This sausage hashbrown breakfast casserole is hearty, flavorful, and perfect for a crowd.
Every bite is cheesy, meaty, and full of texture, thanks to the mix of crumbled sausage, crispy hash browns, and ooey-gooey cheddar.
Better still, you can have it in the oven in under 20 minutes. After that, you can get on with your morning while it bakes to perfection.
Why You’ll Love This Breakfast Casserole
Rise and shine, breakfast lovers, and get ready to start your day with a bang. There’s a lot to love about this casserole:
Great for Big Families: The flavors are incredible but mild enough to serve little kids and hungry teens.
Make it Ahead: Assemble this casserole the night before, refrigerate it overnight, and then pop it in the oven in the morning. How easy is that
Comforting Flavors: Sausage, eggs, and cheese are the ultimate breakfast trio.
Leftovers Reheat Well: This casserole reheats beautifully, so you can enjoy the leftovers for quick breakfasts or lunches throughout the week.
Ingredients
What’s not to love about an all-in-one casserole with meat, cheese, and potatoes?
I can’t think of anything! Here’s what you need to make it:
- Breakfast Sausage: It’s hearty, salty, and super filling. Use whatever you like best.
- Frozen Shredded Hash Browns: A convenient and tasty base that saves you a ton of prep time.
- Cheddar Cheese: Sharp, melty, and irresistible, it adds a nice gooey texture.
- Large Eggs: The glue that holds it all together.
- Whole Milk or Heavy Cream: Adds richness and creaminess, making it more like custard and not just cooked eggs.
- Seasonings: Salt, black pepper, garlic powder, and onion powder make up the seasoning squad used to enhance all the flavors.
I added diced yellow bell pepper because I had some leftovers from dinner. It gave the dish texture and a nice sunny finish.
You can do the same, add other veggies, or stick to the recipe above. No matter what, you’ll love it!
How to Make Sausage Hashbrown Breakfast Casserole
This might not be a one-pot breakfast, but it’s as good as! Just fry the meat, mix in the eggs, and bake!
Here are the steps:
1. PREP. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. COOK the sausage until crumbly, followed by the hashbrowns. Mix with half of the cheese.
3. WHISK the egg mixture until smooth.
4. BAKE. Add the sausage mix to the baking dish and top with the eggs and remaining cheese. Bake for 35-45 minutes, then serve.
Tips For the Best Sausage Hashbrown Breakfast Casserole
I made this once, and it was such a hit it’s now on regular rotation in my house.
But as straightforward and delicious as it is, I do have a few tips and recipe variations you should try:
- Thaw the hash browns. I usually toss the bag in the fridge the night before so they’re ready to go for breakfast.
- Whisk eggs thoroughly. Combine the eggs, milk, and seasonings very well to ensure even distribution.
- Let it rest. After baking, let the casserole rest for 10 minutes before serving. This allows it to set up and makes slicing easier.
- Experiment with cheeses. For a fun flavor twist, try different cheeses like pepper jack, Swiss, or Gouda.
- Broil for a crispy top. For an extra crispy and golden brown top, broil the casserole for the last 2-3 minutes of baking.
- Add bacon. Whether it’s instead of or as well as the sausage, you can’t beat bacon for breakfast.
- Make it spice. Add diced jalapeńos or green chilies from a can.
- Add veggies. This is great with garlic butter mushrooms, spinach, broccoli, corn, or even roasted butternut squash. Just be sure they’re already cooked or diced small enough to cook with the eggs.
How to Store
As mentioned, this is a terrific make-ahead dish and ideal for feeding crowds.
But I don’t recommend making it more than a day ahead. If you do, the potatoes will start to turn brown (before cooking).
Instead, you can either assemble it the day before and bake it the next day or bake, cool, and reheat it when needed.
With that said, here’s how to store it:
To Store: Place cold leftovers in an airtight container and store in the fridge for up to 5 days.
To Freeze: Wrap cold leftovers in plastic wrap and foil and place in a freezer-safe container. Freeze for 2-3 months, then thaw overnight in the fridge before reheating.
To Reheat: Warm individual portions in the microwave for about 1 minute until hot. Or cover larger portions with foil and bake at 350°F for 20-30 minutes.
More Hearty Breakfasts You’ll Adore
Breakfast Pizza
Croissant Breakfast Sandwich
Amish Breakfast Casserole
Crescent Roll Breakfast Casserole
Bacon Cheddar Biscuits
Sausage Hashbrown Breakfast Casserole
8
servings20
minutes45
minutes411
kcalThis loaded sausage hashbrown breakfast casserole is hearty, flavorful, and perfect for feeding a crowd. Every bite is cheesy, meaty, and full of texture.
Ingredients
1 pound breakfast sausage (pork or turkey)
1 (30 ounce) bag frozen shredded hash browns, thawed
8 large eggs
2 cups shredded cheddar cheese, divided
1 1/2 cups whole milk or heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, cook and crumble the sausage until browned. Drain the excess grease and transfer to a large, heat-proof bowl.
- Cook the thawed hash browns in the same skillet until lightly golden with a few crispy edges. Work in batches, if needed.
- Add the hashbrowns and 1 cup of cheese to the sausage meat and mix until evenly combined. Transfer to the baking dish and spread evenly.
- In a separate bowl, whisk the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined. Pour the egg mixture evenly over the sausage and hash browns and top with the remaining cheese.
- Bake uncovered for 35-45 minutes, until the eggs are set and the top is golden brown. Let stand for 10 minutes before serving, and enjoy!
Notes
- To make ahead, follow steps 2-5, cover and refrigerate overnight. Add an extra 10-15 minutes of baking time in the morning.
- Broil for a crispy top. For an extra crispy and golden brown top, broil the casserole for the last 2-3 minutes of baking.
