Hash Brown Casserole
This hash brown casserole recipe is everything you want it to be. It’s easy, filling, and perfect to make the night before for an easy school morning breakfast.
Breakfast is my favorite meal of the day. I’ve always been a morning person and I’m the type who wakes up starving. I don’t just want a bowl of cereal, I want a filling breakfast.
I try to balance our mornings with healthy breakfast recipes like this Creamy Chia Pudding, but some days I just want something more. Hash brown casserole delivers.
My oldest just turned 3 and is a really picky eater. My youngest is 1.5 years old. He’s going through a normal picky stage that I’m hoping won’t last. It can be a bit tricky to feed these guys.
When I develop a new recipe that not only can I convince these guys to try, but that everyone likes and eats, that’s a huge win. My oldest doesn’t like potatoes in any form but French fries and even he liked this. Hooray!
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Ingredients
Hash Brown Patties
You’ll need 7 or 8, depending on the size of your pan. I used a 13×8 pan and used 7. No need to precook them, just place them in the pan frozen.
Breakfast Sausage
My favorite for this is Jimmy Dean original breakfast sausage in the 1lb tube.
Dairy Free Shredded Cheese
Dairy free cheeses can be a bit hit or miss, depending on the dish they’re used for. I used the Great Value brand mozzarella and cheddar style blend. I like this one because it actually melts. Keep in mind, with dairy free cheese, less is more.
Eggs
You’ll need 8 whole eggs. Crack them all into a separate bowl and beat them.
Shredded Carrot
This is optional. I like to add veggies to everything when I can, but you don’t have to add this if it weirds you out. The taste was very subtle and maybe slightly sweet. My kids didn’t mind it and neither did I but you can definitely leave it out.
Onion Powder
Garlic Powder
Ground Mustard
Salt
Almond Milk
This just adds a bit of moisture and soaks into the hash browns to make them soft and yummy.
Optional Toppings for Hash Brown Casserole
- sour cream
- chopped green onions
- more cheese
- avocado
- salsa
How to Make Hash Brown Casserole
Step 1 – Get all your ingredients out and ready to go. Preheat the oven to 375° F.
Step 2 – In a skillet, cook the sausage until it’s just cooked, but not too brown. Chop it a bit as you cook it so it’s not in huge chunks and cooks evenly. Place a couple of paper towels in a bowl and then remove the sausage from the pan into the bowl to drain the grease off. Set aside.
Step 3 – Whisk together eggs, ground mustard, onion powder, garlic powder and salt. Set aside.
Step 4 – Spray a 13 x 9 baking dish with cooking spray. Layer hash brown patties in the bottom of the pan, arranging so they cover as much as possible. You can break pieces up to fill in large gaps if needed.
Step 5 – Layer in cooked sausage and spread it around so it’s even.
Step 6 – Layer in carrots and cheese, spreading them evenly.
Step 7 – Pour egg mixture evenly over the casserole layers. Using the back of a spoon or spatula, press the ingredients down just slightly to make sure they’re all evenly moistened with the egg mixture.
Step 8 – Cover baking dish with aluminum foil and place in the oven. Bake for 20 minutes, then remove the foil and continue baking another 20 to 25 minutes, until a knife inserted in the center comes out clean. The top and edges should be slightly golden brown.
You’ll love how easy this is to throw together. Make it on a Sunday night and pop it in the fridge. You’ll have a deliciously filling breakfast for yourself and your kids for the next couple of mornings. It’s always best to start your day with a little protein.
Want some more make-ahead breakfast ideas? Check these out:
Hash Brown Casserole
Equipment
- 13 x 9 baking dish
Ingredients
- 7-8 hash brown patties - fully cooked but still frozen
- 1 lb breakfast sausage - cooked and drained
- 1 cup dairy free cheese - or cheese of choice
- 8 eggs
- ½ cup shredded carrot
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground mustard
- ½ cup almond milk
Instructions
- Preheat oven to 375° F. Spray 13 x 9 baking dish with cooking spray.
- Layer frozen hash brown patties in the bottom of the baking dish. If there are any large gaps, break or cut a hash brown patty into pieces that will fill the gaps.
- Spread cooked sausage crumbles over the hash brown patties in an even layer.
- Then add the shredded carrots and cheese, spreading into an even layer.
- Crack all 8 eggs into a bowl. Add onion powder, garlic powder, ground mustard and salt and whisk together well.
- Pour egg mixture over the casserole layers in the baking dish. Using the back of a large spoon or a spatula, gently press down to make sure all the cheese, carrots and sausage are evenly moistened by the egg mixture.
- Cover the baking dish with aluminum foil and place in the oven. Bake for 20 minutes, then remove the foil and continue baking for another 20 to 25 minutes until casserole is set and a knife inserted in the center comes out clean. The top should be turning slightly golden. Remove from oven and let cool for 5 to 10 minutes before serving.
- Let cool completely and then cover before storing in the refrigerator for up to 5 days.
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