This Easy Hash Brown Breakfast Casserole with Sausage and Smoked Gruyere Cheese is an easy and delicious family size breakfast you can prep in advance, and pop in the oven when you're ready to eat!

JUMP TO RECIPE

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Easy, delicious and filling Hash Brown Breakfast Casserole you can make ahead of time!

This flavorful and smoky Sausage Hashbrown Breakfast Casserole is a great breakfast to feed a hungry crowd or hungry family. Made with simple ingredients and minimal prep, this casserole can be prepared in advance, or baked right away.

What goes into the Hash Brown Breakfast Casserole?

To make this easy and tasty sausage casserole, you will need:

A bag of frozen shredded hash browns. Thaw these overnight, and season well before adding to a greased 13x9 casserole dish.
Cooked and crumbled breakfast sausage.
Eggs and milk.
Shredded smoked Gryere cheese, or your cheese of choice. You'll need 8 oz to fully cover the caserole.
Some thinly sliced scallions. Slicing them ultra thin ensure they cook evenly and seamlessly into the casserole.
Smoked paprika and Garlic powder, to add into the eggs.
Salt and pepper, to season the eggs, as well as the hash browns. Season at every step!
Cooking spray, to grease your baking dish and make for easy serving.

Baking the Sausage hash brown casserole

You can assemble this sausage hashbrown breakfast casserole the day you want to eat it, or in advance.

Bake right away

If you are baking the casserole right after assembly, place the the casserole dish in a preheated oven, uncovered, and cook for just about 1 hour, until eggs are set, and cheese is browned.

Make ahead

This casserole and can prepared in advance, up to 2 days. Simply assemble, cover, and store in the fridge until you are ready to bake. Leave the dish out for about 30 minutes prior to placing it in a preheated oven for best results.

Looking for more great breakfast ideas?

Why not try my Ham and cheese Breakfast Hot Pockets, Ragin’ Cajun Frittata, Prosciutto Pesto Frittata, Crab Imperial Eggs Benedict, or Creamed Chipped Scrapple!

Substitutions and Additions

This casserole can be adjusted and modified to work with your tastes, or what you have on hand. Here are a few great substitutions and add ons that would be great for this recipe:

Use shredded sharp cheddar or pepper-jack cheese instead of smoked gruyere cheese.
Add in finely diced bell peppers or thawed frozen broccoli.
Try ham in place of the crumbled breakfast sausage.
Cook up some Chorizo sausage and use it in place of the breakfast sausage.
Try chopped frozen (thawed) breakfast potatoes in place of shredded.

Storing the leftovers

Allow your leftover casserole to cool completely, and store in an airtight container or resealable bag in the refrigerator for up to 3 days. To freeze, place in resealable freezer bags, and store up to 2 months.

Want to save this recipe for later?

PIN IT!

Print Recipe

Easy Hash Brown Breakfast Casserole

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch

Servings: 10

Equipment

13 x 9 baking dish

Ingredients

1 30 oz bag frozen shredded hash browns, thawed
1 lb uncased breakfast sausage
8 large eggs
1 cup milk
8 oz (2 cups) shredded smoked Gryere cheese
4 scallions, thinly sliced
1 teaspoon smoked paprika
2 teaspoon garlic powder
½ teaspoon each salt and pepper, (plus more for seasoning potatoes)
cooking spray

Instructions

1. Preheat oven to 350 degrees.
2. Spray baking dish with cooking spray.
3. In a medium frying pan, cook sausage over medium heat, breaking up as you go, until cooked through 5-7 minutes. Drain off excess fat, and set aside.
4. Layer thawed potatoes into bottom of the baking dish, and season well with salt and pepper to taste. Toss well to make sure all potatoes are evenly seasoned, and press into an even layer.
5. Top potatoes with cooked sausage and scallions.
6. In a large bowl, whisk together eggs, milk, smoked paprika, garlic powder, salt and pepper. Pour egg mixture over sausage, scallion and potatoes.
7. Top with shredded cheese and bake, uncovered for 55 minutes to 1 hour, until eggs are set and cheese is golden brown.

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.