Hash Brown Breakfast Casserole

Person serving a piece of hash brown casserole from a dish.

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This hash brown breakfast casserole is full of savory flavor and feeds a crowd! It can be prepped ahead of time for a super simple and satisfying breakfast to feed a crowd or to meal prep for the week!

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: people

Calories: 343kcal

Author: Amanda Mason

Equipment

9x13 baking dish

Ingredients

12 ounces shredded hash browns, frozen
8 eggs
1 lb ground sausage
1 cup half and half
1 cup mild cheddar cheese, grated
1 cup pepper jack cheese, grated
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon ground mustard
½ teaspoon seasoning salt

Instructions

Grease a 9x13 casserole dish with non-stick spray or butter.
Add the 12 ounces of frozen shredded hash browns to the casserole dish. Evenly sprinkle the salt and pepper over the hash browns. Set aside.
Cook the sausage on the stovetop until no longer pink. Do not drain. Set aside.
With a cheese grater, grate the pepper jack cheese until you obtain 1 cup. Do the same with the mild cheddar cheese. Set aside.
In a large bowl whisk the 8 eggs, 1 cup of half and half, 1 teaspoon of ground mustard, and ½ teaspoon of seasoning salt together until well combined.
Add in the grated cheeses and cooked sausage. Whisk until combined.
Pour the egg mixture on top of the shredded hash browns in the casserole dish.
Cover with aluminum foil and refrigerate for at least 2 hours or overnight.
Bake uncovered at 350°F for 1 hour.
Rest for 10 minutes before serving.

Notes

Only use frozen hash browns for this recipe. Using freshly shredded potatoes can make your casserole soggy.

If you want a thicker casserole, you can add an extra 1-3 eggs, although the baking time may increase by 8-12 minutes. Keep an eye on things here

Nutrition