5 Must-Try Breakfast Casserole Recipes with Hashbrowns

You know those mornings when you want something warm, cheesy, and soul-hugging—but also can’t be bothered to flip pancakes one at a time? Yeah, that’s when breakfast casserole recipes with hashbrowns come to the rescue. They’re like the superhero of the breakfast world: make-ahead friendly, feeds a crowd, and saves you from kitchen chaos at 7 a.m.

I’ve been obsessed with breakfast casseroles since the first time I realized you can basically toss all your favorite breakfast ingredients in one dish, bake it, and call it a day. No flipping, no fuss—just golden, crispy hashbrowns and layers of savory goodness. And because I’m a sharer (you’re welcome), I’ve rounded up five recipes that IMO you need in your life ASAP.

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1. The Classic Cheesy Sausage & Hashbrown Casserole

If breakfast casseroles had a Hall of Fame, this one would be right at the entrance with a spotlight on it. This classic cheesy sausage casserole hits every craving: crispy hashbrowns, savory sausage, melty cheddar, and a creamy egg base.

Ingredients:

• 1 lb breakfast sausage, cooked and crumbled
• 4 cups frozen shredded hashbrowns (thawed)
• 2 cups shredded cheddar cheese
• 1 cup milk
• 6 large eggs
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper to taste

Instructions:

1. Preheat oven to 350°F. Grease a 9×13 baking dish.
2. Spread hashbrowns evenly at the bottom.
3. Layer on cooked sausage and cheese.
4. Whisk eggs, milk, and seasonings in a bowl; pour over casserole.
5. Bake for 40–45 minutes until set and slightly golden.

Pro tip: Want that extra crunch? Broil for the last 2 minutes. (Trust me, you’ll thank yourself later.)

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2. Veggie-Lovers’ Garden Hashbrown Bake

For the mornings when you want something hearty and feel like pretending you’re being healthy, this is one of those breakfast casserole recipes with hashbrowns that still keeps all the cheesy comfort intact. This veggie-packed casserole is colorful, flavorful, and still manages to keep the cheesy comfort intact.

Ingredients:

• 4 cups shredded hashbrowns (thawed)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small zucchini, diced
• 1 cup baby spinach, chopped
• 1 cup shredded mozzarella
• 1 cup milk
• 6 large eggs
• 1 tsp Italian seasoning
• Salt & pepper to taste

Instructions:

1. Preheat oven to 350°F and grease your baking dish.
2. Spread hashbrowns at the bottom.
3. Sauté veggies for 3–4 minutes until slightly tender.
4. Layer veggies over hashbrowns, sprinkle with cheese.
5. Whisk eggs, milk, and seasonings; pour evenly over mixture.
6. Bake for 40 minutes until eggs are set.

Why it works: The veggies add texture, color, and freshness, making it the ideal weekend brunch centerpiece.

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3. Bacon, Egg & Cheese Hashbrown Heaven

Because sometimes you just need to embrace the breakfast trifecta: bacon, eggs, and cheese. No explanation required.

Ingredients:

• 4 cups shredded hashbrowns (thawed)
• 8 strips bacon, cooked & crumbled
• 2 cups shredded cheddar
• 1 cup milk
• 6 large eggs
• 1 tsp smoked paprika
• Salt & pepper to taste

Instructions:

1. Preheat oven to 350°F, grease baking dish.
2. Arrange hashbrowns in the base.
3. Add bacon, cheese, and paprika.
4. Whisk eggs, milk, salt, and pepper; pour over.
5. Bake 40–45 minutes until golden.

Fun twist: Swap half the cheddar for pepper jack if you want a little kick.

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4. Southwestern Hashbrown Breakfast Bake

Ever wanted your breakfast to taste like a fiesta? This one brings the party—black beans, corn, jalapeños, and a punch of spice.

Ingredients:

• 4 cups shredded hashbrowns (thawed)
• 1 cup cooked chorizo
• 1 cup black beans (rinsed & drained)
• 1 cup corn kernels
• 1 jalapeño, diced (optional)
• 2 cups shredded cheddar or Mexican blend cheese
• 1 cup milk
• 6 large eggs
• 1 tsp chili powder
• 1 tsp cumin
• Salt to taste

Instructions:

1. Preheat oven to 350°F, grease dish.
2. Spread hashbrowns evenly.
3. Add chorizo, beans, corn, jalapeños, and cheese.
4. Whisk eggs, milk, and seasonings; pour over.
5. Bake 40–45 minutes until bubbly and set.

Serving idea: Top with fresh cilantro and a dollop of sour cream. (You can thank me later.)

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5. Ham & Swiss Hashbrown Brunch Bake

This one’s for the “I have leftover holiday ham and zero ideas” crowd. The combo of salty ham and nutty Swiss cheese is ridiculously satisfying.

Ingredients:

• 4 cups shredded hashbrowns (thawed)
• 2 cups diced cooked ham
• 2 cups shredded Swiss cheese
• 1 cup milk
• 6 large eggs
• 1 tsp Dijon mustard
• Salt & pepper to taste

Instructions:

1. Preheat oven to 350°F, grease dish.
2. Layer hashbrowns, ham, and cheese.
3. Whisk eggs, milk, mustard, salt, and pepper; pour over.
4. Bake 40–45 minutes until golden and set.

Pro move: Serve with a side of mixed greens for balance (aka an attempt to feel virtuous).

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Final Tips for the Perfect Hashbrown Breakfast Casserole

Want to know why some casseroles turn out meh while others are pure magic? Here’s the secret list:

• Thaw your hashbrowns before baking—nobody likes a watery casserole.
• Grease your dish like your life depends on it. (Okay, maybe not your life, but your sanity.)
• Season generously—hashbrowns are basically flavor sponges.
• Let it rest for 5–10 minutes after baking to help it set and slice neatly.

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Conclusion

There you have it—five breakfast casserole recipes with hashbrowns that’ll make your mornings easier, tastier, and way more exciting than a sad bowl of cereal. Whether you’re a meat-lover, veggie fan, or spice enthusiast, there’s a bake here that’ll have you coming back for seconds.

So, which one are you trying first? IMO, you should start with the classic cheesy sausage—it’s the OG for a reason 🙂