The Ultimate Cheesy Breakfast Casserole With Hashbrowns

The Ultimate Cheesy Breakfast Casserole With Hashbrowns

There is something undeniably special about a slow weekend morning. You know the kind—where the coffee is hot, the pajamas stay on a little longer than usual, and the smell of something savory baking in the oven fills the kitchen. But let’s be honest: achieving that cozy atmosphere often requires a lot of work that no one actually wants to do right after waking up.

Meet your new morning hero: the Breakfast Casserole with Hashbrowns.

This dish is the definition of high reward for low effort. It combines all your breakfast favorites—crispy potatoes, fluffy eggs, savory sausage, and melty cheese—into one pan. It’s hearty enough to feed a crowd during the holidays, yet simple enough to whip up for a standard Sunday brunch. Plus, it solves the age-old problem of trying to time your eggs, toast, and bacon so everything hits the plate hot at the same time. With a casserole, everything is ready at once.

In this guide, we will walk you through exactly how to construct this comfort food classic, the kitchen tools that make the job easier, and how to customize it to fit whatever is currently in your fridge.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why Hashbrowns are the Secret Weapon

When it comes to breakfast casseroles, the base is everything. Some recipes call for bread (like a strata) or biscuits, but we find that hashbrowns offer superior texture and flavor.

Using frozen hashbrowns creates a sturdy, savory foundation that holds up well against the egg mixture without getting soggy. As the casserole bakes, the hashbrowns on the bottom absorb the flavor of the sausage and veggies, while the edges that peek out get irresistibly crispy.

Shredded vs. Cubed

You generally have two options in the freezer aisle: shredded or cubed (often called “Southern style”).

• Shredded Hashbrowns: These are our top choice for this recipe. They layer beautifully and create a dense, latke-like texture that binds the casserole together.
• Cubed Hashbrowns: These work well if you prefer distinct bites of potato. If you choose cubes, the casserole will be slightly looser, but just as delicious.

Kitchen Essentials: What You Need

Having the right tools makes the prep work a breeze. Since this is a heavy, substantial dish, you need cookware that distributes heat evenly. Here are the products we recommend having on hand (all easily available on Amazon):

1. The Perfect 9×13 Casserole Dish

You need a dish that is deep enough to prevent spillover. We love ceramic or stoneware options because they retain heat, keeping your breakfast warm for seconds (and thirds).

• Recommendation: Look for the Le Creuset Heritage Stoneware Rectangular Dish. It heats evenly, cleans up like a dream, and looks beautiful enough to go straight from oven to table.

2. A Heavy-Duty Whisk

To get your eggs perfectly fluffy, you need to incorporate plenty of air. A flimsy wire whisk won’t cut it when you are beating a dozen eggs with milk and spices.

• Recommendation: The OXO Good Grips Balloon Whisk is a kitchen staple. The handle is comfortable, and the shape is designed to maximize aeration.

3. A Cast Iron Skillet

You will need to brown your sausage and sauté your veggies before they go into the baking dish. A cast iron skillet adds a great sear and depth of flavor.

• Recommendation: You can’t go wrong with a classic Lodge Cast Iron Skillet. It’s affordable, durable, and naturally non-stick once seasoned.

4. A Box Grater

We will mention this again in the ingredients section, but grating your own cheese is a game-changer.

• Recommendation: The Cuisinart Box Grater is sturdy, sharp, and has a container at the bottom to catch all that cheesy goodness.

The Ingredients List

This recipe relies on pantry and fridge staples. Here is what you will need to grab.

The Core Components

• Frozen Hashbrowns (30-32 oz bag): We recommend thawing these slightly before using. You can set the bag on the counter for 30 minutes or zap them in the microwave for a minute. Removing some of the ice prevents the casserole from becoming watery.
• Breakfast Sausage (1 lb): Bulk pork sausage is traditional, but you can easily swap this for turkey sausage, chorizo for a spicy kick, or even bacon.
• Large Eggs (12 count): Yes, a full dozen. This ensures the casserole sets properly and creates a fluffy, quiche-like interior.
• Whole Milk or Half-and-Half (1 cup): The fat content here matters. Using whole milk or half-and-half creates a creamy, rich custard. Skim milk can result in a rubbery texture, so treat yourself to the rich stuff.

The Flavor Builders

• Cheddar Cheese (2 cups, shredded): While pre-shredded cheese is convenient, we highly suggest grating your own from a block of sharp cheddar. Pre-shredded cheese contains anti-caking agents (like potato starch) that prevent it from melting smoothly. Freshly grated cheese melts into gooey, luxurious pockets of flavor.
• Onion (1 small, diced): Yellow or sweet onion works best.
• Bell Peppers (1 red and 1 green, diced): These add a pop of color and sweetness to balance the salty sausage.
• Seasonings:
  • Salt & Black Pepper: To taste.
  • Garlic Powder (1 tsp): Granulated garlic distributes better than fresh minced garlic in the egg mixture.
  • Dry Mustard (½ tsp): This is the “secret ingredient.” You won’t taste mustard, but the acidity cuts through the richness of the cheese and eggs, brightening the whole dish.

Step-by-Step Instructions

Step 1: Prep and Preheat
Preheat your oven to 375°F (190°C). Generously grease your 9×13-inch casserole dish with butter or non-stick cooking spray. Don’t be shy here; eggs love to stick, and proper greasing ensures easy cleanup later.

Step 2: Brown the Meat and Veggies
Heat your skillet over medium-high heat. Add the crumbled sausage, diced onion, and bell peppers. Cook this mixture, breaking up the sausage with a wooden spoon, until the meat is browned and the onions are translucent (about 8-10 minutes). Drain any excess grease—you want flavor, not an oil slick.

Step 3: The Egg Mixture
In a large mixing bowl, crack all 12 eggs. Pour in the milk, garlic powder, dry mustard, salt, and pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is frothy.

Step 4: Layer It Up
There are two ways to do this. You can mix everything together in a giant bowl, or you can layer it. We prefer the layering method for better distribution.

1. Spread the slightly thawed hashbrowns evenly across the bottom of the prepared baking dish.
2. Top the potatoes with the cooked sausage and vegetable mixture.
3. Sprinkle the freshly grated cheddar cheese over everything.

Step 5: The Pour
Pour the egg mixture evenly over the casserole. Use a fork to gently poke through the layers slightly, ensuring the egg seeps down to the hashbrowns at the bottom.

Step 6: Bake
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 20-25 minutes. The foil helps the center cook without burning the top. You will know it is done when the edges are bubbling, the top is golden brown, and a knife inserted in the center comes out clean.

Step 7: Rest and Serve
This is the hardest part: waiting. Let the casserole rest for 10-15 minutes before slicing. This allows the egg custard to set firmly, so you get clean, beautiful squares rather than a messy pile.

Customization Options

One of the best things about this easy breakfast casserole is how adaptable it is. If you have dietary restrictions or picky eaters, try these variations:

The Vegetarian Delight

Skip the sausage and load up on veggies. Spinach, mushrooms, and zucchini are fantastic additions. Just be sure to sauté the mushrooms and zucchini first to release their water so the casserole doesn’t get soggy.

• Amazon Tip: A vegetable chopper can save you massive amounts of time when prepping these extra veggies.

The “Meat Lovers”

Why stop at sausage? Add cooked, crumbled bacon and diced ham to the mix.

• Flavor pairing: Swap the cheddar for Swiss cheese if you are using ham.

The Southwest Kick

Swap the breakfast sausage for Chorizo. Add a can of diced green chilies (drained) and swap the cheddar for Pepper Jack cheese. Serve with salsa and avocado.

Serving Suggestions

Since this casserole is rich and heavy, it pairs best with lighter sides to balance the meal.

• Fresh Fruit Salad: Berries, melon, and pineapple add a refreshing acidic contrast.
• Green Salad: Believe it or not, a simple arugula salad with a lemon vinaigrette is a delicious side for brunch casseroles.
• Beverages: You can’t go wrong with freshly brewed coffee or a pitcher of mimosas. If you want to get fancy, try a spicy Bloody Mary to complement the savory cheese.

Storage and Reheating

This dish is a meal-prep champion. It often tastes even better the next day after the flavors have had time to meld.

Refrigeration:
Store leftovers in an airtight container in the fridge for up to 3-4 days.

Freezing:
You can freeze the cooked casserole! Cut it into individual portions, wrap them tightly in plastic wrap, and then place them in a freezer-safe bag. They will keep for up to 3 months.

Reheating:

• Microwave: Place a slice on a plate and cover with a damp paper towel (this keeps the eggs moist). Heat for 60-90 seconds.
• Oven: To reheat the whole casserole, cover with foil and warm at 350°F for about 20 minutes.

Frequently Asked Questions

Can I make this the night before?
Absolutely! In fact, we encourage it. You can assemble the entire casserole, cover it tightly with plastic wrap and foil, and refrigerate it overnight. In the morning, just take it out of the fridge while the oven preheats (so a cold dish doesn’t go into a hot oven, which can crack ceramic) and bake as directed. You may need to add 5-10 minutes to the baking time since the ingredients are cold.

My hashbrowns are usually soggy. How do I fix that?
Soggy hashbrowns usually mean too much moisture. Make sure you thaw them slightly and pat them dry with a paper towel before layering. Also, ensure you bake the casserole uncovered for the second half of the cooking time to let steam escape.

Can I use tater tots instead?
Yes, and it is delicious! Tater tots serve the same purpose as hashbrowns but add a fun texture. Just line the bottom of the dish with frozen tots. No need to thaw them first.

Read More: Raspberry Prosecco Fizz Recipe: The Ultimate Bubbly Cocktail

Start Your Morning Right

Whether you are hosting a holiday brunch or just trying to survive a busy week of school runs, this hashbrown casserole recipe is a tool you need in your culinary arsenal. It is warm, comforting, and incredibly satisfying.

So grab that bag of hashbrowns from the freezer, grate some sharp cheddar, and get ready to be the most popular person at the breakfast table.

.