If you're looking for a hearty, protein-packed breakfast that's perfect for family brunch, meal prep, or quick breakfasts during the week, this hash brown breakfast casserole is the ultimate go-to. It's loaded with fluffy eggs, savory sausage, crispy hash browns, and melty cheddar cheese all baked to golden brown perfection in one baking dish!
This hash brown breakfast casserole is the perfect easy recipe for busy mornings, meal prep, or your next family brunch. It's simple, filling, and always a crowd favorite.
If you enjoy this recipe make sure you check out my Maple Sausage and Sweet Potato Breakfast Casserole, Cottage Cheese Egg Muffins, Healthier McGriddle Bites
Why You'll Love This Recipe
- High-protein and satisfying
- Uses simple ingredients like frozen hash browns
- Cheesy, comforting, and full of flavor
- Great for meal prep and quick breakfasts
- Perfect for holidays or family brunch
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Ingredients
Everything you need to make this delicious recipe:
- Shredded potato hash browns - The base of the casserole, soft inside with crispy edges when baked.
- Chicken sausage (maple) - Adds a slightly sweet, savory protein boost; can swap for pork sausage or turkey sausage.
- Eggs - The main binder that creates that fluffy, classic breakfast casserole texture.
- Low fat cottage cheese - Adds creaminess, protein, and moisture to the egg mixture.
- Low fat cheddar cheese - Melty, cheesy goodness that brings everything together.
- Salt & black pepper - Essential for balancing and enhancing flavor.
- Garlic powder & onion powder - Add depth and savory flavor.
- Smoked paprika - Gives a subtle smoky flavor.
- Dried Parsely - Adds a touch of freshness and color.
- Chives - Optional
See recipe card for quantities.
Instructions
- Preheat the Oven- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray or line with parchment paper for easy cleanup.
- Prep the Sausage- Slice the chicken sausage into thin, bite-sized pieces so it distributes evenly throughout the casserole.
- Make the Egg Mixture- In a large bowl, whisk together the eggs, cottage cheese, salt, black pepper, garlic powder, onion powder, smoked paprika, and dried parsley until smooth and well combined.
- Add the Fillings- Stir in the shredded hash browns, sliced sausage, and half of the shredded cheddar cheese into the egg mixture. Mix until everything is evenly combined.
- Assemble the Casserole- Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheese.
- Bake- Place in the oven and bake for 60-65 minutes, or until the eggs are fully set and the top is golden brown.
- Cool & Serve- Let the casserole cool for a few minutes before slicing into portions. Top with chives if using. Serve warm and enjoy!
Substitutions
- Chicken sausage: Swap for turkey sausage, pork sausage, or crispy bacon. For vegetarian, use plant-based sausage or sautéed veggies.
- Hash browns: Use cooked diced potatoes, shredded sweet potatoes, or fresh shredded potatoes.
- Cottage cheese: Substitute with Greek yogurt for similar creaminess and protein.
- Cheddar cheese: Use mozzarella, pepper jack, or a dairy-free shredded cheese alternative.
- Gluten-Free: This recipe is naturally gluten-free just confirm sausage and cheese labels.
- Dairy-Free: Use dairy-free cheese and swap cottage cheese for a plant-based alternative.
Variations
- Veggie Loaded - Add bell peppers, spinach, mushrooms, and green onions for extra nutrients and color.
- Spicy Kick - Add diced jalapeños or red pepper flakes for heat.
- Meaty Upgrade - Mix in pork sausage or crispy bacon for a richer flavor.
- Southwest Style - Add black beans, corn, and a sprinkle of taco seasoning.
Equipment
- 9×13-inch baking dish
- Large bowl
- Whisk
- Cutting board & knife
- Measuring cups & spoons
- Cooking spray
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat individual portions in the microwave for quick breakfasts.
- Freeze slices individually for up to 2 months.
- Thaw overnight and reheat in oven or microwave.
Christina's Dietitian Tip
This hashbrown breakfast casserole is a great balance of protein, carbs, and fats. To boost the nutritional value and daily value of fiber, add vegetables like bell peppers or spinach. Using turkey sausage and low-fat dairy keeps it lighter while still satisfying.
FAQ
Yes! Slice into portions and freeze for up to 2 months. Reheat in the microwave or oven when ready to eat.
The center should be set and not jiggly, and the top should be golden brown. A knife inserted should come out clean.
Yes! Assemble the casserole the night before, cover, and store in the fridge. Bake it fresh in the morning for best results.
It's best to thaw and drain them slightly to avoid excess moisture, but you can use them straight from frozen if needed.
Breakfast
Meal Prep
Jump to: Recipe
Easy & Healthy Hash Brown Breakfast
Equipment
- 9×13-inch baking dish
- Large bowl
- Whisk
- Cutting board + knife
- Measuring cups/spoons
- Cooking spray
Ingredients
- 1 bag 20 oz shredded potato hashbrowns
- 18 mini chicken sausage maple
- 12 large eggs
- 1 cup low fat cottage cheese
- 8 oz low fat cheddar cheese shredded or pre shredded cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 350°F and grease a 9×13-inch casserole dish or line with parchment paper.
- Slice the chicken sausage into thin, bite-sized pieces so it distributes evenly throughout the casserole.
- In a large bowl, whisk together the eggs, cottage cheese, salt, black pepper, garlic powder, onion powder, smoked paprika, and dried parsley until smooth and well combined.
- Stir in the shredded hash browns, sliced sausage, and half of the shredded cheddar cheese into the egg mixture. Mix until everything is evenly combined.
- Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheese.
- Place in the oven and bake for 60-65 minutes, or until the eggs are fully set and the top is golden brown.
- Let the casserole cool for a few minutes before slicing into portions. Top with chives if using. Serve warm and enjoy!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 160 F
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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