Hash Brown Egg Casserole Recipe | Easy Breakfast Bake

You know that amazing feeling when you wake up and smell something incredible cooking in the oven?

That’s exactly what happens every time I make this hash brown and egg casserole. I’ve been whipping this up for years now, and honestly? It never gets old. My family practically jumps out of bed when they catch a whiff of it.

Here’s how I stumbled onto this recipe.

A few years back, I was having one of those ridiculously busy weeks. You know the kind. Running around like crazy, barely time to breathe. I needed breakfast that would actually stick without forcing me to babysit a hot stove every single morning.

So I threw together crispy hash browns, savory sausage, fluffy eggs, and a mountain of melted cheese.

Sounded too simple to be amazing, right?

Wrong. After that first bite, I was completely hooked.

This casserole checks every box. It’s tasty. It’s convenient. And it’s pure breakfast comfort in a pan.

What I love most about it? The versatility.

Whether I’m hosting a weekend brunch for friends or just feeding my family on a busy Tuesday, this dish delivers every single time. The golden hash browns soak up all those savory flavors from the eggs and sausage. And that generous pile of cheddar cheese? It creates these irresistible gooey pockets throughout.

The best part? You don’t need fancy chef skills or weird ingredients.

Everything comes together fast. Perfect for those mornings when you want something homemade but don’t want the hassle. The hash browns give you this satisfying texture that plays beautifully against the creamy eggs.

Over time, I’ve picked up some tricks that take this from “pretty good” to “absolutely incredible.”

First trick: make sure your hash browns are properly thawed and spread evenly in the pan. This gives you a solid foundation that bakes up perfectly. No soggy spots.

Second trick: I always cook the sausage with diced onions. That extra step adds a flavor boost that seriously elevates everything.

Now, the egg mixture is where things get interesting.

When you whisk eggs with milk and seasonings, you create this custard-like base that binds the whole dish together. I’m generous with the onion powder and garlic powder because they complement the sausage so well. A good pinch of salt and pepper brings everything into perfect harmony.

Can we talk about the smell for a second?

As this bakes, your entire kitchen fills with the most wonderful aroma. The cheese melts and mingles with the eggs, creating these layers of flavor that are basically impossible to resist. The covered baking technique? That keeps everything cooking evenly while staying moist and tender.

This has become my secret weapon for feeding crowds.

It serves six people generously. Perfect for family gatherings or when you’re having friends over for brunch. I’ve lost count of how many times I’ve made this, but the reaction is always the same—people go back for seconds.

The combination of protein-packed eggs and sausage with those hearty hash browns keeps everyone full for hours. No mid-morning snack attacks here.

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Ingredients & Instructions

What You’ll Need

Ingredient	Quantity	Notes
Frozen hash brown potatoes	2 pounds	Must be thawed completely
Pork sausage	1 pound	Any variety works well
Small onion	1	Diced finely
Large eggs	5	Room temperature preferred
Milk	½ cup	Whole milk gives best results
Onion powder	½ teaspoon	Adds savory depth
Garlic powder	⅛ teaspoon	Use fresh if available
Salt	To taste	Season generously
Ground black pepper	To taste	Freshly ground recommended
Shredded Cheddar cheese	12 ounces	Sharp cheddar adds more flavor

Recipe Timing: Prep Time: 15 minutes | Cook Time: 70 minutes | Total Time: 85 minutes | Servings: 6 | Difficulty: Easy

Let’s Make This Thing

Step 1: Get Your Kitchen Ready

Crank your oven to 350 degrees Fahrenheit.

This temperature is key for even cooking throughout. Grab your deep 8×8-inch square baking dish and grease it really well with butter or cooking spray. The deep sides matter here because this casserole rises as it bakes.

Spread your thawed hash browns across the bottom in an even layer. No lumps or gaps.

Step 2: Brown That Sausage

Toss your skillet on medium heat. Add the pork sausage and diced onion together.

Break the sausage into small crumbles as it cooks. Keep stirring to get even browning all around. This takes about ten minutes, give or take.

How do you know it’s done? The sausage should have zero pink left, and the onions should look translucent.

Drain all that excess grease. I mean really drain it. Set aside.

Step 3: Mix Up Those Eggs

Grab a large bowl and crack in all five eggs. Add the milk, onion powder, garlic powder, salt, and pepper.

Now whisk like you mean it.

Keep going until everything blends into a smooth mixture. No streaks of egg white should be visible. This creates that custardy base that holds your whole casserole together.

Step 4: Layer It Up

Pour your egg mixture right over the hash browns in the baking dish. Spread it around so it covers everything evenly.

Sprinkle half your shredded cheddar cheese over the top.

Next, spread out your cooked sausage and onion mixture. Make sure it’s distributed evenly—nobody wants all the sausage in one corner.

Add the rest of that cheddar cheese as your final layer.

Cover the entire dish tightly with aluminum foil. No gaps.

Step 5: Into the Oven

Slide your covered casserole into the preheated oven. Set a timer for one full hour.

Don’t peek. Don’t remove the foil. Just let it do its thing.

The covered cooking traps steam and makes sure the eggs cook evenly all the way through. After that hour, carefully peel off the foil. Pop it back in the oven uncovered for another ten minutes.

Want to check if it’s done? Insert a knife into the center. It should come out clean.

Step 6: The Waiting Game

Pull your casserole out and let it rest for five minutes before cutting into it.

I know. I know. The hardest part of cooking is waiting when it smells that good.

But this resting time lets the eggs set completely. Makes serving way easier. Cut it into six generous squares and serve while it’s hot. The cheese will be perfectly melted and the hash browns tender all the way through.

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Tips, Variations & FAQs

Things I Wish Someone Had Told Me

Your baking dish depth? It matters more than you think.

If your pan is less than three inches deep, switch to a 9×13-inch dish. A shallower casserole cooks faster, so start checking for doneness around the fifty-minute mark.

Here’s a mistake I made early on: using frozen hash browns straight from the bag.

Don’t do it. Frozen potatoes release a ton of moisture during baking, which makes your casserole watery and sad. Thaw them completely first. I usually stick mine in the fridge overnight.

Another thing—don’t skimp on draining that sausage.

Excess grease will pool on top of your casserole and mess with the texture. After draining, I actually dab it with paper towels to soak up any lingering fat.

Make It Your Own

The beauty of this recipe? You can tweak it however you want.

• Want something lighter? Swap in turkey sausage.
• Love veggies? Toss diced bell peppers or mushrooms in with the sausage.
• Fresh herbs like chopped parsley or chives make great garnishes.

Feeling spicy? Use hot Italian sausage or throw some red pepper flakes into the egg mixture.

You can also play around with different cheeses. Monterey Jack, pepper jack, or a Mexican cheese blend all work beautifully here.

Leftovers and Storage

Good news: this casserole keeps well.

Store leftovers in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave for about ninety seconds. For bigger portions, warm them in a 300-degree oven for fifteen minutes.

Want to freeze it? Absolutely.

Cut the casserole into portions and wrap each piece tightly in plastic wrap. Then toss them in freezer bags. They’ll stay fresh for up to three months. Thaw overnight in the fridge before reheating.

Your Questions Answered

Can I make this the night before?

Yes! Assemble everything and stick it in the fridge covered. In the morning, just add fifteen extra minutes to the baking time since it’s starting cold.

What if my baking dish isn’t deep enough?

Use a 9×13-inch pan. Your casserole will be thinner, so knock off ten to fifteen minutes from the baking time. Check it early.

Can I use fresh potatoes instead of frozen hash browns?

You can. Grate some russet potatoes and squeeze out the excess moisture before using them. You’ll need about four medium potatoes to match the frozen amount.

How do I know when it’s actually done?

Stick a knife in the center. If it comes out clean with no liquid egg, you’re good. The top should be golden and the cheese completely melted.

Any way to make this vegetarian?

Sure thing. Skip the sausage and add sautéed vegetables instead. Mushrooms, spinach, or zucchini work great. You might want to add extra cheese to make up for the missing richness.