Make Ahead Breakfast Casserole with Hash Browns
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With only 5 main ingredients, this delicious, make ahead Breakfast Casserole with Hash Browns is a cinch to throw together. It’s also gluten-free. You can prep it ahead and store in the fridge or make this into a freezer breakfast casserole using our instructions. You may also like our Mediterranean High Protein Breakfast Casserole.
Reasons We Love This Recipe
If a cheesy hash brown casserole had a baby with a traditional breakfast casserole (the kind with bread), you’d end up with this Breakfast Casserole with Hash Browns!
- It’s hearty, cheesy, and full of flavor, like our Savory Breakfast Muffins.
- This dish is naturally gluten-free, if you’re trying to avoid that. Do make sure you buy certified gluten-free hash browns if there is an allergy concern.
- While we chose to keep this recipe simple, it is customizable. Use the meat you like (cooked bacon, sausage, or ham) and/or add in sautéed veggies. It’s hard to mess this up.
- The basic recipe only has 5 main ingredients! So simple.
P.S. A few other breakfast recipes that have 6 ingredients or less are:
Ingredients
Here are the 5 main ingredients you’ll need to make this hearty and comforting casserole…
- All-natural ground pork sausage or turkey sausage (Sub: uncured bacon, see Cooking Notes)
- Refrigerated or frozen shredded hash browns (you’ll need to thaw them if they are frozen)
- Shredded cheddar cheese (Dairy-free option: Omit the cheese.)
- Eggs
- Milk (Dairy-free option: Use unsweetened, plain almond milk or oat milk.)
You’ll also need a few pantry staples–salt, pepper, and a little cooking oil. You can eat the casserole “as is” or top it with items like hot sauce, salsa, ketchup, freshly chopped tomatoes and avocado.
Variations
- You can make this casserole with your choice of cooked meat: pork sausage, turkey sausage, baked bacon, or ham. We like it with any of those choices.
- Amp up the flavor by adding in your favorite chopped and sautéed vegetables. Onions, bell peppers, mushrooms, spinach or kale would all be delicious additions.
How to Make Hash Brown Breakfast Casserole
After browning and draining the sausage, generously spray an 8×8 inch casserole dish with cooking spray. Then, add a layer of half of the shredded hash browns…
Next, add half the sausage…
Finally, sprinkle on half of the cheese in the dish, and repeat with the remaining hash browns, sausage, and cheese.
Now you’ll make the egg mixture. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the casserole.
Bake the casserole, uncovered, in a 350°F oven for 50-60 minutes or until done in the middle and bubbly around the edges.
Tips for Success
- You can use bacon in place of the sausage. It’s a delicious replacement! We suggest baking it using this recipe and then chopping it up to avoid the stovetop mess.
- You’ll need to mostly thaw your frozen hash browns before putting together this casserole. Do this overnight in fridge or using your microwave’s defrost setting. Dab off any excess moisture paper towel.
- If the casserole is still cold when you put it in or if it was previously frozen, it will likely take longer to bake. Our tests showed that it will take about 60 minutes to bake after being frozen and thawed. This is because of the extra liquid that’s released during that process.
- We tested this recipe in a glass baking dish. If using metal, check to see if it is done sooner.
Serving and Side Dish Ideas
Serve a slice of casserole warm and, if desired, top with toppings like salsa, sour cream, chopped green onion, hot sauce, or diced avocado.
Some side dish ideas that would pair well include:
FAQs
Yep! This would be an easy substitution. Just fully cook and crumble the bacon before adding it.
It should be fine for a day or two. If you need it prepped ahead longer than that, consider freezing it.
You bet. Amp up the flavor by adding in your favorite chopped and sautéed vegetables. Onions, bell peppers, mushrooms, spinach or kale would all be delicious additions.
Want More Make Ahead Breakfast Ideas?
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Make Ahead Breakfast Casserole with Hash Browns
With only 5 main ingredients, this gluten-free casserole is a cinch to throw together. You can prep it ahead of time and store in the fridge, or turn it into a freezer breakfast casserole using our instructions.
Ingredients
- 1 teaspoon avocado oil or olive oil
- 1 pound all-natural ground pork sausage or turkey sausage (Sub: uncured bacon, see Cooking Notes)
- 3 cups refrigerated or thawed* frozen shredded hash browns
- 1 1/2 cups shredded cheddar cheese (DF option: Omit the cheese.)
- 6 large eggs
- 1/2 cup milk (DF option: Use unsweetened, plain almond milk or oat milk.)
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- Optional toppings: hot sauce, salsa, ketchup, freshly chopped tomatoes, and avocado
*You’ll need to mostly thaw your frozen hash browns before putting together this casserole. Do this overnight in fridge or using your microwave’s defrost setting. Dab off any excess moisture paper towel.
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Instructions
Make It Now:
- Preheat the oven to 350°F.
- Heat the oil in a medium-sized skillet over medium-high heat. Once the oil is shimmery, add the sausage and cook until browned and cooked through, breaking it up as it cooks. Transfer the sausage to a paper towel–lined plate to drain and set aside.
- Generously spray an 8×8-inch casserole dish with cooking spray. Layer 1 1/2 cups of the hash browns, half the sausage, and 3/4 cup of the cheese in the dish, then repeat with the remaining hash browns, sausage, and cheese.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour over the ingredients in the dish. (Freezing instructions begin here.)
- Bake, uncovered, for 50-60 minutes or until edges are bubbly, the middle is set, and top is golden. Tent with foil if the top starts to get too brown before it’s done. (Note: If the casserole was still cold when you put it in or if it was previously frozen, it will likely take longer. Our tests showed that it will take about 60 minutes to bake after being frozen and thawed. This is because of the extra liquid that’s released during that process.)
- Let the casserole sit for 10 minutes before serving. Serve warm, topped with hot sauce, salsa, or ketchup, if desired. Season with more salt and pepper, if desired.
Freeze For Later: Skip Step 1. Follow Steps 2-4, tightly wrap the casserole in plastic wrap or foil, and freeze.
Prepare From Frozen: Note: You may want to have hot sauce, salsa, or ketchup on hand for serving. Thaw completely. Follow Steps 5-6, except bake for about 60 minutes or until set in the middle.
Notes/Tips
- You can use bacon in place of the sausage. It’s a delicious replacement! We suggest baking it using this recipe and then chopping it up to avoid the stovetop mess.
- You’ll need to mostly thaw your frozen hash browns before putting together this casserole. Do this overnight in fridge or using your microwave’s defrost setting. Dab off any excess moisture paper towel.
- If the casserole is still cold when you put it in or if it was previously frozen, it will likely take longer to bake. Our tests showed that it will take about 60 minutes to bake after being frozen and thawed. This is because of the extra liquid that’s released during that process.
Can I make this the night before and bake the next morning? Thanks!
Yes, you sure can!
have you every made this using tator tots instead of shredded hash browns?
I have not, but I love the idea. Let me know if you try it!
Can you partially bake it the day before so it doesn’t take as long the next day or would it get soggy? Or fully bake it and how long to reheat?
Hi Donna! I think partially baking will affect the texture adversely, so I wouldn’t recommend it. I have fully baked it before and enjoyed leftovers (warmed in the microwave), but I’ve never tested baking the whole thing and rewarming it. So, I can’t advise you there. If you’re short on time, you could consider dividing the casserole into two dishes. They will bake a little faster.
Is it okay to thaw the frozen potatoes and then freeze them again just to thaw again? Does that affect their texture? I am expecting baby 3 in December and have been using so many of your freezer meals to prep!! Thank you!
Yes, totally fine! I’ve done this many, many times for this recipe and others. Congrats on baby #3! It’s a great feeling to have freezer meal prepped ahead. I’m glad our recipes are helpful to your family, Brianna.
Fast, Easy and Delicious ! We placed a container of salsa, hot sauce, and some sour cream onto the table for those who love it southern style. Received great reviews from the crowd.
I love the idea of serving the toppings to make it southern style when you are hosting! Win-win so that everyone can customize it to their liking. Thank you so much for taking the time to leave a review and give us all that serving tip!
This looks very Good and Yummy.
Thanks Patricia. We think it is quite tasty!
I love how easy this recipe is. No chopping involved! But it tastes great! I like using sharp cheddar cheese.
I bet the sharp cheddar is quite good in this. I never really thought about switching up the cheeses. I wonder if my favorite pepper jack would be as good as I think it would be! 🙂
Actually this is known as the “Bachelor Breakfast” in the midwest. Only you add diced onions and either diced green or jalepeno peppers to the mix.
Ha! Good to know Greg. I’m sure those additions are wonderful!
Thanks for reminding us of a tried and true recipe. This is very good
You’re welcome! It’s an oldie but goodie for sure!
Excellent
Thanks Ginger!
One of my husband’s favorite breakfast recipes! I usually make about three at a time. I’ve used bacon, turkey sausage, regular sausage, or diced ham in them. Sometimes I do a combo of a couple of meats depending on what I have. Thanks for a great recipe!
Hi Susan! It is so nice to have recipes that you can use up various things you have on hand. Thanks for letting others know of all the things you’ve subbed for this recipe.
This was not only easy but very tasty too!!
Love hearing that! Thanks for the feedback.
This was fantastic! I made this last night for supper and it was so easy, definitely will be adding it to our breakfast for dinner menu! I used bacon instead of sausage and just as good. Definitely could use either! Everything I’ve made from this site is so good. Never dull recipes!
Thanks, Michelle! Love hearing this. 🙂
This sounds so good and easy! I’m curious if you could make this without the shredded hashbrowns. It’s very hard to find some without flour. Thanks!
Hi Liz, I haven’t tested this recipe without the shredded hash browns, but I haven’t had any trouble finding gluten-free ones in my grocery stores. If you test it with the cubes, let me know. I’d love to hear how it turns out.