Hash Brown Breakfast “Lasagna”
This dish features layers of hearty hash browns, savory sausage gravy, fluffy scrambled eggs, and lots of melted cheese – is your mouth watering yet? Our make ahead hash brown breakfast “lasagna” is the perfect dish to serve on holiday mornings or at your girls brunch. One of the best parts about this recipe is that you can prep it ahead of time. Make your busy mornings easier AND still impress your friends and family with this easy breakfast casserole with hash browns.
This post may include links to purchase items from our affiliates.
Recipes like this are perfect for the holiday season! Pair this easy Christmas breakfast casserole with our incredibly simple oven baked bacon and perfectly sweet overnight cinnamon roll casserole for a full feast that your family is sure to love.
Hash Brown Breakfast Lasagna Recipe Tips:
+ One of the best parts of this recipe is that it’s so easy to customize with your favorite ingredients. For example, you could add in peppers and onions to your scrambled eggs. Maybe you’ll add bacon bits to your gravy. You can also pick whatever cheese you want to top. Or you could even use breakfast potatoes instead of hash browns, for instance. This is one of those great “clean out the fridge meals” where you can really use what you have on hand.
+ Top this “lasagna” with salsa, chopped green onion, or hot sauce to add a nice kick to your breakfast dish!
Hash Brown Breakfast “Lasagna”
Ingredients
Hash Brown Base
- 15 oz frozen hash browns, about half a bag
- 1/2 tsp salt, plus more to taste
- 1/2 tsp ground black pepper, plus more to taste
Scrambled Eggs Layer
- 8 eggs
- 1/2 cup milk, for eggs
- 1 tsp avocado oil
- 1 cup shredded colby jack cheese
Sausage Gravy Layer
- 1 lb breakfast sausage
- 2 tbsp unsalted butter
- 1/4 cup flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 2 1/2 cups milk
To Serve
- chopped green onion, to serve
- salsa, to serve
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Grease a 9×9 inch baking dish and pour the hashbrowns in the dish. Season with ½ tsp each salt and pepper and mix to combine. Bake in the preheated oven for 25 minutes. Stir the hashbrowns, then continue to cook for 15-20 minutes or until crispy and golden brown on the edges. Remove from the oven and set aside.
- Meanwhile, make the sausage gravy: Heat a medium deep skillet over medium heat. Add the sausage and cook, stirring and breaking up the meat, until browned, about 8 minutes. Add the butter and let it melt. Stir in the flour, garlic powder, onion powder, and pepper. Cook for a couple minutes, then stir and keep cooking to make a roux. Stir in the milk and simmer for 3-5 minutes, until thickened.
- Pour desired amount of sausage gravy over the hashbrowns in the dish.
- Make the scrambled eggs: Whisk together the eggs, milk, and a pinch of salt and pepper. Heat a medium skillet over medium low heat and add the oil. Once heated, add the egg mixture and cook, stirring and moving the eggs around the pan, until scrambled and cooked through.
- Spoon the eggs into the baking dish and top with the shredded cheese.
- If making ahead of time, let cool, then cover and refrigerate until ready to eat. When ready to serve, remove from the fridge 30-45 minutes ahead of time to come to room temperature.
- Transfer to the oven heated to 400 degrees and bake for 5-10 minutes or until the cheese is melted.
