Sausage-Hash Brown Breakfast Casserole
If you are looking for the ultimate crowd-pleasing breakfast or brunch dish, this Sausage-Hash Brown Breakfast Casserole is always a winner. It’s hearty, cheesy, and loaded with savory sausage and tender taters. Plus, it can be prepped ahead and baked fresh in the morning, perfect for holiday mornings, weekend brunch, or even breakfast-for-dinner nights.
This is such an easy dish to make, and it’s meaty, cheesy, and delish. You can use any kind of sausage you like, but I prefer breakfast sausage. You can easily add extra veggies or swap in different cheeses. It’s also super freezer-friendly, so it’s great for meal prepping too!
Ingredients
- Breakfast sausage – Links and remove the casing, or buy it in bulk.
- Hash browns – About 20 ounces of frozen diced hashbrowns.
- Onion – You can use any kind of onion. I’ve tried this recipe with sweet onion, red onion and even shallots and it all works.
- Red bell pepper – You can use any color bell pepper, but I love the sweetness and pop of color from red bell peppers.
- Kosher salt and Black pepper
- Sharp Cheddar cheese – Shred it yourself so it’s nice and melty. Use a rotary cheese grater and it’ll be shredded in seconds!
- Eggs
- Whole milk – Or for a really decadent breakfast casserole, use heavy whipping cream.
- Flat-leaf parsley
How To Make Sausage-Hash Brown Breakfast Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish. I always reach for my ceramic baking dish here because it bakes the casserole evenly and looks nice for serving, too.
In a large nonstick skillet, cook the sausage over medium-high heat until browned and fully cooked, about 10 minutes. Use a meat masher or wooden spoon to break up the sausage as it cooks so you get nice crumbles. Transfer the cooked sausage to a paper towel-lined plate to drain.
Add the oil to the same skillet and cook the hash browns until lightly crispy. Season the cooked hash browns with 1 teaspoon salt and ½ teaspoon black pepper. Add the onions and diced bell pepper, and continue to cook for 2-3 minutes, or until the onion starts to soften.
In a large mixing bowl, combine the cooked sausage, hash browns, and 1 cup of the shredded cheddar cheese. Transfer the mixture to your prepared baking dish, spreading it out evenly.
In a separate medium bowl, whisk together the eggs, milk, remaining 1 teaspoon of salt, and ½ teaspoon of black pepper. Pour this mixture evenly over the sausage and hash brown mixture in the baking dish.
Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
Bake the casserole uncovered for about 30 minutes, or until the center is set and the top is golden brown.
Let the casserole cool for about 5 minutes before sprinkling with fresh chopped parsley and serving.
Chef Jenn’s Tips
- This casserole can be assembled the night before and baked in the morning, making it perfect for busy holidays.
- Leftovers are fantastic for meal prep! Slice and store in individual portions.
Recommended
Make It A Meal
Pair this cheesy breakfast casserole with a fresh fruit salad, a basket of muffins, and a pot of coffee or hot cocoa. It’s also great alongside crispy bacon or breakfast sausage links for an extra hearty spread.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or covered in a 325°F oven. This casserole also freezes beautifully—wrap portions tightly and freeze for up to 3 months.
Sausage-Hash Brown Breakfast Casserole
Equipment
Ingredients
- 12 ounces breakfast sausage casings removed
- ¾ bag hash browns about 20 ounces, frozen diced, thawed
- ½ cup onion diced
- ½ cup red bell pepper diced
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 6 ounces sharp Cheddar cheese shredded (about 1½ cups), divided
- 3 large eggs lightly beaten
- 1/2 cup whole milk
- 1 tablespoon flat-leaf parsley
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large nonstick skillet, cook the sausage over medium-high heat until browned and fully cooked, about 10 minutes. Drain the sausage on paper towels.
- Add the oil to the same skillet and cook the hash browns for 6-8 minutes or until lightly browned. Add the onion and bell pepper and cook for an additional 3-4 minutes or until the onion starts to soften. Season with 1 teaspoon salt and ½ teaspoon black pepper.
- In a large mixing bowl, combine the cooked sausage, hash browns, and 1 cup of the shredded cheddar cheese. Transfer the mixture to the prepared baking dish.
- In a medium bowl, whisk the eggs, milk, remaining 1 teaspoon salt, and ½ teaspoon black pepper. Pour the egg mixture over the sausage mixture in the baking dish.
- Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
- Bake the casserole uncovered for 30 minutes, or until the center is set and the top is golden brown.
- Let cool for 5 minutes. Garnish with chopped parsley and serve warm.
Notes
Chef Jenn’s Tips
- This casserole can be assembled the night before and baked in the morning—perfect for busy holidays.
- Leftovers are fantastic for meal prep! Slice and store in individual portions.
