Hearty Hashbrown Breakfast Casserole
Start your day with a cozy, hearty hashbrown breakfast casserole that’s loaded with eggs, sausage, and lots of cheese. It’s the great thing to serve on a holiday morning, weekend brunch, or the next morning after a busy weeknight dinner. With just minutes of prep, this crowd pleaser bakes up golden and bubbly, filling your kitchen with the best breakfast aroma. Serve it family style or slice it into individual servings. Either way, this whole thing disappears fast.
Yes! Assemble the casserole, cover with aluminum foil, and refrigerate overnight. Bake it straight from the fridge, adding 5–10 minutes to the bake time.
Absolutely—just bake in two casserole dishes side by side and rotate them halfway through for even cooking.
It’s a great side to a green salad, layer salad, or a plate of fresh fruit.
Definitely! Slice the whole thing into individual servings for quick grab-and-go breakfasts all week.
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Ingredient Notes
- Eggs: Form the base of the egg mixture, binding everything together for that perfect fluffy texture.
- Half and half: Adds richness and a creamy bite; you can sub in milk or cream depending on your taste.
- Dijon mustard: Gives a subtle tang that balances the richness of the cheese and sausage.
- Salt & garlic powder: Simple seasonings that bring depth and savory warmth.
- Frozen shredded hash browns: The hearty backbone of this brown casserole, giving it that golden, crispy base.
- Breakfast sausage: Adds a flavorful, meaty layer that makes the dish extra satisfying.
- Cheddar cheese: Melts beautifully and delivers that comforting cheesy flavor everyone loves.
- Parsley or green onions: A fresh finishing touch that adds color and a hint of brightness.
Hearty Hashbrown Breakfast Casserole
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish. In a large bowl, whisk together the eggs, half and half, dijon mustard, salt, and garlic powder.
- Stir thawed hashbrowns, cooked sausage, and ¾ cup cheddar cheese into the egg mixture until well combined.
- Pour the egg mixture into the prepared baking dish and smooth out the top.
Sprinkle on the remaining ¾ cup cheese. - Cover the pan with aluminum foil and bake for 30 minutes. Remove aluminum foil and continue baking for an additional 10-15 minutes or until the center is set and the top is lightly golden.
- Remove from the oven and let sit for 10-15 minutes before cutting for best results.
- Sprinkle with chopped parsley or sliced green onions before serving, if desired.
Hashbrown Breakfast Casserole
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Ingredients
- 7 large eggs
- 1 ½ cups half and half
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 20 oz frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage cooked with grease drained
- 1 ½ cups shredded cheddar cheese divided in half
- Chopped parsley or sliced green onions optional garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish. In a large bowl, whisk together the eggs, half and half, dijon mustard, salt, and garlic powder.
- Stir thawed hashbrowns, cooked sausage, and ¾ cup cheddar cheese into the egg mixture until well combined.
- Pour the egg mixture into the prepared baking dish and smooth out the top.
- Sprinkle on the remaining ¾ cup cheese.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove aluminum foil and continue baking for an additional 10-15 minutes or until the center is set and the top is lightly golden.
- Remove from the oven and let sit for 10-15 minutes before cutting for best results.
- Sprinkle with chopped parsley or sliced green onions before serving, if desired.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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