This hearty breakfast casserole melds golden hashbrowns with savory sausage, tangy cheddar cheese, crisp onions, and a rich egg mixture for a satisfying and flavorful dish. Ideal for holiday mornings or any special gathering, every bite offers a perfect blend of textures and tastes that will leave everyone craving more.

Jump to Recipe

This Best Breakfast Hashbrown Casserole is one of my favourite quick and easy breakfast casseroles I ever made for a simple holiday morning. I start with 2 bags of frozen shredded hash browns that have been thawed, then I add 1 lb of cooked, crumbled sausage along with a diced large onion.

The combination provides a good mix of protein and fibre which makes it a hearty meal. I stir in 2 cups of shredded cheddar cheese for a rich flavour and creaminess while 8 large eggs and 2 cups whole milk help build a solid protein base.

I also mix in 1 cup sour cream and 1/2 cup melted butter to create a lusciously smooth texture. A pinch each of salt, pepper, garlic powder and a dash of dried parsley give it that extra zing.

This dish is not only satisfying but also packs nutritional benefits that keep you energized all day.

Why I Like this Recipe

1. I love how the mix of creamy eggs and crispy hash browns creates a really satisfying texture that makes every bite interesting.
2. I enjoy that its super simple to put together even though it tastes like I spent hours in the kitchen.
3. I like that the savory sausage and melty cheddar add a rich, bold flavor that makes the whole dish feel so comforting.
4. I also appreciate that it works well for any meal whether im serving it for a lazy family brunch or a big holiday get together.

This breakfast hashbrown casserole recipe is honestly one of my favorites coz it layers crispy hash browns with gooey cheese, eggs, and savory sausage all in one dish. Its perfect for busy mornings or when i want a hearty meal that feels a bit special without too much fuss. The steps might seem a bit long but trust me, every minute spent makes it taste so worth it. Enjoy cooking and savoring every bite!

Ingredients

Print Recipe (No Advertisments)

Frozen shredded hash browns: a hearty, starchy base that adds fiber and pleasant crunch.
Breakfast sausage: a savory protein boost that is flavorful but can be fatty.
Onion: adds a natural sweetness and tang that elevates the overall taste.
Cheddar cheese: gives creamy texture, extra protein, and a melting, rich flavor.
Eggs: bind the ingredients, offering a light, protein-packed richness.
Sour cream: provides tangy creaminess that smooths out the stew-like consistency.

Ingredient Quantities

2 (30 oz) bags frozen shredded hash browns, thawed

1 lb breakfast sausage, cooked n crumbled

1 large onion, diced

2 cups shredded cheddar cheese

8 large eggs

2 cups whole milk

1 cup sour cream

1/2 cup unsalted butter, melted

Salt and pepper to taste

1/2 tsp garlic powder

1/2 tsp dried parsley (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease a large casserole dish.

2. In a big bowl, mix the thawed hash browns with the diced onion, crumbled breakfast sausage, 1/2 tsp garlic powder, 1/2 tsp dried parsley (if using), and a pinch of salt and pepper.

3. In another bowl, beat together the 8 eggs, 2 cups whole milk, and 1 cup sour cream until they are well combined.

4. Stir in the melted 1/2 cup unsalted butter into the egg mixture.

5. Spread the hash brown and sausage mixture evenly across the bottom of the dish.

6. Sprinkle 2 cups shredded cheddar cheese generously over the hash browns.

7. Pour the egg mixture evenly over the layered ingredients in the dish.

8. Smooth the top with a spatula, making sure everything is evenly distributed.

9. Bake in the preheated oven for about 50-60 minutes or until the egg mixture is set and the edges are starting to turn golden.

10. Let the casserole cool for about 10 minutes before serving so it sets up a bit more and is easier to cut into squares. Enjoy your breakfast hashbrown casserole!

Equipment Needed

1. Preheated oven (ensure it gets to 350°F)
2. Large casserole dish (grease it before use)
3. Big mixing bowl for combining the hash browns, diced onion, sausage and spices
4. Second bowl for beating the eggs with whole milk and sour cream
5. Measuring cups and spoons for the milk, sour cream, butter and spices
6. Whisk or fork for beating the eggs until they are well mixed
7. Cutting board and knife for dicing the onion
8. Spatula for spreading and smoothing out the egg mixture over the hash browns
9. Oven mitts for safely removing the hot casserole dish from the oven

FAQ

Q: Can I make the casserole a day in advance?

A: Yes, you can prep it up to one day ahead and store it in the refrigerator. Just warm it up in the oven when you're ready to serve.

Q: Do I need to thaw the hash browns before using them?

A: Yup, make sure they are completely thawed so the dish cooks evenly without any watery bits.

Q: Can I change up the cheese?

A: Sure thing, you can swap cheddar with other cheeses like mozzarella or even a blend. Just keep in mind each cheese will add a different flavor.

Q: How spicy can I make this dish?

A: If you like a little kick, feel free to add red pepper flakes or a dash of hot sauce into the mix to suit your taste.

Q: How long will leftovers keep in the fridge?

A: The leftovers should be good for about 3 to 4 days if you keep them chilled in an airtight container.

Best Breakfast Hashbrown Casserole Recipe Substitutions and Variations

Instead of the breakfast sausage, you could use ground turkey sausage or even a plant-based sausage for a lighter twist
If you dont have a large onion, try using a couple of shallots or even some diced leeks for a milder flavor
You can swap the cheddar cheese with pepper jack or Monterey jack cheese if you want a little extra kick
For whole milk, you could opt for 2% milk or even an unsweetened almond milk if you’re looking for a dairy free option
If you’re low on sour cream, Greek yogurt works well as a substitute to give that tangy flavor too

Pro Tips

1. Make sure you squeeze out any extra water from the thawed hash browns by patting them dry with paper towels. This helps keep the casserole from getting too soggy.
2. When browning your sausage, try to get it nice and crumbly with a little bit of extra browning. It lifts the flavor a ton and makes the dish even tastier.
3. Be careful not to overbeat the eggs and milk mixture. Stir it just until it’s combined so you avoid a dense, rubbery texture.
4. Let the casserole rest for more than 10 minutes if you can. Giving it a bit more time to set really makes a difference when you cut it into squares.