Why You’ll Love This Recipe
This casserole is everything you love about breakfast in one warm, cheesy bite. It’s satisfying, kid-friendly, and perfect for busy mornings, holidays, or potlucks. You can prep it the night before and bake it in the morning, saving time and stress. The best part? You can swap ingredients based on what you have—it’s super flexible and still turns out delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Whole milk or half-and-half
- Frozen hashbrowns (thawed)
- Breakfast sausage or bacon (cooked and crumbled)
- Shredded cheddar cheese (or your favorite blend)
- Salt
- Black pepper
- Onion powder (optional)
- Garlic powder (optional)
- Butter or non-stick spray (for greasing the dish)
Directions
- Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Layer the base: Spread the thawed hashbrowns evenly over the bottom of the dish.
- Add meat and cheese: Sprinkle the cooked sausage or bacon over the hashbrowns, followed by a layer of shredded cheese.
- Whisk the eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, and optional seasonings like onion or garlic powder.
- Assemble: Pour the egg mixture evenly over the layered ingredients in the dish.
- Bake: Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.
- Cool and serve: Let cool for 5–10 minutes before slicing and serving.
Servings and timing
This recipe makes 8 servings.
Preparation time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
- Veggie-packed: Add sautéed peppers, mushrooms, spinach, or tomatoes for extra nutrition.
- Spicy version: Use hot sausage, pepper jack cheese, or add chopped jalapeños.
- Meat-free: Skip the meat and load up on veggies or use a plant-based sausage.
- Different cheese: Try Swiss, mozzarella, Monterey Jack, or a mix for variety.
- Make-ahead: Assemble the night before, cover, and refrigerate. Bake in the morning.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 45–60 seconds or bake at 325°F (160°C) until warmed through.
This casserole also freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
FAQs
Can I make this casserole ahead of time?
Yes! Assemble it the night before, cover and refrigerate, then bake it fresh in the morning.
Do I have to thaw the hashbrowns?
Yes, thawing helps them cook evenly and prevents excess moisture in the casserole.
Can I use fresh potatoes instead?
Yes, just shred and squeeze out excess moisture before layering in the dish.
What kind of sausage is best?
Pork breakfast sausage, turkey sausage, or even spicy Italian sausage all work great.
Can I make it vegetarian?
Absolutely. Skip the meat and add more vegetables or use plant-based alternatives.
How do I know when it’s done?
The center should be firm and not jiggly. A knife inserted in the center should come out clean.
Can I add cheese on top?
Yes, sprinkle extra cheese during the last 10 minutes of baking for a bubbly, golden top.
Is this recipe gluten-free?
Yes, as long as all ingredients (especially sausage and hashbrowns) are gluten-free.
Can I use egg whites?
Yes, you can replace some or all of the whole eggs with egg whites, though the texture will be slightly different.
Can I bake this in a different pan?
Yes, just adjust baking time depending on the depth and size of the pan.
Conclusion
Cheesy Breakfast Casserole is a comforting, customizable, and easy-to-make dish that’s perfect for any breakfast or brunch gathering. With fluffy eggs, crisp hashbrowns, savory meat, and lots of cheese, it’s everything you want in a morning meal—all in one dish. Whether you’re meal prepping or serving a crowd, this casserole delivers on flavor, ease, and satisfaction every time.
PrintCheesy Breakfast Casserole
This Cheesy Breakfast Casserole is a hearty, comforting dish made with fluffy eggs, hashbrowns, savory sausage or bacon, and melty cheese—perfect for feeding a crowd or prepping breakfast ahead of time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8 large eggs
- 1 cup whole milk or half-and-half
- 4 cups frozen hashbrowns, thawed
- 1 pound breakfast sausage or bacon, cooked and crumbled
- 2 cups shredded cheddar cheese (or cheese blend)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder (optional)
- 1/4 teaspoon garlic powder (optional)
- Butter or non-stick spray for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Spread the thawed hashbrowns evenly across the bottom of the baking dish.
- Top with cooked sausage or bacon, then sprinkle with shredded cheese.
- In a large bowl, whisk together eggs, milk, salt, pepper, and optional onion and garlic powder.
- Pour the egg mixture evenly over the ingredients in the baking dish.
- Bake uncovered for 40–45 minutes, or until the center is set and the top is golden brown.
- Let cool for 5–10 minutes before slicing and serving.
Notes
- Thaw hashbrowns before using to prevent excess moisture.
- Use plant-based sausage or skip meat entirely for a vegetarian version.
- Add sautéed veggies like bell peppers, mushrooms, or spinach for more nutrition.
- Sprinkle extra cheese on top in the last 10 minutes of baking for a bubbly finish.
- Can be assembled ahead and refrigerated overnight before baking.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 360
- Sugar: 2g
- Sodium: 670mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 220mg
