Sausage Hash Brown Breakfast Casserole
This Sausage Hash Brown Breakfast Casserole is the ultimate crowd-pleasing morning bake. Crispy shredded hash browns form a golden base, topped with savory browned sausage, a rich and fluffy egg custard, and a bubbling layer of melted cheddar cheese. It comes together with minimal effort, can be assembled the night before, and feeds a hungry crowd straight from one pan.
Equipment
- 9x13-inch baking dish Deep ceramic or glass recommended
- Large skillet or frying pan Cast iron preferred for best browning
- Large mixing bowl For whisking the egg mixture
- Whisk
- Wooden spoon or spatula For breaking up and stirring sausage
- Aluminum foil For covering the casserole during the first bake phase
- Oven mitts
- Measuring cups and spoons
- Sharp knife and cutting board Optional, for add-ins or garnishes
- Digital instant-read thermometer Optional, for checking doneness — center should reach 160°F / 71°C
- Slotted spoon For transferring cooked sausage away from grease
- Paper towels For draining excess grease from cooked sausage
Ingredients
- 1 lb breakfast sausage about 450g; mild or spicy, your choice
- 30 oz frozen shredded hash browns about 850g; fully thawed and squeezed dry
- 8 large eggs
- 1 cup whole milk 240ml; full-fat recommended for richest texture
- 2 cups shredded cheddar cheese about 225g; freshly grated melts better than pre-shredded
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt to taste; about 1/2 tsp recommended
- black pepper to taste; about 1/4 tsp recommended
- cooking spray for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C) and allow it to fully come to temperature. Generously coat the inside of a 9x13 inch baking dish with cooking spray and set aside.
- Heat a large skillet over medium-high heat, add the breakfast sausage, and cook for 7–9 minutes, breaking it into crumbles until fully browned with no pink remaining. Transfer with a slotted spoon to a paper towel-lined plate to drain.
- Squeeze the thawed shredded hash browns firmly to remove as much excess moisture as possible, then spread them evenly across the bottom of the prepared baking dish and season lightly with salt and black pepper.
- Scatter the drained, cooked sausage crumbles evenly over the hash brown layer in a single, uniform layer.
- In a large mixing bowl, whisk together the eggs, whole milk, garlic powder, onion powder, salt, and black pepper for 1–2 minutes until smooth and fully combined.
- Pour the egg mixture evenly over the sausage and hash brown layers, then sprinkle the shredded cheddar cheese evenly across the entire surface.
- Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 40 minutes.
- Remove the foil and continue baking for an additional 15 minutes, until the cheese is golden and bubbling and a knife inserted into the center comes out clean (internal temperature should reach 160°F / 71°C).
- Remove from the oven and let the casserole rest for 5–10 minutes before slicing into 8 portions and serving warm.
Notes
- Squeeze the thawed hash browns thoroughly before layering — this is the most important step for getting crispy, non-soggy results.
- Make it ahead: assemble the entire casserole the night before, cover tightly, and refrigerate. Bake the next morning, adding 10–15 extra minutes since it starts cold.
- Grate your own cheese if possible — pre-shredded cheese contains anti-caking agents that affect how smoothly it melts.
- Taste your sausage before salting the egg mixture, as some breakfast sausages are already quite salty.
- For a spicy version, use hot breakfast sausage and add a pinch of red pepper flakes to the egg mixture.
- Swap or combine cheeses — pepper jack, smoked gouda, or mozzarella all work beautifully in place of or alongside cheddar.
- Add vegetables: sauté diced bell peppers, onions, or mushrooms with the sausage for extra flavor and nutrition.
- Storage: refrigerate leftovers in an airtight container for up to 4 days, or freeze individual portions for up to 2 months.
- Reheating: microwave individual portions for 1–2 minutes, or cover and reheat in a 325°F (163°C) oven for 20–25 minutes.
- For individual servings, divide the mixture into a greased muffin tin and bake at 350°F for 22–25 minutes — great for meal prep.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 22gProtein: 22gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 235mgSodium: 780mgPotassium: 420mgFiber: 2gSugar: 2gVitamin A: 12IUVitamin C: 8mgCalcium: 22mgIron: 10mg
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