breakfast · entree

Cheesy Hashbrown Breakfast Casserole

There’s nothing like a good ol’ breakfast casserole to kickstart your day.

Breakfast casseroles are usually relegated to the holidays, but I’m not one to stick with tradition. I love to make them on Sundays and then eat the leftovers throughout the rest of the week. You end up getting plenty of hearty breakfast to start each and every workday.

Every time I think I’ve tried every single breakfast casserole known to man, I come across a new recipe. This is one of those recipes.

I’ve made something similar with tater tots and bacon before, but this casserole uses sausage and frozen hashbrown patties (like the ones McDonald’s serves). It packs plenty of cheese and eggs as well.

If you’re on the hunt for a filling breakfast, this is the one to make.


Cheesy Hashbrown Breakfast Casserole

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A simple and filling breakfast casserole with sausage, hashbrowns, eggs and cheese.


  • 9 eggs
  • 8 precooked hash brown patties (frozen – you don’t need to thaw)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Colby Jack cheese
  • 1 lb. ground breakfast sausage, browned and drained
  • 1 cup milk
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • Directions

    1. Preheat oven to 350 degrees.
    2. In a large bowl, whisk together eggs with milk. Season with salt, pepper, garlic powder and mustard. Set aside.
    3. Place hashbrown patties in the bottom of a greased 13×9″ baking dish. Top with both cheeses and cooked sausage.
    4. Pour egg mixture over casserole in one even layer. Bake, covered with foil, for 25 minutes. Remove foil and bake again for another 20 minutes or until eggs are set. Let cool and serve.

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