I’ve got a Cheesy Sausage Hash Brown Casserole that hides a surprising pantry ingredient and a make-ahead secret you won’t expect.

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I love a breakfast that saves the morning chaos but still tastes like I actually tried. My Sausage Hash Brown Breakfast Casserole began as a one-pan experiment and turned into a make-ahead lifesaver.

Crumbled breakfast sausage and a bowl of beaten eggs mingle with that familiar bake-everything comfort, and honestly it feels like a Cheesy Sausage Hash Brown Casserole when it comes out bubbling. It’s also the sort of Overnight Country Sausage And Hash Brown Casserole people whisper about bringing to brunch, you know the kind that disappears fast.

I promise youll want to make it ahead so you can sleep longer and still eat great.

Ingredients

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Frozen shredded potatoes add comforting carbs, some fiber, and give a crispy, golden base.
Pork sausage brings big savory flavor, lots of protein but also higher fat and sodium.
Eggs add creamy texture, complete protein, vitamins, and help bind everything together.
Sharp cheddar melts, gives tangy punch, calcium, extra fat, and that golden cheesy crust.
Whole milk adds richness, more calories and fat, helps custardy egg mixture set.
Yellow onion gives sweet savory depth when cooked, plus trace fiber and antioxidants.
Bell pepper adds mild fresh bite, vitamin C, color, not necessary but nice.

Ingredient Quantities

1 (30 oz) bag frozen shredded hash browns thawed and squeezed dry

1 lb (16 oz) breakfast sausage raw

1 small yellow onion finely diced about 1 cup

1/2 cup diced green bell pepper optional

8 large eggs lightly beaten

2 cups whole milk

2 cups shredded sharp cheddar cheese about 8 oz

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1 tbsp butter or cooking spray for the pan

2 tbsp chopped green onions or parsley for garnish optional

How to Make this

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1. Preheat oven to 375°F and grease a 9×13 inch baking dish with the butter or cooking spray.

2. In a large skillet over medium-high heat crumble and brown the sausage, breaking it up as it cooks; when it’s about done add the diced onion and green pepper and cook until the onion is translucent. Drain off excess grease and let the mixture cool a couple minutes.

3. Make sure the frozen hash browns are fully thawed and squeezed very dry with a towel so the casserole won’t be watery.

4. In a large bowl combine the squeezed hash browns, the cooked sausage/onion/pepper mix, 1 cup of the shredded cheddar, the salt, black pepper and garlic powder. Stir until evenly mixed.

5. Spread that mixture evenly into the prepared baking dish and press down lightly with the back of a spatula so it’s compacted and will hold together when sliced.

6. Whisk the eggs and whole milk together in a bowl until smooth, then pour the egg mixture evenly over the hash brown layer, pressing gently so the eggs soak in. Sprinkle the remaining 1 cup of cheddar across the top.

7. Bake on the middle rack until the eggs are set and the top is golden, about 40 to 50 minutes. A knife inserted in the center should come out clean or only slightly moist.

8. Let the casserole rest 10 to 15 minutes after removing from the oven so it firms up and slices cleanly. Garnish with chopped green onions or parsley if using.

9. Make ahead tip: you can assemble this, cover and refrigerate up to 24 hours before baking. If baking straight from the fridge add about 10 to 15 minutes to the bake time. Leftovers keep 3 to 4 days; reheat slices in the microwave or in a 350°F oven until warmed through.

Equipment Needed

1. 9×13 inch baking dish (greased)
2. Large skillet (for browning sausage and sautéing onion/pepper)
3. Large mixing bowl (to combine hash browns and fillings)
4. Small bowl and whisk (to beat eggs with milk)
5. Spatula (to spread and press the hash brown layer)
6. Chef’s knife and cutting board (for onion, pepper and garnish)
7. Measuring cups and spoons (for milk, cheese, salt and spices)
8. Clean kitchen towel or paper towels (to squeeze the thawed hash browns very dry)

FAQ

Q: Can I make this ahead of time? A: Yes you can. Assemble it the night before, cover and keep in the fridge up to 24 hours. Bake it straight from cold and expect about 10 to 15 min more baking time. You can also fully bake it, cool it, then refrigerate up to 3 days and reheat at 350 F until warmed through.

Q: Can I freeze the casserole? A: Yep. Freeze baked or unbaked for up to 3 months. For unbaked wrap tight and freeze, thaw overnight in the fridge then bake at 375 F until set. For baked portions thaw in the fridge then reheat at 350 F until hot. Works great for grab and go breakfasts.

Q: What can I use instead of breakfast sausage? A: Use ground pork, ground beef, ground turkey or chicken, or a plant based sausage crumble. If you use leaner meat like turkey add a bit more cheese or milk so it does not get dry.

Q: Can I change the eggs or milk for a lighter version? A: Yes you can use lower fat milk or unsweetened almond milk. Using fewer whole eggs or replacing some with egg whites will make it less custardy and more firm, so dont expect the same creamy texture.

Q: How do I keep the hash browns from getting soggy? A: Squeeze the frozen hash browns really well to remove as much water as possible. Cook the sausage till most grease is gone or blot it with a paper towel. You can brown the potatoes a bit in a skillet first for extra crispiness and bake uncovered the last 10 min to help the top crisp up.

Q: How will I know when the casserole is done? A: The center should be set not jiggly and the top golden. An instant read thermometer should read about 160 F in the middle. Let it rest 10 to 15 min before slicing so it holds together better.

Sausage Hash Brown Breakfast Casserole Recipe Substitutions and Variations

Frozen shredded hash browns
- Fresh grated russet potatoes, squeezed very dry, for a crisper, more rustic result
- Tater tots, roughly chopped, for a chunkier texture and kid friendly twist, may need a few extra minutes baking
- Riced cauliflower, well drained, for a lower carb option, expect a softer, less potatoey flavor
Breakfast sausage
- Ground pork with 1 tsp sage and a pinch of brown sugar, if you want that classic sausage flavor but dont have links
- Turkey breakfast sausage or ground turkey, for a leaner bake, brown it first to remove moisture
- Cooked crumbled bacon or diced ham, for smoky salty flavor, cut back on added salt
Whole milk
- 2% milk or even skim, for a lighter casserole though it will be a touch less rich
- Half and half diluted with equal parts water, to mimic whole milk richness if you dont have whole milk
- Unsweetened soy milk, for a dairy free swap that keeps protein and holds up when baking
Sharp cheddar cheese
- Medium cheddar or Colby, for a milder melted cheese
- Monterey Jack or mozzarella, for extra gooey melt with a neutral flavor
- Pepper Jack or smoked gouda, if you want spice or smokiness, just reduce added salt a bit

Pro Tips

– Get the potatoes as dry as possible. Wrap handfuls in a clean dish towel or several layers of paper towel and really squeeze, then let them sit on a towel for a minute to wick more moisture. Any extra liquid = soggy casserole.

– Brown the sausage well and don’t skip draining most of the fat. Let the onions cook in the sausage fat for flavor, then blot the pan with a paper towel or pour off grease so the egg mixture won’t be oily.

– For a firmer, slightly crisp bottom, bake the pressed hash brown/sausage layer for 10 minutes first, then pour the egg mixture over and finish baking. It helps the base hold together when you slice it.

– If you’re baking straight from the fridge expect to add 10 to 15 minutes. For make-ahead freezing, assemble in foil, freeze flat, thaw overnight in the fridge and add about 20 minutes to the bake time.

– Let it rest at least 10 minutes before cutting, and use a sharp knife warmed under hot water or a serrated knife for cleaner slices. Reheat leftovers in a 350 F oven instead of the microwave for best texture.

Sausage Hash Brown Breakfast Casserole Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’ve got a Cheesy Sausage Hash Brown Casserole that hides a surprising pantry ingredient and a make-ahead secret you won’t expect.

Servings

servings

Calories

568

kcal

Equipment: 1. 9×13 inch baking dish (greased)
2. Large skillet (for browning sausage and sautéing onion/pepper)
3. Large mixing bowl (to combine hash browns and fillings)
4. Small bowl and whisk (to beat eggs with milk)
5. Spatula (to spread and press the hash brown layer)
6. Chef’s knife and cutting board (for onion, pepper and garnish)
7. Measuring cups and spoons (for milk, cheese, salt and spices)
8. Clean kitchen towel or paper towels (to squeeze the thawed hash browns very dry)

Ingredients

1 (30 oz) bag frozen shredded hash browns thawed and squeezed dry
1 lb (16 oz) breakfast sausage raw
1 small yellow onion finely diced about 1 cup
1/2 cup diced green bell pepper optional
8 large eggs lightly beaten
2 cups whole milk
2 cups shredded sharp cheddar cheese about 8 oz
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tbsp butter or cooking spray for the pan
2 tbsp chopped green onions or parsley for garnish optional

Directions

Preheat oven to 375°F and grease a 9×13 inch baking dish with the butter or cooking spray.
In a large skillet over medium-high heat crumble and brown the sausage, breaking it up as it cooks; when it's about done add the diced onion and green pepper and cook until the onion is translucent. Drain off excess grease and let the mixture cool a couple minutes.
Make sure the frozen hash browns are fully thawed and squeezed very dry with a towel so the casserole won’t be watery.
In a large bowl combine the squeezed hash browns, the cooked sausage/onion/pepper mix, 1 cup of the shredded cheddar, the salt, black pepper and garlic powder. Stir until evenly mixed.
Spread that mixture evenly into the prepared baking dish and press down lightly with the back of a spatula so it’s compacted and will hold together when sliced.
Whisk the eggs and whole milk together in a bowl until smooth, then pour the egg mixture evenly over the hash brown layer, pressing gently so the eggs soak in. Sprinkle the remaining 1 cup of cheddar across the top.
Bake on the middle rack until the eggs are set and the top is golden, about 40 to 50 minutes. A knife inserted in the center should come out clean or only slightly moist.
Let the casserole rest 10 to 15 minutes after removing from the oven so it firms up and slices cleanly. Garnish with chopped green onions or parsley if using.
Make ahead tip: you can assemble this, cover and refrigerate up to 24 hours before baking. If baking straight from the fridge add about 10 to 15 minutes to the bake time. Leftovers keep 3 to 4 days; reheat slices in the microwave or in a 350°F oven until warmed through.

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.