This Sausage Hash Brown Casserole is the ultimate easy breakfast casserole! Eggs, cheese, sausage and hash browns are all you need for a delicious breakfast!
THE PERFECT BREAKFAST CASSEROLE RECIPE
This Breakfast Hash Brown Casserole is perfect for Sunday breakfast! It’s even better if you have a houseful of guests and need something easy but filling and delicious to feed them! This breakfast casserole fits the bill. You can even make it the evening before so it’s ready to pop into the oven in the morning!
FREQUENTLY ASKED QUESTIONS
You don’t want that extra moisture to make your casserole soggy. So make sure the hash browns are thawed and pat dry.
No, of course not. Use any of your favorite ground sausage. You can use sage sausage, hot sausage or even Italian sausage if you think you’d enjoy that flavor with this recipe.
Of course, you can add red, green or yellow peppers to this casserole. I would cook them with the sausage and onions so they soften up a bit.
What is so wonderful about casseroles is you can make them up the day before, put it in the fridge and it is sitting there ready for you when you wake up and all ya gotta do is bake it and you’re done. Same with freezing. Wrap it up well before cooking (so it doesn’t get freezer burned) and take it out and bake when ready. If you are baking this from a cold state or from freezing, you will have to add on to the cooking time given below.
Cover and store leftovers in the refrigerator for up to 3 days. Reheat in a pan on the stove top (to keep it a bit more firm and crispy) or reheat in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- frozen hash browns – you can shred your own potatoes if you prefer. You can also use the refrigerated hash browns. You just want to make sure you remove as much moisture as possible so the hash browns don’t end up soggy.
- pork breakfast sausage – use your favorite ground sausage here. A hot sausage works great as well if you like more of a kick. To make this quicker to make, you can use the already cooked and crumbled sausage (by Jimmy Dean) that you can find near the other sausage and bacon in your grocery store.
- onion – if you don’t like onions, just leave them out.
- eggs – the eggs are going to act asa binder. They will help hold all of this together but they are also adding delicious protein and great flavor!
- shredded cheddar cheese – you can use any type of shredded cheese. You can use pepper jack if you want more heat.
- salt and pepper – use any of your favorite seasoning here. It all depends how much spice you want to add. If you like a big kick of flavor, try using cajun seasoning.
HOW TO MAKE SAUSAGE HASH BROWN CASSEROLE:
Pat the hash browns dry with a paper towel. Set aside. Preheat oven to 375F degrees. Spray 9×13-inch baking dish with nonstick cooking spray. In a skillet, cook onions and brown and crumble sausage.
Remove the cooked cooked sausage, turn the heat up to high and add in the hash browns. Pat them flat into the skillet. Allow them to brown then flip over and brown the other side. Then continue with the rest of the recipe. Note: this step is optional but I like the color it adds (it also helps dry out the hash browns a bit more.) In a medium bowl, whisk together eggs, milk, one cup of shredded cheese and salt and pepper.
In a baking dish, spread thawed hash browns into bottom of dish. Spread cooked sausage on top of hash browns. Pour the egg mixture evenly over the sausage and hash browns.
Sprinkle the remaining cup of cheddar cheese on top. Cover with aluminum foil. Bake for 30 minutes. Take foil off and bake for additional 5-10 minutes. Just keep an eye on it to make sure the cheese doesn’t brown up too much.
Allow to cool for a couple of minutes then slice and serve.
CRAVING MORE RECIPES?
Originally published: October 2011
Updated & republished: June 2023
Sausage Hash Brown Casserole (+Video)
- Preheat oven to 375F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
- In a skillet, cook onions and brown and crumble sausage.
- Optional: Remove the cooked cooked sausage, turn the heat up to high and add in the hash browns. Pat them flat into the skillet. Allow them to brown then flip over and brown the other side. Then continue with the rest of the recipe.
- In a medium bowl, whisk together eggs, milk, 1 cup of shredded cheese and salt and pepper.
- In the prepared baking dish, spread hash browns evenly into bottom of dish.
- Sprinkle cooked sausage on top of hash browns.
- Next, pour egg mixture evenly on top of that layer.
- Sprinkle the remaining cup of cheddar cheese evenly on top.
- Cover with aluminum foil and bake for about 30 minutes.
- Take foil off and bake for additional 10 minutes. Just keep an eye on it to make sure the cheese doesn’t brown up too much.
- Make sure the hash browns are thawed and dried. Pat them dry with a paper towel. You don’t want that extra moisture to make your casserole runny.
- Frozen hash browns come in different size bags. I used a 30 ounce bag but a 2 pound bag will also work.
- You do not have to brown the hash browns. I like this step as it gives the hash browns some color and additional texture but it’s not necessary for this dish to still be delicious.
- Like most casseroles, this is perfect to make the night before to have ready to bake the next morning!
- This casserole can be frozen.
- For an additional kick of flavor, try adding about a teaspoon of cajun or creole seasoning into the egg mixture along with the salt and pepper.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.