Easy Hashbrown and Egg Breakfast Casserole

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Published: December 3, 2019Updated: July 22, 2021Author: Camille Beckstrand
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This Hashbrown and Egg Breakfast Casserole is a no-fail breakfast recipe that everyone loves! To make this hashbrown breakfast casserole, just mix everything together and throw it in the oven!
Easy Hashbrown and Egg Breakfast Casserole

The best Breakfast Casserole

It’s so nice to have a breakfast casserole in the morning that is easy to assemble and all you have to do is throw it in the oven!

You can also make this hashbrown breakfast casserole the night before, wake up and stick it in the oven. This casserole is great for busy mornings or even can be your Christmas morning tradition! Your house will smell amazing while it’s cooking.

the best sausage for this breakfast casserole

We love to use sausage in this casserole. We have tried many different kinds of sausage.

We have used ground sausage that we have browned, sausage links, and sausage patties. They all taste great in the breakfast sausage casserole. Whichever one you decide on, just cut the cooked sausage (make sure it’s cooked) into small bite-sized pieces. We have even used maple-flavored sausage to give it a boost of flavor.

Another meat option for this breakfast casserole is cooked bacon that has been crumbled. Diced ham is tasty too. Got a meat lover? We have even combined some of the meats for a really tasty and hearty casserole.

How to Make hashbrown EGG casserole

  1. Crack all of your eggs into a medium sized mixing bowl. Add in the milk and whisk together well. Set aside.
  2. In another larger bowl combine the cooked sausage, peppers, broccoli, onion, tomato, hash browns, cheese, salt, and pepper.
  3. Add the beaten egg mixture into the veggies.
  4. Gently stir together and pour into a greased 9 x 13 pan and bake for 45-55 minutes or until set.


frozen hashbrowns vs thawed

When making this breakfast casserole, the hashbrowns are just partially thawed from sitting on the counter while we chopped the vegetables.

This makes them thawed just enough that we could break them apart instead of being a frozen clump of hashbrowns.

This recipe can easily be prepared the night before and then kept in the fridge until morning.  All that you have to do is wake up and stick it in the oven. If you make it the night before, your hashbrowns would thaw in the fridge overnight.

Frozen or thawed will work just fine – the main thing is that you watch while it cooks to make sure the eggs are cooked through and the breakfast casserole is set.

You will also want to make our delicious Scrambled Egg Breakfast Muffins. A favorite breakfast for even the pickiest of eaters! Find the recipe HERE.

items needed for this recipe:

  • Mixing bowl set:We really like this mixing bowl set. The 3 sizes make it perfect for different steps in the recipe. Very budget friendly and you get 3 bowls.
  • High Temp Meat Chopper:This is our go-to kitchen gadget when browning any type of ground meat. You can easily break up the meat into the size you want it with this handy tool.
  • 9 x 13 inch glass pan: This pan is a favorite with the handles molded into the glass. We like using the glass pan because we can see how well the casserole is cooked on the sides and bottom.

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These are our other Favorite breakfast recipes:

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Serves: 12

Easy Hashbrown and Egg Breakfast Casserole

Quick and easy Breakfast Casserole
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Print

Ingredients

  • 12 eggs
  • 1 cup milk
  • 1 pound ground sausage (cooked)
  • ½ red bell pepper (chopped)
  • ½ green bell pepper (chopped)
  • 1 cup broccoli (chopped)
  • ½ onion (Finely diced)
  • 1 tomato (diced)
  • 16 ounces frozen shredded hash browns
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • In a bowl, beat eggs and milk.
  • Stir in all other ingredients.
  • Put in greased 9 x 13 inch pan and bake at 350 for 45-55 min or until well set.

Notes

You could also use bacon or ham in place of the sausage. You can serve this topped with salsa and extra cheese.

Nutrition

Calories: 268 kcal · Carbohydrates: 10 g · Protein: 15 g · Fat: 18 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 203 mg · Sodium: 576 mg · Potassium: 373 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 700 IU · Vitamin C: 22 mg · Calcium: 130 mg · Iron: 2 mg

Recipe Details

Course: Breakfast
Cuisine: American

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  1. Kat Jett says:
    July 22, 2012
    I make a variation of this recipe, but I add Tennessee Pride Hot sausage (I pre cook it) and mince a small onion-Its requested all this time for morning company. love it!
    Reply
  2. Amber says:
    September 4, 2012
    Yummy and EASY! Love it!
    Reply
  3. tricia says:
    September 13, 2012
    freezable?
    Reply
    • Camille says:
      October 24, 2012
      Sure!
      Reply
  4. Laura Lewis says:
    December 24, 2012
    Can this be made the night before?
    Reply
    • Six Sisters says:
      December 25, 2012
      Yes! Then you just wake up and pop it in the oven!
      Reply
  5. Jenny S. says:
    June 27, 2014
    This looks yum! Do the hash-browns need to be thawed?
    Reply
    • Cyd says:
      June 30, 2014
      Thaw them just slightly and that will help with mixing!
      Reply
  6. Susan says:
    August 8, 2014
    I would like to make this for about 30 people. I will be using large industrial size baking pans. What temp should I use and can this recipe be tripled? Please help. This will be served at a church breakfast honoring teachers for the upcoming school year. Thanks for your help
    Reply
    • Cyd says:
      August 11, 2014
      Hi Susan. This recipe can be tripled. But we have never made it in an industrial sized baking pan/dish. We made it in a 9 x 13, so you would need to be sure your baking pan is as deep as the 9 x 13. Having the pan that big, you may need to add a little more cooking time. Be sure it's cooked all the way through and not jiggly in the middle. You could always make 3 9x13 pans of this! It can be prepared the night before and then cooked in the morning.
      Reply
  7. Ana says:
    February 11, 2015
    Hello :) Can I cook this in a 8X8 pan and if so what do I put the temperature too?
    Reply
    • Cyd says:
      February 11, 2015
      This would be too much for an 8 x 8 pan. You could cut the recipe in half. Cook for about the same time. Watch it closely because it may not take as long to cook.
      Reply
  8. Ruth says:
    February 9, 2017
    Hi! This recipe looks really good and I'm going to make it today but I had a question about the sausage. Do I took it before I put it into the oven? Thank you!
    Reply
    • Cyd says:
      February 11, 2017
      Yes, cook the sausage first.
      Reply
  9. diane says:
    October 8, 2017
    We want to make 4 pans ahead and freeze it, will it be good if frozen before it is baked? Or would it be best baked first?
    Reply
    • Cyd says:
      October 9, 2017
      You should be able to assemble the recipe and place in a freezer container. Thaw in the fridge and then bake as directed.
      Reply
  10. Alesha says:
    April 18, 2018
    Can I brown the hashbrowns first (so they can be a little crispy) and then mix in with other ingredients? I know the hash-browns would need to be cool off before I mix with other ingredients.
    Reply
    • Cyd says:
      April 19, 2018
      I love crispy hashbrowns! You can brown them first if you like them brown and a little crispy!
      Reply
  11. LW says:
    July 20, 2018
    Making this recipe for a huge family event tomorrow. Need clarification, do need 12 or 24 eggs? 1 cup or 2 of milk? I know it says 12 eggs and 1 cup two places..is that a typo? Help please!! thanks!
    Reply
    • Cyd says:
      July 23, 2018
      We are sorry we didn't see this over the weekend. Thanks for catching that typo. Hopefully you figured it out. The recipe has been corrected now.
      Reply
  12. Mayela says:
    November 19, 2018
    Can I use homemade hashbrowns? If so, how should that work, do I cook them first? Thank you
    Reply
    • Cyd says:
      November 27, 2018
      Frozen hashbrowns you buy at the store are just partially cooked (blanched). So you may want to partially cook your homemade hashbrowns or add extra cooking time to the recipe, but be sure the other ingredients don't overcook.
      Reply
  13. Laurie says:
    November 20, 2018
    Can I assemble it all the afternoon before the morning of? I work evenings so I am hoping to do all the prep work and assembly before I go into work.
    Reply
  14. Brittany says:
    November 29, 2018
    Could I cook this the night before and then warm it in the oven the next morning? Trying to make for a large crowd after a baptism.
    Reply
    • Cyd says:
      November 30, 2018
      We have made this the night before. Have a wonderful baptism day! :)
      Reply
  15. Emily says:
    April 24, 2019
    This was delicious! I added the vegetables raw into the egg mixture - omitted the green pepper and tomato but added a whole red pepper. Everything else was as the recipe said. Nice with a splash of hot sauce on top! Thank you for this recipe!
    Reply
  16. Brandi koehm says:
    May 6, 2019
    Id like to use cut up russet or yellow potatoes diced instead. Do I need to add time or pre cook?
    Reply
    • Cyd says:
      May 9, 2019
      Frozen hashbrowns have been blanched, so they are partially cooked. You would need to cook your potatoes and then shred or dice them. Here is a link with more information. https://ask.metafilter.com/224346/Difference-between-frozen-bagged-hash-browns-and-a-potatograter
      Reply
  17. Kathy Belinkie says:
    May 9, 2019
    Just curious - with the French Toast Casserole and the Breakfast Casserole, what do you serve with them for a festive breakfast? Going to make both for a bridal shower brunch, but just can't seem to decide on what else I need.
    Reply
    • Cyd says:
      May 9, 2019
      You could do fruit kabobs on skewers,or frozen yogurt bites - https://www.sixsistersstuff.com/recipe/frozen-yogurt-bites/ We have all kinds of breakfast muffins. Mini Cinnamon Roll Pops - https://www.sixsistersstuff.com/recipe/mini-cinnamon-roll-treats-recipe/ Best of lunch with your bridal shower.
      Reply
  18. Julie says:
    September 17, 2019
    What temperature do you set the oven to? I did not see it stated in the recipe.
    Reply
    • Cyd says:
      October 14, 2019
      Set the oven to 350 degrees.
      Reply
  19. Peggy Schabel says:
    October 31, 2019
    I'm making this for my daughter in-laws shower and using 12x18 pans for 70 people planning on getting 24 servings per pan but not sure how many eggs per pan I should use can you help
    Reply
    • Cyd says:
      November 1, 2019
      You could do 1 1/3 of this recipe for your pan size. Or just make about 4 batches and divide it between your pans. Cook until golden and set. Watch closely for doneness. Hope this helps. We have always made it in 9 x 13 inch pans. Best of luck with the casserole and your shower. Sounds so fun!!
      Reply
  20. Sherry says:
    November 30, 2019
    I have made this recipe twice now and each turned out really yummy. However, 350f for 55 minutes was not enough both times. I even turned it up to 385 and it still took more than an hour.
    Reply
    • Cyd says:
      December 5, 2019
      Hi Sherry, Thanks for the heads up. We'll adjust the time.
      Reply
  21. Jessica says:
    December 12, 2019
    Do you think this would be good as meatless? Sometimes I have everything on hand but the sausage 😄
    Reply
    • Cyd says:
      December 19, 2019
      This would be good without meat. But really tasty with meat!!
      Reply
  22. Melissa Sue says:
    December 24, 2019
    When this is prepared the night before, do you actually cook the casserole then warm it up the next morning OR are you putting it in the fridge uncooked then cook it the next morning?
    Reply
    • Cyd says:
      December 30, 2019
      Prepare the casserole by combining all the ingredients. Then place in the fridge instead of cooking. Next morning pull it out and cook. It may take a little longer to cook because the ingredients are so cold from being in the fridge all night. So watch it closely. Or you can set it out for about 30 minutes before placing in the oven.
      Reply
  23. Nikki says:
    February 14, 2020
    Made this today. Phenomenal! So tasty! We were out of peppers so I just used a little more broccoli (around 2 cups). I topped it with a little extra cheese, sprinkle of red pepper flake, sour cream and sriacha. My husband says this is his new favorite. Thank you!
    Reply
    • Cyd says:
      February 17, 2020
      Hi Nikki. We are so glad you liked the Easy Hashbrown and Egg Breakfast Casserole on Six Sisters. This is a great recipe for changing up ingredients. Loved hearing about the changes you made. Have a great week!
      Reply
  24. Amy Jo Weseloh says:
    March 12, 2020
    has anyone ever tried this in an electric roaster? We are making this wonderful recipe for my niece's bridal shower - (community come and go) and expect 150 people. oven space is limited so if I can use my roaster it would be great
    Reply
  25. Erin B. says:
    August 28, 2020
    Made this but omitted the sausage and I added fresh, premade at the store, pico de Gallo in place of the chopped veggies because it basically had the same thing and I wanted tomato in it and not broccoli and it was amazing!! I made it and cooked it in the morning (did not put in fridge overnight) Served with sliced avocado... perfect breakfast!
    Reply
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