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Hashbrown Breakfast Casserole is a cheesy NO FAIL egg casserole with hash browns, sausage and cheese. It’s the perfect brunch recipe – everyone loves this whenever I make it.

piece of egg casserole on a grey plate

Best Egg Casserole with Hash Browns

I am always on the lookout for the best egg casserole recipes. Breakfast casserole recipes are my favorite brunch dishes, and I’ve been known to make them for dinner when I get tired of the same old chicken recipes we normally have.

My cheesy egg casserole is something I make every year and adding hash browns just seemed like a natural progression. One of my readers told me about her NO FAIL egg casserole with sausage and cheese and hash browns, so I decided I NEEDED to recreate it.

egg casserole with sausage on top in a blue pan

Ingredients Needed

  • Hash browns: I used about half of a 30 ounce package of frozen hash browns.
  • Sausage – you can use bulk sausage or remove the casings from breakfast links. You can even substitute bacon.
  • Eggs – 6 large Eggland’s Best Eggs went into this casserole.
  • Cheese – I used 1 1/2 cups cheddar cheese that I shredded myself.
  • Spices – A teaspoon onion powder along with garlic, salt, pepper and dried mustard add tons of flavor.

Be sure to see the recipe card below for full ingredients & instructions!

How to Make Hashbrown Breakfast Casserole

  • First, start with six eggs. You’re going to whisk them with milk.
  • Then add your spices. I used garlic, onion, salt, pepper, and a bit of ground mustard. Whisk all of that together, then set aside and prepare your baking dish.
  • Place a thick layer of hash browns on the bottom of your pan.
  • I added sausage to my egg casserole. You can skip the sausage if you want, or use bacon! Just brown up some bulk breakfast sausage (if you only have links, remove the casings). Once the sausage is browned and drained, sprinkle on top of the hash browns.
  • Then top it with shredded cheddar cheese (or you could also use Monterey Jack or Mozzarella).
  • Pour the egg mixture over the top in the casserole dish. Cover, bake for about an hour, and then remove the foil cover about halfway through baking, about 20 minutes.
egg casserole with sausage on top in a white pan


  • Try swapping the sausage for bacon or make it a meat lovers casserole and add both.
  • Make this country breakfast casserole with green chiles!
  • Add cooked onions and bell peppers.
  • Switch up the cheese – use mozzarella or Monterey Jack!
piece of egg casserole on a grey plate next to a silver fork

If you’re looking for the perfect egg casserole recipe that’s totally NO FAIL, try this Hash Brown Casserole. Your family will love it! Once the center is set, you will have the perfect hashbrown breakfast casserole. It’s the best brunch recipe for Christmas morning, but we also eat this for dinner! It’s great with a side salad.


Do you have to thaw your hash browns for Hash Brown Casserole?

Yes you should thaw your hash browns so the egg bake isn’t soggy! Just leave them on the counter for about an hour, or in the refrigerator overnight.

How do you know when egg casserole is done baking?

The center will look set and no longer roll when you jiggle the pan.

Why is my hash brown casserole soggy?

Did you thaw your hash browns? Thaw and drain them before adding to the casserole – extra moisture will make a soggy casserole.

Can you freeze hash brown breakfast casserole?

Yes you can freeze it whole in the pan or slice it and freeze as individual servings.

Can you make egg casserole ahead of time?

You can make this the night before and store it in the refrigerator. Allow to come to room temperature while the oven preheats then bake as directed.

overhead shot of Hashbrown Casserole

Hash Brown Breakfast Casserole Recipe

5 from 60 votes
This easy cheesy egg Hash Brown Casserole is a NO FAIL egg casserole with sausage perfect for brunch!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 12 servings
Serving Size 1 serving


  • 1 pound bulk breakfast sausage or remove the casing from links
  • 12-18 ounces frozen hash browns thawed (about half a package)
  • 1 ½ cups cheddar cheese shredded
  • 6 large Eggland’s Best Eggs
  • ½ cup milk
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground mustard


  • Preheat oven to 350°F.
  • Cook the sausage over medium heat in a large skillet until no longer brown, breaking it into bite size pieces as it cooks. Drain fat.
  • Place thawed hash browns in the bottom of a 9×13-inch baking dish that’s been sprayed with nonstick cooking spray.
  • Sprinkle the sausage over the top of the hash browns. Sprinkle the cheese over the top of the sausage.
  • Whisk the eggs with the milk and spices. Pour over the casserole in the pan. Cover with foil.
  • Bake for 40 minutes. Remove the foil then continue baking until set in the center, about 20-30 minutes more. Serve hot.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 6g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 124mg | Sodium: 564mg | Potassium: 235mg | Vitamin A: 305IU | Vitamin C: 2.6mg | Calcium: 132mg | Iron: 1.2mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

Other favorite egg casserole recipes:

**Did you make this recipe? Don’t forget to give it a star rating below!**

Last Updated on April 18, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Can this also be made using fresh shredded potatoes? Example ‘Just Potatoes’ shredded potatoes or hand shredded?

  2. My family is going wheat free for the month of February, to see if it helps some health issues…feeding them has been tricky. I made this for dinner and my husband and sons LOVED it! I will be adding this to my wheat free arsenal!

  3. I have cooked many different breakfast casseroles. This is my families favorite. I use a bag of cheese on top. Delicious!!

  4. What kind of salt do you use? I know that 1 tsp kosher salt is completely different than 1 tsp table salt. Don’t want to accidentally make it too salty. Thanks!!