An easy Egg Hash Brown Casserole recipe that is so simple to make. This breakfast casserole with hash browns is great for a crowd or brunch!
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We love a recipe that you can make once and eat for multiple meals (doesn’t everyone?) and this casserole is perfect for your next meal prep day!
It’s made in under an hour and with only 11 ingredients and is packed with protein to keep you feeling full. Perfect for breakfast or brunch!
Why we love this Breakfast Hashbrown Casserole
This is such an easy and delicious meal and we love it for so many reasons:
- Protein Packed/Veggies Loaded – This egg casserole is high in protein (28g per serving!) and has veggies, and hash browns that will help keep you full.
- Meal Prep Friendly – Make this egg bake on Sunday (or whenever!) and enjoy it the next few days! It would be perfect to slice and put it in containers so it’s pre-portioned + ready to eat.
- Perfect for brunch – This recipe is perfect for your next brunch because it is large enough for a crowd and can be customized to your guests’ liking (see green box below for substitutions).
Hash Brown Breakfast Casserole Ingredients
To make this breakfast casserole with hash browns you will need:
- olive oil
- breakfast sausage
- onions, bell peppers
- dried parsley, dried basil, pepper
- frozen hash browns
- cheddar cheese (optional)
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How to make Hash Brown Egg Casserole
- Brown sausage in olive oil. Then add in onions, garlic, and peppers and saute for an additional 5 minutes.
- Whisk together eggs and dried spices. In a bowl, mix together egg mixture, cooked sausage & veggies, thawed hash browns, and cheese, and pour into greased baking dish.
- Bake at 400° for 25-30 minutes or until the eggs are completely set in the center.
How do I know if my shredded hash brown egg casserole is done? You will know it’s done once the center is completely set.
Hashbrown Casserole Breakfast Substitutions
Breakfast Sausage: Breakfast sausage can be replaced with crumbled bacon or even cooked ham. Most breakfast sausages are high calorie/fat/salt so be aware. You can also use cooked breakfast sausage. Simply crumble it/chop it instead of browning it.
Veggies: Feel free to add more veggies. Spinach or other greens would be great in this casserole. You could also try our Veggie Egg Casserole!
Eggs: You can add in egg whites if you’d like a higher protein/lower fat option.
Spices: You can add more spices if you’d like or substitute in fresh herbs. For fresh herbs use double the amount compared to dried herbs.
Can I use fresh potatoes instead of frozen hash browns? Yes, you can use fresh potatoes instead of hash browns. Make sure to squeeze out all of the liquid from them.
Cheddar Cheese: Feel free to omit cheese from this recipe to make it dairy free. You can also substitute other cheese. We think pepper jack, monterey jack, and shredded mozzarella would all work well.
WW Points: Points will vary depending on the plan you follow. The points for this recipe were calculated as follows: Olive Oil: 1 point, Breakfast Sausage: 16 SP, Hashbrowns: 8 SP, Cheese (low fat) 4 SP = 29 or 5 points per serving
Hashbrown Breakfast Casserole FAQ
Egg Hashbrown Casserole is supposed to fall and deflate some after coming out of the oven. It’s loaded with dense items like cooked sausage, veggies, and hashbrowns. All of these items are heavy so the casserole should fall a bit after it has cooked.
Yes! You can make Egg Hash Brown Breakfast Casserole ahead of time. It’s best when eaten hot out of the oven, but it can be baked and then cooled/reheated. We don’t recommend mixing this together and leaving it in the refrigerator raw. The potatoes will soak up the eggs.
You can’t leave an egg bake out overnight. Egg bakes must be refrigerated overnight or they can easily go bad and become a food safety issue.
Your hashbrown casserole could be soggy if you’re using too much liquid or you didn’t thaw your hashbrowns. The hashbrowns should be completely thawed and not frozen when added to the casserole.
Yes, you need to cook hashbrown casserole before freezing.
No, you don’t need to cover an egg bake when baking. Unless a recipe states to cover it, most egg bakes can be baked uncovered.
To thaw frozen hashbrowns for casserole simply microwave until they’re no longer cold.
How to store Breakfast Casserole with Hash Browns
How long can you keep a breakfast casserole in the refrigerator? This breakfast casserole will keep in the fridge for up to 3 days. Anything after that is questionable and a potential food safety issue.
Can you freeze Shredded Hashbrown and Egg Casserole? Yes, you can freeze Shredded Hashbrown & Egg Casserole, but we don’t recommend it. We find that frozen/reheated eggs can be a bit soggy but it will work!
Do you freeze an Egg Hashbrown Breakfast Casserole before or after baking? If you are going to freeze this breakfast casserole, cook it completely, allow it to cool, and then freeze it wrapped in freezer paper in a freezer safe Ziploc bag.
How to serve Hash Brown Egg Casserole
This egg hash brown breakfast casserole is a complete meal in itself! Here are some of my favorite sides with this casserole:
- Oven Roasted Potatoes
- Bacon- learn How to Cook Crispy Bacon for a perfect side dish
- Spinach Strawberry Salad
Hash Brown Egg Casserole
- 1/2 tablespoon olive oil
- 1 lb breakfast sausage – low salt
- ½ tablespoon garlic minced
- 1 cup onions minced (1 medium onion)
- 1 cup bell peppers cut in small pieces
- 10 eggs
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- 2.5 cups frozen shredded hash browns thawed (about ½ lb)
- 1 cup cheddar cheese optional- omit for dairy free
- Preheat oven to 400 degrees
- In a pan, heat olive oil. Brown your sausage until cooked through, about 10 minutes.
- Add in onions, garlic, and peppers. Saute for an additional 5 minutes.
- While sausage/veggies cook, whisk together eggs and dried spices.
- In a large bowl mix together egg/spice mixture, cooked sausage & veggies, thawed hash browns and cheddar cheese.
- Pour into a greased 9×13 glass or ceramic baking dish.
- Bake at 400 degrees for 25-30 minutes or until the eggs are completely set in the center.