Easy Egg Hashbrown Casserole

Looking for a breakfast casserole that’ll make your morning routine easier? This Easy Egg Hashbrown Casserole is the answer to those hectic weekday mornings when you need something filling and delicious.

I started making this dish for weekend brunches, but it quickly became a staple in my meal prep rotation since it reheats beautifully throughout the week. With crispy hashbrowns, fluffy eggs, and melty cheese all baked into one dish, it’s the kind of breakfast that’ll keep you satisfied until lunch – and trust me, your family will be asking for seconds.

Why You’ll Love This Hashbrown Casserole

• Make-ahead friendly – You can prep this casserole the night before and pop it in the oven the next morning – perfect for busy families or holiday breakfasts.
• Simple ingredients – Everything you need is likely already in your kitchen or easy to find at any grocery store – no fancy ingredients required.
• Feeds a crowd – This hearty breakfast casserole easily serves 8-10 people, making it perfect for family gatherings or brunch parties.
• Customizable recipe – You can swap the pork sausage for bacon or ham, use different cheese blends, or add your favorite vegetables to make it your own.
• Minimal prep work – Just brown the sausage, mix the ingredients, and let the oven do the rest – it’s that easy!

Options for Substitutions

This breakfast casserole is pretty adaptable to what you have in your kitchen.

Hash browns: are key for texture, you can use either shredded or diced frozen potatoes.

Pork sausage: turkey sausage or diced ham work great as alternatives.

Cheddar cheese: can be swapped for any good melting cheese like Colby Jack, Monterey Jack, or even a Mexican cheese blend.

Lighter version: For a lighter version, you can use egg whites (about 2 egg whites per whole egg) and low-fat milk, though the texture might be slightly less rich.

How to Know When the Hashbrown Casserole is Done

Your hashbrown casserole is ready when the edges turn golden brown and the center is set – this usually takes about 45-50 minutes in the oven. To check if it’s fully cooked, insert a knife into the middle – it should come out clean without any wet egg mixture clinging to it.

The cheese on top should be completely melted and lightly browned, and when you gently press the center with a spatula, it shouldn’t feel jiggly or soft. Let it rest for about 5 minutes after taking it out of the oven so it can set up properly.

Storage Instructions

Store: This hashbrown casserole keeps really well in the fridge for up to 4 days – just let it cool completely, then store it in an airtight container.

Meal prep: You can make the whole casserole a day ahead: assemble everything in your baking dish, cover with plastic wrap, and pop it in the fridge overnight (just add 10-15 minutes to the bake time when you’re ready to cook it).

Freeze: For longer storage, this casserole freezes beautifully for up to 3 months – wrap it tightly in foil and place in a freezer bag, then thaw overnight in the fridge before baking.

Estimated Nutrition Facts

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 160-180 g
• Fat: 200-220 g
• Carbohydrates: 200-220 g

Preparation Time	20-30 minutes
Cooking Time	60-70 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Ingredients

• 2 pounds thawed frozen hash brown potatoes
• 1 pound pork sausage
• 1 small diced onion
• 5 eggs
• 1/2 cup milk
• 1/2 teaspoon onion powder
• 1/8 teaspoon garlic powder
• Salt to taste
• Black pepper to taste
• 12 ounces shredded cheddar cheese

Step 1: Gather and Prepare Ingredients

Begin by gathering all your ingredients: 2 pounds frozen hash brown potatoes (thawed), 1 pound pork sausage, 1 small onion (diced), 5 eggs, ½ cup milk, ½ teaspoon onion powder, ⅛ teaspoon garlic powder, salt and ground black pepper to taste, and 12 ounces shredded Cheddar cheese.

Step 2: Preheat Oven and Prepare Hash Browns

Preheat your oven to 350°F (175°C).

Grease an 8-inch square baking pan thoroughly.

Place the thawed hash brown potatoes into the pan, arranging them in an even layer to create the base of your casserole.

Step 3: Cook Sausage and Onion

In a large skillet over medium heat, cook the pork sausage and diced onion together.

Continue cooking until the sausage is browned and crumbled and the onions are tender, which should take about 10 minutes.

Once done, drain any excess fat from the skillet.

Step 4: Prepare Egg Mixture

In a large bowl, whisk together 5 eggs, ½ cup of milk, ½ teaspoon of onion powder, ⅛ teaspoon of garlic powder, salt, and ground black pepper until all ingredients are well combined.

This mixture will help to hold all the ingredients together.

Step 5: Assemble the Casserole

Pour the egg mixture over the layer of hash browns in the baking pan.

Next, sprinkle half of the shredded Cheddar cheese over the egg mixture.

Then, add the cooked sausage and onion mixture on top.

Finally, sprinkle the remaining shredded Cheddar cheese over the sausage.

Cover the entire dish with aluminum foil.

Step 6: Bake and Finish

Bake the assembled casserole in the preheated oven for 1 hour.

After 1 hour, carefully remove the aluminum foil and return the casserole to the oven.

Continue baking for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Let the casserole cool for a few minutes before serving.

Enjoy your hearty and delicious breakfast casserole!