Hash Brown Egg Casserole

The question is….How does one get a homemade dinner on the table, when everyone is running in different directions?  It’s that time of year again.  Back to school,  fall sports, band, orchestra, piano, orthodontic appointments, homework…..from 3-9pm most nights are utter madness around here.   So when do we fit in our “eating together” time?


How often does your family sit down together for a meal?


We shoot for 2-3 times a week, some weeks that just doesn’t happen, some weeks we luck out and get more table time.  I have found the key is to be flexible with meal time, plan ahead, and keep it simple!  Casseroles or Crock Pot meals are great for these busy nights.


We love breakfast for dinner.  So recently I came up with this breakfast casserole that includes all of our favorites……minus bacon, but I think it could be easily added. Hash Brown Egg Casserole is hash browns, sausage, cheese, eggs, served up in one perfect dish.


Feel free to use whatever type of hash browns you like, I happen to love this dehydrated variety from Costco.  You will need 6 cups hash browns. 


Press the hash browns in the bottom of an ungreased 9×13  baking dish.

Preheat oven to 400 degrees.  Melt 1 stick of butter, and drizzle it evenly over the hash browns.  Bake for 20-25 minutes or until hash browns start to crisp up and turn golden brown.


While your hash browns are baking, brown 1 pound of breakfast sausage (any variety).  When sausage is nearly finished browning add in 1 red pepper diced,  and 1 cup of diced onion.  Sautee until pepper and onion have softened and sausage is completley browned.


Grate 8 ounces of Monterey jack cheese, set aside.  Then whisk 8 eggs with 1 1/2 cups milk.

When hash browns are done, remove from oven and evenly spread sausage mixture over eggs, then sprinkle with cheese.

Note: If you wanted to make this dish ahead, at this point you could let it cool completely then place it in your refrigerator for up to 2 days, and finish later.  Or you could let it cool completely cover and place in your freezer for up to 3 months. The remaining steps will follow when you are ready to bake and eat.

Pour egg mixture evenly over casserole.

Cover with aluminum foil, turn oven temperature down to 350 degrees,  and bake for 30 minutes.  Remove foil and bake for an additional 10 minutes to allow the top to brown up all purdy.  Let rest for 10 minutes before serving….if you can wait.  I realize sometimes there just ain’t time to wait 10 minute to let your casserole rest.  What’s that saying?   ” No rest for the scrumptious casserole”…..or is that weary casserole….or maybe it’s no rest for a casserole…….Or was it no rest for the weary, which after some afternoons of running kiddos hither and yon I need a margarita on the rocks more than a casserole!



My littlest asked if she could have the leftovers for her after school snack the next day.  Seriously?!##@!@  I told her yes of course my dear child.

As you can see, I didn’t serve any sides with this meal….it was an every man for himself, grab a plate, scarf it down and go kind of night, but if Hash Brown Egg Casserole were to be served with say…..some homemade biscuits and a fruit salad you would have yourself a beautiful breakfast, brunch, or dinner!



Do you enjoy breakfast for dinner?


I’d love to hear what’s new with you!  Is fall a crazy time for you or do you just sit back and enjoy?

Thanks for stopping by,

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  1. 1

    Yummy! I have a “go to” breakfast casserole recipe, but it’s so loaded with cheese! I like your idea of getting a crispy hash brown bottom before you add the remaining ingredients. I will definitely give this a try sometime. Thanks, Sheila!

    • 1.1
      Sheila :

      Karin, Oh I bet yours is super yummy! You are such a good cook. Thanks for stopping by! xoxox Sheila

  2. 2

    Hi Sheila!
    In soccer season (now…), we eat together every night except when my daughter has practice, which is 2 nights a week. My kids pass each other at the soccer field – my son is leaving and my daughter is arriving. I’m lucky because they can walk to everything!! My kids don’t understand why we say it’s so important for us to eat together every night but someday they will 🙂
    This dish looks great, Sheila. My go to appliance during soccer season (and the rest of the year) is my slow cooker. It has a timer so it goes off automatically – which I love!! I use it every single week at least and many times twice. I just loaded it up this morning with pinto beans!
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  3. 3
    Sue :

    Have this in the oven right now and it looks scumptious! I crisped up the hash browns which is a great idea!!

  4. 4
    Sue :

    I have this in the oven and it looks scrumptious. I like the idea of crisping up the hashbrowns. Thanks for sharing!!

    • 4.1
      Sheila :

      Enjoy! The leftovers are really good too! Thanks for stopping by E2g ; ) Have a great weekend. Sheila

  5. 5

    Are you supposed to hydrate the dehydrated hashbrowns before pressing them in the bottom of the casserole dish?

    • 5.1
      Sheila :

      Yes, hydrate per box directions. Thanks for pointing that out, I will change the recipe directions.

  6. 6
    Tiffany :

    Is it ok to put this casserole together entirely (eggs & all), & refridgerate then warm up as needed?

    • 6.1
      Sheila :

      Tiffany, we have been having internet troubles I am so sorry it took me so long to get back to you. Yes you could make this bake it, keep in refrigerator, and then reheat as you want to eat. Or did you mean make ahead and then bake on another day? That works too! Hope this helps. Sheila

  7. 7
    Holly :

    Have made this a number of times and is fabulous every time! Usually have everything on hand so it’s a great go-to. The hashbrowns being cooked first to become crispy make all the difference. Also make my hashbrowns in the oven now just because of this recipe. Come out crispy without the mess.

    • 7.1
      Sheila :

      Glad you love it! Thanks for stopping by, hope your summer is starting out right! xox, Sheila


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