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A golden Hashbrown Breakfast Casserole, baked to perfection in a white dish, is ready to be served.

Hearty Hashbrown Breakfast Casserole

This comforting Hashbrown Breakfast Casserole features a crispy hashbrown base, savory breakfast sausage, and a fluffy egg and cheese mixture, baked to golden perfection. It's the perfect make-ahead dish for brunch or a weekend family breakfast.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Hashbrown Layer
  • 30 oz frozen shredded hashbrowns thawed and thoroughly squeezed dry
  • 1/4 cup unsalted butter melted
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Filling
  • 1 lb breakfast sausage crumbled and cooked
  • 1 cup cheddar cheese shredded, divided
  • 1 cup Monterey Jack cheese shredded, divided
For the Egg Mixture
  • 8 large eggs
  • 1 1/2 cups milk (whole or 2%)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch red pepper flakes optional

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Large Skillet
  • Whisk

Method
 

Prepare the Hashbrown Base
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the thawed and squeezed-dry hashbrowns with melted butter, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until the hashbrowns are evenly coated.
  3. Press the seasoned hashbrown mixture evenly into the bottom of the prepared baking dish. Bake for 20 minutes, or until the edges start to crisp and turn golden. This step helps ensure a crispy base for your Hashbrown Breakfast Casserole.
Cook the Sausage and Prepare Egg Mixture
  1. While the hashbrowns are baking, cook the breakfast sausage in a large skillet over medium heat, breaking it up with a spoon until fully browned. Drain any excess grease and set aside.
  2. In a medium mixing bowl, whisk together the eggs, milk, 1/2 tsp salt, 1/4 tsp black pepper, and optional red pepper flakes until well combined.
Assemble and Bake the Casserole
  1. Remove the baking dish with the hashbrowns from the oven. Sprinkle the cooked sausage evenly over the hashbrown layer. Top with half of the shredded cheddar cheese and half of the Monterey Jack cheese.
  2. Pour the egg mixture carefully and evenly over the sausage and cheese layers.
  3. Sprinkle the remaining cheddar and Monterey Jack cheeses over the top of the casserole.
  4. Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the eggs are set and the top is golden brown and bubbly.
  5. Let the Hashbrown Breakfast Casserole rest for 5-10 minutes before slicing and serving. This allows the casserole to set further.

Notes

For a make-ahead option, assemble the entire casserole (up to step 9) the night before, cover tightly with plastic wrap, and refrigerate. In the morning, remove from the fridge 30 minutes before baking and then bake as directed, potentially adding an extra 5-10 minutes to the covered baking time. You can also customize this Hashbrown Breakfast Casserole by adding diced bell peppers, onions, or spinach to the sausage layer.