I combined shredded hashbrowns, sausage, and eggs into an oven breakfast casserole that can be made ahead and frozen, and I’ll share the simple trick that keeps it perfect after freezing.
I stumbled into this Hashbrown Breakfast Casserole after staring at a bag of frozen shredded hashbrowns and some breakfast sausage that needed using. I figured I’d throw it together, and well it became the kind of breakfast everyone sneaks bites of between conversations.
The mix of crunchy edges and gooey middle kept surprising me, and it even handles reheating like a champ. It’s a dream for Freezer Breakfast Casseroles Make Ahead because you can prep it ahead, and it really shines when baked as an Oven Breakfast Casserole for a crowd.
You’re gonna want this in your regular line up.
Ingredients
- Hashbrowns: Shredded potatoes, mostly carbs and potassium, give crispness and comfort, not much fiber.
- Breakfast sausage: Rich in protein and fat, adds savory spice, can be high in sodium.
- Eggs: High quality protein, vitamins D and B12, help bind casserole and add richness.
- Cheddar cheese: Provides calcium and protein, sharp flavor, melts gooey, adds saltiness.
- Milk and sour cream: Adds creaminess and calcium, boosts fat for richness, use lower fat if wanted.
- Onion: Gives sweet savory depth when cooked, small fiber boost and fresh aroma.
- Butter or oil: Fat for browning and flavor, helps crisp edges, choose olive for health.
- Parsley or chives: Bright herb finish, adds freshness, tiny vitamins and a pop of color.
Ingredient Quantities
- 30 oz frozen shredded hashbrowns, thawed and squeezed dry (about 8 cups)
- 1 pound breakfast sausage, mild or spicy, your choice
- 1 small yellow onion, finely diced
- 2 cups shredded sharp cheddar cheese, divided
- 8 large eggs
- 1 1/2 cups whole milk (or 1 cup milk plus 1/2 cup half and half)
- 1/2 cup sour cream or plain Greek yogurt, optional but makes it creamy
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika or smoked paprika
- 2 tablespoons butter or neutral oil
- 2 tablespoons chopped fresh parsley or chives, optional garnish
How to Make this
1. Preheat oven to 350°F and grease a 9×13 inch baking dish with about 1 tablespoon of the butter or oil.
2. Squeeze the thawed shredded hashbrowns dry in a clean kitchen towel or several paper towels until they stop dripping, then spread them in an even layer in the prepared dish.
3. Heat the remaining 1 tablespoon butter or oil in a skillet over medium heat, brown the sausage breaking it up with a spatula, add the finely diced onion and cook until the sausage is no longer pink and the onion is soft, about 5 to 7 minutes. Drain any excess fat.
4. In a large bowl whisk together the 8 eggs, 1 1/2 cups whole milk, the sour cream or Greek yogurt if using, kosher salt, black pepper, garlic powder, onion powder and paprika until smooth.
5. Stir 1 1/2 cups of the shredded cheddar into the egg mixture, then fold in the cooked sausage and onion so everything is evenly combined.
6. Pour the egg, sausage and cheese mixture evenly over the hashbrowns in the baking dish, use a spatula to press it down lightly so the liquid soaks into the potatoes.
7. Sprinkle the remaining 1/2 cup cheddar cheese over the top and dot with any extra bits of butter if you like.
8. Bake uncovered in the preheated oven for 45 to 55 minutes, until the center is set and the top is golden and bubbling. If the top seems to be browning too fast cover loosely with foil.
9. Let the casserole rest for 10 to 15 minutes before cutting so it firms up. Sprinkle chopped parsley or chives over the top and serve.
10. To make ahead or freeze: assemble in the dish, cover tightly with plastic wrap then foil and freeze. Thaw overnight in the fridge before baking and follow steps 6 to 9, or bake from frozen adding about 20 to 30 minutes to the bake time and check for doneness.
Equipment Needed
1. Oven, preheated to 350°F.
2. 9×13 inch baking dish, greased.
3. Large skillet (10 to 12 inch) for browning the sausage.
4. Large mixing bowl.
5. Whisk.
6. Rubber spatula for folding and pressing the mixture into the potatoes.
7. Measuring cups and measuring spoons.
8. Chef’s knife and a cutting board for the onion and herbs.
9. Clean kitchen towel or several paper towels to squeeze the thawed hashbrowns dry.
FAQ
Hashbrown Breakfast Casserole Recipe Substitutions and Variations
- Frozen shredded hashbrowns: grate about 2 pounds russets, squeeze out the water and use them like the frozen kind, or use a 30–32 oz bag of tater tots for a crispier, chunkier top (press them down before baking). Adjust salt cause fresh potatoes need a little more seasoning.
- Breakfast sausage: swap for 1 lb ground pork or 1 lb ground turkey seasoned with 1 tsp sage, 1/2 tsp salt and a pinch of pepper, or use 12–14 oz plant based sausage crumbles if you want meatless — cook and drain the same way.
- Sharp cheddar: use Colby Jack, Monterey Jack, or a nutty Gruyere for a different flavor, or Pepper Jack if you want some heat; keep the same volume (2 cups) and shred it yourself for best melt.
- Sour cream / Greek yogurt: replace with 4 oz softened cream cheese whisked with 2–3 tbsp milk, or 1/2 cup cottage cheese blended smooth, or just omit and add an extra 1/4 cup milk — itll still set but be a bit less creamy.
Pro Tips
1) Make the potatoes as dry as you can. Squeeze them in a towel until they stop dripping, if they still seem wet spread them on a rimmed sheet and bake for 8 to 10 minutes to evaporate extra moisture or your casserole will be soggy.
2) Brown the sausage good and break it into very small pieces so every bite has meat. Taste a little first cause some sausages are super salty, if it is salty cut back on the added salt in the egg mix.
3) Use freshly shredded cheddar not the bagged stuff if you can, it melts way better. Also adding the sour cream or Greek yogurt really helps make the custard creamy so dont skip it unless you want a drier texture.
4) Watch the top while it bakes and tent loosely with foil if it starts getting too brown. Let the dish rest 10 to 15 minutes before cutting so it firms up, and if you freeze it bake from frozen and add about 20 to 30 minutes but keep a close eye on doneness.
Hashbrown Breakfast Casserole Recipe
I combined shredded hashbrowns, sausage, and eggs into an oven breakfast casserole that can be made ahead and frozen, and I’ll share the simple trick that keeps it perfect after freezing.
8
servings
525
kcal
Equipment: 1. Oven, preheated to 350°F.
2. 9×13 inch baking dish, greased.
3. Large skillet (10 to 12 inch) for browning the sausage.
4. Large mixing bowl.
5. Whisk.
6. Rubber spatula for folding and pressing the mixture into the potatoes.
7. Measuring cups and measuring spoons.
8. Chef’s knife and a cutting board for the onion and herbs.
9. Clean kitchen towel or several paper towels to squeeze the thawed hashbrowns dry.
Ingredients
30 oz frozen shredded hashbrowns, thawed and squeezed dry (about 8 cups)
1 pound breakfast sausage, mild or spicy, your choice
1 small yellow onion, finely diced
2 cups shredded sharp cheddar cheese, divided
8 large eggs
1 1/2 cups whole milk (or 1 cup milk plus 1/2 cup half and half)
1/2 cup sour cream or plain Greek yogurt, optional but makes it creamy
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika or smoked paprika
2 tablespoons butter or neutral oil
2 tablespoons chopped fresh parsley or chives, optional garnish
Directions
- Preheat oven to 350°F and grease a 9×13 inch baking dish with about 1 tablespoon of the butter or oil.
- Squeeze the thawed shredded hashbrowns dry in a clean kitchen towel or several paper towels until they stop dripping, then spread them in an even layer in the prepared dish.
- Heat the remaining 1 tablespoon butter or oil in a skillet over medium heat, brown the sausage breaking it up with a spatula, add the finely diced onion and cook until the sausage is no longer pink and the onion is soft, about 5 to 7 minutes. Drain any excess fat.
- In a large bowl whisk together the 8 eggs, 1 1/2 cups whole milk, the sour cream or Greek yogurt if using, kosher salt, black pepper, garlic powder, onion powder and paprika until smooth.
- Stir 1 1/2 cups of the shredded cheddar into the egg mixture, then fold in the cooked sausage and onion so everything is evenly combined.
- Pour the egg, sausage and cheese mixture evenly over the hashbrowns in the baking dish, use a spatula to press it down lightly so the liquid soaks into the potatoes.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top and dot with any extra bits of butter if you like.
- Bake uncovered in the preheated oven for 45 to 55 minutes, until the center is set and the top is golden and bubbling. If the top seems to be browning too fast cover loosely with foil.
- Let the casserole rest for 10 to 15 minutes before cutting so it firms up. Sprinkle chopped parsley or chives over the top and serve.
- To make ahead or freeze: assemble in the dish, cover tightly with plastic wrap then foil and freeze. Thaw overnight in the fridge before baking and follow steps 6 to 9, or bake from frozen adding about 20 to 30 minutes to the bake time and check for doneness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 314g
- Total number of serves: 8
- Calories: 525kcal
- Fat: 39.3g
- Saturated Fat: 18g
- Trans Fat: 0.2g
- Polyunsaturated: 7.9g
- Monounsaturated: 15.6g
- Cholesterol: 262mg
- Sodium: 969mg
- Potassium: 825mg
- Carbohydrates: 23.6g
- Fiber: 2.5g
- Sugar: 6.3g
- Protein: 24.4g
- Vitamin A: 2250IU
- Vitamin C: 22mg
- Calcium: 285mg
- Iron: 3.2mg
