This Hash Brown Breakfast Loaf is layered with hash brown patties, crispy bacon, pork sausage, scrambled eggs, and cheddar cheese. It is sure to get your day started on the right foot! And, it will keep you satisfied all morning. Plus, you can make this in an air fryer if your air fryer is big enough! For another hearty breakfast easy to share, try my Giant Breakfast Wrap, too!

Hash Brown Breakfast Loaf on a wooden table from overhead.
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Breakfast Loaf Ingredients & Smart Substitutions

  • Hash Brown Patties: Look for frozen hash brown patties to use in this recipe. Let them thaw before assembling the loaf. Or, use homemade hash brown patties! Thawed shredded hash browns could also work.
  • Bacon: I always (well, mostly) use thick-cut bacon, especially in layered recipes like this one. I don’t want to to get lost in the other ingredients. You can bake the bacon for easy clean-up. Place the strips of bacon on an aluminum foil-lined baking sheet. Bake at 415°F for 18-20 minutes, or until it reaches your desired crispiness. Make extra bacon for the topping, too!
  • Ground Pork Sausage: Make sure you are using ground pork sausage (not just ground pork). Ground pork sausage is already seasoned like my breakfast sausage, which you could also use.
  • Scrambled Eggs: I have a delicious recipe for scrambled eggs you can use. Or, scramble the six eggs using your favorite method.
  • Cheese: Sharp cheddar cheese is spread over the eggs with more added to the top of the loaf. You could experiment with your favorite kind of cheese, or mix and match a couple of cheeses.
  • Optional Toppings: When serving the hash brown loaf, offer a mix of toppings to add. I like sour cream, green onions, extra bacon, pico de Gallo, hot sauce, or your favorites!
Hash Brown Breakfast Loaf on a wooden table from overhead with a piece laying flat.

Customize Your Breakfast Loaf: Add Some Vegetables!

It’s easy to add some vegetables to your breakfast loaf. I like to add bell peppers (any color), spinach, mushrooms, zucchini, broccoli, or jalapenos for a little heat to the loaf. For vegetables like bell peppers, onions, mushrooms, zucchini, and broccoli, it’s best to sauté them first to remove excess moisture and develop their flavors. Cook them in a bit of oil until they are tender. You can mix them right in with the scrambled eggs mixture.

Hash Brown Breakfast Loaf on a wooden table with some removed to see the inside.

Can I Make This Hash Brown Breakfast Loaf Ahead Of Time?

You can get a head start on this breakfast loaf, for sure! The bacon can be cooked and crumbled ahead of time; store it in an airtight container in the refrigerator for up to 4-5 days. You can also get the ground pork sausage cooked and the eggs scrambled. They will each last in the refrigerator for a couple of days. Finally, get the cheese shredded so it’s ready to go, too!

Piece of Hash Brown Breakfast Loaf on a wooden table from overhead.

How To Store Hash Brown Breakfast Loaf

To store this breakfast loaf, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3 days. Reheat it in the oven or microwave.

Hash Brown Breakfast Loaf on a wooden table from overhead.
5 from 1 vote

Hash Brown Breakfast Loaf

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Craving a delicious and filling breakfast? Look no further than this Hash Brown Breakfast Loaf. With layers of hash browns, bacon, sausage, eggs, and cheese, it's the ultimate breakfast comfort food!


  • 10 frozen hash brown patties, thawed, divided
  • 6 strips thick-cut bacon, cooked, crumbled, plus extra for garnish
  • 8 ounces ground pork sausage, cooked
  • 6 large eggs, scrambled
  • 2 cups (226 g) sharp cheddar cheese, shredded, divided

Optional Toppings


  • Preheat the oven to 400°F.* Spray an 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray.
  • Press 8 thawed hash browns into the base and up the sides of the loaf pan, ensuring the entire inside is covered. (The hash browns will act as the crust.)
  • Bake for 15 minutes.
  • Remove from the oven. Layer the crumbled sausage evenly over the hash browns.
  • Add the crumbled bacon on top of the sausage.
  • Spread the scrambled eggs over the bacon.
  • Sprinkle half of the shredded cheese over the eggs.
  • Carefully press the remaining hash browns over the fillings to create a top crust.
  • Sprinkle the remaining cheese on top.
  • Return the pan to the oven and bake for another 15-20 minutes, or until the cheese is melted.
  • Allow the loaf to cool slightly before slicing.
  • Serve with your favorite toppings.


*Air Fryer Instructions: (Make sure your air fryer is large enough to fit the loaf pan.)
  1. Press 8 thawed hash browns into the base and up the sides of the loaf pan, ensuring the entire inside is covered.
  2. Place the loaf pan into the basket of your air fryer.
  3. Air fry at 375°F for 10-12 minutes.
  4. Remove the pan from the air fryer. Layer as instructed.
  5. Place the loaf pan back into the air fryer for another 10-12 minutes, or until the cheese is melted.

Did you make this recipe?

You can tag me at @iamhomesteader.

This recipe was inspired by @whatiateforbreakfast Breakfast Loaf

What the Test Kitchen had to say about this recipe:


This hearty hash brown breakfast loaf is my new favorite! The layers of hash browns, bacon, sausage, eggs, and cheese are so satisfying. Perfect for brunch or a special breakfast.


All my favorite breakfast items in one loaf?!? Yes, please!


A fantastic breakfast dish! The hash brown base was perfectly crispy, and the layers of bacon, sausage, eggs, and cheese were rich and satisfying. I enjoyed it with some hot sauce for an extra kick.


This breakfast loaf is amazing! The cheesy, meaty layers are so comforting and filling. The extra bacon on top added a nice crunch. It's a crowd-pleaser for sure.


Absolutely delicious! The hash browns were crispy, and the mix of bacon, sausage, and eggs made it hearty and flavorful. Adding pico de gallo on top gave it a fresh, zesty kick.

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Reader Comments

  1. Assuming the eggs are scrambled and cooked then laid on top of the first mixture, correct? Please clarify.

5 from 1 vote

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