I made this Cheesy Hash Brown Breakfast Casserole with just four ingredients and it turned into the absurdly cheesy, everything-works dish I now refuse to skip.

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I’m obsessed with this Cheesy Sausage Breakfast Casserole because it hits every wrong-for-you comfort note I secretly crave. I mean, melted shredded cheddar cheese stretching from my fork, crumbled breakfast sausage popping with fat and flavor, and edges that make me fight for the last bite.

I keep it as my go-to for brunch guests who think they’re fancy until they try a slice, and I brag about it as one of my Easy Breakfast Casserole Recipes. I call it my Cheesy Hash Brown Breakfast Casserole flex and I make no apologies for mornings.

I eat it like a maniac.

Ingredients

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Basically big morning flavor punch, fatty and juicy, gives savory, meaty heartiness.
Plus eggs hold it together, add protein and a custardy comfort you’ll crave.
Cheddar adds gooey, sharp cheese pull and rich, familiar melty goodness.
Basically milk lightens texture, makes it creamy without being overly heavy.

Ingredient Quantities

1 lb breakfast sausage, raw (mild or spicy, your call)

8 large eggs

2 cups shredded cheddar cheese (about 8 oz)

1 cup milk (whole or 2% works best)

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 baking dish or 8×8 if you want thicker pieces.

2. Brown the raw breakfast sausage in a skillet over medium heat, breaking it into small pieces as it cooks, about 6 to 8 minutes.

3. Transfer the cooked sausage to the greased dish, spreading it out in an even layer and leaving any excess fat in the pan or blotting with a paper towel.

4. In a large bowl whisk together the 8 large eggs and 1 cup milk until well blended and slightly frothy, this helps make it fluffy.

5. Stir in 2 cups shredded cheddar cheese, reserving a small handful for the top if you like extra melty crust.

6. Pour the egg, milk and cheese mixture evenly over the sausage in the baking dish so everything is covered.

7. Sprinkle the reserved cheese on top if you set some aside, otherwise just let the cheese in the mixture do the work.

8. Bake in the preheated oven until the edges are set and the center is just firm, about 30 to 40 minutes depending on dish size; a knife inserted should come out mostly clean.

9. Let the casserole rest for 5 to 10 minutes before cutting so it firms up and is easier to serve.

10. Slice and serve warm. Leftovers keep well in the fridge for a few days and reheat nicely in the microwave or oven.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×13 baking dish (or 8×8 if you want thicker pieces)
3. Large skillet for browning the sausage
4. Spatula or wooden spoon to break up the sausage while cooking
5. Large mixing bowl for whisking eggs and milk
6. Whisk (or fork, if thats what you got)
7. Measuring cups (1 cup and general measuring)
8. Box grater for shredding cheddar (if not using pre-shredded)
9. Knife and cutting board for slicing any add-ins and serving
10. Paper towels to blot excess fat and keep things tidy

FAQ

Q: Can I make this casserole ahead of time? A: Yes, you can assemble it the night before, cover and refrigerate, then bake straight from cold in the morning. Add 5 to 10 minutes to the bake time if it goes in chilled.

Q: How do I know when it's done? A: The center should be set not jiggly and a knife inserted in the middle comes out mostly clean. If you like it extra browned, broil for 1 to 2 minutes but watch it closely so it doesn't burn.

Q: What can I substitute for breakfast sausage? A: Use cooked bacon, ham, or crumbled chorizo. For a vegetarian option, swap sausage for seasoned cooked mushrooms or a plant based sausage. Keep the same amount by weight.

Q: Can I change the cheese or milk? A: Sure. Use Monterey Jack, pepper jack, or a melty blend. For milk you can use 2% or whole, or for a slightly richer custard use half and half. Non dairy milk may make the texture a bit different.

Q: How long will leftovers keep and how do I reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat individual portions in the microwave for 60 to 90 seconds or bake at 350 F for 12 to 15 minutes until warmed through.

Q: Can I freeze it? A: Yes you can freeze the baked casserole for up to 2 months. Wrap tightly, thaw in the fridge overnight, then reheat at 350 F until hot in the center. You can also freeze unbaked assembled casserole, but thaw before baking for best results.

Cheesy Sausage Breakfast Casserole Recipe Substitutions and Variations

Breakfast sausage: swap with turkey sausage or browned ground pork, or use chopped ham or cooked bacon for a smokier bite.
Eggs: use 2 cups liquid egg substitute or about 14 oz carton of pasteurized liquid eggs, or for a vegan option try 2 cups silken tofu blended until smooth.
Cheddar cheese: try Monterey Jack, pepper jack for heat, mozzarella for milder stretch, or a dairy free shredded cheese if needed.
Milk: use half and half for richer custard, unsweetened almond or oat milk for dairy free, or stir 3/4 cup plain Greek yogurt with 1/4 cup water to approximate milk.

Pro Tips

1) Brown the sausage well and then blot or pour off most of the fat before it goes in the dish. Too much grease makes the eggs watery and soggy, you still want a little bit for flavor though so don’t go crazy.

2) Whisk the eggs and milk until a little frothy, that actually helps it puff up, and don’t overmix once the cheese is in or you’ll get a rubbery texture. Also if you want it taller use an 8×8 pan, if you want it quicker and crispier use 9×13.

3) Scatter a few bigger chunks of cheese on top near the end of baking so you get melty pockets and a nicer crust, instead of all the cheese just melting down into the custard. If the top browns too fast loosely cover with foil for the last 10 minutes.

4) Let it rest at least 5 to 10 minutes after it comes out, it firms up way better and slices cleaner. Leftovers reheat fine in the microwave but for best texture warm in a 350°F oven for 10 minutes, it comes out almost like fresh.

Cheesy Sausage Breakfast Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made this Cheesy Hash Brown Breakfast Casserole with just four ingredients and it turned into the absurdly cheesy, everything-works dish I now refuse to skip.

Servings

servings

Calories

516

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×13 baking dish (or 8×8 if you want thicker pieces)
3. Large skillet for browning the sausage
4. Spatula or wooden spoon to break up the sausage while cooking
5. Large mixing bowl for whisking eggs and milk
6. Whisk (or fork, if thats what you got)
7. Measuring cups (1 cup and general measuring)
8. Box grater for shredding cheddar (if not using pre-shredded)
9. Knife and cutting board for slicing any add-ins and serving
10. Paper towels to blot excess fat and keep things tidy

Ingredients

1 lb breakfast sausage, raw (mild or spicy, your call)
8 large eggs
2 cups shredded cheddar cheese (about 8 oz)
1 cup milk (whole or 2% works best)

Directions

Preheat oven to 350°F and grease a 9×13 baking dish or 8×8 if you want thicker pieces.
Brown the raw breakfast sausage in a skillet over medium heat, breaking it into small pieces as it cooks, about 6 to 8 minutes.
Transfer the cooked sausage to the greased dish, spreading it out in an even layer and leaving any excess fat in the pan or blotting with a paper towel.
In a large bowl whisk together the 8 large eggs and 1 cup milk until well blended and slightly frothy, this helps make it fluffy.
Stir in 2 cups shredded cheddar cheese, reserving a small handful for the top if you like extra melty crust.
Pour the egg, milk and cheese mixture evenly over the sausage in the baking dish so everything is covered.
Sprinkle the reserved cheese on top if you set some aside, otherwise just let the cheese in the mixture do the work.
Bake in the preheated oven until the edges are set and the center is just firm, about 30 to 40 minutes depending on dish size; a knife inserted should come out mostly clean.
Let the casserole rest for 5 to 10 minutes before cutting so it firms up and is easier to serve.
Slice and serve warm. Leftovers keep well in the fridge for a few days and reheat nicely in the microwave or oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.