Looking for a delicious breakfast recipe that’s sure to please a crowd? Look no further than this easy sausage hashbrown breakfast casserole.
With hearty hashbrowns, savory sausage, and a cheesy egg mixture, this dish is the perfect way to start your day off right. Plus, it can be prepped the night before, and can be customized to suit your tastes!
Why this sausage breakfast casserole recipe is a family favorite:
- It’s ridiculously easy to make. Just brown your sausage, layer your ingredients, and whisk together some eggs. Using frozen hash browns instead of potatoes is a huge time saver!
- Unlike some breakfast casseroles this one doesn’t call for cubed bread, so it can be made gluten free for friends and family with gluten allergies.
- Since it can be assembled several hours (or even a couple days) ahead of time, it is perfect for Christmas morning and Mother’s Day brunch. No more hectic breakfast preparation.
- You don’t need any fancy ingredients, so it’s an affordable way to feed a crowd.
- It’s completely adaptable! You can swap out the sausage for another type of meat, and you can add or subtract any of the vegetables. Sometimes I just add the peppers and onions to half of the casserole so both the kids and adults are happy.
- Best of all – it’s hearty, filling, and tastes absolutely incredible!!
HOW TO MAKE SAUSAGE HASHBROWN BREAKFAST CASSEROLE
- PREP – Let your hash browns thaw in the refrigerator (or on the counter if you’re in a hurry). Wash and chop the green onions and peppers; grate the cheese. Spray a 9×13″ pan with non stick cooking spray. Preheat your oven to 350°.
- SAUSAGE – Brown the sausage in a skillet over medium high heat, then drain off any fat.
- LAYER – In the bottom of the pan, spread the thawed hashbrowns. Sprinkle them with the salt and pepper. Next add the sausage, 1 1/2 cups of the cheese, and the vegetables.
- EGGS – Whisk together the eggs, milk, and cream. Pour evenly over the top of the casserole.
- BAKE – Cover with foil and bake at 350 degrees for 50-60 minutes, or until the eggs in the middle are set. Add the remaining 1/2 cup of cheese and bake for an additional 5-10 minutes uncovered, until the cheese melts.
- SERVE – Cut into squares and serve hot. If desired, garnish with green onions.
PRO TIPS:
- If your hashbrowns have any ice crystals on them, let them thaw in a colander over a pan. You don’t want that extra water making your casserole soggy!
- If you have the time, brown the hashbrowns first in a bit of oil. Adds a whole new layer of flavor and texture!
- I find that it works best to sprinkle the salt and pepper directly on top of the hash browns (or on top of the vegetables). When you try to stir them into the eggs, they usually sink to the bottom and end up pouring out all in one spot.
Frequently asked questions:
It is definitely best to thaw them. First of all, you can get rid of extra water that will make your casserole more soggy. Secondly, it takes longer to bake through, so the edges can get dried out before the middle is done.
If you forget to thaw them, you can defrost them in the microwave in a glass bowl.
Yes, you can prep and freeze it. Let it thaw completely in the fridge overnight before baking. Just keep in mind that the texture of the casserole does change slightly after it’s frozen.
It never lasts long at our house, but you can store it in the refrigerator for up to 3 days. Make sure it’s covered tightly or transferred to an airtight container so it doesn’t dry out.
Individual leftovers can simply be heated in the microwave. Or you can add a bit of water to the pan, cover with foil, and reheat it in a 300° oven.
I like to use Jimmy Dean breakfast sausage. You can use another brand, or substitute spicy breakfast sausage, Italian sausage, or even turkey sausage if you prefer.
What to serve with breakfast casserole?
- FRUIT – I like to serve it alongside seasonal fruit. If I have the time, I’ll whip up a simple sour cream fruit salad.
- DRINKS – My family is partial to hot chocolate, but this triple berry kiwi smoothie would be lovely on Christmas morning. 🙂
- BISCUITS – Butter swim biscuits are always a hit, and around the holidays I love to serve eggnog scones or pumpkin scones.
- MUFFINS – These sweet cornbread muffins go with everything, and you can never go wrong with donut muffins!
- TOPPINGS – Don’t forget to serve sour cream, ketchup, hot sauce, salsa, or homemade pico de gallo for people who want to add a little something to their serving.
BREAKFAST CASSEROLE WITH HASH BROWNS AND SAUSAGE
Breakfast Casserole with Sausage and Hash Browns
Equipment
Ingredients
- 1 pound pork sausage I use Jimmy Dean.
- 16 oz bag frozen hash browns thawed (I use cubed, not shredded.)
- 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. Preheat your oven to 350 degrees.
- Cook sausage in a large skillet over medium high heat, breaking into small pieces. Drain off any fat.
- Spread the thawed hash browns in the prepared pan. Sprinkle with salt and pepper.
- Add the sausage and stir them together just a bit. Spread just 1 1/2 cups of the cheese over the top.
- Next layer on the green onions, red pepper, and green pepper.
- In a mixing bowl, whisk together the eggs, milk, and cream. Pour over the top of the casserole.
- Cover with foil and bake for 50-60 minutes or until eggs are set.
- Sprinkle the remaining 1/2 cup of cheese on top; bake uncovered for 5-10 minutes just until cheese melts.
Notes
- I like to reserve some of the green onions to use as garnish.
- Baking time will vary depending on how cold your hash browns are.
- After covering with foil, you can refrigerate the casserole and bake the next morning. Let it sit at room temperature while your oven is preheating. Keep in mind that it may take longer to bake after being chilled.
Nutrition
Once you try this sausage hash brown breakfast casserole, you are going to want to make it over and over again! Leave a comment and let me know how you like it!
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent right to your inbox! Plus you’ll get new recipes from me every week!
Great website, thanks for the great recipes… I’ll use them again in the future 😉 THANK YOU !!! Greetings from Germany
Thanks so much! So fun to have a cooking friend from Germany! 🙂