The Farm Favorite Breakfast Casserole

The Farm Favorite Breakfast Casserole

The secret is in the hashbrowns — seasoned and roasted first so they stay crispy, never soggy. More flavor, less effort, and endlessly adaptable to whatever you have on hand.

Ingredients

For the Hashbrown Base

  • 40 ounces frozen shredded hashbrowns
  • 4 tablespoons butter
  • 2 teaspoons salt
  • 1½ teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon dried parsley

For the Egg Mixture

  • 12 large eggs
  • 1½ cups milk
  • ½ cup sour cream or heavy cream
  • 1½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika

Remaining Ingredients

  • 3 cups shredded cheese blend Recommended:
    • 1½ cups smoked Gouda
    • 1½ cups extra sharp cheddar
  • ½ pound breakfast sausage, uncooked

Instructions

Step 1: Roast the Hashbrowns

Preheat the oven to 425°F.

Spread the frozen hashbrowns in a 9x13 baking dish. Add the butter, salt, pepper, garlic powder, onion powder, paprika, and parsley.

Bake for 30 minutes. After about 10 minutes, when the butter has melted, stir everything together to evenly coat the potatoes with the seasoning and butter. Return to the oven and continue roasting until the hashbrowns begin to develop color around the edges.

Step 2: Prepare the Egg Mixture

While the hashbrowns roast, blend together:

  • Eggs, milk, sour cream, salt, pepper, dijon mustard, garlic powder, onion powder, paprika. 

Set aside.

Step 3: Assemble the Casserole

Once the hashbrowns are out, reduce the oven temperature to 350°F.

Scatter the raw breakfast sausage over the roasted hashbrowns in small chunks. Use a spoon to gently mix the sausage into the potatoes.

Sprinkle half of the shredded cheese over the hashbrowns.

Pour the egg mixture evenly over the top.

Finish with the remaining cheese.

Step 4: Bake

Bake for approximately 45 minutes, or until the center is set and no longer jiggles when the pan is gently shaken. The edges should be golden brown and lightly crisp.

Allow the casserole to rest for 10 minutes before slicing and serving.

Variations

Boursin Breakfast Casserole

Crumble a package of Boursin cheese over the top before baking.

Bacon Version

Replace the sausage with cooked, crumbled bacon.

Prosciutto Version

Tear prosciutto into bite-sized pieces and layer throughout the casserole.

Clean Out the Cheese Drawer

This recipe is perfect for using up leftover cheese. Smoked Gouda and sharp cheddar are my favorite combination, but Monterey Jack, Gruyère, Colby Jack, mozzarella, Swiss, pepper jack, or provolone all work beautifully.

Tips

  • Frozen hashbrowns can be used straight from the freezer.

  • Don't skip roasting the potatoes first—this is what gives the casserole its signature texture and flavor.

  • Leftovers reheat beautifully for breakfast throughout the week.

Yield

Makes about 10 servings.

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