, there are a few must-have ingredients to make it a dish you’ll never not crave.
- Hash browns: For a quick breakfast, use frozen shredded hash browns. For more of a fried flavor and golden appearance, fry the hashbrowns on high heat in a skillet. In a pinch, use broken up tater tots.
- Breakfast sausage: Use your favorite breakfast sausage. The sausage is one of the primary flavor contributors to the casserole. Other proteins like pork sausage, ham, turkey, or crispy bacon are great substitutes!
- Veggies: Veggies are absolutely necessary for a well-rounded breakfast. Chopped bell peppers (red is our preferred, but any color works just as well) and onions are our favorites, but most other veggies like tomatoes, mushrooms, and broccoli also work well. Simply sauté the veggies first in a pan before adding to the dish.
- Cheese: Sharp cheddar cheese or mozzarella are perfect in this breakfast casserole. However, colby jack, gouda, and swiss are great alternatives.
- Seasoning: If you like it simple, a dash of salt and black pepper is a great choice. If you like even more flavor and spice, add red pepper flakes, onion powder, garlic powder, paprika, or any combination of your favorite spices.
A Brief Outline on Making a Hashbrown Casserole
If your mouth is watering just thinking about this casserole, you’re not alone. Here’s a quick overview of the recipe to get you one step closer to digging into this casserole.
- Fry the sausage: Fry your choice of meat over medium high heat on a large skillet, breaking the meat apart as it cooks.
- Add the veggies: Just before the sausage is done, add in the chopped onion and bell pepper. Cook until veggies are lightly browned, then set aside.
- Prepare the casserole dish: Spray a 9 or 10 inch casserole dish, cast iron pan, or baking dish with non-stick cooking spray. Place shredded hashbrowns on the bottom.
- Top with cooked ingredients: Layer the onion, pepper, and sausage mixture on top of the hashbrowns, followed by a layer of shredded cheddar cheese.
- Whisk the egg mixture: In a medium bowl, whisk together the eggs, milk, and seasonings. Mix until well combined, then pour over the hashbrown casserole.
- Bake: Bake at 350°F for about 40 minutes, or until the center is set and the top is golden brown. Cool for a few minutes, then enjoy!






Tips for the Best Results
Nobody wants to start the day with a breakfast that is less than perfect. With these tips, your hashbrown casserole will be the best part of your day.
- Thaw and dry the hash browns: Frozen hash browns must be thawed fully and excess liquid drained to achieve the best taste and texture. Otherwise, the casserole may turn out soggy (and no one wants that!).
- Make your own hash browns: If you want to make your own hash browns, shred either a waxy or starchy potato. Waxy potatoes (like Yukon Gold) are better if you want hash browns to stick together. Starchy potatoes (like Russet potatoes) are better if you like them more crispy.
- Bake the hashbrowns first (optional): For an extra crispy base of hashbrowns, pour a half stick of melted butter over the hashbrowns. Bake at 350°F until hashbrowns are golden and crispy, then assemble the rest of the casserole per recipe instructions.
- Add cheese first: Add the cheese to the casserole dish before pouring on the egg custard mixture. This will create cheese pockets on the inside instead of only a cheesy top. Sprinkle extra cheese on the top as well if you like a cheesy top.
- Vary the baking time: Depending on the size of the baking dish, the baking time may vary. With a 9 or 10 inch round dish, 40-45 minutes is perfect. With a larger dish (such as a 9×13 in), the casserole will bake faster because it is not as thick.
- Rest the casserole: Allow the casserole to set for a few minutes upon taking it out of the oven. This will allow it to cool, as well as help the dish to solidify a little more.
- Make the casserole for later: For a hassle-free breakfast, assemble the casserole the night before and refrigerate. Bake it in the morning right before serving. Morning just won’t come quick enough!
Serving Ideas
This easy breakfast casserole is a filling meal all by itself, but if you want to add more breakfast options to your table, we’ve got ideas for you!
- Add more protein: An extra few slices of air fryer bacon will be simply irresistible!
- Pair it with a carbohydrate: For a savory bite, toast a few slices of sourdough bread or flax wheat bread. For a sweeter pairing, serve the casserole with a side of stuffed french toast or fluffy buttermilk oladi pancakes, blueberry pancakes, or banana pancakes.
- Top it off with sauce: Don’t forget to top the casserole! Any of the following will do: fresh pico de gallo, tomatillo cilantro dressing, black bean and corn salsa, traditional salsa, sour cream, guacamole, or classic ketchup.
- Serve with fresh fruit: Pair the casserole with oatmeal pudding and an ample amount of fresh fruit on the side.
- As a wrap: Place a heaping scoop of the casserole into a warmed flour tortilla with sour cream, salsa, and extra protein. Wrap it up for an easy to-go option.
What to do with the Leftovers?
Hashbrown casserole leftovers are the best part! Enjoy the casserole for brunch or any other meal this week!
- Refrigerator: Store your casserole for up to five days in an airtight container in the fridge. Precut the casserole into serving size cubes for easier handling and reheating.
- Freezer: Freeze the baked casserole for up to four months. Cut the baked casserole into individual pieces and store in an airtight container or freezer bags. When ready to use, defrost as many servings as you need in the fridge overnight.
- Reheat: For the quickest and easiest reheat, use the microwave. If reheating more than a couple servings at a time, it is best to reheat in the oven.
FAQ
Why is my hashbrown breakfast casserole soggy?
Your casserole may be soggy due to excess liquid. The most frequent culprit are the hashbrowns. When using hashbrowns, make sure they are fully thawed and as much extra liquid is removed as possible.
Why are hash browns sometimes soaked in water?
If you make homemade hash browns, it is beneficial to soak them in water to release some starch. This helps to make the hash browns more crispy when cooked. After soaking in water, it is vital to squeeze and remove as much liquid from the potatoes as possible before cooking.
Is a hashbrown casserole only served as a breakfast entree?
Hashbrown casserole can be enjoyed at any time of day, but it is most often enjoyed for breakfast. It contains ingredients most often associated with breakfast (such as eggs, hash browns, and breakfast sausage), but there’s nothing to stop you from enjoying it for lunch or dinner.
Similar Breakfast Recipes
- Classic Spinach Quiche – Spinach, mozzarella, and gruyere cheese in a pie crust
- Bratwurst Casserole – Packed with crispy potatoes, brats, veggies, and gooey cheese
- Veggie Quiche – Kale, Zucchini and tomato goodness
- Brioche Bread Pudding – Brioche bread baked with melted chocolate chips and pears
- Ham and Cheese Quiche – Quiche with ham and loads of cheddar and swiss cheeses
- Potato Mushroom Breakfast Skillet – Crispy potatoes, golden mushrooms..a perfect savory entree!
Recipe
Ingredients
- 1 lb breakfast sausage
- 1 medium onion chopped
- 1 red bell pepper chopped
- 16 oz shredded hashbrown potatoes thawed
- 2 cups cheddar cheese shredded
- 6 large eggs
- 1/2 cup milk
- 1 tsp salt adjust to taste
- 1 tsp ground black pepper adjust to taste
Instructions
- Fry the breakfast sausages on medium high heat, breaking the meat apart.
- Towards the end of cooking, add in chopped onion and bell pepper. Cook until lightly browned. Set aside.
- Spray a 9 inch baking dish with cooking spray. Place thawed shredded hashbrowns into the pan.
- Top it off with the cooked sausage and veggies, followed by shredded cheese.
- In a medium bowl, whisk eggs with milk, salt, and pepper. Pour the mixture over the hashbrowns.
- Bake at 350°F for 40-45 minutes or until the center is set and casserole is golden brown. Enjoy!
Natalya, all your recipes are my favorite. Crepes, meat dishes, Easter bread, Soup with meatballs.
Also, another favorite of mine is the Beef Kafta kebobs.
I can't say one is my favorite, because they're all so reliable and most important fail proof.!!!!
Thank you for all your hard work.
God bless your beautiful family.
Hi Lena, Arent you sweeet? Thank you so much for that kind comment! I love that you have been able to find many of my recipes fail proof and reliable! Thank you again for your kindness.
Hi Natalya! I made this yesterday and it tasted amazing. I used tater tots, because that's all I had. It's very filling and tastes amazing the next day. Reteahed really well.
Going into tested and tried recipe collection!!!
Hi Lena, I am so glad to hear that this recipe was a success! Thank you for your feedback. Let me know which recipe has been your favorite so far!
The best breakfast casserole I've ever had! This tasted incredible, thank you!
Hi Olivia, I am thrilled to hear that the recipe was a success! Thank you for taking the time to leave feedback. Enjoy!
Breakfast casseroles are our favorite so we have tried a lot, and this one was SO DANG GOOD! Thank you.
Hi Jessica, I am so glad that this recipe was a success! Thank you for taking the time to leave feedback, enjoy!