If you need a satisfying, low-effort breakfast that feeds a crowd, this Sausage Hashbrown Breakfast Casserole is a reliable go-to. It combines savory breakfast sausage, shredded hash browns, eggs, and melting cheese into a single baked dish that’s comforting, flavorful, and simple to prepare.
Why You’ll Love This
This casserole delivers all the elements of a classic, hearty breakfast: well-seasoned sausage, tender potatoes, plenty of eggs, and gooey cheese. It bakes up with a soft, custardy interior and golden, slightly crisp edges, offering comforting texture without being fussy.
The recipe is forgiving and flexible. Use mild or spicy sausage, swap cheeses, or add different vegetables—the dish still turns out delicious. You can bake it right away or assemble it the night before for an easy make-ahead breakfast.
Because it fills a full 9×13 pan, this casserole is ideal for holidays, overnight guests, church gatherings, potlucks, or bulk meal prep. It easily serves 10–12 people and requires minimal active time in the kitchen.
Key Ingredients
Breakfast Sausage – Ground pork breakfast sausage (mild or spicy) gives the casserole its savory base.
Eggs + Half-and-Half – These make the custardy binding that holds everything together.
Hash Browns – Frozen shredded hash browns are convenient; thaw and pat dry to avoid excess moisture.
Cheese – Pepper Jack adds a touch of heat, while cheddar or Monterey Jack are great alternatives.
Vegetables – Bell pepper and green onions add color and freshness.
Seasonings – Salt, pepper, and ground mustard are all you need to bring the flavors together.
How to Make Sausage Hashbrown Breakfast Casserole
1. Prep the dish. Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish.
2. Brown the sausage. In a large skillet over medium-high heat, cook the sausage in chunks, letting pieces sear on one side before breaking them up so they develop good color.
3. Cook the peppers. When the sausage is mostly browned, add diced bell peppers and cook until softened.
4. Add green onions and drain. Stir in the green onions, then transfer the sausage mixture to a paper towel–lined plate to drain excess grease.
5. Mix the egg base with hash browns and cheese. In a large bowl, whisk together eggs, half-and-half, salt, pepper, and ground mustard. Add the thawed, well-drained hash browns and most of the shredded cheese, mixing until evenly combined.
6. Fold in the sausage. Gently fold the drained sausage and pepper mixture into the egg-and-hashbrown mixture until evenly distributed.
7. Bake. Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining cheese over the top. Bake at 350°F (175°C) for 55–60 minutes, or until the center is set and the top is golden.
8. Serve warm. Allow the casserole to rest briefly, slice, and serve with fresh fruit, biscuits, or other breakfast sides.
Tips
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Dry the hash browns well. Excess moisture can make the casserole dense instead of light and fluffy.
- Use spicy sausage for extra flavor. Hot sausage adds depth without extra steps.
- Let it rest before slicing. Letting the casserole set for a short time produces cleaner slices.
Variations
- Swap pork for turkey, chicken, or spicy Italian sausage.
- Add crumbled bacon or chopped ham for more smoky flavor.
- Try different cheeses: cheddar, Monterey Jack, or Colby Jack all work well.
- Mix in vegetables like mushrooms, broccoli, jalapeños, or diced tomatoes.
- Adjust the heat level by choosing mild or spicy sausage and cheese.
FAQs
Yes. Assemble the casserole, cover tightly, and refrigerate overnight. Remove it from the fridge 30–60 minutes before baking to take the chill off, then bake as directed.
Yes. Freeze individual servings or the whole baked casserole. You can also freeze the unbaked assembled casserole, tightly wrapped. Thaw overnight in the refrigerator before baking.
Excess water usually comes from hash browns that weren’t fully thawed or drained. Pat them dry to improve texture.
Yes. Use an 8×8 or 9×9 pan for a smaller batch; avoid a pie plate so the mixture bakes evenly.
More Delicious Breakfast Recipes
Overnight Maple Bacon Baked French Toast
Blueberry Baked Oatmeal Recipe
Cinnamon Crumb Coffee Cake
Sausage Hashbrown Breakfast Casserole Recipe
Ingredients
- 2 pounds ground pork breakfast sausage
- 1 cup bell pepper (red and/or yellow), diced
- 1 cup green onions, diced (about 5–6)
- 10 large eggs
- 1 cup half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground mustard
- 5 cups frozen shredded hash browns, thawed and drained
- 3 cups shredded pepper jack cheese (divided)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish and set aside.
- Cook the sausage and bell peppers in a skillet until the meat is cooked through and the peppers are softened.
- Add the green onions, stir, then transfer the sausage mixture to a paper towel–lined plate to drain.
- In a large bowl, whisk the eggs, half-and-half, salt, pepper, and ground mustard. Stir in the hash browns and 2 cups of the shredded cheese.
- Fold in the drained sausage mixture until evenly combined. Transfer everything to the prepared baking dish and sprinkle the remaining 1 cup of cheese over the top.
- Bake at 350°F (175°C) for 55–60 minutes, until the center is set and the top is golden.
- Alternatively, cover and refrigerate the assembled casserole overnight. Remove from the refrigerator 30–60 minutes before baking the next morning and bake as directed.
Notes
To Make Ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Remove from the fridge 30–60 minutes before baking.
Storing: Leftovers keep in the refrigerator for 3–4 days. Reheat in the microwave or oven.
Freezing: Wrap individual servings tightly for the freezer, or freeze the unbaked assembled casserole wrapped well for up to 3 months. Thaw overnight in the fridge before baking.
Nutrition
Recipe inspired by Taste of Home.