I developed my Sausage Hash Brown Breakfast Casserole with a secret cream cheese ribbon running through layers of hash browns, sausage and eggs that holds up beautifully when made ahead.

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I’ll admit I get weirdly proud when my idea of breakfast turns into a full-on Sausage Hash Brown Breakfast Casserole that drags everyone into the kitchen. The crash of shredded hash browns crisping up next to breakfast sausage is somehow loud and comforting at once, and it makes plain mornings interesting.

People call it Hashbrown Casserole and swear it feeds a crowd, but I’ve made it for two when I needed something bold. I’m not perfect at timing, sometimes it comes out juicier than I planned, but you notice it fast and nobody minds.

Ingredients

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Hash browns: Shredded potatoes add crunchy, starchy carbs and a little potassium.
Breakfast sausage: Rich in protein but high in fat and sodium very savory.
Eggs: They pack protein punch plus vitamin D and creamy yolk richness.
Cheddar cheese: Melty, salty bite, gives calcium and rich fatty flavor.
Whole milk: Adds creaminess, extra protein and calcium, makes custard richer.
Onion: Small diced onions give sweetness, aroma and a bit of fiber.
Butter: Gives golden crispness and richer mouthfeel cause of the fat.
Parsley or chives: Fresh brightness, color and tiny vitamin boost, optional.

Ingredient Quantities

1 (30 oz) package frozen shredded hash browns, thawed

1 lb breakfast sausage, any kind you like

8 large eggs

1 1/2 cups whole milk

2 cups (about 8 oz) shredded sharp cheddar cheese

1 small yellow onion, diced (about 1/2 cup)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons butter (or a little oil), softened

2 tablespoons chopped fresh parsley or chives, optional

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 baking dish with 1 tablespoon butter or a little oil.

2. In a large skillet over medium-high heat brown 1 lb breakfast sausage, breaking it up as it cooks; when nearly done add the diced small yellow onion and cook until soft, then drain excess grease.

3. In a bowl whisk together 8 large eggs, 1 1/2 cups whole milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder until combined.

4. Press the thawed 30 oz package shredded hash browns into the bottom of the prepared dish so they form an even layer, dot the top with the remaining 1 tablespoon softened butter and press it in to help the edges crisp up.

5. Sprinkle about half of the 2 cups shredded sharp cheddar evenly over the hash browns.

6. Spread the cooked sausage and onion mixture evenly over the cheese layer.

7. Pour the egg and milk mixture slowly and evenly over everything, press gently so the liquid soaks in, then sprinkle the remaining cheese on top.

8. If making ahead cover and refrigerate up to 24 hours, otherwise bake uncovered at 350°F for 45 to 55 minutes until the center is set and top is golden; if chilled from fridge add 10 to 15 minutes to baking time. For a browner top, broil 1 to 2 minutes at the end but watch it closely.

9. Let the casserole rest 10 to 15 minutes so it firms up, sprinkle with 2 tablespoons chopped fresh parsley or chives if you like, slice and serve warm.

Equipment Needed

1. 9 by 13 baking dish
2. Large skillet or frying pan
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Spatula or wooden spoon
7. Box grater if not using pre shredded cheese
8. Cutting board and chef knife
9. Paper towels or colander for draining grease
10. Oven mitts and a timer

FAQ

Can I make this ahead of time?

Yes. Assemble the casserole, cover tight and refrigerate overnight or up to 24 hours. When ready bake straight from the fridge, add 5-10 minutes to the bake time. If you need longer storage freeze after baking for up to 2 months, thaw in the fridge before reheating.

How do I keep the hash browns from getting soggy?

Thaw them fully and squeeze out extra water with a clean towel or paper towels. You can also toss them in a hot skillet a few minutes to drive off moisture before layering. Less liquid in the custard helps too, so don't overdo the milk.

Can I swap the sausage or cheese?

Totally. Use turkey sausage, maple pork sausage, or a plant based sausage if you like. Sharp cheddar is classic but Monterey Jack, Colby, or a mix work great. Just remember different meats can add more fat or salt so taste and adjust seasonings.

What oven temp and how do I know when it's done?

Bake at 350 F in a 9×13 pan for about 45 to 55 minutes. It's done when the top is golden, center is set and a little jiggle only, and internal temp reaches about 160 F. Don't over bake or edges get dry.

Can I make this vegetarian or add veggies?

Yep. Replace sausage with a cup or two of cooked mushrooms, bell peppers, spinach or a veggie sausage. Saute watery veggies first so they don't add moisture. Add extra cheese or an egg to keep it creamy.

Any last minute tips or tricks?

Brown the sausage well so it adds flavor, let the casserole rest 10 minutes after baking so it firms up for easier slicing, and sprinkle chopped parsley or chives on top for brightness. If you want extra crisp top, broil for 1-2 minutes watching it closely.

Sausage Hash Brown Breakfast Casserole Recipe Substitutions and Variations

Sausage: swap for ground pork or Italian sausage, turkey sausage if you want it leaner, plant based crumbles for a vegetarian version, or crumbled bacon for a smoky hit.
Whole milk: use half and half for a richer custard, canned evaporated milk for creaminess, 2 percent milk will do but the bake sets a bit firmer, or unsweetened oat or almond milk if you need dairy free (may be slightly thinner).
Sharp cheddar cheese: Colby Jack or Monterey Jack melt the same, Gruyere adds a nutty note, mozzarella keeps it mild and extra gooey, pepper Jack if you want some spice.
Frozen shredded hash browns: swap for about 4 cups fresh grated potatoes squeezed dry, small diced red or Yukon Gold potatoes roasted first, or a 12 ounce bag of tater tots for a crispier top.

Pro Tips

1) Pat the thawed hash browns really dry with paper towels before you press them in, extra moisture = a soggy middle. If you want the edges extra-crispy, press the butter into the edges and give the edges a little extra compacting but dont press so hard you squash all the air out.

2) Let the cooked sausage and onions cool a few minutes before spreading them in the dish, hot meat can start cooking the eggs and make a curdled texture. Also drain well and blot with paper towel if it looks greasy, that grease will make the casserole watery and greasy.

3) Whisk the eggs and milk until a little frothy, that makes a lighter custard instead of a dense brick. If you want richer add 1/2 cup cream or use 2 extra eggs instead, but taste the seasoning before baking cause richer custard can hide salt needs.

4) If you assemble ahead, take it out of the fridge about 20 to 30 minutes before baking so it warms up a little, that helps it cook evenly. And while baking, tent with foil for most of the time if top is browning too fast then remove foil last 10 to 15 minutes to brown up.

5) Let it rest at least 10 minutes before slicing so the center firms up, use a knife or toothpick to check doneness (it should come out mostly clean). Leftovers reheat best in a skillet or oven to keep the bottom from getting soggy, microwaving makes it limp fast.

Sausage Hash Brown Breakfast Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I developed my Sausage Hash Brown Breakfast Casserole with a secret cream cheese ribbon running through layers of hash browns, sausage and eggs that holds up beautifully when made ahead.

Servings

servings

Calories

502

kcal

Equipment: 1. 9 by 13 baking dish
2. Large skillet or frying pan
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Spatula or wooden spoon
7. Box grater if not using pre shredded cheese
8. Cutting board and chef knife
9. Paper towels or colander for draining grease
10. Oven mitts and a timer

Ingredients

1 (30 oz) package frozen shredded hash browns, thawed
1 lb breakfast sausage, any kind you like
8 large eggs
1 1/2 cups whole milk
2 cups (about 8 oz) shredded sharp cheddar cheese
1 small yellow onion, diced (about 1/2 cup)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons butter (or a little oil), softened
2 tablespoons chopped fresh parsley or chives, optional

Directions

Preheat oven to 350°F and grease a 9×13 baking dish with 1 tablespoon butter or a little oil.
In a large skillet over medium-high heat brown 1 lb breakfast sausage, breaking it up as it cooks; when nearly done add the diced small yellow onion and cook until soft, then drain excess grease.
In a bowl whisk together 8 large eggs, 1 1/2 cups whole milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder until combined.
Press the thawed 30 oz package shredded hash browns into the bottom of the prepared dish so they form an even layer, dot the top with the remaining 1 tablespoon softened butter and press it in to help the edges crisp up.
Sprinkle about half of the 2 cups shredded sharp cheddar evenly over the hash browns.
Spread the cooked sausage and onion mixture evenly over the cheese layer.
Pour the egg and milk mixture slowly and evenly over everything, press gently so the liquid soaks in, then sprinkle the remaining cheese on top.
If making ahead cover and refrigerate up to 24 hours, otherwise bake uncovered at 350°F for 45 to 55 minutes until the center is set and top is golden; if chilled from fridge add 10 to 15 minutes to baking time. For a browner top, broil 1 to 2 minutes at the end but watch it closely.
Let the casserole rest 10 to 15 minutes so it firms up, sprinkle with 2 tablespoons chopped fresh parsley or chives if you like, slice and serve warm.

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.