Cheesy Hashbrown Breakfast Casserole with sausage and eggs is an easy make ahead dish that is perfect for weekends and holidays. Prepare the night before, and bake in the morning!
If you’re looking for an easy breakfast for weekends or holidays, this super easy egg casserole is for you. It’s loaded with hashbrown potatoes, sausage, bacon and plenty of cheese.
This breakfast bake takes just a few minutes to throw together. So, it’s perfect if you’re not an early riser — like moi. Even better, you can make it the night before and bake it in the morning.
My Cheesy Hashbrown Casserole makes a delicious holiday side dish. And this egg, sausage and potato dish makes a wonderful breakfast to serve for Christmas morning, Easter, Thanksgiving or anytime at all.
How to Make Cheesy Hashbrown Breakfast Casserole with Sausage
I kept the ingredients simple for this recipe. I used:
- 20-ounce package of hash brown potatoes, thawed
- sliced air fryer breakfast sausage
- cooked crumbled air fryer bacon
- melted butter
- salt, pepper and onion powder
Note that you can also cook a pound of ground breakfast sausage instead of the links. You can sub cooked ham or leave out the meat completely if you want.
First, whisk the eggs and milk together. Then, add the half of hashbrowns to a prepared baking dish. You can grease it with butter, oil or non stick spray.
Top that with half of the sausage and some of the shredded cheese. I personally like to layer the casserole. It’s not necessary, so if you forget to layer the ingredients, no problem.
Repeat the layers, and pour the eggs over the casserole. Top with crumbled bacon, and pour melted butter over the top.
How Long to Bake
Bake the casserole for 45 minutes total or until it’s hot, bubbly and the center is set. To be safe, you can test the temperature.
Egg casseroles are done when the internal temperature is 160 degrees, according to a food thermometer.
Right before the casserole is done, top it with the remaining cheese and more bacon if you like.
Let the casserole set for about 5 to 10 minutes before serving. This makes it easier to cut and serve.
If you want to make it extra pretty, sprinkle some chopped parsley over the top! It’s not necessary, but it adds a little pop of color.
Make Ahead Directions
To make the breakfast casserole ahead of time, assemble as directed. But don’t add the melted butter yet.
Pop the dish into the fridge overnight. Add the melted butter the next morning before baking, and bake as directed.
How to Reheat the Breakfast Casserole
To reheat the hashbrown breakfast casserole, you can bake it until it’s heated throughout. Or, reheat individual portions in the microwave. I usually cook it at 70 percent for about a minute.
Cheesy Hashbrown Breakfast Casserole
- ½ cup milk
- 4 large eggs
- ½ teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 20 ounces hashbrown potatoes thawed
- 5 breakfast sausage links cooked and sliced
- 2½ cups shredded cheddar blend cheese divided, or plain cheddar or colby
- ¼ cup melted butter
- cooked crumbled bacon optional
- Preheat oven to 350°
- Grease or spray a 2 quart casserole dish with cooking spray
- Whisk the milk and eggs together until well blended, and stir in salt, onion powder and pepper
- Add half of the hashbrowns to the baking dish, then layer half of the sausage slices and half of the cheese.
- Repeat layers, top with crumbled bacon, and pour egg mixture over casserole
- Pour melted butter over casserole, and bake uncovered for 40 minutes. Top with remaining cheese, and bake for additional 5 minutes or until cheese is melted, casserole is hot and bubbling, and internal temperature is 160°
- Allow to sit for 5 minutes before slicing, then serve
More Holiday Breakfast Recipes
- Sausage Sourdough Breakfast Casserole
- Lemon Blueberry Bagel Breakfast Casserole
- Eggnog Pancakes
- Pumpkin Pancakes
- Eggnog donuts
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