Hash Brown & Egg Casserole: The Ultimate Hearty Breakfast Bake for Every Occasion
This Hash Brown and Egg Casserole is a classic, hearty breakfast bake made with crispy potatoes, savory sausage, fluffy eggs, and plenty of melted cheese. It’s perfect for feeding a crowd, holiday mornings, meal prep, or an easy make-ahead breakfast that everyone loves.
Ingredients
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1 (2-pound / 900 g) package frozen hash brown potatoes, thawed
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1 pound pork sausage
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1 small onion, diced
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5 large eggs
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½ cup milk
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½ teaspoon onion powder
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⅛ teaspoon garlic powder
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Salt and ground black pepper, to taste
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12 ounces (340 g) shredded Cheddar cheese
Instructions
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Preheat the oven to 350°F (175°C). Grease a deep 8×8-inch (20×20 cm) baking dish.
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Spread the thawed hash brown potatoes evenly in the bottom of the dish.
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In a large skillet over medium heat, cook the sausage and diced onion until the sausage is browned and fully cooked, about 10 minutes. Drain excess grease and set aside.
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In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper until well combined.
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Pour the egg mixture evenly over the hash browns. Sprinkle with half of the Cheddar cheese.
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Add the cooked sausage mixture on top, then sprinkle with the remaining cheese.
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Cover the dish with aluminum foil and bake for 1 hour.
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Remove the foil and bake for an additional 10 minutes, or until a knife inserted in the center comes out clean.
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Let the casserole rest for 5 minutes before slicing and serving.
Notes
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Pan depth matters: This casserole is thick. If your dish is shallow, use a 9×13-inch pan and start checking for doneness at 50–55 minutes.
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Extra flavor: Add bell peppers, mushrooms, or spinach with the sausage.
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Cheese swaps: Try Colby-Jack, Monterey Jack, or a cheddar blend.
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Make ahead: Assemble the night before, cover, refrigerate, and bake in the morning.
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Freezer-friendly: Bake, cool completely, and freeze in portions for quick breakfasts.