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My easy cheesy Hashbrown Egg Casserole is here to make your next brunch a whole lot tastier! If you’re looking for a hearty, comforting breakfast that comes together fast and feeds a crowd, this recipe will be your new go-to. Golden shredded potatoes, fluffy eggs, and melty cheese make it a crowd-pleaser perfect for lazy weekends, holiday brunches, or even meal prep weekday breakfasts.
Breakfasts casseroles are kind of my thing. This Easy Breakfast Casserole is the most popular recipe here on All Things Mamma! And my Overnight Breakfast Casserole is a reader favorite too.
Why you’ll love this hashbrown egg bake recipe!
This hashbrown egg casserole is one of my favorite breakfasts in casserole form: eggs with a side of crispy hashbrowns and a little cheese sprinkled on top. It’s such a fantastic savory breakfast combo, but you know what? It’s even better baked up in a casserole!
What I love most about this breakfast casserole recipe is that everything is mixed into one perfect bite. Onions, peppers, sausage, and breakfast potatoes mix with the cheesy eggs. Delicious!
- Minimal fuss: Like most breakfast casseroles, everything mixes in one bowl. Plus, you can even assemble the casserole the night before and keep it in the fridge until you’re ready to bake.
- Feeds a crowd: This casserole serves 10, but if you’re serving it with other dishes for a brunch, you can squeeze a few more servings out of it.
- Total comfort food: There’s the cheese, the potatoes (carbs are my love language!), and then the way the edges get browned and crispy and completely irresistible.
- Satisfying: Make and portion this out as a meal prep breakfast and you’ll power through your morning feeling full and satisfied. Eggs, cheese, and sausage mean lots of protein! (My Cheesy Egg and Potato Breakfast Casserole has similar vibes.)
Table of Contents
Hashbrown Egg Casserole Ingredients
This is just a quick overview of some of the most important ingredients. The full list is in the recipe card below!
- Hashbrown potatoes – Use frozen, shredded hashbrowns for this recipe. (Psst—if you prefer diced hashbrown potatoes, you must try my Easy Cheesy Potatoes!)
- Onion and red bell pepper (optional) – Yellow or orange bell pepper are fine too.
- Ground pork sausage – You can swap in chicken, turkey, or your favorite breakfast sausage.
- Cheddar cheese – Sharp cheddar cheese is my favorite to use. You can also use Swiss cheese, provolone, or a blend of all three.
- Eggs and milk – Mix these together for a savory custard that makes the casserole eggy and holds everything together.
Variations
- Make the casserole vegetarian: Leave out the ground sausage and add in more peppers and onions. You can even add more vegetables like mushrooms.
- Try another meat: Cubed ham or cooked bacon would be perfect! I love making this hashbrown egg casserole recipe the day after Easter with leftover Honey Glazed Baked Ham.
- Make it Tex-Mex style: Add 1 medium chopped jalapeño, use pepper jack cheese, and swap sausage for chorizo. Serve with salsa and avocado.
How to Make Hashbrown Egg Casserole
- Cook the sausage and veggies: Prepare a large skillet with olive oil and sauté the peppers and onions. Then, add the ground sausage and cook until it has browned.
- Start assembling: Add the mixture from the skillet into the baking dish along with the hashbrowns and a portion of the cheese. Mix everything together and spread it into an even layer.
- Make the custard: In a large bowl, mix the eggs, milk, salt, and pepper with a whisk. Pour the egg mixture over the baking dish, covering the sausage mixture.
- Add the cheese, then bake: Sprinkle the shredded cheese on top. Bake the casserole for about 60 minutes. The casserole will be done when the eggs are set in the center.
Serving Suggestions
- Fresh fruit: We love this Fruit Salsa with Cinnamon Chips for breakfast. My kids also enjoy my fruit salad recipe, which they declare The Best Fruit Salad ever!
- Bacon: Fry up some slices or go the extra mile and make Million Dollar Bacon!
- Biscuits: Another family favorite right here! I grew up making (and eating!) these easy 7UP Biscuits.
Storage + Reheating
- To store: Any leftover hashbrown egg casserole can be stored in an airtight container for 3 days. The baking dish can also be covered with plastic wrap or foil and refrigerated that way.
- To freeze: The baked casserole can be stored in the freezer for up to 3 months.
- To reheat: When ready to reheat, let the casserole thaw in the refrigerator overnight. The leftover casserole can be reheated in the microwave in 30-second intervals or warmed in the oven at 350ºF.
Frequently Asked Questions
Yes! You can layer everything in the baking dish, cover and refrigerate overnight. Then bake the next morning. This is fantastic for brunch or holiday mornings!
You can, but hashbrowns made with fresh potatoes tend to be soggier. I recommend placing the shredded potatoes in a cheesecloth or clean kitchen towel, wrapping it up, and wringing them out to release all the excess moisture.
If your hashbrown egg bake is soggy, just keep cooking it. Ovens can vary and sometimes it takes a bit longer for the eggs to set. Also keep in mind that the hashbrowns in this hashbrown casserole won’t be crispy because they’re not being fried in a skillet, but the top and edges will be.
More Breakfast Casserole Recipes You’ll Love
Breakfast Casseroles
Easy Sausage Breakfast Casserole
Breakfast Casseroles
Crescent Roll Breakfast Casserole
Breakfast Casseroles
Amish Breakfast Casserole
Breakfast Casseroles
Tater Tot Breakfast Casserole
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Hashbrown Egg Casserole
Equipment
- 9×13 inch baking dish
- Mixing bowls
- measuring spoons
- Skillet
Ingredients
- 20 ounces frozen, shredded hashbrown potatoes thawed
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 red bell pepper, diced
- 1 pound ground pork sausage
- 2 cups shredded cheddar cheese
- 10 eggs
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat your oven to 350 degrees F. Grease a 9x 13 baking dish with cooking spray.
- Add the olive oil to a large skillet and heat over medium high heat. Add the diced pepper and onions to the skillet and cook, stirring occasionally, for 5 minutes. Add the ground sausage and cook for another 8 minutes or until the sausage is no longer pink and has browned.
- Add the cooked sausage mixture, hashbrown potatoes, and 1 ½ cups of shredded cheddar cheese to the prepared baking dish. Mix everything together inside the dish then spread into an even layer.
- Add the eggs, milk, salt, and pepper to a large bowl and whisk well. Pour the egg mixture into the casserole dish on top of the sausage mixture. Sprinkle the remaining cheese on top of the casserole.
- Bake the casserole, uncovered, for 60 minutes. The eggs should be set in the center. Slice and enjoy!
Video
Notes
- Shred your own cheese: Ditch the pre-shredded cheese and shred your own to get the best melt and flavor.
- Make the recipe vegetarian: Omit the ground pork and using 1 cup onion, 2 bell peppers and adding 2 cups of sliced mushrooms. Sauté the veggies and then continue with the recipe as written.
- Make it ahead: Assemble the casserole in advance, cover it, and store it in the fridge overnight to bake in the morning.
- Grease the dish well: Make sure you generously grease the baking dish for easy serving.
- Know when it’s done: Bake the casserole until the eggs are set. The bake time should take about 60 minutes, but keep an eye out as oven temperatures can vary. When the eggs don’t jiggle in the middle, they are done.
This Cheesy Hashbrown Egg Casserole is easy, customizable, and great for meal prep.
So easy and perfect for busy mornings!
So easy and so good, adding this to my brunch list
Wow, this was so comforting. Exactly what I needed today.
I made this this morning and it disappeared in minutes.