Hash Brown Breakfast Casserole

5 from 3 votes

This flavor-packed and easy hash brown breakfast casserole with sausage is perfect for weekly meal prep or to feed a crowd over the holidays!

Prep Time20

Cook Time50

Total Time1 10

Course: breakfast

Cuisine: American

Servings: people

Calories: 344kcal

Grease a 9x13 casserole dish with non-stick spray or butter.
Add the 12 ounces of frozen shredded hashbrowns to the casserole dish. Evenly sprinkle the salt and pepper over the hashbrowns. Set aside.
Cook the sausage on the stovetop until no longer pink. Do not drain. Set aside.
With a cheese grater, grate the pepper jack cheese until you obtain 1 cup. Do the same with the mild cheddar cheese. Set aside.
In a large bowl whisk the 8 eggs, 1 cup of half and half, 1 teaspoon of ground mustard, and ½ teaspoon of seasoning salt together until well combined.
Add in the grated cheeses and cooked sausage. Whisk until combined.
Pour the egg mixture on top of the shredded hashbrowns in the casserole dish.
Cover with aluminum foil and refrigerate for at least 2 hours or overnight.
Bake uncovered at 350°F for 1 hour.
Rest for 10 minutes before serving.

Only use frozen hash browns for this recipe. Using freshly shredded potatoes can make your casserole soggy.

If you want a thicker casserole, you can add an extra 1-3 eggs, although the baking time may increase by 8-12 minutes.

Once baked and cooled, you can store any leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat from the refrigerator, place the breakfast casserole in the microwave, covered, for up to 2 minutes in 30-second increments or until heated through.

For longer storage, freeze individual portions in an airtight container or wrapped in plastic wrap and aluminum foil for up to 3 months.

To reheat from frozen, remove the casserole from the freezer and let it thaw in the refrigerator overnight. Warm in the microwave for up to 2 minutes, 30 seconds at a time, until heated through.