Hashbrown Breakfast Casserole
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!These dump-and-bake recipes take 5 minutes to throw together, have minimal prep, and are my go-to when I want something quick. Simply toss the dish with ingredients in the oven, and forget about it until the timer dings. No stovetop, no stress—just simple, cozy meals that practically cook themselves while you chase your toddler or sneak in a moment of peace.This easy hashbrown breakfast casserole is a hearty, one-pan breakfast loaded with crispy hashbrowns, savory sausage, fluffy eggs, and melted cheese. Perfect for meal prep, holiday brunches, or feeding a crowd, this simple baked casserole comes together in minutes and delivers comforting, high-protein flavor in every bite.
Equipment
- 1 9×12 baking dish
- 1 Large Bowl
- 1 skillet, for cooking the sausage
Ingredients
- 30-32 oz bag Frozen (or thawed) Diced Hashbrowns
- 1 lb Ground Sausage
- 6 Large Eggs
- 1 cup Milk
- 1-2 tbsp Maple Syrup
- 1 ½–2 cups Shredded Cheese
- Salt, Black Pepper, Garlic Powder, to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×12-inch baking dish.
- Spread the hashbrowns evenly across the bottom of the dish so they form a base layer.
- Season the hashbrowns lightly with salt, pepper, and garlic powder.
- Cook the ground sausage in a skillet over medium heat until browned and fully cooked, then drain excess grease.
- Spread the cooked sausage evenly over the hashbrown layer.
- In a mixing bowl, whisk together the eggs, milk, and maple syrup until fully combined and smooth.
- Pour the egg mixture evenly over the hashbrowns and sausage, making sure it spreads through the dish.
- Top everything with a generous layer of shredded cheese.
- Bake uncovered at 375°F for 40–45 minutes, or until the center is set and the top is golden and bubbly.
- Let the casserole rest for 5–10 minutes before slicing so it holds together better.