You have 0 items in your cart

Classic Breakfast Casserole

5 from 13 votes

This post may contain affiliate sales links. Please read my disclosure policy.

Enjoy your hash browns, sausage and eggs all together in this easy, Classic Breakfast Casserole Recipe. Make it morning of or prepare it ahead, both are equally delicious! Extra special enjoyed with Orange Rolls and Crockpot Hot Chocolate.

Breakfast Casserole

Breakfast Casserole | An Easy Way to Enjoy Breakfast!

I love these classically delicious, all-in-one breakfast casseroles! They are not only super simple to throw together, they are delicious and feed a crowd. Whether you’re making a special treat for the holidays, a potluck, or just want a hearty breakfast with all the good stuff, this is the ticket! My husband adores this casserole because of the protein, but I love it because of the crispy, buttery hash browns on the bottom! So good!

For more tasty breakfast recipes check out these: Hashbrown Egg CupsChile Con Queso Eggs Benedict, and French Toast Pigs in a Blanket Recipe.

Perfect for the Holidays

I know a lot of my readers enjoy making this for special occasions and holidays! This breakfast casserole is extremely popular around Easter and Christmas. It’s certainly a special and delicious way to start to your day.

Breakfast Casserole Recipe

Main Ingredients Needed

The toughest part about this casserole recipe is that you have to bake the hashbrowns separately before you bake the filling. But other than that, this is a simple dump and bake breakfast casserole. Here’s what you’ll need:

  • Butter – this is used for flavor, to grease the pan and to brown and crisp the hash browns.
  • Frozen Hash Browns – if you can’t find frozen hash browns, you can also use frozen tater tots.
  • Eggs – ten whole eggs! To make this with less cholesterol you can sub out half of the whole eggs for egg whites.
  • Breakfast Sausage – cooked and crumbled. You can use store bought or homemade.
  • Salt and Pepper – to taste!
  • Cheddar Cheese – if you have another cheese option that you love with breakfast, feel free to use it instead of cheddar.
  • Parsley or Green Onions – used for garnish. This is totally optional.
Sausage Breakfast Casserole

How to Make Breakfast Casserole | Directions

You are only three easy steps away from enjoying this hearty and filling breakfast! Here’s how to do it:

Step 1: Bake the Hash Browns

Preheat oven to 350 degrees. Pour melted butter into the bottom of a 9×13 pan and using a pastry brush, brush the butter across the bottom and up the sides of the pan.

Add an even layer of frozen hash browns across the bottom and bake 20 minutes or until the edges start to brown slightly.

Step 2: Prepare and Add the Eggs & Sausage

In a large bowl, whisk eggs with cooked and crumbled sausage, salt and pepper. Pour over baked hash browns and top with cheese. Bake another 20 minutes or until eggs are set.

Step 3: Cut into Pieces and Enjoy!

After the eggs are set, remove from oven, cool 10 minutes, top with green onion and parsley, but into pieces and enjoy warm!

Storing Leftovers

Breakfast Casserole leftovers should be covered and stored in an airtight container in the refrigerator for up to 4 days. 

To reheat, simply pop a square into the microwave for 30 seconds to 1 minute or until heated through.

Freezing Instructions

If you REALLY want to make this breakfast casserole recipe ahead of time, you can freeze it!

To Freeze. Simply follow the instructions all the way through. Cool completely, then cover with foil and store in a freezer bag for up to 2 months.

To Reheat. Thaw in the refrigerator overnight. Then bake at 350 degrees until heated through. This takes about 20 minutes.

Hashbrown Breakfast Casserole

Make it Overnight

Believe it or not, you can prep a good chunk of this recipe the night before to make baking this in the morning a cinch. Here’s how to make an overnight version of this breakfast casserole:

  1. Bake the hash browns according to recipe directions. After that is done, let the dish cool completely. Cover and store in the fridge.
  2. Cook and crumble the breakfast sausage. Drain, cool and store in an airtight container in the refrigerator.
  3. In the morning, whisk your eggs, add the sausage, pour into the pre-baked hash browns and top with cheese.
  4. Bake as usual and enjoy!

More Breakfast Casserole Recipes!

Breakfast Casserole
PrintPrint Pin ItPin It
5 from 13 votes

Breakfast Casserole

An Easy Breakfast Casserole Recipe you can prepare ahead, let sit overnight then bake in the morning! Made with hashbrowns, sausage, and eggs.
servings 8 servings
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins


  • 5 tablespoons butter melted
  • 4 cups frozen hashbrowns shredded preferred
  • 10 large eggs beaten
  • 12 oz. breakfast sausage cooked and crumbled
  • salt & pepper to taste
  • 1 cup cheddar cheese grated
  • chopped parsley or green onion (optional garnish)


  • Preheat oven to 350 degrees.
  • Pour melted butter into the bottom of a 9×13 glass dish. Using a pastry brush, brush butter across the bottom and up the sides of the dish. Add an even layer of hashbrowns across the bottom and bake 20 minutes or until the edges start to brown slightly.
  • In a large bowl, whisk eggs, sausage, salt, and pepper together. Pour over warm hashbrowns and sprinkle with cheese. Bake another 20 minutes or until eggs are set.
  • Top with parsley or chopped green onion, cut into squares and serve warm.


Calories: 436kcal | Carbohydrates: 19g | Protein: 21g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 328mg | Sodium: 544mg | Potassium: 516mg | Fiber: 1g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 9mg | Calcium: 158mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Keyword: breakfast casserole, breakfast casserole recipe, sausage breakfast casserole

Share a Comment

Your email address will not be published.

Recipe Rating

64 Responses
  1. Maria May

    Can this be made in a foil container for taking somewhere you don’t want to take a glass dish and if so would you bake differently? Thanks!

  2. Kari

    5 stars
    Question- any guidance as to the amount of salt to use? (And whether it is table or kosher?) I know the recipe says “to taste”, but I obviously can’t taste raw eggs. Thanks! Excited to try this!!

  3. Kathy

    Ok. So this is the first recipe of yours that I’ve made. Here’s my take:

    I was absolutely not going to use frozen hash browns. I checked multiple brands and they all had additives that I didn’t want. Even when I looked at organic brands, there were still too many ingredients. Consequently, I made my own hash browns and followed your recipe. To make this recipe successful, the homemade hash browns would have to cook separately in a frying pan to crisp up and then added to the baking dish. Adding homemade hash browns, without that step to your recipe, dramatically changes the texture and taste. The homemade version was completely cooked but tasteless and the wrong texture. It whole recipe was also very heavy on the potatoes. My husband remarked, “Too much potato.”

    I’m giving it one star because the cheese was good. It probably tastes good using frozen hash browns with additives, but I won’t be making it again since additives don’t belong in my kitchen and haven’t in decades.