I can never resist a breakfast casserole that’s loaded with crispy hashbrowns, savory sausage, and plenty of cheesy goodness. This one is hearty enough for holidays, brunch, or any morning that deserves something extra satisfying.

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I am obsessed with this Sausage Hashbrown Breakfast Casserole because it hits hard right out of the pan. Breakfast sausage brings that salty, savory bite I crave, and shredded hashbrowns turn every scoop into something filling without feeling fussy.

I love a breakfast that eats like a full meal, not a sad little nibble before coffee. And this one delivers big slices, crispy edges, tender middle, the kind of forkful I keep going back for even after I said I was done.

But honestly, leftovers might be my favorite part. Straight from the fridge?

No shame at all ever.

Ingredients

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Sausage brings the hearty, savory bite that makes this feel like real breakfast.
Turkey sausage works if you want it lighter but still satisfying.
Hashbrowns add that cozy potato base everyone secretly wants more of.
Eggs hold everything together and make it feel like a proper casserole.
Milk keeps the eggs soft, not rubbery or dry.
Cheddar melts into every bite, because breakfast needs cheese.
Ham adds extra protein and a salty little bonus.
Bacon gives crunch, smokiness, and basically steals the show.
Onion adds a little sweetness so it doesn’t taste flat.
Green bell pepper brings color, freshness, and a tiny veggie win.
Butter helps the edges get rich and golden.
Salt, pepper, and garlic powder keep the whole thing from tasting boring.

Ingredient Quantities

1 pound (450 g) breakfast sausage or turkey sausage, cooked and drained

1 (30 ounce / 850 g) bag frozen shredded hashbrowns, thawed

8 large eggs

2 cups (480 ml) milk

2 cups (about 200 g) shredded cheddar cheese

1 cup diced ham or 6 slices bacon, cooked and crumbled (optional if using sausage)

1/2 cup diced yellow onion

1/2 cup diced green bell pepper (optional)

2 tablespoons melted butter to grease the baking dish

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder (optional)

How to Make this

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1. Preheat oven to 350 F (175 C) and grease a 9×13 inch baking dish with the 2 tablespoons melted butter.

2. Cook 1 pound breakfast or turkey sausage in a skillet until browned; drain excess fat. If using bacon, cook 6 slices until crisp and crumble; if using ham, dice 1 cup.

3. Thaw and squeeze any excess water from the 30 ounce bag of frozen shredded hashbrowns.

4. Spread the hashbrowns evenly in the prepared baking dish.

5. Scatter the cooked sausage over the hashbrowns, then add the diced ham or crumbled bacon if using.

6. Sprinkle 1/2 cup diced yellow onion and 1/2 cup diced green bell pepper evenly over the meats.

7. Mix 8 large eggs, 2 cups milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder in a bowl until combined.

8. Pour the egg mixture over the layered ingredients in the dish so it soaks through the hashbrowns.

9. Sprinkle 2 cups shredded cheddar cheese evenly on top and bake for 45 to 55 minutes, or until the center is set and the top is golden.

10. Let the casserole rest 10 minutes before slicing and serving.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Large skillet or frying pan
4. Large mixing bowl
5. Whisk or fork
6. Measuring cups and measuring spoons
7. Chef knife and cutting board
8. Clean kitchen towel or colander for draining/squeezing hashbrowns
9. Spatula or wooden spoon

FAQ

Q: What oven temperature and baking time does this casserole need? A: Preheat oven to 350°F (175°C). Bake uncovered in a greased 9×13 inch dish for 45 to 55 minutes until set in the center and golden on top. Let rest 10 minutes before slicing.

Q: Can I assemble the casserole ahead of time? A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours. Add about 10 to 15 minutes to the baking time if baking straight from the fridge.

Q: How can I make this lower in fat or lighter? A: Use turkey sausage or lean breakfast sausage, low fat milk or unsweetened almond milk, and reduce cheese to 1 cup. You can also omit the optional ham or bacon.

Q: Can I freeze it? A: Yes. Bake first, cool completely, then wrap and freeze up to 3 months. To freeze unbaked, assemble in a freezer safe dish, cover well, and freeze up to 1 month. Thaw overnight in the fridge before baking and add 10 to 20 minutes to baking time.

Q: What are good mix in or topping variations? A: Stir in chopped spinach, mushrooms, or shredded pepper jack for spice. Top with extra cheese for the last 10 minutes of baking or sprinkle chopped chives or green onions before serving.

Q: How should I reheat leftovers for best texture? A: Reheat individual slices in a preheated 350°F (175°C) oven for 10 to 15 minutes until warmed through. For quicker results, microwave 1 to 2 minutes but the edges may lose crispness.

Sausage Hashbrown Breakfast Casserole Recipe Substitutions and Variations

Sausage
- Ground turkey or chicken seasoned with sage and fennel
- Italian sausage for a spicier, herby profile
- Plant based breakfast sausage for a vegetarian option
- Crumbled cooked mushrooms and smoked paprika for a meatless savory boost
Frozen shredded hashbrowns
- 2 to 3 cups diced, roasted or sautéed russet or Yukon Gold potatoes
- Frozen tater tots, slightly crushed for a crisp top and fluffy interior
- Riced cauliflower for a lower carb, lighter texture
Eggs
- 8 large egg whites plus 2 whole eggs for a lighter custard with some yolk richness
- 1 1/2 cups silken tofu blended with 1 teaspoon lemon juice for a vegan custard base (use plant milk)
- Commercial egg replacer mixed per package directions for vegan baking style set
Milk
- Half and half or light cream for a richer, more custardy texture
- Unsweetened almond, oat, or soy milk for a dairy free option
- Buttermilk for a tangier flavor and tender crumb

Pro Tips

1) Get the moisture under control. Squeeze the thawed hashbrowns in a clean towel or paper towels until they stop releasing water, and drain cooked sausage or bacon well. Less water means a firmer, non-soggy bake and better browning.

2) Layer and season with intention. Sprinkle a little salt and pepper on the hashbrowns before adding meat and vegetables so every bite has seasoning, and taste the cooked sausage first so you know whether to cut back on added salt.

3) Watch the cheese timing. If the top is browning too quickly, tent loosely with foil for most of the bake time, then remove foil for the last 8 to 12 minutes to allow the cheese to melt and turn golden without burning.

4) Make it ahead for easier mornings. Assemble the casserole the night before, cover and refrigerate, then bake straight from the fridge. Add about 10 to 15 minutes to the bake time and let it rest after baking for easier, cleaner slices.

Sausage Hashbrown Breakfast Casserole Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

496

kcal

Equipment: 1. Oven
2. 9×13 inch baking dish
3. Large skillet or frying pan
4. Large mixing bowl
5. Whisk or fork
6. Measuring cups and measuring spoons
7. Chef knife and cutting board
8. Clean kitchen towel or colander for draining/squeezing hashbrowns
9. Spatula or wooden spoon

Ingredients

1 pound (450 g) breakfast sausage or turkey sausage, cooked and drained
1 (30 ounce / 850 g) bag frozen shredded hashbrowns, thawed
8 large eggs
2 cups (480 ml) milk
2 cups (about 200 g) shredded cheddar cheese
1 cup diced ham or 6 slices bacon, cooked and crumbled (optional if using sausage)
1/2 cup diced yellow onion
1/2 cup diced green bell pepper (optional)
2 tablespoons melted butter to grease the baking dish
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder (optional)

Directions

Preheat oven to 350 F (175 C) and grease a 9×13 inch baking dish with the 2 tablespoons melted butter.
Cook 1 pound breakfast or turkey sausage in a skillet until browned; drain excess fat. If using bacon, cook 6 slices until crisp and crumble; if using ham, dice 1 cup.
Thaw and squeeze any excess water from the 30 ounce bag of frozen shredded hashbrowns.
Spread the hashbrowns evenly in the prepared baking dish.
Scatter the cooked sausage over the hashbrowns, then add the diced ham or crumbled bacon if using.
Sprinkle 1/2 cup diced yellow onion and 1/2 cup diced green bell pepper evenly over the meats.
Mix 8 large eggs, 2 cups milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder in a bowl until combined.
Pour the egg mixture over the layered ingredients in the dish so it soaks through the hashbrowns.
Sprinkle 2 cups shredded cheddar cheese evenly on top and bake for 45 to 55 minutes, or until the center is set and the top is golden.
Let the casserole rest 10 minutes before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.