Hash Brown Breakfast Casserole Recipe (2024)

Hubby loves this! Not a rookie but made rookie mistake of not reading recipe ahead of time (no time for 8 hr chill). Used 1/2 cup baking mix instead of 1 cup and used Mexican cheese b/c that is what I had (cheddar would have been better). Used medium skillet for sausage and same skillet for onions and potatoes with a little olive oil and sausage grease (only had room in dishwasher for medium skillet). Baked covered 30 minutes and uncovered 10 minutes b/c of aforementioned mistake. Will definitely make again and probably more closely follow instructions keeping baking mix to 1/2 cup but nice to have a recipe that is forgiving and adaptable!

Used soy sausage and it worked great. Did not have to cook it till it browned. Only used 1 cup milk and it turned out great. Tasted good especially with a lot of Sriracha in the egg mixture.

Delicious and easy breakfast casserole. Will make again for breakfast worthy meals. I used a sweet sausage instead of hot which kids preferred.

Made this recipe for some of our community firemen and they loved it! I will definately make this again. However, I also prefer crispy hash brown potato and will try the broil version mentioned in one of the reviews next time. I used fresh peeled/diced potatoes and made the all-purpose baking mix by following a Sandra Lee recipe 2009 I found on line. This scratch version took extra time and extra seasoning was a must but well worth it.

This is a great recipe - fast and easy to prepare with great taste. We added a small jar of mushrooms spread evenly over sausage/onion layer and added a small can of mild green chilies to the egg mixture. Served it with picante sauce and it is delicious.

Easy to put together and delicious! Added some chopped and sautéed peppers and mushrooms, too.

I made this at Christmas because I had a bag of Hashbrown potatoes to use and a roll of sausage. The recipe was easy and turned out well. That said, I think I prefer a more quiche like breakfast casserole. This is much more dense because of the bisquick. I knew it would be like that, and wanted to try it. I will say I used hot sausage and it definitely needed it for the seasonings. Otherwise, I think it would have been too bland for my taste. It was a good recipe so I gave it 4 stars. Just a matter of personal taste on the texture for me.

This has become my base breakfast casserole. Make sure the hash browns are crispy. The first time I made this, the hash browns were too mushy after baking. I changed the recipe by placing the hash browns and oil in the baking dish and broiling them at 350 - 400 F to a nice golden crispness while cooking the sausage. I also do not cover the casserole anymore. It comes out with a nice golden top if you bake it uncovered. I've substituted Poblano chiles, Mexican Chorizo and Masa Harina for onion, sausage and Bisquick and this turned out to have a very nice south of the border "kick". This recipe feeds an army. You can safely halve the recipe and place it in a 9 X 9 baking dish. Shorten the baking time to 20-30 minutes.

This recipe was a big hit with my family! A definite keeper!

A good solid recipe that I will use more as a side dish rather than the main event. The hashbrowns really are the main ingredient.

Yum! This was very simple to make, although it does take some time... I made it for out of town guests and served with a mixture of fresh fruits and berries. Delish!

I made this recipe for a Sunday School get together and got RAVE reviews. I used mild sausage and added a can of chopped green chilies. It was a hit! :)

Wow, the review before mine was very dramatic. One should be able to tell by the ingredients it is a heavier dish. We really enjoyed it. I liked the combo of the cheese and creamy cubed potatoes. The one I usually make calls for country style/shredded, but I thought this one was much better. The Bisquick gave it a nice body too. You can't beat a filling warm dish that can be assembled the night before. If you're not serving company it keeps well in the fridge for about 2 days. Will make again...and again!

Followed the recipe precisely and it turned out fine but way too heavy and dense to truly enjoy. Our breakfasts usually are lighter and healthier than this and so this was quite a gastronomical assault to our bodies. Heavy. Greasy. And after about an hour..nauseatingly so.

Nothing fancy or unique, but definitely a dish that goes down the hatch easily. Served it for company. Added chopped green peppers and used the country-style shredded potatoes which worked just fine. Has the potential of being embellished with other veggies and herbs if one has the inspiration.

What a great recipe! I love that you can prepare it the night before. I used vegetarian breakfast sausage and it came out great. Even my picky 18 month old ate it and asked for more. My husband does almost all of the cooking for my family, but I attempted this myself and it was an easy success. My husband said I should make it every weekend. We forgot to buy salsa to top it, but it was fine on its own. Like another poster said, I waited to pour the cold ingredients over the cooked sausage and potato mixture. I also put the dish in the oven as soon as I turned it on instead of after it had pre-heated. It seemed better to let the dish warm up more gradually.

I tried this for the first time last Christmas. What a hit! My mother-in-law even wanted the recipe. Ended up having to make it twice just to keep everyone happy. I am now planning to feed it to my Pokeno group as a Christmas morning breakfast at night. I only made one change. I used regular sausage instead of hot. We just have lots of hot sauce & chili peppers available to add.