This sausage hash brown casserole is made with breakfast sausage, shredded hash browns, eggs, and milk. It’s a complete meal in an easy breakfast bake.
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This delicious breakfast casserole is a great recipe for entertaining because you put it together the night before and bake it the next morning.
I love making it when I have houseguests or on holiday mornings. It’s perfect for Easter brunch or Christmas morning when the family comes over. Serve it along with biscuits and a fresh fruit salad and breakfast is served!
Ingredients
- Sausage – Pork breakfast sausage in a roll or links. If you are using links remove the casing and break them into small pieces before browning.
- Hash browns – Frozen shredded hash brown potatoes work perfectly in this casserole. Find them in the frozen aisle of larger supermarkets where the frozen French fries are. If they’re on sale, buy extra and make this cheesy hash brown casserole that’s perfect as a brunch dish or a side dish.
- Produce – Yellow (or white) onions, garlic, and sage add extra flavor to the sausage mixture. We use green onions (optional, not pictured) for garnish but a sprinkle of chives, chopped parsley, oregano, and thyme will also work great.
- Refrigerated/dairy – Large eggs, whole milk (or 2% milk), and cheddar cheese. Hand shred the cheese if you have a little extra time, it melts better than pre-shredded.
- Spices – Salt and black pepper
- Cooking Spray or Oil (not pictured) – Used to grease the baking dish
- See the recipe card for quantities and preparation.
Instructions
- Heat a large skillet over medium heat, add the breakfast sausage. Cook it for 5-7 minutes until browned. Stir often while breaking up large pieces with a wooden spoon or a spatula. Drain excess oil if necessary (see Recipe Tips and Notes).
- Place the skillet back over medium heat.
- Add the onions and cook for 2-3 minutes, stir occasionally.
- Add the garlic and sage cook 1-2 minutes, stir often.
Take the pan off the heat and let the sausage cool some. Stir it occasionally to let the steam escape. This will hasten the cooling.
If you are baking the hash brown casserole right away without refrigerating overnight, then preheat oven to 350°F. at this time. If refrigerating overnight continue to the next step.
Combine the eggs, milk, salt, and pepper in a large bowl. Whisk well.
Combine the sausage mixture, hash browns, and half (4 ounces) of the shredded cheese.
Build the sausage hash brown casserole
Use a baking dish that is at least 11x7½ inch (2.5 quarts). Spray it lightly with cooking spray to coat the bottom and sides. Alternatively, use a pastry brush to apply a light coat of oil.
Add the hash brown sausage mixture to the prepared baking dish. Arrange it so it is in an even layer.
Next, pour the egg mixture over it.
Sprinkle the remaining cheese (4 ounces) on top.
If you are not baking the breakfast casserole right away cover the dish with plastic wrap (or a lid). Refrigerate overnight.
Remove the baking dish from the refrigerator a little while before baking to let the chill come out of the dish. Some bakeware does not handle extreme temperature changes well.
Bake the sausage breakfast casserole, uncovered, for 50-55 minutes until cooked through. It should be set in the center and not jiggly. A toothpick inserted in the center should come out clean.
Let it sit for a few minutes before cutting. Garnish with sliced green onions, if desired, and serve.
Recipe tips and notes
- If too much oil is rendered while browning the sausage drain it before continuing. The best way that I’ve found to do this is to take the pan off the heat. Pile the sausage to one side. Tip the pan slightly so that the grease runs off and pools opposite the sausage. Use a large spoon or ladle to remove the oil, discard.
- Thaw the frozen hash browns in the refrigerator overnight (best method). Arrange the frozen potatoes in a container, baking sheet, or large plate. Cover them with a couple of paper towels and refrigerate overnight.
- To defrost the hash browns in the microwave, arrange them in a single layer on a large (microwave safe) plate. Cook 30 seconds at a time until defrosted.
- If the hash browns have excess moisture after defrosting place them in a mesh strainer or colander and gently press down to remove excess water. Then pat them with paper towels or a clean, lint-free kitchen towel to dry.
Variations and substitutions
I like mild or medium cheddar for this casserole, but you can use a different type of cheese if desired. Choose one that melts well. Good options include gouda, Colby jack, and gruyere.
Use turkey breakfast sausage instead of the traditional pork sausage. You can find good quality turkey sausage in a roll or in links at larger supermarkets.
I use shredded hash browns in this recipe, but you can substitute diced hash browns if it’s what you have on hand.
Storing and reheating instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. If frozen, thaw in the refrigerator before reheating.
To reheat in the microwave – place a portion on a microwave safe plate and lay a clean paper towel over it (or use a microwave cover). Heat until hot all the way through, at least 165°F.
To reheat it in the oven – place a portion in an oven-safe baking dish and cover with aluminum foil. Bake on 350°F until hot. Leftovers need to be reheated to at least 165°F.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
For more tasty breakfast recipes try our sausage gravy that’s a comfort food favorite, or these huevos rancheros that are out of this world!
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📖 Recipe
Sausage Hash Brown Casserole
Ingredients
- 1 pound Pork Sausage Breakfast Sausage, casings removed and torn into small pieces, if using a roll or bulk sausage break it into pieces too
- 1 Small Onion finely diced (use a yellow or white onion)
- 1 Garlic Clove minced
- 1 tablespoon Fresh Sage finely chopped (about 4-5 leaves)
- 8 Large Eggs
- 1 cup Milk whole or 2% milk
- ¾ teaspoon Salt we use Kosher salt
- ¼ teaspoon Black Pepper
- 15 ounces Shredded Hash Brown Potatoes thawed and excess moisture removed (if necessary)
- 8 ounces Shredded Cheddar Cheese
- Cooking Spray or Oil to grease the casserole dish
- Sliced Green Onions or Other Fresh Herbs for garnish (optional)
Instructions
- Heat a large, deep skillet over medium heat, add the breakfast sausage. Cook it for 5-7 minutes until browned. Stir often while breaking up large pieces with a wooden spoon or a spatula.
- Drain excess oil if needed (see notes).
- Place the skillet back over medium heat. Add the onions and cook for 2-3 minutes, stir occasionally.
- Add the garlic and sage cook 1-2 minutes, stir often.
- Take the pan off the heat and let the sausage cool some. Stir it occasionally to let the steam escape. This will hasten the cooling.
- If you are baking the hash brown casserole right away without refrigerating overnight, then preheat oven to 350°F. at this time. If refrigerating overnight continue to the next step.
- Combine the eggs, milk, salt, and pepper in a large bowl. Whisk well.
- Combine the hash browns, sausage mixture, and half (4 ounces) of the shredded cheese.
Build the sausage hash brown casserole
- Use a baking dish that is at least 11x7½ inch (2.5 quarts). Spray it lightly with cooking spray to coat the bottom and sides. Alternatively, use a pastry brush to apply a light coat of oil.
- Add the hash brown sausage mixture to the prepared baking dish. Arrange it so it is in an even layer.
- Next, pour the egg mixture over it.
- Sprinkle the remaining cheese (4ounces) on top.
- If you are not baking the breakfast casserole right away cover the dish with plastic wrap (or a lid). Refrigerate overnight.
Bake
- Remove the baking dish from the refrigerator a little while before baking to let the chill come out of the dish. Some bakeware does not do well with extreme temperature changes.
- Bake, uncovered, for 50-55 minutes until cooked through. It should be set in the center and not jiggly. A toothpick inserted in the center should come out clean.
- Let it sit for a few minutes before cutting. Garnish with sliced green onions, if desired, and serve.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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