Sausage hashbrown breakfast casserole is the ultimate crowd-pleasing brunch dish that combines crispy hashbrowns, savory breakfast sausage, fluffy eggs, and plenty of melted cheese into one satisfying pan. This hearty casserole is perfect for feeding a group without the stress of cooking everything separately. Whether you’re hosting a holiday brunch, need a filling breakfast for overnight guests, or want to meal prep breakfasts for the week, this casserole delivers on convenience and flavor. The best part is you can assemble it the night before and just pop it in the oven the next morning, making your morning routine effortless. Every bite offers the perfect combination of crispy potatoes, seasoned sausage, creamy eggs, and gooey cheese that will have everyone reaching for seconds.
Serving Quantity: Serves 8 to 10 people
Cooking Time: 1 hour and 15 minutes (including 15 minutes prep time and 1 hour baking time)
1. Ingredients for Casserole
- One pound breakfast sausage (pork, turkey, or plant-based)
- One package frozen shredded hashbrowns (30 ounces), thawed
- Ten large eggs
- One cup whole milk or half-and-half
- Two cups shredded cheddar cheese, divided
- One cup shredded mozzarella cheese
- One small onion, diced
- One red or green bell pepper, diced
- Three cloves garlic, minced
- One teaspoon salt
- Half teaspoon black pepper
- Half teaspoon paprika
- Half teaspoon dried thyme
- One-quarter teaspoon cayenne pepper (optional)
- Four tablespoons butter, melted
- Optional: sliced green onions, sour cream, hot sauce for serving
2. Prepare the Baking Dish
Heat your oven to 350 degrees. Take a 9 by 13 inch baking dish and spray it generously with cooking spray or grease it thoroughly with butter. Make sure to coat the bottom, corners, and sides well. Egg casseroles can stick, so don’t skip this step. You can also line the bottom with parchment paper for extra insurance, though it’s not necessary. Set the prepared dish aside while you prepare the other components.
3. Cook the Sausage
Heat a large skillet over medium-high heat. Add the breakfast sausage, breaking it up with a wooden spoon or spatula into small crumbles. Cook for 7 to 9 minutes, stirring occasionally, until the sausage is completely cooked through and nicely browned with no pink remaining. The browning adds flavor, so don’t rush this step. If there’s excessive grease, drain off all but about 2 tablespoons. Transfer the cooked sausage to a plate lined with paper towels to drain further.
4. Sauté the Vegetables
In the same skillet with the sausage drippings, add the diced onion and bell pepper. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant. The vegetables will pick up all those flavorful brown bits from the sausage. Season with a pinch of salt and pepper. Transfer the cooked vegetables to the plate with the sausage.
5. Prepare the Hashbrowns
If your hashbrowns are frozen, let them thaw completely. You can thaw them overnight in the refrigerator or quickly in the microwave. Once thawed, place them in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. This is crucial because excess water will make your casserole soggy instead of having crispy edges. The drier the hashbrowns, the better the texture of your finished casserole.
6. Season the Hashbrowns
Place the squeezed-dry hashbrowns in a large bowl. Pour the melted butter over them and toss to coat evenly. Add half a teaspoon of salt, quarter teaspoon of black pepper, and the paprika. Toss everything together until the hashbrowns are well seasoned and coated with butter. The butter helps them crisp up during baking and adds richness. Make sure every shred is coated for the most flavorful base layer.
7. Create the Hashbrown Base
Press the seasoned hashbrowns into the bottom of your prepared baking dish, spreading them evenly and pressing down firmly to create a compact layer. This forms the crispy crust base of your casserole. Make sure the layer is uniform with no thin spots. Press the hashbrowns up the sides of the dish slightly, about half an inch, to create a little potato nest that will hold all the other ingredients.
8. Layer the Sausage and Vegetables
Sprinkle the cooked sausage evenly over the hashbrown layer, distributing it across the entire surface so every serving will have sausage. Add the cooked onion, bell pepper, and garlic mixture on top of the sausage, spreading it out evenly. These layers should be fairly uniform so the egg mixture can seep through all the layers and bind everything together during baking.
9. Add Cheese Layer
Sprinkle one and a half cups of the cheddar cheese and all of the mozzarella cheese over the sausage and vegetable layers. Reserve the remaining half cup of cheddar cheese for topping later. The cheese in the middle melts and creates pockets of gooey goodness throughout the casserole while also helping bind everything together. Make sure the cheese is distributed evenly across the entire surface.
10. Whisk the Egg Mixture
In a large bowl, crack all ten eggs and whisk them together vigorously for about 1 minute until the yolks and whites are completely combined and the mixture is uniform in color and slightly frothy. Add the milk or half-and-half, remaining salt, black pepper, dried thyme, and cayenne pepper if using. Whisk everything together for another 30 seconds until completely smooth and well combined. The milk makes the eggs creamy rather than rubbery.
11. Pour Eggs Over Layers
Slowly and carefully pour the egg mixture evenly over the entire casserole, making sure it reaches all the corners and edges. Use a fork or your fingers to gently press down on any ingredients that are floating or not submerged. The egg mixture should come almost to the top of the dish and completely cover all the other ingredients. Let it sit for about 2 minutes so the eggs can seep down through all the layers.
12. Add Final Cheese Topping
Sprinkle the reserved half cup of cheddar cheese evenly over the top of the casserole. This creates a beautiful golden, bubbly cheese topping when baked. You can also add extra cheese if you’re a cheese lover. Some people like to add a sprinkle of paprika on top for color and a hint of smoky flavor. At this point, you can cover and refrigerate the assembled casserole overnight if making ahead.
13. Bake the Casserole
Place the casserole in your preheated 350-degree oven on the center rack. Bake uncovered for 55 to 65 minutes. The casserole is done when the eggs are completely set in the center with no jiggle, the top is golden brown and slightly puffed, and the cheese is melted and bubbly. You can insert a knife in the center and it should come out clean. If the top is browning too quickly before the center sets, tent it loosely with aluminum foil for the last 15 minutes.
14. Rest Before Serving
Remove the casserole from the oven and place it on a wire cooling rack. Let it rest for 10 to 15 minutes before cutting and serving. This resting time is important as it allows the eggs to finish setting and makes the casserole much easier to slice into neat portions without everything falling apart. The casserole will also cool from piping hot to just hot, making it safer and more comfortable to eat immediately.
15. Cut and Serve
Use a sharp knife or spatula to cut the casserole into squares or rectangles. Each piece should show all the beautiful layers: crispy hashbrown base, sausage and vegetables, melted cheese, and fluffy egg top. Use a spatula to lift each portion out cleanly. The bottom should be golden and slightly crispy while the inside is creamy and the top is cheesy. Serve hot on individual plates.
16. Add Toppings and Sides
Top each serving with sliced green onions for color and fresh flavor. Offer sour cream, salsa, hot sauce, or avocado slices on the side for people to customize their portions. This casserole pairs beautifully with fresh fruit salad, a simple green salad, toast or biscuits, and coffee or orange juice. Some people like to serve it with additional crispy bacon on the side for extra protein and crunch.
17. Make-Ahead Instructions
This casserole is perfect for making ahead. Assemble it completely through step 12, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking. When ready to bake, remove it from the refrigerator and let it sit at room temperature for 20 to 30 minutes while the oven preheats. Bake as directed, adding 10 to 15 extra minutes to the baking time since you’re starting with a cold casserole. The make-ahead option makes holiday mornings stress-free.
18. Storage and Reheating
Store leftover casserole covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes until heated through, or reheat the entire casserole covered with foil in a 350-degree oven for 20 to 25 minutes. You can also freeze individual portions wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator, then reheat. The casserole reheats beautifully, making it perfect for meal prep.
19. Variations to Try
Make this casserole your own with simple substitutions. Use bacon, ham, or chorizo instead of breakfast sausage. Add vegetables like mushrooms, spinach, tomatoes, or jalapeños. Use different cheese combinations like pepper jack, Swiss, or Gruyere. Make it vegetarian by omitting meat and adding more vegetables. Add a layer of cooked crumbled bacon between the hashbrowns and eggs. Stir in cream cheese for extra richness. The possibilities are endless.
20. Nutrition Information Per Serving
- Calories: 485
- Total fat: 32 grams
- Saturated fat: 14 grams
- Cholesterol: 265 milligrams
- Sodium: 920 milligrams
- Total carbohydrates: 26 grams
- Dietary fiber: 2 grams
- Sugars: 3 grams
- Protein: 24 grams
21. Helpful Tips for Perfect Breakfast Casserole
- Squeeze out as much moisture as possible from thawed hashbrowns for the crispiest bottom layer.
- Press the hashbrowns firmly into the bottom of the pan to create a solid, compact crust.
- Brown the sausage well for deeper flavor and better texture in the finished casserole.
- Let the assembled casserole sit for a few minutes before baking so eggs seep through all layers.
- Don’t overbake or the eggs will become rubbery and dry instead of creamy and fluffy.
- Let the casserole rest after baking so it sets properly and is easier to slice cleanly.
- Make ahead and refrigerate overnight for the ultimate stress-free morning meal.
- Use half-and-half instead of milk for an extra rich and creamy egg texture.
- Add a layer of cream cheese cubes in the middle for pockets of creamy richness throughout.
- Double the recipe easily in a larger pan for feeding a bigger crowd at gatherings.
