Crowd-pleasing, freezer-friendly, and on the table in about 45 minutes
Crispy-edged hash browns, savory sausage, fluffy eggs, and melty cheddar—four ingredients, big brunch energy, zero stress.
Why you’ll love it
- Best Breakfast Casserole: Clean slices, cheesy top, no soggy middle.
- Easy Egg Bake: Frozen hash browns + sausage = minimal prep.
- Make-Ahead Friendly: Assemble the night before (or freeze unbaked).
- Family-Sized: 9×13 pan serves 8–10; add fruit and you’re done.
- Healthier Tweaks: Lean turkey sausage + reduced-fat cheese option.
Ingredients (notes only)
Core (the “4 ingredients”)
- Frozen shredded hash browns (thawed & squeezed dry for best texture)
- Breakfast sausage (pork or turkey; fully cooked and crumbled)
- Eggs (whisked; they set the casserole)
- Cheddar cheese (shredded; sharp = more flavor)
Optional but recommended
- Milk or half-and-half (a little for custard fluff), kosher salt, black pepper, garlic powder, green onion or chives.
Step-by-step
- Heat oven to 375°F. Grease a 9×13-inch pan.
- Par-crisp potatoes (5–10 min): Press thawed, dried hash browns into the pan; mist with oil or dot with 1 Tbsp butter. Bake 5–10 minutes for a head start.
- Cook sausage: Brown, crumble, and drain well.
- Layer: Scatter sausage over hash browns; top with ¾ of the cheese.
- Whisk eggs: 10 large eggs + ½ cup milk (optional) + ¾ tsp salt + ½ tsp pepper + ½ tsp garlic powder. Pour evenly over the pan.
- Bake: 28–35 minutes until the center barely jiggles and the top is set to 160–165°F.
- Cheesy finish: Sprinkle remaining cheese; bake 3–5 minutes to melt. Rest 10 minutes, slice, and serve with chives.
Pro tips
- Dry = crispy: Thaw and squeeze hash browns in a towel; moisture is the enemy.
- Even set: Don’t overfill—eggs should just cover the fillings.
- Clean cuts: Rest 10 minutes before slicing; use a serrated knife.
- Flavor with four: Sharp cheddar + well-seasoned sausage = big taste without extras.
- Overnight option: Assemble, cover, and refrigerate. Bake cold pan at 350°F 50–60 min (start lower to protect the dish), then broil 1–2 minutes for color.
Variations (aligned to interests)
- Healthy Hash Brown Breakfast Casserole: Turkey sausage, 1 cup extra egg whites, ⅓ less cheese; add diced peppers/spinach.
- Sausage Hash Brown Breakfast Casserole: Use hot Italian breakfast sausage and add a pinch of crushed red pepper.
- Breakfast Casserole with Biscuits & Hash Browns: Swap bottom layer to biscuit pieces (12 oz can); par-bake 8 minutes, then proceed.
- Overnight Breakfast Casserole (Hash Brown): Assemble fully, chill, and bake in the morning (timing note above).
- Easy Egg Bake (Meat-Free): Skip sausage; add sautéed mushrooms + spinach; season well and keep total moisture low.
How to serve
- Add a fruit salad, a simple green salad with lemon vinaigrette, hot sauce, and sour cream or salsa. Perfect for potlucks and holiday mornings.
Make-ahead, freeze & reheat
- Fridge: 3–4 days, covered. Reheat slices at 325°F, 12–15 minutes, to 165°F.
- Freeze (unbaked): Wrap tightly (no egg yet). Bake from frozen with foil at 350°F about 50–60 minutes; add egg mixture halfway through and finish.
- Freeze (baked slices): Wrap individually; reheat 325°F, 18–22 minutes.
FAQs
Can I use cubed hash browns?
Yes—texture is heartier. Keep total volume ~30–32 oz.
Do I have to thaw the potatoes?
For best crisping, yes. If baking from frozen, add 10–12 minutes and expect softer edges.
Why is the middle wet?
Too much moisture (undrained sausage or wet potatoes) or underbaked. Bake to 160–165°F center.
What cheese works besides cheddar?
Colby-Jack, pepper jack, or Swiss all melt well.
Simple Nutrition (estimate per serving, 10 servings; pork sausage, full-fat cheddar)
Calories 360 • Protein 19g • Carbs 18g • Fat 23g • Fiber 2g • Sodium 690mg • Sugar 2g
4-Ingredient Hash Brown Breakfast Casserole
Cheesy sausage-and-hash-brown egg bake—four ingredients, minimal prep, and clean slices every time. Make-ahead and freezer-friendly for holidays or busy mornings.
Ingredients
- 30–32 oz frozen shredded hash browns, thawed and squeezed dry
- 1 lb breakfast sausage, cooked and crumbled (drained)
- 10 large eggs
- 2 cups shredded sharp cheddar, divided (about 8 oz)
- 0.5 cup milk or half-and-half (optional)
- 0.75 tsp kosher salt (optional)
- 0.5 tsp black pepper (optional)
- 0.5 tsp garlic powder (optional)
- 2 tbsp chopped chives, for garnish (optional)
Equipment
- 9×13-inch baking dish
- large mixing bowl
- foil (optional for covering)
Method
- Heat oven to 375°F. Grease a 9×13-inch pan.
- Press hash browns into pan; mist with oil or dot with 1 tbsp butter. Bake 5–10 minutes to start crisping.
- Layer sausage over potatoes; top with 1½ cups cheese.
- Whisk eggs (and milk if using) with salt, pepper, and garlic powder. Pour evenly over.
- Bake 28–35 minutes until set to 160–165°F in the center.
- Top with remaining 1/2 cup cheese; bake 3–5 minutes to melt. Rest 10 minutes; garnish with chives and slice.
Nutrition
Calories: 360kcalCarbohydrates: 18gProtein: 19gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 205mgSodium: 690mgPotassium: 430mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 9mgCalcium: 260mgIron: 1.9mg
Notes
Overnight: Assemble, cover, and chill. Bake at 350°F for 50–60 minutes from cold, then broil briefly for color.
Healthy option: Turkey sausage + 1 cup egg whites; reduce cheese by 1/3.
Gluten-free: Naturally GF (verify sausage/seasonings).
Storage: Fridge 3–4 days; freeze slices up to 2 months; reheat to 165°F.
Equipment: 9×13 baking dish, large mixing bowl, foil.
Healthy option: Turkey sausage + 1 cup egg whites; reduce cheese by 1/3.
Gluten-free: Naturally GF (verify sausage/seasonings).
Storage: Fridge 3–4 days; freeze slices up to 2 months; reheat to 165°F.
Equipment: 9×13 baking dish, large mixing bowl, foil.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!