Sausage Hash Brown Breakfast Casserole is my secret weapon for hectic mornings when everybody rolls out of bed yelling, “I’m starving!” Or those lazy Sundays…you know the ones, when the couch calls your name right after breakfast. If you ever tried the Biscuits and Gravy Hashbrown Breakfast Casserole or drooled over a Best Tater Tot Sausage Breakfast Casserole, you’re already halfway to loving this. Real talk: This casserole is hearty, cheesy, and not fussy at all. You can toss it together with what you’ve got in the fridge — seriously, even picky eaters will gobble it up.
How to Make Sausage Hashbrown Breakfast Casserole
Okay, friend, here’s how I wrangle together the Sausage Hash Brown Breakfast Casserole that wins me “Best Morning Cook” every single time (and yes, I do keep score with myself).
Start by browning your favorite breakfast sausage in a skillet. I personally like the spicy kind — but plain is great, too. While that’s sizzlin’, grab a big bowl and beat six or seven eggs with a splash of milk (I just eyeball it). Toss in some salt, pepper, maybe a dash of garlic powder if you’re feelin’ bold.
Next, spread out a layer of frozen hashbrowns in a greased casserole dish. Sprinkle that browned sausage on top. Layer on shredded cheddar (or any cheese that’s lurking in your fridge). Pour the egg mixture evenly over the whole thing.
Bake at 350°F for about 40-45 minutes. You know it’s done when it’s golden on top and doesn’t jiggle in the middle. Let it sit for five, maybe ten minutes — molten cheese hurts, trust me. Enjoy the smell.
Wanna get wild? Sometimes I’ll throw in chopped peppers, onions, or even spinach for color. Totally optional. There’s just something magic about bubbling cheese, sausage, and crispy potato edges dancing together.
“Tried your Sausage Hash Brown Breakfast Casserole and my teenagers didn’t even fight over the last piece — they split it! That’s a miracle for us.” – Jess R.
What can you eat with Sausage Casserole?
This right here is what I call a breakfast anchor. Still, if you’re feeding a crowd or wanna round it out, try these easy add-ons:
- Fresh fruits like berries or sliced oranges — makes breakfast feel less heavy, you know?
- A simple green salad with a little vinaigrette cuts through the richness (yep, salad for breakfast is not that weird).
- Warm, buttery crescent rolls on the side. Totally sops up extra cheesy goodness.
You could even stick a small scoop of crispy hash browns on the plate if you’re potato-obsessed like we are. Don’t forget hot sauce if you want that little zap.
How long can you keep Sausage Casserole in the Fridge?
Leftovers? Honestly, rarely happens, but if you luck out and have some left, store your Sausage Hash Brown Breakfast Casserole wrapped up tight in an airtight container. Usually, I find it’s good for about three or maybe four days in the fridge. Any longer and, in my kitchen anyway, it starts smelling a bit funky and gets soggy.
If you have extras, heat them up in the oven, not the microwave — trust me, nobody likes rubbery eggs. Got big plans? You can freeze slices individually and zap ‘em on a busy morning. Just…don’t leave it hiding in the back forever (I learned that the hard way).
Oh, and if you like to entertain, check out overnight sausage breakfast casserole recipes — they’re freezer-friendly, too.
Can you prep Sausage Breakfast Casserole Overnight?
YES. And why wouldn’t you? I’m not a morning person, so I mix everything up the night before when my brain still works, then just pop it in the oven next morning.
Mix as usual, cover tightly with foil or wrap, and stash it in the fridge. Next day, it might need 5 to 10 minutes extra in the oven since it’ll be cold. This trick saves me so many headaches — and if you have folks coming over, you look like a five-star brunch magician.
Honestly, this is my go-to when holidays roll around. My aunt always asks for my recipe and she never believes how easy it is.
If you need more overnight inspiration, check this overnight croissant breakfast casserole, too.
Nutrition Facts (per serving)
So, full disclosure: This is comfort food, not diet food. But you get protein from the sausage and eggs, calcium and happy feelings from all the cheese, and a hit of carbs from hashbrowns to keep you powered up ‘til lunch.
If you wanna make it lighter, swap half the sausage for turkey sausage, use less cheese, or sneak in some spinach. You’re in control of this thing.
On average, for a big ol’ slice (let’s say 1/8th of a 9×13 dish), it’s usually around 350–400 calories, 20g protein, and a good chunk of vitamin B12.
Want healthier options? I sometimes pair it with fruit instead of extra toast, and no one complains.
Dig In: My Best Tips for Savory Success
There you have it, my not-so-fancy but always popular Sausage Hash Brown Breakfast Casserole routine. If you ask me, simple really is best — and this recipe nails it every single time. For other tasty casseroles, definitely check out the classic Sausage Breakfast Casserole or if you feel adventurous, Sausage Tater Tot Breakfast Casserole.
Try this out for a brunch get-together, lazy Saturday, or just because “eggs, sausage, cheese, and potatoes” is a mood. And if you crave even more details, the Sausage Hashbrown Breakfast Casserole Recipe has a bunch of rave reviews and extra tips. I promise, once you give it a whirl, you’ll want it in your breakfast playbook forever. Happy cracking!
Sausage Hash Brown Breakfast Casserole
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A hearty and cheesy breakfast casserole perfect for busy mornings and lazy weekends.
Ingredients
- 6–7 eggs
- 1 splash of milk
- Salt to taste
- Pepper to taste
- 1 dash of garlic powder (optional)
- 1 package of frozen hashbrowns
- 1 pound breakfast sausage (browned)
- Shredded cheddar cheese (or any cheese on hand)
- Chopped peppers, onions, or spinach (optional)
Instructions
- Brown the breakfast sausage in a skillet.
- In a bowl, beat the eggs with a splash of milk, salt, pepper, and garlic powder (if using).
- Spread a layer of frozen hashbrowns in a greased casserole dish.
- Sprinkle the browned sausage on top of the hashbrowns.
- Layer on the shredded cheddar cheese.
- Pour the egg mixture evenly over the entire dish.
- Bake at 350°F for 40-45 minutes until golden on top and set in the middle.
- Let it sit for 5-10 minutes before serving.
Notes
You can prep the casserole overnight and bake it in the morning. It may need an extra 5-10 minutes in the oven if it’s cold.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg