This Breakfast Casserole with Sausage and Hash Browns is a hearty and delicious way to start your day. It’s packed with savory sausage, crispy hash browns, gooey melted cheese, and fluffy eggs all baked together into one satisfying dish. The combination of the crunchy potatoes, flavorful sausage, and cheesy goodness makes every bite a treat.
I love making this casserole because it’s great for busy mornings or when I have friends or family over for breakfast. It’s super easy to put together ahead of time, so I can pop it in the oven while I’m getting ready. Plus, it fills the whole house with that wonderful smell of breakfast cooking, which always makes me smile.
My favorite way to serve this casserole is with a side of fresh fruit or a simple green salad to balance out all the richness. It’s a crowd-pleaser at holiday mornings or weekend brunches, and I always find myself going back for seconds. I think what makes it special is how comforting and satisfying it feels, like a warm hug on a plate.
Key Ingredients & Substitutions
Frozen Hash Browns: These give great texture and ease. You can swap with fresh shredded potatoes if you prefer. Just squeeze out excess moisture so the casserole isn’t watery.
Breakfast Sausage: I like pork sausage for its flavor, but turkey sausage is a leaner option. For a veggie twist, try plant-based sausage crumbles.
Cheddar Cheese: Sharp cheddar adds a nice, tangy flavor. You can mix in mozzarella for a milder, stringier melt or use pepper jack for some heat.
Eggs & Milk: These bind everything together. For a dairy-free option, almond or oat milk works well. Adding a pinch of seasoning here boosts flavor.
How to Get the Casserole Cooked Through Without Drying It Out?
Baking a thick casserole can be tricky—if overbaked, it turns dry; underbaked, it’s runny. Here’s how to nail it:
- Preheat your oven properly for even heat.
- Use a shallow dish so heat reaches the center faster.
- Whisk eggs and milk well for smooth texture and even cooking.
- Check doneness by inserting a knife—if it comes out clean, it’s ready.
- Let it rest after baking; it helps set the eggs and keeps it moist.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering and baking the casserole evenly.
- Large skillet – you’ll cook the sausage and onions here before adding to the dish.
- Mixing bowl – ideal for whisking eggs, milk, and spices smoothly.
- Whisk – helps blend the eggs and milk without lumps.
- Measuring cups and spoons – keep your ingredient amounts precise for best results.
Flavor Variations & Add-Ins
- Swap breakfast sausage for cooked bacon or diced ham for a different meat flavor.
- Add diced bell peppers or mushrooms for an extra boost of veggies and texture.
- Mix in pepper jack cheese instead of cheddar to add a gentle kick.
- Stir in fresh herbs like chives or parsley right before baking for a fresh taste.
How to Make Breakfast Casserole with Sausage and Hash Browns
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) bag frozen shredded hash browns, thawed
- 1 lb breakfast sausage (pork or turkey)
- 1/2 cup diced onion (optional)
- 2 cups shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried parsley (optional)
Time You’ll Need:
This casserole takes about 15 minutes of prep time and 45 to 55 minutes to bake. After baking, let it cool for 5 to 10 minutes before serving. All together, plan for about an hour.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish so your casserole doesn’t stick.
2. Cook the Sausage and Onions:
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Break it into small pieces while cooking. If you want onions, add them now, cooking until they’re soft and translucent. Drain any extra grease after cooking.
3. Assemble the Casserole Layers:
Spread the thawed hash browns evenly across the bottom of your prepared baking dish. Next, sprinkle the cooked sausage and onions evenly over the hash browns. Then add 1 cup of shredded cheddar cheese on top.
4. Prepare and Add the Egg Mixture:
In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and dried parsley until everything is well combined. Pour this mix evenly over all the layers in your baking dish.
5. Add Cheese and Bake:
Sprinkle the remaining 1 cup of cheddar cheese on top of the casserole. Place the dish in your preheated oven and bake uncovered for 45 to 55 minutes. The casserole is ready when the eggs are set, and the top is golden brown.
6. Cool and Serve:
Once baked, let your casserole cool for 5 to 10 minutes before cutting into it. This helps it set so your slices stay together when serving.
Enjoy your warm, cheesy, and hearty breakfast casserole with sausage and hash browns – perfect for a cozy family morning or a friendly brunch!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes! If using fresh potatoes, shred and rinse them, then squeeze out as much moisture as possible before layering. This helps prevent a soggy casserole.
Can I Make This Casserole the Night Before?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate overnight. In the morning, bake it as directed—add a few extra minutes to the baking time since it’s cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Substitute the Sausage for Another Protein?
Yes, cooked bacon, ham, or even a plant-based sausage substitute work great. Just be sure to cook and drain any excess fat before adding to the casserole.
