Breakfast
$0.92per plate
Prep
20 min
Breakfast · Breakfast Casserole
Hashbrown Breakfast Casserole
This hashbrown breakfast casserole builds a whole breakfast on a base of frozen shredded hash browns instead of bread: potatoes on the bottom, browned sausage and cheddar over them, and a seasoned egg custard poured across the top. It feeds ten for about $1.01 a plate and needs no chilling, so it goes straight into the oven. Frozen shredded potatoes are the trick and the trap at once. They carry a surprising amount of water, so this recipe thaws and squeezes them dry first, which is the whole difference between a sliceable casserole and a watery one. It is the potato-based sibling of our bread-based breakfast casserole, and a different dish entirely from the creamy hashbrown casserole we serve as a side. For the rest of the morning lineup, see our breakfast ideas.
$1.01per plate
Estimated recipe total
$10.10 · serves 10
Cook
55 min
Total
1 hr 25 min
Serves
10
Recipe from Budget Plates · https://www.budgetplates.com/hashbrown-breakfast-casserole
Equipment
- 9x13 baking dish
- Colander or clean kitchen towel
Variations
- Use frozen diced potatoes for a chunkier casserole, or fresh shredded russet squeezed very dry.
- Swap in 8 oz of chopped cooked bacon or 2 cups of diced ham for the sausage.
- Stir in a diced bell pepper with the onion, or 2 cups of wilted, squeezed-dry spinach.
- Assemble through the custard step and refrigerate overnight; add 5 to 10 minutes to the bake time.
1 How to make it
1
Thaw and dry the hash browns
Thaw the hash browns, then wring them out. Press them in a colander with a spatula or twist them in a clean kitchen towel until no more liquid runs out. This is the step that decides whether the casserole slices or slumps. Frozen shredded potatoes hold a lot of water, and any that stays in the pan ends up pooled under the eggs.
2
Brown the sausage and onion
Cook the sausage with the diced onion in a skillet over medium heat, breaking it up, for 7 to 9 minutes, until no pink remains and the onion is soft. Drain off the fat. Leaving it in makes the finished casserole greasy, and there is enough richness from the cheese and eggs already.
3
Layer the base
Grease a 9x13 dish. Spread the dried hash browns across the bottom in an even layer and press them down lightly. Scatter the sausage and onion over them, then 1 1/2 cups of the cheddar, holding back the rest for the top.
4
Pour on the egg custard
Whisk the eggs, milk, salt, pepper, and garlic powder until completely smooth, then pour evenly over the layers. Tilt the dish gently so the custard runs down through the potatoes rather than sitting on top. Scatter the last 1/2 cup of cheddar over the surface.
5
Bake until set
Bake uncovered at 350 F for 50 to 60 minutes, until the top is golden and puffed, the center no longer jiggles as a liquid, and a knife slid into the middle comes out clean. If the cheese is browning faster than the middle sets, tent the dish loosely with foil and keep going. Eggs baked past set turn rubbery and weep, so pull it as soon as the center is firm.
6
Rest before cutting
Let the casserole stand 10 minutes before slicing. The custard finishes setting off the heat, and resting is what lets you lift out clean squares instead of loose spoonfuls.
2 Cheaper ingredient swaps
- Diced hash browns or fresh potatoes. Frozen diced potatoes give a chunkier casserole with more distinct potato pieces. Fresh shredded russet works too but must be squeezed dry even harder, and it browns less evenly.
- Bacon or ham instead of sausage. Use 8 oz of chopped cooked bacon or 2 cups of diced ham. Both are leaner, so the casserole comes out less rich; ham needs no draining and is the easiest swap.
- Add vegetables. Stir in a diced bell pepper with the onion, or 2 cups of chopped spinach wilted and squeezed dry. Cook and dry any watery vegetable first, for the same reason you dry the potatoes.
- Make it ahead. Assemble through the custard step, cover, and refrigerate overnight. Add 5 to 10 minutes to the bake since it goes in cold, and hold the top cheese back until it goes in the oven.
3 Budget tips
- A 30 oz bag of frozen shredded hash browns is one of the cheapest ways to bulk out a breakfast, and it keeps in the freezer until you want it.
- Ten servings for $10.10 is a dollar a plate for a full breakfast with meat, eggs, and cheese, which is why this is a good pan to make when you are feeding a crowd.
- Shredded cheese is cheaper by the block than pre-shredded, and a block grates in under a minute.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers, covered, for up to 4 days. It slices cleanest fully chilled, so cold leftovers cut into neat squares for reheating.
Freezer
Freeze cooled squares wrapped individually, then bagged, for up to 2 months. Potato-and-egg bakes hold their texture better frozen in portions than as a whole pan.
Reheating
Reheat a square in the microwave for 60 to 90 seconds, or cover with foil and warm at 350 F for 20 minutes. From frozen, thaw overnight in the fridge first for the most even result.
5 Nutrition (per serving)
Calories
400
Protein
21g
Fat
26g
Carbs
15g
Estimates per serving, calculated from standard ingredient data. Values shift with the sausage and cheese you use. Not a substitute for medical advice.
6 Frequently asked questions
Do you have to thaw hash browns for breakfast casserole?
Yes, and more importantly you have to dry them. Frozen shredded potatoes release a lot of water as they bake, and if it has nowhere to go it collects under the egg layer. Thaw them, then press or wring out every bit of liquid before they go in the dish.
Why is my hashbrown breakfast casserole watery?
Almost always undried potatoes. The other two causes are not draining the sausage fat and adding vegetables raw. Squeeze the hash browns, drain the meat, and cook off any watery vegetables before they go in, and the casserole will slice cleanly.
Can you make hashbrown breakfast casserole the night before?
Yes. Assemble it through the custard step, cover, and refrigerate overnight, holding the top cheese back until baking. Add 5 to 10 minutes to the bake time because the dish goes into the oven cold.
How is this different from hashbrown casserole?
Our hashbrown casserole is a creamy potato side dish with sour cream and no eggs, meant to sit next to a main. This one is a breakfast main in its own right, with sausage and a baked egg custard holding it together.
How is the price per plate figured?
About $10.10 for the hash browns, sausage, eggs, milk, cheddar, onion, and seasonings, divided across ten servings, which is roughly $1.01 each. The sausage is the biggest line at $3.30 and the potatoes are next at $2.50.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
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