Sausage Hashbrown Breakfast Casserole: Cheesy Make-Ahead Bake

Is there anything more comforting than waking up to the savory aroma of sizzling sausage and roasting potatoes? I remember the first time I hosted a big family brunch; I was stuck by the stove flipping pancakes while everyone else enjoyed their coffee. That is when I discovered the magic of the Sausage Hashbrown Breakfast Casserole. It completely changed my hosting game.

This recipe is the ultimate “set it and forget it” meal. It combines the hearty textures of crispy hashbrowns, savory crumbled sausage, and fluffy eggs into one satisfying dish. Whether you are prepping for a busy holiday morning, a potluck, or just want a filling meal for the week, this Sausage Hashbrown Breakfast Casserole delivers on flavor and convenience. It is cheesy, robust, and incredibly forgiving—perfect for feeding a crowd without the stress.

Ingredients

To get that perfect balance of fluffy egg and crispy potato, you need fresh, quality ingredients. Here is what you will need to assemble this breakfast bake:

this now & bake later ❤️

Timing

One of the best features of this recipe is that the oven does most of the heavy lifting.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes (This is hands-off time, giving you a chance to relax compared to standing over a skillet!)

Step-by-Step Instructions

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). While the oven warms up, ensure your hashbrowns are fully thawed. If they are still frozen, they will release too much water and make the casserole soggy.

Step 2: Brown the Sausage

Heat a skillet over medium-high heat. Cook the sausage, breaking it apart with a spatula until it is crumbled and browned.

• Tip: Once cooked, drain the excess fat thoroughly. This prevents the bottom of your casserole from becoming greasy.

Step 3: Whisk the Egg Mixture

In a medium bowl, crack the 8 eggs and pour in the 1 ¼ cups of milk. Add salt and pepper to taste. Whisk vigorously until the yolks and milk are fully combined and the mixture is smooth and frothy.

Step 4: Combine the Solids

In a large mixing bowl, combine the thawed hashbrowns, diced onion, red and green bell peppers, the cooked sausage, and only ½ of the cheese (1 cup). Use a large spoon to mix these ingredients until they are evenly distributed.

• Action: Transfer this hearty mixture into a lightly greased 9 x 13 baking dish, spreading it out into an even layer.

Step 5: Pour and Top

Pour the egg mixture evenly over the hashbrown and sausage layer. It should seep down into the crevices. Finally, sprinkle the remaining ½ cup of cheddar cheese over the top for that golden, bubbly finish.

• Make-Ahead Option: At this point, you can cover the dish and refrigerate it overnight. This allows the flavors to meld beautifully.

Step 6: Bake to Perfection

Cover the baking dish with aluminum foil. Bake in the preheated oven for 45 minutes.

• Action: Remove the foil and bake for an additional 15 minutes. You are looking for edges that are lightly browned and a center that is fully set (no jiggle).

Nutritional Information

Here is the nutritional breakdown per serving based on the ingredients provided. This hearty dish is packed with protein to keep you full until lunch.

• Calories: 251 kcal
• Carbohydrates: 2 g
• Protein: 15 g
• Fat: 20 g
  • Saturated Fat: 9 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 8 g
  • Trans Fat: 1 g
• Cholesterol: 159 mg
• Sodium: 410 mg
• Potassium: 205 mg
• Fiber: 1 g
• Sugar: 2 g
• Vitamin A: 590 IU
• Vitamin C: 11 mg
• Calcium: 185 mg
• Iron: 1 mg

Healthier Alternatives

If you love the idea of a breakfast casserole but want to lighten it up or adjust for dietary needs, try these easy swaps:

• Leaner Meat: Swap the pork sausage for turkey sausage or chicken sausage to significantly reduce the calories and saturated fat.
• Egg White Option: To lower cholesterol, substitute half of the whole eggs with egg whites or a carton of liquid egg whites.
• Veggie Load: Boost the fiber and Vitamin C by adding more vegetables like spinach, mushrooms, or zucchini. Sauté them briefly with the onions to remove excess moisture before mixing.
• Dairy Adjustments: Use skim milk or an unsweetened almond milk for a lighter texture. You can also use reduced-fat sharp cheddar cheese without sacrificing too much flavor.

Serving Suggestions

This Sausage Hashbrown Breakfast Casserole is a meal in itself, but the right sides can elevate it to a feast.

• Fresh Fruit: The casserole is rich and savory, so pair it with a bright, acidic fruit salad (think berries and melon) to cleanse the palate.
• Coffee Bar: Serve alongside a hot roast coffee or freshly squeezed orange juice.
• Condiments: Put out bottles of hot sauce, ketchup, or even a side of salsa and sour cream. The acidity of salsa cuts through the richness of the cheese and sausage perfectly.

Common Mistakes to Avoid

To ensure your breakfast bake comes out perfect every time, watch out for these common pitfalls:

• Using Frozen Hashbrowns: If you skip thawing, the ice crystals melt during baking, resulting in a watery, mushy casserole. Solution: Thaw them in the fridge overnight or defrost in the microwave and pat dry with paper towels.
• Not Draining the Sausage: Excess grease from the meat can pool at the bottom of the dish. Solution: Drain the sausage well on a paper towel-lined plate before mixing.
• Over-browning the Top: Sometimes the cheese browns before the eggs are set. Solution: Keep the foil on for the full 45 minutes. If you bake uncovered too long, the cheese might burn.
• Bland Flavor: Potatoes soak up a lot of salt. Solution: Don’t be shy with the salt and pepper in the egg mixture, or add a pinch of garlic powder for extra depth.

Storing Tips

This recipe is the champion of leftovers!

• Fridge: Allow the casserole to cool completely, then cover tightly with plastic wrap or transfer to airtight containers. It stays fresh in the refrigerator for up to 3 days.
• Freezer: You can freeze individual slices for quick breakfasts. Wrap each slice in plastic wrap and foil. Freeze for up to 2 months.
• Reheat: For the best texture, reheat in a 350°F oven for 10-15 minutes. If you are in a rush, the microwave works too—just heat in 1-minute intervals until warm.

Conclusion

This Sausage Hashbrown Breakfast Casserole is more than just a recipe; it is a solution for stress-free mornings. With its layers of tender potatoes, savory meat, and gooey cheese, it appeals to kids and adults alike. It allows you to step out of the kitchen and actually enjoy the company of your guests.

Try it out and let us know in the comments how it turned out for you! Did you add any spicy peppers or try a different cheese? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I use cubed hashbrowns instead of shredded?

Yes, absolutely! Cubed potatoes (often sold as “Southern Style”) work great. They offer a bit more texture and “bite” than the shredded variety. Just ensure they are thawed just like the shredded ones to ensure even cooking.

Q2. Can I make this vegetarian?

Definitely. You can simply omit the sausage for a veggie-packed egg bake. To keep the protein high, consider adding a meat substitute or black beans. If you remove the meat, you might want to add an extra pinch of salt or spices like smoked paprika to make up for the savory flavor of the sausage.

Q3. How do I know when the casserole is done?

The most reliable test is the “jiggle test.” Gently shake the pan; the center should be firm, not liquid. A knife inserted into the center should come out clean (some melted cheese is fine, but no raw egg). The internal temperature should reach 160°F.

Sausage Hashbrown Breakfast Casserole: Cheesy Make-Ahead Bake

Evelyn Marcella Rivera

This cozy make-ahead breakfast bake layers crispy hashbrowns, savory sausage, colorful peppers, and fluffy eggs under a blanket of melted cheddar. Perfect for holidays, potlucks, or weekly meal prep—hands-off, crowd-pleasing, and reliably delicious.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Brunch, Casserole

Cuisine American

Servings 12 servings

Calories 251 kcal

Equipment

• 9×13-inch Baking Dish
• Large Skillet
• Large Mixing Bowl
• Whisk
• Aluminum Foil

Ingredients

  

Base

• 30 oz shredded hash browns, thawed
• 1 lb sausage, cooked and crumbled drain excess fat
• 1/4 cup onion, finely diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced

Egg Custard & Dairy

• 8 large eggs
• 1 1/4 cups whole milk
• 2 cups cheddar cheese, shredded divided (1 cup in casserole, 1 cup on top)

Seasoning

• salt & freshly ground black pepper to taste

Instructions

 

• Preheat & prep. Heat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Ensure hash browns are fully thawed for best texture.
• Brown sausage. Cook sausage in a skillet over medium-high heat, breaking into crumbles, until browned. Drain excess fat.
• Whisk custard. In a bowl, whisk 8 eggs, 1¼ cups milk, and a pinch of salt & pepper until smooth and slightly frothy.
• Combine solids. In a large bowl, mix hash browns, onion, red and green peppers, cooked sausage, and 1 cup cheddar. Transfer to the prepared dish and spread evenly.
• Pour & top. Pour egg mixture evenly over the casserole, letting it seep through. Sprinkle the remaining 1 cup cheddar on top.
• Bake. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes more, until edges are golden and center is set. Rest 5 minutes before slicing.

Notes

Make-ahead: Assemble, cover, and refrigerate overnight; bake as directed, adding 5–10 minutes if cold. Swaps: Use bacon or turkey sausage; add spinach or mushrooms. Cheese: Monterey Jack or pepper jack work great. Storage: Refrigerate 3–4 days or freeze slices up to 2 months.

Keyword breakfast casserole, cheesy brunch bake, make ahead breakfast, sausage hashbrown casserole