Imagine waking up to the incredible aroma of savory sausage, crispy potatoes, and gooey melted cheese baking into the ultimate comfort food. That’s exactly what you get with this Sausage Hash Brown Casserole. This isn't just any breakfast; it's the perfect, all-in-one breakfast casserole that solves everything from busy weekday mornings to lazy weekend brunches. It’s hearty, unbelievably easy to assemble, and guaranteed to have everyone asking for seconds.
Whether you're feeding a holiday crowd, meal-prepping for the week, or just craving a seriously satisfying meal, this recipe is your golden ticket. Let's dive in and make the best Sausage Hash Brown Breakfast Casserole you've ever had!
Why This Sausage Hash Brown Casserole is a Winner
This recipe has become a staple in my kitchen for so many reasons. It's reliable, versatile, and—most importantly—insanely delicious.
### Feeds a Crowd with Ease
This 9×13-inch casserole is perfect for family gatherings, potlucks, or holiday mornings. It’s a complete meal in one dish, which means less time cooking and more time enjoying the company.
### A Meal Prep Dream
Your future self will thank you. Assemble this casserole the night before, pop it in the fridge, and simply bake it in the morning for a hot, stress-free breakfast. Leftovers are fantastic, too!
### Simple Ingredients, Big Flavor
You don’t need a long, complicated shopping list. This recipe uses pantry and fridge staples to create a dish packed with savory, cheesy goodness.
### Endlessly Customizable
Think of this as your perfect base. You can easily swap ingredients to fit your taste. Add veggies, try different cheeses, or use turkey sausage—the possibilities are endless.
Ingredients You'll Need
Here’s the simple lineup of ingredients required for this hearty Egg Hash Brown Sausage Casserole.
- Breakfast Sausage: 1 pound of your favorite ground breakfast sausage (pork, turkey, or even spicy Italian sausage works great).
- Frozen Hash Browns: One 20-ounce bag of shredded hash browns, thawed and patted dry. This is key to avoiding a soggy casserole!
- Large Eggs: 8 large eggs create the rich, fluffy custard base.
- Milk: 1 cup of milk (whole milk or 2% is best for richness).
- Shredded Cheddar Cheese: 1 ½ cups of sharp or medium cheddar cheese, shredded from a block for the best melt.
- Seasonings: A simple but powerful trio of ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder.
Step-by-Step Instructions: How to Make It
Ready to build the perfect breakfast bake? Follow these simple steps.
Preheat and Prep: First, preheat your oven to 375°F (190°C). Thoroughly grease a 9×13-inch baking dish with butter or non-stick spray. This ensures your slices come out cleanly.
Cook the Sausage: In a large skillet over medium-high heat, cook the breakfast sausage, using a spatula to break it into small crumbles. Cook until it's fully browned with no pink remaining. Crucial step: Drain the grease completely before moving on.
Lay the Foundation: Spread your thawed and dried hash browns in an even layer across the bottom of the prepared baking dish. For an extra-crispy base, you can briefly pan-fry the hash browns in the skillet before adding them to the dish.
Assemble the Layers: Sprinkle the cooked sausage crumbles evenly over the hash brown layer.
Create the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until the mixture is uniform and slightly frothy.
Pour and Top: Gently pour the egg mixture over the sausage and hash browns, ensuring it covers everything. Sprinkle the shredded cheddar cheese evenly over the top.
Bake to Golden Perfection: Bake for 35-40 minutes, or until the center is set (a knife inserted in the middle comes out clean) and the cheese is beautifully golden and bubbly.
Rest and Serve: Let the casserole rest on a wire rack for 5-10 minutes. This allows it to set up, making it much easier to slice and serve. Garnish with fresh parsley or chives if desired.
Pro Tips for the Perfect Breakfast Casserole
Avoid common pitfalls and guarantee a flawless dish every time with these expert tips.
### Thaw and Dry Your Hash Browns
This is the most important tip! Frozen hash browns release a lot of water as they cook, which can lead to a watery casserole. Thaw them completely, then squeeze out the excess moisture using a clean kitchen towel or paper towels.
### Don't Overbake the Eggs
Keep an eye on the casserole towards the end of its baking time. You want the center to be just set, not hard. Overbaking can lead to a rubbery texture.
### Shred Your Own Cheese
While pre-shredded cheese is convenient, it contains anti-caking agents that prevent it from melting as smoothly. Grating a block of cheese yourself results in a much creamier, gooier texture.
Variations and Customizations
Make this hashbrown casserole your own with these delicious ideas.
- Make it Spicy: Add a pinch of red pepper flakes to the egg mixture, use spicy sausage, and swap the cheddar for pepper jack cheese.
- Veggie-Loaded: Sauté 1 cup of diced bell peppers, onions, or mushrooms and add them with the sausage. A handful of fresh spinach is also a great addition.
- Healthier Hash Brown Breakfast Casserole: To lighten it up, use turkey sausage, low-fat milk, and reduced-fat cheese. You can also add more veggies like spinach and bell peppers.
- "Cracked Out" Style: For a super indulgent twist, add ½ cup of crumbled cooked bacon and 1-2 tablespoons of dry ranch seasoning mix to the egg mixture.
Storage, Reheating, and Make-Ahead Magic
- To Make Ahead: Assemble the entire casserole (without baking), cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge while the oven preheats and add 5-10 minutes to the baking time.
- To Store: Let the casserole cool completely, then cover and store in the refrigerator for up to 4 days.
- To Reheat: Reheat individual slices in the microwave for 60-90 seconds or until warmed through. You can also reheat the casserole in a 350°F (175°C) oven for 10-15 minutes.
Sausage Hash Brown Casserole: Your Questions Answered (FAQ)
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Grate about 4 medium russet potatoes. To remove starch and moisture, soak the shreds in cold water for 10 minutes, then drain and squeeze them completely dry in a kitchen towel before using.
Can I make this dairy-free?
Yes. You can substitute the milk with unsweetened almond or oat milk and use your favorite dairy-free shredded cheese alternative.
My casserole turned out watery. What went wrong?
The most common culprits are not thawing and drying the hash browns completely or not draining all the grease from the sausage. Both steps are essential for the best texture
The Ultimate Sausage Hash Brown Breakfast Casserole
Ingredients
For the Casserole
- 1 pound breakfast sausage crumbled
- 20 oz frozen hash browns thawed and patted dry
- 8 large eggs
- 1 cup milk whole milk recommended
- 1.5 cups shredded cheddar cheese freshly shredded for best results
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Optional Add-ins & Variations
- 1/2 cup bell peppers diced, for extra color and flavor
- 1/2 cup spinach chopped, for a veggie boost
- 1/2 teaspoon smoked paprika for a deeper smoky flavor
- 1/4 teaspoon crushed red pepper flakes for a little heat
Instructions
- Preheat your oven to 375°F (190°C) and thoroughly grease a 9x13-inch baking dish with butter or cooking spray to prevent sticking.
- Cook the breakfast sausage in a large skillet over medium heat, using a spatula to break it into crumbles as it browns. Once fully cooked, drain all excess grease.
- Spread the thawed and dried hash browns into an even layer across the bottom of your prepared baking dish.
- Sprinkle the cooked sausage crumbles evenly over the layer of hash browns. In a separate mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Pour the prepared egg mixture evenly over the sausage and hash browns, then top the entire casserole with the shredded cheddar cheese.
- Bake in the preheated oven for 35-40 minutes, or until the eggs are completely set and the cheese on top is melted, golden, and bubbly.
- Remove the casserole from the oven and let it rest for at least 5 minutes. This helps it set for easier slicing. Serve warm and enjoy.
Equipment
- 9x13-inch Baking Dish
- Large Skillet
- Mixing bowl
- Whisk
- Spatula
