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This Sausage Hashbrown Breakfast Casserole makes the best breakfast or brunch, especially if you need to feed a crowd! Layered with shredded hashbrowns, sausage, bell peppers, onions, eggs, and melted cheese. Prep this breakfast casserole the night before or make it the day ahead!
This Sausage and Hashbrown Breakfast Casserole brings joy to the table and will make any morning so much better! Serve this with a refreshing Fruit Salad and Baked Pancakes for the ultimate breakfast or brunch.
You’ll find this wholesome casserole is loaded with breakfast favorites like hashbrowns, sausage, and eggs. It’s an effortless way to make a comforting breakfast in just a few easy steps. You can even prep it the night or day before so all you have to do is pop it in the oven when the next morning.
This hashbrown casserole recipe is totally customizable so you can use your favorite ingredinets based on you or your guests likings. Everyone will love this because it’s so hearty, satisfying and packed with bold flavors.
Hashbrowns: I used shredded hashbrowns that I found in the frozen section at my grocery store but you can use cubed hashbrowns or hashbrown patties. You can either defrost the hashbrowns or put them in frozen.
Eggs: you’ll need 8 whole eggs. The eggs are mixed with milk that creates a fluffy egg mixture that binds all the ingredients together.
Sausage: I use crumbled breakfast or Italian sausage. Try to pat out as much grease as you can before adding it to your casserole. You can also use your favorite sausage links and just cut them up. Other great meat options are diced ham and cooked bacon.
Cheese: I love using sharp cheddar cheese as it adds the most flavor and compliments the other ingredients. Other cheeses to use instead of or use a combination of Monterey Jack cheese, Colby, or Swiss. Really, any cheese will work perfectly!
HOW TO MAKE THIS HASHBROWN BREAKFAST CASSEROLE
RECIPE TIPS & VARIATIONS
Other meat protein options to add in or use instead of sausage are crumbled bacon, chorizo, ground beef, turkey bacon, and diced ham.
It’s important to cook the sausage or any other meat protein ahead of time. Make sure that it’s completely cooked through and try to pat out as much excess grease as you can.
I always recommend shredding your own cheese yourself so it’s extra melty. The pre-shredded stuff works but it’s just not the same and an anti-caking agent is always added so it prevents the cheese from melting and takes away from the flavor of the cheese.
If you want your hashbrowns to be crispy, simply brown them in a skillet before layering the ingredients. Try to remove as much excess fat as possible before adding it to the casserole.
This casserole could be made vegetarian by omitting the sausage and adding extra veggies such as zucchini, mushrooms, fresh spinach, and tomatoes.
WHY THIS BREAKFAST CASSEROLE WORKS
Super easy: This couldn’t be any easier to make and takes minutes to prepare. Browning the sausage takes the most time and that only takes a few minutes. This truly is effortless to put together!
Feeds a crowd: This casserole feeds a crowd so it’s perfect for brunches or you can meal prep this so you have breakfast ready for the week. Everyone will love this delicious and hearty casserole.
Easily customized: you can customize this recipe to your liking and preference. You can use your favorite veggies, cheese, and proteins.
This is the perfect breakfast casserole to make if you are wanting to prep this and make it the day or night before. There are a few options that you can do to make it ahead.
Bake Now and Reheat Later: bake the casserole according to the instructions. Once the casserole is completely cooked, cover with foil and place in the refrigerator until ready to reheat. When ready to reheat, leave the foil on and bake at 350 degrees for 10-15 minutes, or until warm.
Assemble and Bake Later: assemble the casserole according to the instructions. Cover with foil and place in the refrigerator until ready to bake. You can do this the night before so all you have to do in the morning is pop the casserole in the oven.
LEFTOVERS & STORAGE
To Store: cover the casserole tightly with plastic wrap and place in the refrigerator for up to 3-4 days. Reheat in the microwave or oven when ready to eat.
To Freeze: you can cover the whole casserole with plastic wrap, then with foil, and freeze for up to 3-4 months. You can also cut the casserole into squares, wrap each serving with plastic wrap, then place in a heavy-duty plastic bag.
When ready to defrost, let the casserole or casserole squares defrost overnight in the refrigerator. Reheat in the microwave or oven.
Wednesday #BrunchWeek Recipes
- Pink Pineapple Vodka Cocktail from Hezzi-D’s Books and Cooks
- Tipsy Iced Coffee from Jolene’s Recipe Journal
Appetizers and Salads
- Labneh Launji Crostini from Magical Ingredients
- Roasted Tomato Caprese from A Day in the Life on the Farm
- Spicy Melon Pineapple Fruit Salad from That Recipe
Breads, Grains, and Cereals
- Aebleskivers: Danish Pancake Balls from Art of Natural Living
- Easy GF Banana Bread from Frugal & Fit
- Peaches and Cream Pancakes from Palatable Pastime
- Pecan Baked Oatmeal from A Little Fish in the Kitchen
- Tart Cherry Crumb Muffins from Cheese Curd In Paradise
- Eggs Benedict Waffle Fries from Cindy’s Recipes and Writings
- Hearty Brunch Bagel Sandwich from Jen Around the World
- Individual Breakfast Pizza from A Kitchen Hoor’s Adventures
- Sausage Hashbrown Breakfast Casserole from Kathryn’s Kitchen Blog
CAN’T GET ENOUGH
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Sausage Hashbrown Breakfast Casserole
- 15 ounces shredded hash browns
- 1 pound crumbled breakfast sausage cooked and drained
- 1/4 cup yellow onion diced
- 1/3 cup red bell pepper diced
- 8 whole eggs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt and black pepper
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking or casserole dish with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the eggs, milk, and seasonings until smooth.
- Layer the baking dish starting with the hashbrowns, then top with cooked sausage crumbles, bell peppers, onions, and 1 cup of cheese.
- Add the egg mixture on top then sprinkle the top of the casserole with the remaining cheese.
- Cover the casserole with foil and bake for 40 minutes. Carefully remove the foil and bake for another 5 minutes or until the eggs are set. Let the casserole cool for a few minutes before serving. Cut into squares and enjoy!
- To Store: cover the casserole tightly with plastic wrap and place in the refrigerator for up to 3-4 days. Reheat in the microwave or oven when ready to eat.
- To Freeze: you can cover the whole casserole with plastic wrap, then with foil, and freeze for up to 3-4 months. You can also cut the casserole into squares, wrap each serving with plastic wrap, then place in a heavy-duty plastic bag. When ready to defrost, let the casserole or casserole squares defrost overnight in the refrigerator. Reheat in the microwave or oven.
- Other meat protein options to add in or use instead of sausage are crumbled bacon, chorizo, ground beef, turkey bacon, and diced ham.
- I always recommend shredding your own cheese yourself so it’s extra melty.
- If you want your hashbrowns to be crispy, brown them in a skillet before layering the ingredients.
- Make this vegetarian by omitting the sausage and adding extra veggies such as zucchini, mushrooms, fresh spinach, and tomatoes.