Looking for a crowd-pleasing breakfast that’s simple to prepare? Try this easy sausage hashbrown breakfast casserole.
Layered with tender hashbrowns, seasoned sausage, vegetables, and a cheesy egg custard, this casserole makes a satisfying breakfast or brunch. It can be assembled ahead of time, tailored to tastes, and feeds a group without fuss.
Why this sausage breakfast casserole is a family favorite
- Quick and easy: brown the sausage, layer the ingredients, whisk the eggs, and bake. Using frozen hashbrowns cuts prep time significantly.
- Gluten-free friendly: since there’s no bread in this recipe, it can be made gluten-free for those with sensitivities.
- Make ahead: assemble the casserole hours or even a couple of days in advance, refrigerate, and bake when ready—ideal for holidays and busy mornings.
- Budget-friendly: no fancy ingredients required, so it’s an affordable option to feed a crowd.
- Customizable: swap the sausage for another protein, add or omit veggies, or divide the casserole so picky eaters and adults both enjoy it.
- Hearty and delicious: a filling, flavorful way to start the day.
How to make sausage hashbrown breakfast casserole
- Prep: Thaw the hashbrowns in the refrigerator or on the counter. Slice the green onions and dice the peppers; grate the cheese. Spray a 9×13″ baking dish with nonstick spray and preheat the oven to 350°F (175°C).
- Cook the sausage: Brown the pork sausage in a skillet over medium-high heat, breaking it into small pieces. Drain off excess fat.
- Layer: Spread the thawed hashbrowns evenly in the bottom of the prepared pan. Season with salt and pepper, then top with the cooked sausage, 1 1/2 cups of shredded cheddar, and the chopped vegetables.
- Make the custard: Whisk together the eggs, milk, and heavy cream until combined. Pour the mixture evenly over the casserole.
- Bake: Cover the dish with foil and bake at 350°F for 50–60 minutes, or until the center is set. Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and bake uncovered another 5–10 minutes until the cheese melts and the top is lightly golden.
- Serve: Let the casserole rest a few minutes, then cut into squares and serve warm. Garnish with extra green onions if desired.
Pro tips
- If there are ice crystals on the hashbrowns, let them thaw in a colander over a bowl so excess water drains away—this prevents a soggy casserole.
- For extra texture and flavor, brown the hashbrowns briefly in a skillet with a little oil before layering.
- Season the top of the hashbrowns with salt and pepper rather than mixing spices into the eggs; this helps distribute seasoning evenly without sinking to the bottom.
Frequently asked questions
Thawing is recommended. It removes extra ice and moisture that can make the casserole watery and helps the center bake evenly. If needed, you can quickly defrost them in the microwave.
Yes. Assemble the casserole, cover tightly, and freeze. Thaw completely in the refrigerator before baking; note that texture may change slightly after freezing.
Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat individual portions in the microwave or reheat the whole pan in a 300°F oven, covered with foil and with a splash of water if needed.
Use your preferred breakfast sausage—mild, spicy, Italian, or turkey sausage all work well. Adjust seasonings to taste.
What to serve with this casserole
- Seasonal fruit or a simple fruit salad for freshness and color.
- Warm beverages such as coffee, tea, or hot chocolate; a smoothie also pairs nicely for a festive brunch.
- Biscuits, scones, or muffins for a heartier spread—sweet or savory options complement the casserole.
- Toppings like sour cream, salsa, hot sauce, ketchup, or pico de gallo let guests customize their servings.
Breakfast casserole with hash browns and sausage
Breakfast Casserole with Sausage and Hash Browns
This hearty sausage and hashbrown breakfast casserole is perfect for overnight guests or a holiday morning—easy to prepare and crowd-pleasing.
Ingredients
- 1 pound pork sausage (or preferred variety)
- 16 oz bag frozen hash browns, thawed (cubed preferred)
- 1 tsp salt
- 1 tsp pepper
- 2 cups shredded cheddar cheese, divided
- 4 green onions, sliced
- ½ red pepper, diced
- ½ green pepper, diced
- 10 large eggs
- 1 cup milk
- ¼ cup heavy cream
Instructions
- Spray a 9×13″ baking dish with cooking spray and preheat the oven to 350°F.
- Brown the sausage in a large skillet, breaking it into small pieces; drain excess fat.
- Spread the thawed hashbrowns in the prepared pan and season with salt and pepper.
- Top with the cooked sausage and 1 1/2 cups of the shredded cheese, then add green onions and diced peppers.
- Whisk together the eggs, milk, and heavy cream. Pour the mixture evenly over the casserole.
- Cover with foil and bake 50–60 minutes, until the center is set.
- Remove foil, sprinkle the remaining 1/2 cup cheese on top, and bake uncovered 5–10 minutes until the cheese melts.
Notes
- Reserve some green onions for garnish if desired.
- Baking time varies depending on the temperature of the hashbrowns; allow extra time if they were cold from the fridge.
- You can assemble and refrigerate the casserole after covering with foil, then bake the next morning. Bring to room temperature while the oven preheats and expect a slightly longer bake time.
Nutrition
Serving: 1 | Calories: 308 kcal | Carbohydrates: 9 g | Protein: 16 g | Fat: 23 g | Saturated Fat: 10 g | Sodium: 628 mg
Once you try this sausage hashbrown breakfast casserole, it will likely become a go-to for weekends and special mornings. Leave a comment to share how you liked it!