5 Ingredient Hash Brown Breakfast Casserole

This 5 ingredient hash brown casserole is one of my easiest breakfast recipes for busy mornings or holiday brunches. It’s made with sausage, eggs, frozen hash browns, milk, and cheddar cheese, so you get crispy-edged potatoes, fluffy eggs, and plenty of cheesy flavor without a long ingredient list.

Why I Love This Hash Brown Casserole for Breakfast

I first made this hash brown casserole for a holiday breakfast because I wanted something filling that didn’t require a long ingredient list. It ended up being such a hit with my family that I started making it for weekend breakfasts and brunches too.

My favorite shortcut is using Southwest-style potatoes. They already have extra seasoning and vegetables mixed in, which gives the casserole more flavor without adding more ingredients. Regular frozen hash browns work just as well if that’s what you have.

The combination of sausage, eggs, potatoes, and cheddar makes this feel hearty enough for a full breakfast, but it’s still simple enough to throw together when I don’t want to spend the morning cooking. If you want a bigger breakfast if you're hosting a lot of guests, you can have these buttermilk biscuits, crepes, and fluffy pancakes with the casserole.

Ingredients

As you know by now, this casserole is made with only a handful of ingredients, and those ingredients are: 

• 0.75lb. breakfast sausage
• 6 eggs
• ¾ cup milk
• 14oz. southwestern style hash browns or potatoes, frozen
• 1 ½ cup shredded cheddar cheese
• Salt and pepper, to taste (optional)
• 1 teaspoon dried parsley (optional)

If you want to use diced potatoes like I did, grab an extra bag so you can make my taco potato casserole next!

Ingredient Notes That Make This Breakfast Hash Brown Casserole Better

• Breakfast sausage: I use regular pork breakfast sausage for the most flavor. Mild or hot sausage both work depending on how much spice you want.
• Eggs: Six large eggs give the casserole enough structure to hold everything together while still keeping the texture soft and fluffy.
• Milk: A little milk keeps the eggs from baking up too firm. Whole milk gives the richest texture, but 2% works too.
• Southwest-style diced hash browns: I use refrigerated Simply Potatoes Southwest Style Hash Browns because they already have extra seasoning and vegetables mixed in. Regular diced hash browns work too, but the Southwest-style version gives the casserole more flavor with no extra prep.
• Cheddar cheese: Sharp cheddar is my favorite because its stronger flavor stands up to the sausage and potatoes. Shredding it yourself will give you the smoothest melt, but pre-shredded cheese works when you want to keep things quick.
• Salt, pepper, and parsley: These are optional and don’t count toward the five main ingredients. I usually taste the sausage and potatoes first since both can already bring plenty of seasoning.

How to Make 5 Ingredient Hash Brown Casserole

Step 1. Prepare

Preheat the oven to 375°F and grease a 9x13-inch casserole dish with cooking oil or nonstick cooking spray.

Step 2. Cook the sausage

Cook the breakfast sausage in a large skillet, breaking it apart until it's browned on all sides. Drain the excess grease from the skillet. 

Step 3. Make the egg mixture

Whisk the eggs with salt, pepper, parsley, and milk in a large bowl. Add the hash browns or potatoes, cheddar cheese, and cooked sausage. Stir well to combine everything.

Step 4. Bake the casserole

 Transfer the casserole mixture to the prepared baking dish. Bake the casserole for 45 minutes or until the center is set. Serve the casserole warm, and enjoy!

My Expert Tips for The Best Hash Brown Casserole

• Drain the sausage well. After browning the breakfast sausage, drain off any excess grease before adding it to the egg mixture. Too much grease can make the bottom of the casserole oily.
• Use the hash browns straight from the refrigerator. The Southwest-style diced hash browns I use are refrigerated and ready to mix in. If you substitute frozen hash browns, thaw them first and pat away any excess moisture so the casserole doesn’t turn watery.
• Break up any clumps of potatoes. Separate the diced hash browns before stirring them into the eggs so the potatoes, sausage, and cheese are evenly distributed throughout the casserole.
• Check the very center for doneness. The outside will set before the middle, so I always check the center before taking it out of the oven. It should look set rather than wet or jiggly. If needed, give it another 5 minutes and check again.
• Don’t overbake it. Once the center is set, take the casserole out of the oven. Baking it much longer can make the eggs firm and rubbery instead of soft and fluffy.
• Let it rest before slicing. Give the casserole about 5 to 10 minutes after baking. This helps the eggs finish setting and makes it much easier to cut into clean portions.

How To Store Hash Brown Casserole

In the fridge: Any leftover casserole can be stored in the fridge either transferred to an airtight container or in the casserole dish covered with plastic wrap. It will keep in the fridge for 3-5 days.

In the freezer: You can also store leftovers in the freezer for a longer shelf life. Wrap individual squares in plastic wrap and a layer of aluminum foil and keep them in a freezer-safe bag. The leftovers will last in the freezer for up to 3 months.

Reheating: My favorite way to reheat the leftover casserole is in the oven at 350°F for 15-20 minutes or more, depending on the portion size. Let the frozen casserole thaw overnight in the fridge and bake according to the recipe.

Hash Brown Casserole FAQs

Can I use frozen hash browns instead of refrigerated hash browns?

Yes. I make this casserole with refrigerated Southwest-style diced hash browns, but frozen diced hash browns can work too. Thaw them completely first and pat away any excess moisture before adding them to the egg mixture.

Do I need to thaw frozen hash browns before making the casserole?

Yes. If you’re using frozen hash browns, thaw them first. Adding them while frozen can release extra water as they bake, which may make the casserole watery and increase the cooking time.

Can I make hash brown casserole ahead of time?

Yes. Assemble the casserole, cover it tightly, and refrigerate it overnight without baking. The next morning, let the baking dish sit out while the oven preheats, then bake as directed. It may need an extra 5-10 minutes since the ingredients will be cold.

How do I know when hash brown casserole is done?

The casserole is done when the eggs are set in the center and no longer look wet or jiggly. If the edges are browned but the middle still looks loose, bake it for another 5 minutes and check again.

How can I make the top of my hash brown casserole more golden?

For a more browned, cheesy top, place the finished casserole under the broiler for 1-2 minutes. Keep a close eye on it since the cheese can go from golden to burned very quickly.

How do I store leftover hash brown casserole?

Let the casserole cool, then cover it tightly or transfer leftovers to an airtight container. Refrigerate for up to 3-4 days.

What’s the best way to reheat hash brown casserole?

For individual portions, microwave until warmed through. For several servings, cover the casserole with foil and warm it in a 325°F oven until heated through. Removing the foil for the last few minutes helps the top crisp back up.

Can I double this recipe?

Yes. Double all of the ingredients and divide the mixture between two baking dishes rather than putting everything into one extra-deep pan. This helps the eggs cook evenly and keeps the baking time closer to the original recipe.

Casserole Breakfast Recipes to Make Next

• Taco Hashbrown Casserole
• Cheesy Potato Casserole
• Amish Breakfast Casserole
• Overnight Egg Casserole
• Hamburger Hashbrown Casserole