If you’re looking for a hearty, satisfying breakfast that feeds a crowd, this Egg Hashbrown Casserole is it. With crispy hashbrowns, fluffy eggs, gooey cheese, and savory breakfast sausage (or bacon), this dish is easy to make, customizable, and perfect for busy mornings. It’s also great for meal prep, so you can bake it ahead and enjoy a stress-free breakfast all week!

Why You’ll Love This Recipe

Feeds a crowd – Perfect for brunch, holidays, or meal prep.
Super easy – No fancy techniques, just mix and bake.
Customizable – Use different meats, cheeses, or veggies to make it your own.

Ingredients

(A quick preview—find the full ingredient list below!)

Frozen hashbrowns (thawed)
Eggs
Breakfast sausage or bacon
Shredded cheese (cheddar, mozzarella, or a mix)
Milk
Seasonings like salt, pepper, and garlic powder

Directions

Step 1: Preheat the Oven

Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Step 2: Cook the Meat

If using sausage or bacon, cook it in a skillet over medium heat until browned, then drain any excess grease.

Step 3: Layer the Hashbrowns

Spread the thawed hashbrowns evenly in the prepared baking dish.

Step 4: Add the Meat and Cheese

Sprinkle the cooked sausage or bacon over the hashbrowns, then add a layer of shredded cheese.

Step 5: Mix the Eggs

In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth.

Step 6: Pour and Bake

Pour the egg mixture over the casserole and bake for 40-45 minutes, or until the eggs are set.

Step 7: Rest and Serve

Let the casserole cool for a few minutes before slicing and serving.

Expert Tips and Tricks

Use fresh potatoes – If you don’t have frozen hashbrowns, you can shred fresh potatoes and squeeze out the excess moisture.
Make it spicy – Add chopped jalapeños or a dash of hot sauce to the egg mixture.
Let it cool – This helps the casserole set, making it easier to slice.

Recipe Variations and Possible Substitutions

Meat-free option – Swap the sausage for sautéed mushrooms, spinach, or bell peppers.
Dairy-free version – Use a non-dairy milk alternative and skip the cheese or use dairy-free cheese.
Add more protein – Stir in diced ham or cooked ground turkey for extra heartiness.

Serving and Pairing Suggestions

With fresh fruit – A light, fresh contrast to the cheesy, savory casserole.
Topped with avocado and salsa – For a Tex-Mex twist.
With a side of toast or biscuits – A classic breakfast pairing.

Storage and Reheating Tips

Store in the fridge for up to 4 days in an airtight container.
Reheat in the oven at 300°F until warmed through, or microwave individual slices.
Freeze for later – Wrap in portions and freeze for up to 2 months.

FAQs

Can I make this casserole the night before?
Yes! Assemble it, cover, and refrigerate overnight. Bake in the morning.
Can I use fresh eggs instead of pre-mixed eggs?
Absolutely! Just crack and whisk them yourself.
Why are my hashbrowns soggy?
Make sure they’re thawed and patted dry before baking.
Can I use egg whites instead of whole eggs?
Yes! Use about 2 egg whites per whole egg for a lighter version.

Conclusion

This Egg Hashbrown Casserole is the ultimate make-ahead breakfast that’s cheesy, filling, and completely customizable. Whether you’re making it for a weekend brunch or meal prepping for busy mornings, this dish is a delicious and effortless way to start your day!

Egg Hashbrown Casserole – The Perfect Make-Ahead Breakfast

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This Egg Hashbrown Casserole is the perfect make-ahead breakfast for busy mornings, brunch gatherings, or meal prep. Featuring crispy hashbrowns, fluffy eggs, gooey cheese, and your choice of savory breakfast sausage or bacon, this dish is easy to make, customizable, and always satisfying. Just mix, bake, and enjoy a hearty, stress-free meal!

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 10–12 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Units Scale

1 (30 oz) bag frozen hashbrowns, thawed
10 large eggs
1 cup milk
1 lb breakfast sausage or bacon, cooked and crumbled
2 cups shredded cheddar cheese (or cheese blend)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the Meat: If using sausage or bacon, cook it in a skillet over medium heat until browned. Drain any excess grease.
Layer the Hashbrowns: Spread the thawed hashbrowns evenly in the prepared baking dish.
Add the Meat and Cheese: Sprinkle the cooked sausage or bacon over the hashbrowns, then add a layer of shredded cheese.
Mix the Eggs: In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder until smooth.
Pour and Bake: Pour the egg mixture over the casserole and bake for 40-45 minutes, or until the eggs are set and the top is golden.
Rest and Serve: Let the casserole cool for a few minutes before slicing and serving.

Notes

For a vegetarian version, substitute the meat with sautéed mushrooms, spinach, or bell peppers.
To make it dairy-free, use non-dairy milk and dairy-free cheese.
To add a bit of spice, mix in chopped jalapeños or a pinch of red pepper flakes.
Letting the casserole cool slightly before slicing helps it hold together better.