Hash Brown Breakfast Casserole
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This hash brown breakfast casserole is made with crispy shredded hash browns, breakfast sausage, peppers, eggs, and plenty of cheese. It’s a hearty breakfast casserole that’s especially good for holiday brunches, family gatherings, and make-ahead breakfasts–with just 20 minutes of prep.
If you love make-ahead breakfasts, don’t miss my Overnight French Toast Casserole and Breakfast Casserole with Egg and Potato.
Quick Look: Hash Brown Breakfast Casserole
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10
- Dietary Info: High-protein, can be made gluten-free (use GF hash browns)
- Method: Oven-baked
- Technique: Pre-bake the hash browns until crisp, sauté the sausage and vegetables, whisk together the eggs and milk, layer the ingredients with cheese, then bake until the eggs are set and the top is golden.
- Flavor & Texture: Savory and cheesy flavors with crispy edges and a creamy middle.
Why You’ll Love This Recipe
This hash brown breakfast casserole is inspired by my sweet mother-in-law’s classic holiday brunch dish. It’s a recipe I come back to when I’m feeding family and want something I can prepare ahead and bake when everyone is ready to eat.
I love that the hash browns get their own time in the oven first because they develop golden, crispy edges before the creamy egg mixture goes on top. With savory sausage, peppers, garlic, and two kinds of cheese, every bite has a little bit of everything.
For another make-ahead breakfast, check out my Freezer Breakfast Sandwiches.
Made With Amore,
“Such a delicious recipe!! I’ve tried it two times already and it’s been a HIT every time! Thank you for sharing such a great recipe! Will be making this recipe often, for sure!!”
– Erika
Table of Contents
Simple Ingredients
A handful of breakfast staples come together to make this hearty casserole.
- Hash Browns: Use thawed, shredded hash browns and pat them dry before baking. Removing excess moisture helps the potatoes brown and crisp instead of steaming.
- Breakfast Sausage: Browned breakfast sausage adds savory flavor and hearty texture throughout the casserole. Pork sausage, turkey sausage, or another favorite breakfast sausage can be used.
- Eggs: Eggs create the tender, savory filling that holds the casserole together while allowing the crispy potato base to remain distinct.
- Cheese Blend: Mozzarella melts smoothly, while cheddar adds a sharper, savory flavor to the egg mixture and golden top.
- Milk and Seasonings: Milk keeps the eggs tender, while Italian Seasoning, paprika, garlic, salt, and pepper add layers of savory flavor.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Sausage Substitutions: Substitute cooked bacon, diced ham, or turkey sausage for the breakfast sausage.
- More Vegetables to Add: Add mushrooms, spinach, green chiles, or another favorite breakfast vegetable. Sauté vegetables with the onion and bell pepper so excess moisture cooks away. Try my Spinach Frittata (Italian) and Easy Classic Spinach Quiche.
- Different Cheeses: Use Monterey Jack, Swiss, pepper jack, or a combination of your favorite melting cheeses.
- Different Styles of Hash Browns: Shredded hash browns give the crispiest base, but another style of frozen hash browns can be used if desired.
How to Make Hash Brown Breakfast Casserole
The key to this crispy hash brown breakfast casserole is baking the potatoes first. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Spread the thawed hash browns evenly in a greased 9×13-inch baking dish. Brush or drizzle with melted butter and season with salt and pepper to taste. Bake the potatoes for 20-25 minutes, until they’re lightly golden and crisp on the edges.
- Heat a large skillet over medium heat. Add the sausage and cook until it’s browned and crispy, breaking it into crumbles as it cooks. Remove from skillet and set aside. In the same pan (with a little sausage drippings left), sauté onion, bell pepper, and garlic for 4-5 minutes, until soft and lightly caramelized.
- In a large bowl, whisk eggs, milk, Italian seasoning, paprika, salt, and pepper until smooth.
- Add the cooked sausage, sautéed vegetables, 1 cup mozzarella, and 1 cup cheddar to the egg mixture. Stir gently to combine.
- Pour the egg mixture in an even layer over the baked hash browns. Sprinkle the remaining ½ cup of mozzarella and ½ cup of cheddar over the top.
- Return to the oven and bake uncovered for 30-40 minutes, or until the center is set and the top is golden and bubbly. Cover with foil if the top gets too brown. Remove from oven and let rest 10 minutes before slicing with a knife. Garnish with fresh parsley or chives, if desired.
Hash Brown Breakfast Casserole FAQs
Yes! This extra step makes all the difference. Pre-baking the hash browns helps them crisp up and prevents a soggy casserole. It gives the bottom layer that delicious golden crunch everyone loves.
Yes. Thawing the shredded hash browns and patting them dry removes excess moisture, which helps them brown and crisp in the oven instead of becoming soft and watery.
Absolutely. Assemble the casserole (without baking), cover tightly, and refrigerate overnight. In the morning, bake as directed—perfect for holidays or brunch gatherings.
Let the casserole cool completely, then cover the dish tightly with plastic wrap or transfer portions to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze individual slices or the entire casserole for up to 2 months. Reheat in the oven at 325°F until warm or microwave single servings for a quick breakfast!
Serving Suggestions
Serve this hash brown breakfast casserole with a Italian fruit salad (macedonia di frutta) or a sweet side like lemon loaf cake or chocolate chip banana bread to balance the savory sausage, eggs, and cheese. For a brunch spread, pair it with a stack of fluffy pancakes or ricotta pancakes or a slice of zucchini bread.
My Pro Tips
Expert Tips
- Pat the thawed hash browns dry before baking to remove excess moisture and encourage crisp, golden edges.
- Spread the hash browns into an even layer so they brown consistently across the bottom of the casserole.
- Pre-bake the potatoes until golden before adding the egg mixture. This is the key step for a crispy hash brown base.
- Cook the sausage and vegetables thoroughly before adding them to the casserole so excess moisture doesn’t make the eggs watery.
- Let the casserole rest before slicing so the eggs can set and the portions hold together more easily.
More Breakfast Recipes You’ll Love
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Hash Brown Breakfast Casserole
Ingredients
For the Hash Brown Base
- 20 ounces frozen shredded hash browns, thawed and patted dry
- ¼ cup unsalted butter, melted
For the Sausage & Veggie Mixture
- 1 pound ground pork sausage, or breakfast sausage
- ½ cup yellow onion, finely chopped
- 1 red bell pepper, or another color; diced
- 2 garlic cloves, finely chopped
Cheeses
- 1½ cups mozzarella cheese, freshly shredded (divide: 1 cup for mix, ½ cup for topping)
- 1½ cups cheddar cheese, freshly shredded (divide: 1 cup for mix, ½ cup for topping)
For the Egg Custard
- 8 large eggs
- 1 cup whole milk or heavy cream
- ½ teaspoon homemade Italian seasoning, or dried Italian blend
- ½ teaspoon paprika
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch baking dish or 3-quart casserole dish with butter or nonstick spray.
- Spread the thawed hash browns evenly in the prepared dish. Brush or drizzle with melted butter. Season with salt and pepper to taste.
- Bake for 20-30 minutes, until lightly golden and crisp on the edges. Reduce oven temperature to 350℉.
- While hash browns bake, heat a large skillet over medium-high heat. Add sausage and cook until browned and crispy, breaking it into crumbles as it cooks. Remove from skillet and set aside.
- In the same pan (with a little sausage drippings left), sauté onion, bell pepper, and garlic for 4–5 minutes, until soft and lightly caramelized.
- In a large bowl, whisk together eggs, milk, Italian seasoning, paprika, salt, and pepper until smooth.
- Add the cooked sausage, sautéed vegetables, 1 cup mozzarella, and 1 cup cheddar to the egg mixture. Stir gently to combine.
- Pour the egg mixture evenly over the baked hash browns. Sprinkle the remaining ½ cup mozzarella and ½ cup cheddar over the top.
- Return to the oven and bake uncovered for 30-40 minutes, or until the center is set and the top is golden and bubbly. Cover with foil if it browns too quickly.
- Remove from oven and let rest 10 minutes before slicing. Garnish with fresh parsley or chives, if desired. Serve warm.
Notes
- Pat the thawed hash browns dry before baking to remove excess moisture and encourage crisp, golden edges.
- Spread the hash browns into an even layer so they brown consistently across the bottom of the casserole.
- Pre-bake the potatoes until golden before adding the egg mixture. This is the key step for a crispy hash brown base.
- Cook the sausage and vegetables thoroughly before adding them to the casserole so excess moisture doesn’t make the eggs watery.
- Let the casserole rest before slicing so the eggs can set and the portions hold together more easily.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a delicious recipe!! Iโve tried it two times already and itโs been a HIT every time! Thank you for sharing such a great recipe! Will be making this recipe often, for sure!!
That makes me so happy to hear ๐ค I love that youโve already made it twice and that itโs been a hit every time! Thank you so much for trying the recipe and sharing your kind words. Knowing it will be on repeat in your kitchen is the best compliment.