I love this recipe because it’s simple to prepare, deliciously indulgent, and incredibly versatile. I appreciate how the hash browns crisp up and provide structure, while the egg mixture bakes into a soft, custardy layer. The combination of Gruyère and cheddar melts beautifully, giving the casserole that irresistible golden top. It also reheats well, making it great for meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 Tbsp unsalted butter, divided, plus more for greasing 8 large eggs 3/4 cup whole milk Kosher salt Freshly ground black pepper 4 oz Gruyère, shredded (about 1 c.), divided 4 oz sharp cheddar, shredded (about 1 c.), divided 9 Tbsp neutral oil, divided 20 oz breakfast sausage, casings removed 1/2 yellow onion, finely chopped 2 (16-oz) pkg frozen shredded hash browns, divided Sliced chives and pure maple syrup and/or hot sauce, for serving
Directions
I start by preheating the oven to 375°F and greasing a 13×9-inch baking dish with butter.
In a large bowl, I whisk the eggs and milk, seasoning with salt and pepper. I mix in half the Gruyère and half the cheddar, then set the mixture aside.
In a medium skillet, I heat 1 tablespoon of oil over medium heat and crumble in the sausage. I cook it until crispy and fully cooked through, then transfer it to a bowl, keeping the pan drippings in the skillet.
Using the same skillet, I cook the chopped onion over medium-low heat until translucent. I add the onions to the sausage bowl and let the mixture cool.
In a large skillet over medium heat, I heat 4 tablespoons of oil and 1 tablespoon of butter. I add one package of hash browns, pressing them into an even layer. I cook for about 6 minutes until the bottom is golden, flip, season with salt and pepper, and continue cooking until golden all over. I spread this batch on the bottom of the prepared baking dish.
I repeat the same process with the remaining oil, butter, and hash browns, but I leave this second batch in the skillet once finished.
I spread the sausage and onion mixture evenly over the hash browns in the baking dish. I pour the egg mixture over everything, then top with the second batch of cooked hash browns. I finish with the remaining Gruyère and cheddar.
I bake the casserole for 25–30 minutes, until the cheese is melted and golden. I top it with sliced chives and serve with maple syrup or hot sauce.
Servings and Timing
This recipe serves 6 people. Prep Time: 20 minutes Total Time: 1 hour 20 minutes
Variations
I sometimes add sautéed bell peppers or mushrooms for extra vegetables. When I want a spicier dish, I use hot breakfast sausage or add crushed red pepper. I’ve also swapped Gruyère for mozzarella when I want a milder, stretchier cheese. For a smoky flavor, I occasionally fold in a bit of smoked paprika.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to four days. To reheat, I warm slices in a 350°F oven until heated through. I find that reheating in the oven helps maintain the crispness of the hash browns. This dish freezes well, too—I wrap portions tightly and freeze for up to one month, thawing and reheating as needed.
FAQs
Can I assemble this the night before?
Yes, I assemble it fully, refrigerate overnight, and bake in the morning.
Can I use fresh potatoes?
Yes, but I grate and squeeze out excess moisture so they crisp properly.
Can I swap the sausage for something else?
Yes, chicken sausage, turkey sausage, or a vegetarian crumble all work.
Why did my hash browns turn soggy?
They may not have been crisped enough before layering; cooking them well helps.
Can I use a different cheese?
Yes, mozzarella, Monterey Jack, or Swiss work well.
Do I need to thaw the hash browns first?
No, but breaking up clumps helps them cook evenly.
Can I double the recipe?
Yes, I bake it in two pans to ensure even cooking.
Can I use egg whites?
Yes, though the casserole will be less rich.
What can I serve with it?
A simple green salad or fresh fruit balances the richness.
Can I make it gluten-free?
Yes, this recipe is naturally gluten-free as long as the sausage is GF.
Conclusion
I find Brunch Lasagna to be a wonderfully hearty casserole that brings together all the best breakfast flavors in one comforting dish. With its crispy potatoes, savory sausage, and creamy eggs layered under a blanket of melted cheese, it’s a recipe I love serving for gatherings or cozy weekends at home.
