Sausage Hash Brown Breakfast Casserole (Easy & Hearty)
If you’re looking for a comforting, crowd-pleasing breakfast that’s easy to prepare and packed with flavor, this Sausage Hash Brown Breakfast Casserole is exactly what you need. Made with crispy hash browns, savory sausage, fluffy eggs, and melted cheese, this casserole is perfect for busy mornings, weekend brunch, or holiday gatherings.
One of the best things about this recipe is how simple it is. With just a handful of ingredients and minimal prep, you can assemble everything ahead of time and bake it when you’re ready. Whether you’re feeding a hungry family or hosting guests, this breakfast casserole delivers hearty portions and classic breakfast flavors everyone loves.
Why You’ll Love This Breakfast Casserole
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Easy to make ahead: Assemble the night before and bake in the morning
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Hearty and filling: Protein-packed with sausage, eggs, and cheese
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Perfect for a crowd: Great for holidays, potlucks, or brunch
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Customizable: Add veggies, swap cheeses, or adjust seasoning
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Comfort food classic: Warm, cheesy, and satisfying
Ingredients
Serves 8–10
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1 pound breakfast sausage (pork or turkey)
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1 (30–32 oz) bag frozen hash browns (shredded or diced)
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8 large eggs
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1½ cups milk (whole or 2%)
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2 cups shredded cheddar cheese
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½ cup shredded mozzarella or Monterey Jack cheese
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon paprika
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2 tablespoons butter (for greasing the dish)
Optional add-ins:
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1 cup diced bell peppers
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½ cup chopped onions
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½ cup cooked bacon
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¼ teaspoon red pepper flakes
Equipment Needed
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Large skillet
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Mixing bowl
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Whisk
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9×13-inch baking dish
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Aluminum foil
How to Make Sausage Hash Brown Breakfast Casserole
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish generously with butter to prevent sticking and add flavor.
Step 2: Cook the Sausage
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Drain excess grease and set aside.
Step 3: Prepare the Hash Browns
If your hash browns are frozen, let them thaw slightly for even baking. Spread the hash browns evenly in the bottom of the prepared baking dish. Sprinkle a light pinch of salt and pepper over the potatoes.
Step 4: Layer the Casserole
Evenly distribute the cooked sausage over the hash browns. If you’re adding vegetables like bell peppers or onions, scatter them over the sausage layer. Sprinkle 1½ cups of the shredded cheese evenly across the top.
Step 5: Make the Egg Mixture
In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and paprika until fully combined. Pour the egg mixture evenly over the layers in the baking dish. Gently press down with a spatula to ensure everything is coated.
Step 6: Add Remaining Cheese
Sprinkle the remaining ½ cup of cheese over the top of the casserole for a golden, bubbly finish.
Step 7: Bake
Cover the dish loosely with aluminum foil and bake for 35 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the center is set and the top is lightly golden.
Step 8: Rest and Serve
Remove the casserole from the oven and let it rest for 5–10 minutes before slicing. This helps it set and makes serving easier.
Tips for the Best Breakfast Casserole
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Don’t overbake: Overcooking can make the eggs dry. The center should be set but still tender.
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Thaw hash browns: This prevents excess moisture in the casserole.
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Use full-fat dairy: It creates a richer, creamier texture.
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Season well: Potatoes need adequate seasoning to shine.
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Let it rest: A short rest time improves texture and flavor.
Make-Ahead Instructions
This casserole is ideal for preparing ahead of time.
To make ahead:
Assemble the casserole completely, cover tightly, and refrigerate overnight (up to 24 hours). When ready to bake, remove from the fridge while the oven preheats and bake as directed, adding 5–10 extra minutes if needed.
Variations and Substitutions
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Vegetarian: Skip the sausage and add mushrooms, spinach, or zucchini
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Spicy: Use spicy sausage or add diced jalapeños
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Cheese swap: Try Colby Jack, pepper jack, or Swiss
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Low-carb: Replace hash browns with cauliflower hash
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Southwest style: Add taco seasoning and top with salsa
Storage and Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Wrap individual portions tightly and freeze for up to 2 months.
Reheating:
Reheat in the oven at 325°F until warmed through, or microwave individual portions in short intervals.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Yes. Shred or dice them and par-cook briefly before assembling.
How do I know when it’s done?
The center should be firm, and a knife inserted in the middle should come out mostly clean.
Can I make this dairy-free?
Yes. Use plant-based milk and dairy-free cheese alternatives.
Final Thoughts
This Sausage Hash Brown Breakfast Casserole is a reliable, satisfying recipe that works for nearly any occasion. It’s warm, cheesy, and full of classic breakfast flavors that never go out of style. Whether you’re serving it for a holiday brunch or meal prepping for the week, this casserole is guaranteed to be a hit.