This Breakfast Casserole with Sausage and Hash Browns is a perfect way to start the day with a warm, filling meal. It combines crispy hash browns, savory sausage, and gooey melted cheese all baked together until golden and bubbly. The mix of textures makes it a dish that feels both hearty and comforting at the same time.
I love making this casserole for weekend mornings when I want something that can feed a crowd without too much last-minute fuss. It’s super easy to prepare ahead of time, and I always find that the sausage brings just the right amount of flavor to the crispy potatoes. Plus, it’s one of those dishes that seems to make everyone happy whether they like eggs or not.
My favorite way to serve this casserole is straight out of the oven with a little sprinkle of fresh herbs on top and a side of fresh fruit. It’s a great dish to share with family or friends, and it feels like the perfect cozy breakfast to enjoy while chatting around the table. I also like to double the recipe and save leftovers—they reheat wonderfully for quick breakfasts throughout the week.
Key Ingredients & Substitutions
Breakfast Sausage: This adds great flavor and protein. You can swap it for ground turkey or chicken for a lighter option. For a vegetarian version, use plant-based sausage crumbles.
Hash Browns: Frozen shredded potatoes keep this dish easy. Fresh potatoes work too—just grate and squeeze out extra moisture. Avoid canned potatoes as they may get too soggy.
Eggs & Milk: Eggs bind everything together while milk keeps it creamy. Use any milk you like (dairy or plant-based) but whole or 2% milk gives the best texture and flavor.
Cheddar Cheese: Sharp cheddar melts well and adds richness. You can mix in mozzarella or Monterey Jack for a different cheese blend. Goat cheese or feta work if you want a tangy twist.
How Do You Make Sure the Casserole Bakes Evenly and Sets Properly?
Getting the right texture means your casserole should bake until the eggs are fully set but still moist. Here’s how to nail it:
- Preheat your oven fully before baking to ensure even cooking.
- Use a shallow baking dish so the mixture cooks through without burning on top.
- Let your hash browns thaw and drain excess liquid before layering to avoid sogginess.
- Check doneness by gently shaking the dish; it should jiggle slightly but not be runny.
- If the top browns too fast, cover loosely with foil and finish baking.
After baking, let the casserole rest for a few minutes to firm up—this makes slicing easier and keeps it from falling apart.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large skillet – great for browning sausage and sautéing onions before adding to casserole.
- Mixing bowl – to whisk eggs, milk, and seasonings smoothly.
- Whisk or fork – helps blend eggs and milk thoroughly for a creamy texture.
- Measuring cups and spoons – for accurate ingredient amounts to get the best flavor.
- Spatula or wooden spoon – handy for stirring sausage and spreading layers evenly in the dish.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or ham for a different smoky meat flavor.
- Add diced bell peppers or mushrooms to the sausage mix for extra veggies and color.
- Use pepper jack cheese instead of cheddar for a mild spicy kick.
- Mix fresh spinach or kale into the eggs for a boost of green nutrition and taste.
How to Make Breakfast Casserole with Sausage and Hash Browns
Ingredients You’ll Need:
Main Ingredients:
- 1 pound breakfast sausage (mild or spicy as you like)
- 4 cups frozen hash browns (shredded potatoes), thawed
- 8 large eggs
- 1 cup milk (whole or 2%)
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Fresh chives or parsley, chopped (for garnish)
Time Needed:
You will need about 15 minutes to prepare everything and then 45 to 55 minutes to bake the casserole. If you choose to make it ahead, it can chill in the fridge overnight and you can bake it in the morning for a warm, tasty breakfast.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat a large skillet on medium heat. Add the sausage and cook it while breaking it into small pieces. If you want, add the chopped onions too and cook until they are soft and see-through. When done, drain any extra fat.
2. Prepare the Egg Mixture:
In a big bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until everything is well mixed and smooth.
3. Assemble the Casserole:
Grease a 9×13-inch baking dish. Spread the thawed hash browns evenly on the bottom. Then sprinkle the cooked sausage (and onions if used) over the potatoes. Pour the egg mixture evenly over the top. Finally, sprinkle the shredded cheddar cheese all over.
4. Bake and Serve:
Put the dish in your oven preheated to 350°F (175°C). Bake uncovered for 45 to 55 minutes, or until the eggs are set and the cheese looks melted and lightly browned. When done, take it out and let it rest for a few minutes. Garnish with fresh chives or parsley to add a pop of color and fresh flavor. Cut into squares and serve warm to enjoy a delicious hearty breakfast casserole!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes! Just grate fresh potatoes and squeeze out any excess moisture with a clean towel before using to avoid a soggy casserole. You may want to lightly sauté them first for a crispier texture.
Can I Make This Casserole the Night Before?
Absolutely! Assemble the casserole, cover it tightly, and refrigerate overnight. In the morning, bake it straight from the fridge—just add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through.
Can I Substitute Another Type of Cheese?
Yes! Cheddar works best for flavor and meltiness, but you can try mozzarella, Monterey Jack, or pepper jack for a different taste. Just be sure to use shredded cheese for even melting.
