A hearty and flavorful breakfast, the Sausage Hashbrown Breakfast Casserole is the perfect way to start your day. This delicious dish combines savory sausage, crispy hashbrowns, and creamy eggs, all baked together into a comforting casserole. Whether you’re hosting a brunch or prepping meals for the week, this recipe is sure to be a crowd-pleaser.
Ingredients
- 1 pound ground breakfast sausage
- 1 (30-ounce) package frozen hashbrowns, thawed
- 2 cups shredded cheddar cheese
- 6 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- Cook the sausage: In a large skillet over medium heat, cook the ground sausage until fully browned. Break it into crumbles as it cooks, then drain excess grease and set aside.
- Prepare the hashbrown layer: Spread the thawed hashbrowns evenly in the bottom of the prepared baking dish.
- Layer the sausage: Sprinkle the cooked sausage evenly over the hashbrowns.
- Add the cheese: Sprinkle the shredded cheddar cheese over the sausage layer.
- Mix the egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Pour the egg mixture: Carefully pour the egg mixture over the layers in the baking dish, ensuring it covers everything evenly.
- Bake: Place the casserole in the preheated oven and bake for 35–40 minutes, or until the eggs are set and the top is golden brown.
- Cool slightly and serve: Let the casserole cool for 5 minutes before slicing and serving.
Serving and Storage Tips
- Serving Suggestions: Serve warm with a side of fresh fruit or a simple salad. It also pairs well with a dollop of sour cream or a drizzle of hot sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes or in the oven at 350°F (175°C) for 10–15 minutes.
- Freezing: To freeze, let the casserole cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
1. Can I use fresh hashbrowns instead of frozen?
Yes, fresh hashbrowns can be used. Make sure they are well-drained and dry before layering to avoid excess moisture.
2. Can I make this casserole vegetarian?
Absolutely! Swap the sausage for plant-based sausage or sautéed vegetables like mushrooms, bell peppers, and spinach.
3. Can I prepare this casserole the night before?
Yes, you can assemble the casserole the night before. Cover and refrigerate overnight, then bake as directed in the morning.
4. What other types of cheese can I use?
Feel free to experiment with different cheeses like Monterey Jack, Swiss, or Pepper Jack for added flavor.
Enjoy this comforting and easy Sausage Hashbrown Breakfast Casserole with family and friends!
PrintSausage Hashbrown Breakfast Casserole
This savory breakfast casserole combines crispy hash browns, flavorful sausage, and melted cheese, all bound together with seasoned eggs. It’s an ideal dish for feeding a crowd or preparing in advance for busy mornings.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound (450g) breakfast sausage (pork or turkey)
- 1 (30 oz/850g) package frozen shredded hash browns, thawed and patted dry
- 2 cups (200g) shredded cheddar cheese, divided
- 8 large eggs
- 1 ½ cups (360ml) whole milk or heavy cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Cooking spray or butter (for greasing the baking dish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with cooking spray or butter.
- Cook Sausage:Â In a large skillet over medium heat, cook the sausage until browned and crumbly, about 5-7 minutes. Drain excess grease.
- Assemble Casserole: Spread the thawed and dried hash browns evenly in the prepared baking dish. Layer the cooked sausage over the hash browns, followed by 1 ½ cups of the shredded cheddar cheese.
- Prepare Egg Mixture:Â In a large bowl, whisk together the eggs, milk or cream, salt, pepper, garlic powder, and onion powder until well combined.
- Combine and Bake: Pour the egg mixture over the layers in the baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top. Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve:Â Allow the casserole to rest for 10 minutes before serving to let it set.
Notes
- Make-Ahead Option:Â You can assemble the casserole the night before, cover it, and refrigerate. In the morning, bake as directed, adding an extra 10-15 minutes to the baking time if baking directly from the refrigerator.
- Variations:Â Feel free to add diced bell peppers, onions, or spinach for extra flavor and nutrition. Different cheeses like pepper jack or mozzarella can also be used to suit your taste.