Easy Sausage Hash Brown Breakfast Casserole is the ultimate breakfast casserole. Eggs, cheese, crumbled, cooked sausage and hash browns!
SAUSAGE HASH BROWN BREAKFAST CASSEROLE
I wouldn’t go so far to say that I was a morning person. I’m not. At all. But I do love mornings once I’m fully awake and getting my day started. So full of possibilities. Especially if it’s going to be a sunny day. Then I know I will truly feel motivated to get a lot done that day. Usually. I’m pretty sure I’m solar-powered.
VIDEO INCLUDED BELOW:
CAN I FREEZE OR REFRIGERATE THIS CASSEROLE?
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.
WHAT YOU’LL NEED:
frozen hashbrowns
pork breakfast sausage (sage flavor or spicy)
onion
eggs
milk
shredded cheddar cheese
salt
*Cook’s Note: 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. For an added layer of flavor, try browning the hashbrowns in a pan before putting them in the baking dish.
HOW TO MAKE SAUSAGE HASH BROWN BREAKFAST CASSEROLE:
Preheat oven to 375F degrees. Spray 13×9 baking dish with nonstick cooking spray. In a sauté pan, cook onions and brown and crumble sausage.
Drain any excess grease.
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.
Next, pour egg mixture on top of that.
Sprinkle the remaining cup of cheddar cheese on top.
Cover with aluminum foil. Bake for 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.
Enjoy!
Originally published: October 2011
Updated & republished: June 2019
SAUSAGE HASH BROWN BREAKFAST CASSEROLE
Easy Sausage Hash Brown Breakfast Casserole is the ultimate breakfast casserole. Eggs, cheese, crumbled, cooked sausage and hash browns!
Print Pin RatePrep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 9
Calories: 454kcal
Ingredients
- 2 lb bag frozen hash browns, thawed (see notes below)
- 1 lb pork breakfast sausage, sage or spicy
- ½ onion, finely chopped
- 8 eggs
- ½ cup milk
- 2 cups shredded cheddar cheese
- 1 tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375F degrees.
- Spray 13 x 9 baking dish with nonstick cooking spray.
- In a sauté pan, cook onions and brown and crumble sausage.
- Drain any excess grease. If you’d like, you can just take crumbled sausage out of pan, leaving the grease, and then brown the hash browns a bit, this adds nice flavor to the casserole.
- In a medium bowl, whisk together eggs, milk, 1 cup of shredded cheese and salt and pepper.
- In a baking dish, spread hash browns into bottom of dish.
- Spread cooked sausage on top of hashbrowns.
- Next, pour egg mixture on top of that.
- Sprinkle the remaining cup of cheddar cheese 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.
Video
Notes
*Cook's Note: Make sure your hashbrowns are thawed and dried. Pat them dry with a paper towel. You don't want that extra moisture to make your casserole runny. For an added layer of flavor, try browning the hashbrowns in a pan before putting them in the baking dish. Like most casseroles, this is perfect to make the night before to have ready to bake the next morning!
Nutrition
Calories: 454kcal | Carbohydrates: 22g | Protein: 24g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 235mg | Sodium: 920mg | Potassium: 582mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 10.2mg | Calcium: 264mg | Iron: 2.7mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
WANT MORE DELICIOUS RECIPES LIKE THIS? GIVE THESE A TRY!
BACON, EGG & CHEESE TATER TOT CASSEROLE
SAUSAGE, EGG AND CHEESE BISCUIT CASSEROLE
TEX-MEX HASH BROWN CASSEROLE
COWBOY HASH BROWN SKILLET
WARM HONEY HAM BISCUITS
FREEZER-FRIENDLY BREAKFAST BURRITOS
Definitely adding this to our recipe collection!
Thanks Dan!
I can’t tell you how much I <3 this recipe! It's currently in the oven right now, and has become a "Christmas breakfast tradition" for me and family. I make a homemade verde or chipotle sauce and serve it with tortillas as it also makes a great breakfast casserole, and have made it for work functions quite a bit as well. It's a well-loved hit!!
I tried this when my friend made it….can’t wait to make it for my family!
I love this recipe, but next time I will only use half the potatoes. I couldn’t taste the eggs in it as is, but it was tasty!
Great recipe! For additional flavor, I used hot turkey sausage and added 2 tablespoons Wildtree Guacamole Seasoning to the egg mixture.
Has anyone tried this with chorizo? Maybe half chorizo half sausage?
I think chorizo would be delicious!
Trying to come up with ideas for my college age son. Can this be frozen?
I made this & browned the hash browns first. It was awesome! Thanks for sharing.
I made this today for Easter brunch. I used regular Bob Evan’s mild sausage and only half of a 1 lb bag of shredded hash browns. I’m so glad I couldn’t find a 2lb bag as listed in the directions because it would have been way too much. Even with the amount I used, I felt they gave no flavor to the dish. The next time I will try browning them. My question is what step do you add the salt and pepper to? I added it to the eggs. I would also cut back a little on the cheese. Next time I will use 1/2 a cup to the eggs and half on the top. I couldn’t taste the egg. Everybody liked it. I will definitely make it again with those adjustments. Thanks!
Easy and good – my favorite combination!
Thanks so much Barb!