Breakfast Casserole with Sausage and Hashbrowns
This sausage hashbrown breakfast casserole is packed with flavor and ideal for everything from holiday breakfasts like Christmas morning to busy mornings when you need an easy breakfast casserole. Combining crispy hash browns, melty cheese, and your favorite sausage, it’s a delicious way to enjoy a hearty breakfast with family or friends.
Why You Will Love This Recipe
- Made Ahead of Time: Perfect for preparing the night before and baking the next morning.
- Simple: An easy recipe with straightforward steps, even for beginners.
- Favorite Breakfast Ingredients: Everything you love—eggs, hashbrowns, cheese, and sausage.
- Perfect for a Crowd: Whether it’s Christmas breakfast or a weekend brunch, this dish easily feeds a crowd.
Ingredients
- HASHBROWNS: I use frozen shredded hash browns cooked until crispy in a large skillet before being added to the casserole dish.
- CHEESE: Options include sharp cheddar cheese, Monterey Jack, Colby Jack, Swiss cheese, or pepper jack cheese.
- SAUSAGE: Use your favorite, from pork sausage, turkey sausage, or chicken sausage to spicy or Italian sausage.
- EGGS: The egg mixture binds everything together in this egg bake.
- MILK: Whole milk adds richness to the egg mixture.
- OPTIONAL ADD-INS: Diced green chilies, bell peppers, red pepper, green onions, or fresh veggies for extra flavor.
- HERBS AND SPICES: Minced dried onion and garlic, sage, salt, and black pepper.
How to Make Breakfast Casserole with Sausage and Hashbrowns
Here is how to make sausage hash brown casserole. You can find the exact measurements in the recipe card below.
1. BROWN SAUSAGE: In a large skillet over medium-high heat, cook the sausage (or chop sausage links into small pieces) until browned. Drain grease, then stir in the dried minced onion and garlic, sage, and cream cheese.
2. COOK THE HASHBROWNS: Cook frozen hash browns in a skillet until golden and crispy. Season with salt and pepper. Cooking first adds flavor and removes excess moisture for a good breakfast casserole that won’t be soggy.
3. LAYER THE INGREDIENTS: Combine the cooked sausage and crispy hash browns and then spread evenly in a buttered 9×13-inch casserole dish or baking dish. Add a layer of shredded cheese.
4. PREPARE THE EGG MIXTURE: In a large bowl, whisk together eggs, whole milk, salt, and pepper. Pour the egg mixture over the sausage and hashbrown layer.
5. ADD ADDITIONAL TOPPINGS: Sprinkle green chilies or additional cheese on top.
6. BAKE: Cover with aluminum foil and bake at 350°F for 50-60 minutes, or until the center is set. Remove the foil and bake AT 400°F for an additional 10 minutes for a golden-brown top.
7. SERVE: Let rest at room temperature for 5-10 minutes before serving.
Preparation and Storage Tips
- Make-Ahead: Prepare all the ingredients, but keep the sausage mixture with hashbrowns separate from the eggs and milk. Store each mixture in separate containers, cover with plastic wrap, and refrigerate overnight. Layer everything the next morning before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Recipe Tips
- Add fresh veggies: Mix diced bell peppers, red pepper, or green onions into the sausage and hashbrowns.
- Top with green chilies: I like adding diced green chilies on top after pouring the egg mixture.
- Extra cheese: Add a layer in the middle and as a topping for a crispy, cheesy crust.
This easy hashbrown breakfast casserole is a great recipe for holiday breakfast, family gatherings, or busy mornings when you need a full meal with less time in the kitchen. Whether you’re hosting a brunch or looking for a make-ahead breakfast casserole, this dish is sure to become one of your favorite recipes. The best part? It’s a versatile breakfast bake that’s customizable to suit your taste!
Breakfast Casserole with Sausage and Hashbrowns
Equipment
- 1 Casserole Dish 9×13
Ingredients
- 26 ounce bag of frozen hash browns
- 1 pound ground sausage
- 1 teaspoon dried minced onion
- 1 teaspoon dried minced garlic
- ½ teaspoon dried sage
- 8 ounce package cream cheese, softened to room temperature
- 10 medium eggs
- 1 ½ cup whole milk
- 2 teaspoons salt, see recipe for instructions
- 1 teaspoon ground black pepper, see recipe for instructions
Instructions
- In a large skillet over medium-high heat, cook the sausage (or chop sausage links into small pieces) until browned. Drain grease, then stir in the dried minced onion and garlic, sage, and cream cheese.
- Heat frozen hash browns in a skillet until golden and crispy. Season with 1 teaspoon salt and ½ teaspoon pepper. Cooking first adds flavor and removes excess moisture for a good breakfast casserole that won’t be soggy.
- Combine the cooked sausage and crispy hash browns and then spread evenly in a buttered 9×13-inch casserole dish or baking dish. Add a layer of shredded cheese.
- In a large bowl, whisk together eggs, whole milk, 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture over the sausage and hashbrown layer.
- Sprinkle green chilies or additional cheese on top.
- Cover with aluminum foil and bake at 350°F for 50-60 minutes, or until the center is set. Remove the foil and bake AT 400°F for an additional 10 minutes for a golden-brown top.
- Let rest at room temperature for 5-10 minutes before serving.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
