If you’re looking for a breakfast that feels easy but still special, a Hashbrown Breakfast Casserole is a steady winner. It’s the kind of dish that can handle a sleepy Sunday, a holiday morning, or a quick reheat on a busy weekday. Crisp edges of potato, a soft custard of eggs and milk, plenty of melty cheese, and your favorite breakfast protein all tucked together into one golden pan. Nothing fussy, nothing wild. Just dependable comfort. I love that it’s flexible too — use sausage or bacon, or keep it vegetarian with extra veggies. If you can whisk, layer, and wait patiently while it bakes, you’ve got this. And honestly, there’s something nice about pulling a big warm pan out of the oven and calling everyone to the table. No juggling pans on the stovetop. No drama. Just breakfast done right.

Ingredients for this Hashbrown Breakfast Casserole

1 tablespoon butter or oil, for greasing the dish
1 pound breakfast sausage, bacon, or plant-based sausage, cooked and crumbled
1 small yellow onion, diced
1 bell pepper, diced
2 cloves garlic, minced
32 ounces frozen shredded hash browns, thawed and patted dry
8 to 10 large eggs
1 1/2 cups milk or half-and-half
2 1/2 cups shredded cheddar or a cheddar-jack blend, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika or sweet paprika
1/4 teaspoon garlic powder, optional
1 cup baby spinach, chopped, optional
2 green onions, thinly sliced, for garnish
Hot sauce or salsa, for serving, optional

Instructions

Preheat the oven to 375°F. Grease a 9×13 inch baking dish with butter or oil. Take a breath. You’re already halfway to breakfast.
Cook the meat. If using sausage, brown it in a skillet over medium heat, breaking it up as it cooks, 6 to 8 minutes. For bacon, chop and cook until crisp. Transfer to a paper towel-lined plate.
In the same skillet, sauté the onion and bell pepper with a pinch of salt until softened, 4 to 6 minutes. Stir in the garlic for the last 30 seconds. Remove from heat.
Whisk the custard. In a large bowl, whisk the eggs, milk, salt, pepper, paprika, and garlic powder until smooth. Don’t overthink it — a few bubbles are fine.
Layer the casserole. Spread the thawed, dried hash browns in the prepared dish. Scatter the cooked meat and sautéed veggies over the top. If using spinach, sprinkle it evenly. Add 2 cups of the cheese.
Pour the egg mixture slowly and evenly over everything, letting it settle into the gaps. Sprinkle the remaining 1/2 cup cheese over the surface.
Rest the pan for 5 minutes. This helps the egg mixture seep into the potatoes so the casserole bakes up evenly.
Bake for 45 to 55 minutes, until the center is set and the top is golden. A knife inserted in the center should come out mostly clean, with no runny egg. If you like extra color, turn on the broiler for 1 to 2 minutes at the end — keep a close eye on it.
Cool for 10 to 15 minutes before slicing. This is the hardest part, but it helps the squares hold together. Garnish with green onions and serve with hot sauce or salsa if you like a little kick.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 45 to 55 minutes
Rest time: 10 to 15 minutes
Total time: About 1 hour 20 minutes

Make-ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5 to 10 extra minutes to the bake time if it goes into the oven cold.

Nutritional information

Estimated per serving, for 12 servings using pork sausage, cheddar, and whole milk:

Calories: 360
Protein: 18 g
Carbohydrates: 23 g
Fat: 22 g
Fiber: 2 g
Sodium: 720 mg

These numbers will shift based on the meat, cheese, and milk you choose. To lighten it up, swap half the cheese for a sharper variety so you can use less, try turkey sausage, and use 1 percent milk. For a heartier option, add an extra cup of hash browns and a couple more eggs, then bake a little longer.

Frequently asked questions

Can I make this casserole ahead or freeze it?

Yes and yes. For overnight prep, assemble the casserole as written, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5 to 10 minutes if needed. For freezing, you have two paths. Unbaked: assemble in a freezer-safe dish, wrap tightly, and freeze up to 2 months. Thaw in the fridge overnight, then bake. Baked: cool completely, cut into squares, and freeze in an airtight container with parchment between layers. Reheat covered at 325°F for 20 to 25 minutes, or microwave individual portions. I like keeping a few squares in the freezer for those mornings when coffee is the only thing working.

Can I use fresh potatoes instead of frozen hash browns?

You can. Peel and grate 2 pounds of russet potatoes on the large holes of a box grater. Rinse the shreds in cold water, then squeeze and pat very dry in a clean towel. Toss with a teaspoon of oil and a pinch of salt before layering. Fresh potatoes have a touch more moisture, so make sure they’re well dried. You can also use diced hash browns if that’s what you have — the texture will be a little chunkier, a bit more like a breakfast skillet in casserole form.

How do I keep the casserole from turning soggy or watery?

Moisture management is the secret here. Thaw the hash browns fully and pat them dry. Drain the cooked meat so excess fat doesn’t pool in the pan. Sauté the onions and peppers until most of their moisture cooks off. Stick to the egg-to-milk ratio in the recipe so the custard sets nicely. And let the baked casserole rest at least 10 minutes before slicing. Think of that rest as your insurance policy for neat squares and good texture.

A couple extra tips, if you’re customizing: for dairy-free, use a creamy unsweetened plant milk and a dairy-free cheese that melts well, or skip the cheese and add an extra egg for structure. Gluten-free is simple, since the base ingredients are naturally gluten-free — just confirm your sausage and add-ins are, too. And if your crew likes heat, toss in a diced jalapeño with the peppers or use pepper jack cheese. Breakfast with a bit of personality.