Name: Hashbrown Breakfast Casserole
Prep time: 15 min
Cook time: PT-488575H5M14S
Total time: 1 h
Cuisine: American
Ingredients: 1 pound breakfast sausage, crumbled; 1 cup yellow onion, finely chopped; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 10 large eggs, lightly beaten; 1/2 cup whole milk; 2 cups shredded sharp cheddar cheese; 1 (32-ounce) package frozen shredded hash brown potatoes, thawed and drained

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If there’s one breakfast recipe I never get tired of making, it’s this hashbrown breakfast casserole. It’s cozy, cheesy, and loaded with flavor — exactly what I look for on relaxed weekend mornings or when I’m feeding a crowd. It takes just 15 minutes to prep, and the result is a golden, satisfying dish that always gets rave reviews. Whether it’s a holiday brunch or a casual Sunday breakfast, this casserole always delivers.

Hashbrown Breakfast Casserole

Why You’ll Love This Recipe

This hashbrown breakfast casserole checks all the boxes for a perfect morning meal:

Quick to prepare: I get everything mixed and in the oven in just 15 minutes.
Great for a group: It makes plenty and always disappears fast.
Flexible and forgiving: I can adjust the seasoning or add veggies based on what I have.
Filling and flavorful: It keeps everyone full and energized for the day.
Leftovers are delicious: I love warming up a slice the next day for a no-fuss breakfast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound breakfast sausage, crumbled
1 cup yellow onion, finely chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
10 large eggs, lightly beaten
1/2 cup whole milk
2 cups shredded sharp cheddar cheese
1 (32 ounce) package frozen shredded hash brown potatoes, thawed and drained of excess moisture

Directions

Preheat the oven
I set my oven to 350°F (175°C) and let it preheat while I prep the rest.
Cook sausage and onions
In a skillet over medium-high heat, I cook the sausage until browned. Then I drain any excess grease, add the chopped onions, and cook until soft — about 5 minutes. I stir in garlic powder, salt, and pepper for a flavorful base.
Mix eggs, milk, and cheese
In a large mixing bowl, I whisk the eggs with milk until smooth. I stir in the shredded cheddar and add the cooked sausage-onion mixture.
Add the hash browns
I fold in the thawed and well-drained hash browns gently, making sure everything’s combined without breaking up the potatoes too much.
Bake
I grease a 9×13-inch baking dish and pour the mixture in, spreading it evenly. Then I bake for 40–50 minutes, until the top is golden and the center is set.
Let it rest
After baking, I let the casserole rest for 5 minutes. This helps it firm up and makes slicing easier.

Servings and Timing

This recipe yields about 8 generous servings.

Prep time: 15 minutes
Cook time: 40–50 minutes
Total time: About 1 hour

Variations

This casserole is super adaptable to whatever I have in the fridge:

Change the cheese: Sometimes I use Monterey Jack or Colby instead of sharp cheddar.
Add vegetables: I love adding sautéed bell peppers, mushrooms, spinach, or even small broccoli florets. I just make sure to cook them down a bit before adding so they don’t release too much moisture.
Adjust the seasoning: A little smoked paprika or dried herbs can bring in extra depth.
Make it dairy-free: I’ve swapped the milk for unsweetened almond milk and used dairy-free cheese with great results.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for 3–4 days.

Microwave: I reheat individual portions for 1–2 minutes until hot.
Oven: To keep the top crispy, I reheat slices at 350°F in the oven until warmed through.
Freezer: I let slices cool completely, wrap them tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes! I often assemble the casserole the night before. I cover and refrigerate it, then let it sit at room temperature for 30 minutes in the morning before baking. I just add a few extra minutes to the bake time if needed.

What kind of cheese works best?

I love sharp cheddar because it melts beautifully and adds rich flavor. But milder cheeses like Monterey Jack or Colby work great too. I make sure it’s shredded so it blends evenly throughout the mixture.

Can I use fresh potatoes instead of frozen hash browns?

I can, and I sometimes do. I shred about 2 pounds of fresh potatoes, rinse them thoroughly to remove excess starch, and then squeeze out as much water as possible. This step is key to avoiding a watery casserole.

Can I add vegetables?

Definitely. I sauté bell peppers, mushrooms, spinach, or broccoli before mixing them in. Cooking them first keeps the casserole from getting soggy and adds flavor.

How do I know when it’s done?

The top should be golden brown and the center set. I insert a knife in the middle — if it comes out mostly clean, it’s ready. If the center is still wobbly, I bake it for a few more minutes.

Conclusion

This hashbrown breakfast casserole is everything I want in a cozy, satisfying breakfast — easy to make, full of flavor, and endlessly customizable. Whether I’m cooking for the family or prepping breakfast for the week, this recipe always comes through. It’s become one of those dishes I rely on again and again, and I know it’ll stay in my rotation for a long time.