Breakfast Casserole with Hash Browns Made Simple

Breakfast casserole with hash browns is my go-to solution for mornings when I want something filling without the hassle. It mixes crispy potatoes, savory sausage, and melty cheese into one comforting dish that feels homemade but never complicated. The best part? You can prep this hashbrown casserole the night before, then simply bake it in the morning and enjoy a relaxed, satisfying start to the day.

Easy Breakfast Casserole with Hash Browns: A Hearty Morning Meal

Ingredients

• 1 pound of breakfast sausage, mild or spicy based on your taste preference
• 1 (30 oz) package frozen shredded hash browns, thawed
• 2 cups sharp cheddar cheese, shredded (plus extra for topping)
• 1 small onion, diced
• 1 red bell pepper, chopped
• 8 large eggs
• 1 cup whole milk
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons fresh chives, chopped (for garnish)

Substitution Ideas:

• Turkey sausage works beautifully for a lighter option
• Dairy-free cheese and almond milk make this accessible for lactose-intolerant folks
• Add mushrooms or spinach for extra vegetables
• Fresh hash browns can replace frozen if you’re feeling ambitious

Timing

Prep time: 15 minutes
Cook time: 45-50 minutes
Total time: About 1 hour (plus overnight refrigeration if preparing ahead)

This hash brown casserole saves roughly 30 minutes compared to making all these breakfast components separately—perfect for those mornings when efficiency matters most!

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 375°F and lightly grease a 9×13 baking dish with butter or cooking spray. I find that a ceramic dish works best for even cooking, but any baking dish will do in a pinch.

Step 2: Cook the Sausage

In a large skillet over medium heat, cook the breakfast sausage until no longer pink, about 8-10 minutes. Break it into small crumbles as it cooks—a wooden spoon works wonders here.

Step 3: Prepare the Hash Brown Layer

Squeeze any excess moisture from the thawed hash browns (this prevents a soggy casserole—trust me on this one!). Spread them evenly in the prepared baking dish, pressing down lightly to form a “crust.”

Step 4: Add Layers of Flavor

Start by scattering the cooked sausage evenly over the hash browns. Then add the chopped onion and bell pepper, finishing with about a cup and a half of shredded cheese. Taking a moment to layer everything like this really pays off—each scoop comes out well-mixed, flavorful, and satisfying instead of uneven or bland.

Step 5: Create and Add the Egg Mixture

Grab a large mixing bowl and beat the eggs with the milk, garlic powder, oregano, salt, and pepper until everything looks smooth and evenly blended. Slowly pour this mixture over the casserole, letting it sink down through the layers so every part gets coated and bakes up just right.

Step 6: Bake to Perfection

Sprinkle the remaining cheese on top and bake uncovered for 45-50 minutes, or until the eggs are set and the top is golden brown. The edges should be slightly crispy—that’s where all the good flavor hides!

Nutritional Information

Per serving (based on 8 servings):

• Calories: 385
• Protein: 21g
• Carbohydrates: 23g
• Fat: 24g
• Fiber: 2g
• Vitamin A: 15% DV
• Vitamin C: 30% DV
• Calcium: 25% DV

Healthier Alternatives for the Recipe

Looking to lighten up this cracker barrel hashbrown casserole copycat? Try these modifications:

• You can lighten it up by using just egg whites, or go with a blend of whole eggs and whites for a balanced option.
• Substitute sweet potato hash browns for regular ones
• Increase the veggie-to-potato ratio
• Use reduced-fat cheese (though it won’t melt quite as nicely)
• Try turkey or chicken sausage instead of pork

Serving Suggestions

This breakfast casserole with hash browns pairs beautifully with:

• Fresh fruit salad for a sweet contrast
• Lightly dressed arugula for a peppery bite
• Hot sauce or salsa for heat lovers
• Sour cream or Greek yogurt for added creaminess
• Fresh-squeezed orange juice or a robust coffee

Common Mistakes to Avoid

• Skipping the step of draining excess moisture from hash browns, which leads to a soggy bottom
• Not adding enough seasoning to the eggs— they actually need a bit more salt than most people expect.
• Overcrowding the casserole dish, which prevents even cooking
• Cutting into it immediately—let it rest for 5-10 minutes first
• Relying on pre-shredded cheese, which is coated with anti-caking ingredients that keep it from melting as smoothly as it should.

Storing Tips for the Recipe

This hash brown casserole is a meal-prepper’s dream:

• Refrigerate leftovers for up to 3 days in an airtight container
• Freeze individual portions for up to 2 months
• Reheat in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes
• For best results when freezing, cool completely before wrapping portions tightly

Conclusion

This breakfast casserole with hash browns isn’t just a meal—it’s a morning tradition waiting to happen. The beauty lies in its flexibility and make-ahead convenience, perfect for everything from lazy weekends to holiday brunches. The combination of crispy potatoes, savory sausage, and fluffy eggs creates a harmony of textures that keeps everyone coming back for seconds. What breakfast traditions will you create with this versatile recipe?

FAQs

Is it possible to prep this Cracker Barrel–style hashbrown casserole ahead of time, like the night before?
Absolutely! Assemble everything except the egg mixture, refrigerate overnight, and add the whisked eggs right before baking in the morning.

What’s the best way to tell when my breakfast casserole is fully cooked and ready to serve?
The center should be set and not jiggly, the top golden brown, and a knife inserted in the center should come out clean.

Can I swap out frozen hash browns and use fresh potatoes instead?
Yes, though you’ll need to shred them yourself and squeeze out excess moisture. Par-boiling them for 2 minutes helps achieve the right texture.

Is this recipe gluten-free?
Yes, as written—but always check your sausage labels as some contain fillers with gluten.

Why is my hash brown casserole watery?
This typically happens when the hash browns haven’t been properly dried or when high-water-content vegetables release moisture during cooking.