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Today: May 29, 2026
Today: May 29, 2026

Hashbrown Breakfast Casserole

Hashbrown Breakfast Casserole
Prep Time: 15 minutes
Cook Time: 60–78 minutes
Total Time: 75–93 minutes
Yield: 10–12 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 12)

Energy541 kcal
Total lipid (fat)40.5 g
Fatty acids, total saturated14.5 g
Fatty acids, total trans0.5 g
Carbohydrate, by difference21.5 g
Fiber, total dietary2.5 g
Sugars, total including NLEA3 g
Protein23.5 g
Cholesterol352 mg
Sodium, Na784 mg
Calcium, Ca176 mg
Iron, Fe3 mg
Potassium, K741 mg
Vitamin D (D2 + D3)2.5 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

A hearty breakfast dish featuring crispy hash browns, savory sausage, and a cheesy egg mixture.

Main Ingredients

  • 1 20-oz. package - frozen hash brown patties
  • 2 Tbsp. - extra-virgin olive oil
  • 1½ lb. - bulk breakfast sausage
  • 1 - large onion, finely chopped
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton, plus more - kosher salt
  • 4 - garlic cloves, coarsely chopped
  • 1 10-oz. package - frozen chopped spinach, thawed in bag
  • 18 - large eggs
  • 1 cup - heavy cream
  • to taste - freshly ground black pepper
  • 1 cup - extra-sharp cheddar cheese, coarsely grated
  1. Step 1 Preheat your oven to 450°F. Line the bottom of a 13x9 inch baking dish with frozen hash brown patties, trimming to fit if necessary. Bake until golden and crispy, approximately 15–20 minutes. Remove from oven and lower temperature to 350°F.
  2. Step 2 While the hash browns are baking, warm 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Sauté the bulk breakfast sausage, breaking it up into marble-sized pieces with a wooden spoon, until browned and just cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to a bowl.
  3. Step 3 In the same skillet, add the finely chopped onion and season with kosher salt. Cook, stirring occasionally, until the onion is slightly softened and starting to brown, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, roughly 1 minute. Mix in thawed chopped spinach (along with any excess water) and cook, stirring and scraping up any browned bits, until the spinach is dried out, approximately 2 minutes. Remove from heat.
  4. Step 4 In a large bowl, whisk together the eggs, heavy cream, and kosher salt. Season generously with freshly ground black pepper. Mix in the sausage, onion-spinach mixture, and grated cheddar cheese. Pour this egg mixture over the baked hash browns in the baking dish.
  5. Step 5 Bake in the oven at 350°F until the casserole is set and lightly browned on top, around 40–50 minutes. Let the casserole cool slightly before serving.
  6. Step 6 Make-Ahead Tip: You can bake the casserole up to a month in advance. Cut into pieces, wrap individually in plastic wrap, and freeze. To reheat, unwrap and place on a baking sheet, then heat in a 350°F oven for 15 minutes.

Main Ingredients

  • 1 20-oz. package - frozen hash brown patties
  • 2 Tbsp. - extra-virgin olive oil
  • 1½ lb. - bulk breakfast sausage
  • 1 - large onion, finely chopped
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton, plus more - kosher salt
  • 4 - garlic cloves, coarsely chopped
  • 1 10-oz. package - frozen chopped spinach, thawed in bag
  • 18 - large eggs
  • 1 cup - heavy cream
  • to taste - freshly ground black pepper
  • 1 cup - extra-sharp cheddar cheese, coarsely grated

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