Breakfast Casserole With Hashbrowns – Barefoot In The Pines

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This Hashbrown Breakfast Casserole recipe is perfect for holiday breakfasts or brunches or just an easy and fun family breakfast. Packed with all your favorites, it’s exceptionally easy to make and comes together in no time. You can even prep it the night ahead and just put it in the oven when you’re ready!

If you know me, you know I’m all about a good shortcut—especially when it leads to something that feels a little extra special without a lot of effort. For this Sausage, Egg, and Hashbrown Casserole, I tested and tweaked the recipe to keep it fast, flexible, and foolproof. One of my favorite tricks? Using already shredded hash brown potatoes. It saves a ton of prep time in the kitchen and guarantees the potatoes cook up nice and tender by the time the casserole is ready.

As a busy mom juggling real life and real meals, I designed this recipe to work with your schedule—make it the night before, pop it in the oven the next morning, and enjoy a hearty breakfast that feels just right for weekends, holidays, or any morning you want to make a little more special.

If you’re looking for another overnight casserole for a special occasion, try my brioche French toast casserole! It’s perfect for any Sunday bake or holiday breakfast.

Why You’ll Love This Easy Breakfast Casserole Recipe

• Make ahead! – Prep all the elements in advance, or assemble the casserole the night before to be baked the next morning. It’s perfect for the holidays when you have visiting family, or as a Christmas breakfast casserole.
• Easy – This is a great and easy breakfast casserole that has all the different flavors of breakfast in one dish without a ton of prep. It also transports really well to bring to gatherings.
• Tasty – Perfect for a family style breakfast, holiday breakfasts and brunches, or pot lucks. Everyone loves this sausage breakfast casserole recipe.

Hash Brown Casserole Recipe Ingredients

This simple breakfast recipe only needs basic ingredients to make. Ingredients are also customizable to your tastes – I’ve included some swaps below and in the substitutions section!

• Shredded hash browns – I use the preshredded potatoes right in the refrigerated section at the grocery store. I usually find them by the crescent rolls or refrigerated cinnamon buns. You can also use frozen shredded potatoes. Just thaw, drain, and pat dry before using.
• Ground breakfast sausage – I use uncooked rolls of sausage or raw sausage patties and just chop them into crumbles as I cook them. I’ve used both pork sausage and turkey sausage in this recipe and love them both. If you can’t find ground sausage, remove sausage links from their casing, or just dice up 12-16 ounces of precooked sausage links.
• Large eggs
• Cottage cheese – whole milk, small curd cottage cheese works best for this recipe. I like cottage cheese because it’s higher in protein and reminds me of the Starbucks egg bites. I like to blend my cottage cheese smooth, but if the curds are tiny enough, you can leave it as is!
• Whole milk– half and half or 2% will also work in this recipe.
• Red bell pepper – diced. I like the pop of color it gives the casserole. Feel free to use green, orange, or yellow peppers–or omit entirely if you don’t like peppers in your eggs!
• Yellow onion – diced. You can also add fresh scallions too!
• Fresh garlic – minced (or use ½ teaspoon garlic powder)
• Shredded sharp cheddar cheese – divided. I recommend sharp cheddar over extra sharp, it’s less oily after baking.
• Coarse Kosher salt– If you’re using regular table salt, reduce the amount listed on the recipe card by about 25%.
• Black pepper
• Olive oil or butter – for sautéing

How to Make Breakfast Casserole with Hash Browns

This is an abbreviated step-by-step overview of the recipe card instructions. Refer to directions at the bottom of the post for full instructions, including temps and times.

Step 1

Preheat the oven and grease a 13×9-inch baking dish with cooking spray or butter.

Cook the sausage in a large skillet over medium heat for a few minutes until it begins to release its fat.

After the sausage has partially cooked, add diced onion and bell peppers and sauté until softened and the sausage is cooked through. Stir in garlic, cook for another 30 seconds, remove from heat, and set aside.

Step 2

In a blender (or food processor, or bowl with an immersion blender) add the eggs, cottage cheese, milk, salt, and pepper, and blend until smooth.

Note: If the cottage cheese curds are really tiny or if you don’t mind the curds, you can skip the blending step and just whisk the ingredients together.

Step 3

Layer the casserole:

Spread the hashbrowns evenly in the greased baking dish.

Add the cooked sausage and veggies in a layer over the hashbrowns.

Sprinkle 1 cup of the cheddar cheese across the veggies.

Then pour the egg mixture evenly over everything.

Sprinkle the remaining cheddar cheese on top. 

Step 4

Bake uncovered for 40-50 minutes, or until the eggs are set in the center and the top is golden brown. (Internal temp should be 170°F on a meat thermometer)

Recipe Note: If the casserole is baked, but the top needs more browning, turn on the broiler to high and broil for just 1-2 minutes until golden brown.

Let the casserole rest for 10 minutes before slicing. Serve warm.

Overnight Instructions

For an easy make ahead breakfast casserole, assemble the casserole completely, except for the last layer of cheese. Cover and store the casserole dish in the fridge overnight. Before baking, top with cheese and bake as instructed, uncovered. 

Tips & Tricks for the Best Hashbrown Breakfast Casserole

• The hashbrowns won’t crisp during baking, but they add a nice soft texture, and who doesn’t love potatoes? If you’re using frozen hashbrowns, thaw them first and pat them dry so they don’t make the casserole soupy.
• If you’re using a lean sausage like turkey or chicken, coat the frying pan with 1-2 tablespoons of oil before cooking.
• Shred the cheese yourself to make sure it’s good and melty. Prepackaged cheese doesn’t melt as nicely.
• To take the guesswork out of knowing when the casserole is done, the eggs are cooked once they reach 170°F on an instant-read thermometer. Measure in the center of the casserole.
• Make sure the casserole rests for 10 minutes before slicing. That way it’ll be set and easier to slice.

Substitutions & Variations

• Use bacon, diced ham, turkey sausage, chicken sausage, or even veggie sausage in the casserole. Cook the breakfast meats ahead of time, and if you’re using sausage links, cube them or remove them from their casing before cooking.
• You can use leftover Mashed Potatoes if you have them instead of shredded potatoes. 
• Swap the cottage cheese for whole milk, sour cream, or half and half. And swap the shredded cheddar for any cheese you want, like Swiss, American, Monterey Jack, Pepper Jack, or Mozzarella.
• Make it spicy by adding hot sauce, salsa, or green chiles to the mixture. You can also spice it up with chorizo or andouille sausage.
• If you’re serving this as a Christmas breakfast casserole, use red and green peppers.

How to Store and Reheat Breakfast Casserole

Keep leftovers in the fridge up to 4 days. Reheat in the microwave or on a piece of parchment paper in the air fryer at 300°F until warmed through. 

This casserole freezes really well. Wrap individual slices in plastic wrap or store portions in freezer-safe containers, and freeze for up to 3 months. You can thaw before reheating, or just pop a slice straight into the microwave—heat for 1–2 minutes, or until warmed through.

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• 20 oz bag of shredded, refrigerated hashbrown potatoes (see notes for frozen hashbrowns)
• Olive oil or butter (for turkey, chicken, or veggie sausage)
• 1 lb uncooked, ground breakfast sausage
• 1 Medium red bell pepper (1 cup), diced
• 1/2 medium onion (heaping 1/2 cup), diced
• 2 cloves minced garlic, (or ½ teaspoon garlic powder)
• 8 large eggs
• 1 cup cottage cheese, whole milk and small curd
• 1/2 cup of whole milk
• 1 teaspoon coarse Kosher salt
• ½ teaspoon black pepper
• 2 cups shredded sharp cheddar cheese, divided

Get Recipe Ingredients

• Preheat the oven to 375°F. Grease a 13×9-inch baking dish with cooking spray or butter.

• Cook the sausage in a large skillet over medium heat until it begins to release its fat (about 5 minutes). If you’re using a lean sausage like turkey or chicken, coat the frying pan with 1-2 tablespoons of oil before cooking.

• After the sausage has partially cooked, add the diced onion and red pepper and sauté until softened and the sausage is cooked through, around 7-8 more minutes. Stir in the minced garlic and cook for another 30 seconds. Remove from the heat.

• In a blender, food processor, or a deep bowl with an immersion blender, add the eggs, milk, cottage cheese, salt, and pepper. Blend until smooth. Note: If the curds are tiny enough or you don’t mind the texture, you can skip the blending and just whisk the eggs, milk, and cottage cheese together in a bowl.

• To layer the casserole, spread the hashbrowns evenly in the baking dish. Next, add the cooked sausage and veggies in an even layer over the hashbrowns.

• Sprinkle 1 cup of cheddar cheese across the veggies. Then pour the egg mixture evenly over everything and sprinkle the remaining 1 cup of cheddar cheese on top.

• Bake the casserole uncovered for 40–50 minutes until the eggs are set in the center (170℉ on an instant read thermometer) and the top is golden. Tip: If the casserole is done, but the cheese hasn’t browned, broil on high for 1-2 minutes until golden and bubbly. Watch it closely so it doesn’t burn.

• Remove from the oven and let the casserole rest for 10 minutes before slicing. Serve warm.

• Overnight Instructions: Assemble the casserole (except for adding the last layer of cheese). Cover and refrigerate overnight.
  Before baking, top with the cheddar and bake as instructed. 
• For frozen hash browns: use a 20-26 ounce bag. Make sure the shredded potatoes are thawed, drained, and patted dry before using. 
• Sausage: I use ground breakfast sausage, but you can swap in uncooked links or patties—just remove the casing before cooking. Precooked sausage links work too; dice them and warm them in the pan as the peppers and onions cook.

Cuisine American, Holiday, Make Ahead

Course Breakfast, Brunch

Serving: 1Slice | Calories: 361kcal | Carbohydrates: 14g | Protein: 21g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 803mg | Potassium: 417mg | Fiber: 1g | Sugar: 2g | Vitamin A: 873IU | Vitamin C: 21mg | Calcium: 225mg | Iron: 2mg

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