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Sausage Hashbrown Breakfast Casserole

Hearty and filling this hashbrown breakfast casserole is made with sausage, frozen hash browns, eggs and cheese. Easy to prep ahead and bake the next morning, it’s perfect for overnight guests and holiday mornings!

I love easy make-ahead breakfast recipes! A few other favorites include my make-ahead breakfast casserole and sausage egg biscuit casserole.

Slice of hashbrown breakfast casserole on a white plate.
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Easy Hash Brown Breakfast Casserole

I am a huge fan of make-ahead egg dishes for Christmas morning or simply to enjoy for breakfast all week long. Hands down this sausage hashbrown breakfast casserole is one of my family’s all-time favorites.

While I love this breakfast meatballs recipe with a side of eggs for a savory breakfast, this casserole recipe is a classic combination of it all with sausage, frozen hashbrowns, eggs, and cheese in one bite.

It’s delicious, efficient, and a great way to serve a crowd without a lot of fuss!

Why This Recipe Works

  • Make ahead. Prep it the night before, store in the fridge and bake the next morning into eggy, cheesy perfection.
  • Customizable. Add some veggies or you swap out the protein and use whatever you have on hand.
  • Convenience. Overnight egg casseroles like this one or my strata recipe save time on busy mornings while delivering a big flavor.
  • Allergy friendly: This is soy free, nut free, and gluten free as long as you use hash browns and sausage that have no gluten containing ingredients.

Recipe Ingredients

A handful of simple and easy-to-find ingredients are all you need to make this hearty egg and hashbrown casserole.

Hashbrown breakfast casserole ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Breakfast sausage: I used 1 pound of pork sausage. You can buy just the sausage meat or sausages in casings, just be sure to remove the meat from the casing before cooking it.
  • Frozen shredded hash browns: These are usually in the frozen aisle by the French fries. There’s no need to thaw them out first before browning them in the skillet. You can also make your own hash browns if can’t find the frozen ones.
  • Cheese: I use a blend of shredded sharp cheddar cheese and Monterey jack but feel free to use all cheddar or even throw in some mozzarella. 
  • Seasoning: Garlic powder, salt, and pepper are all I add. If you’d like to throw in some hot pepper flakes, or seasoning salt, go for it!

Substitutions and Variations

  • For a different flavor, you can use sage sausage and Gruyere cheese.
  • Swap the sausage for turkey sausage, diced ham, or bacon crumbles. Leftover roasted turkey or baked ham work, too!
  • Leave the meat out altogether for a vegetarian option like this cheesy hashbrown casserole.
  • For a little kick, add a few dashes of hot sauce and red pepper flakes to the eggs. 
  • Throw in some sauteed vegetables such as onions, bell peppers, or mushrooms or even spinach like I do in my crockpot breakfast casserole recipe!

How to Make Hashbrown Breakfast Casserole

A few minutes of prep is all you need to assemble this easy sausage hashbrown breakfast casserole. Let’s go through the steps!

Showing how to make hashbrown breakfast casserole in a 4 step collage.
  • Brown sausage and hashbrowns. Cook sausage meat in a skillet then set the meat aside and brown the hashbrowns.
  • Beat the eggs. Crack the eggs into a large bowl and beat them together then whisk in the milk, garlic powder, and seasoning.
  • Assemble. Sprinkle the browned hashbrowns over the bottom of a 9×13-inch casserole dish then top with the sausage. Spread shredded cheese evenly over the sausage and finally pour the egg mixture over the top of everything.
  • Bake. The casserole should bake uncovered for 35 – 40 minutes. Remember to let it cool for a few minutes before serving.

Make Ahead

The beauty of breakfast casseroles is that they can be prepped the day before and then baked in the oven the following morning. They’re perfect for busy mornings or a special holiday breakfast!

All you have to do is assemble the hashbrown breakfast casserole with sausage, cover the dish, and refrigerate it for up to 12 hours. Then the next morning, uncover the dish, pop it in the oven, and bake. The perfect fuss-free breakfast!

Expert Tips

  • Make it creamier. For a creamier egg custard, swap the 2% milk for whole milk or half and half.
  • Brown the hashbrowns. Browning your hashbrowns in a skillet first makes them crispy and gives your casserole a little extra crunch.
  • Top browning too quickly? Cover the hashbrown casserole with sausage using a piece of aluminum foil to finish baking if it looks like the top is browning too quickly.
Slice of hashbrown breakfast casserole in a white baking dish.

Recipe FAQs

How do you keep egg casserole from drying out?

If you follow the recipe directions, your hashbrown casserole with sausage shouldn’t dry out, but if you’re worried about it, cover the dish with foil for the first half of baking and then remove it to let the casserole brown.  

Should I thaw frozen hash browns before cooking?

The great thing about this recipe is that you don’t have to defrost the hashbrowns first before you add them to the pan to cook. You can throw them in while still frozen and brown them in the pan.

How do you know if an egg casserole is set?

I usually insert the tip of a knife into the center of the casserole and if it comes out wet, then I pop it back into the oven for a few minutes.

Storing + Reheating

Store: This breakfast hashbrown breakfast casserole with sausage will keep in the refrigerator for up to 3 days. Store the entire casserole or individual servings in an airtight container.

To reheat: Microwave individual pieces on a microwave-safe plate for about 1 minute. To make your pieces crispy, reheat them in the toaster oven or the air fryer. To reheat the entire casserole, cover the dish with foil and put the whole thing back into the oven at 350°F for 20 – 30 minutes until heated through.

Slice of hashbrown breakfast casserole on white plate.

For more breakfast casserole recipes, check out my tater tot breakfast casseroleham and cheese quiche and crescent roll breakfast casserole!

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Slice of hashbrown breakfast casserole in a white baking dish.

Sausage Hashbrown Breakfast Casserole

5 from 4 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Sausage hashbrown breakfast casserole is made the night before with hashbrowns, sausage, eggs and cheese. It's perfect for entertaining or holiday mornings.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12

Video

Ingredients 

  • 1 pound breakfast sausage
  • 1 (30-ounce) bag frozen shredded hash browns
  • 8 large eggs
  • 1 ¼ cups milk , I use 2%
  • ¼ teaspoon garlic powder
  • ¾ teaspoon Kosher salt , or 1/2 teaspoon table salt
  • ¼ teaspoon ground black pepper
  • 1/2-1 cup shredded cheddar cheese
  • ½ cup shredded Monterey jack cheese , can sub for cheddar or mozzarella if preferred

Instructions

  • Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
  • In a large skillet over medium heat, cook the sausage and break into small pieces with a spatula. Transfer to a paper towel-lined plate to absorb extra grease. Add hash browns to the pan and cook until lightly brown (add more oil if necessary).
  • In a large bowl, beat the eggs. Whisk in the milk, garlic powder, salt, and pepper.
  • Place hash browns on the bottom of the baking dish. Sprinkle the sausage over the hash browns. Spread the cheese evenly over the sausage. Pour the eggs over the top.
  • Bake uncovered 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool a few minutes before serving.

Notes

Variations:
  • For a different flavor, you can use sage sausage and Gruyere cheese.
  • Swap the sausage for turkey sausage, diced ham or bacon crumbles. 
  • For a little kick, add a few dashes of hot sauce and red pepper flakes in with the eggs. 
  • Add in some sauteed vegetable such as onions, bell peppers or mushrooms.
Make-ahead: Cover the unbaked casserole and refrigerate up to 12 hours.
Storage: Store leftovers in a covered container in the refrigerator up to 3 days. Reheat in the microwave, a toaster oven, or the air fryer to get crispy. 

Nutrition

Calories: 273kcal | Carbohydrates: 14g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 517mg | Potassium: 389mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 6mg | Calcium: 129mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Breakfast
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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