I can never resist a breakfast casserole loaded with crispy hashbrowns, savory sausage, and plenty of cheesy goodness. This one is hearty enough for a lazy weekend, a holiday brunch, or any morning that needs something extra satisfying.
I’m obsessed with this Sausage Hashbrown Breakfast Casserole because it hits hard right from the first forkful. The turkey breakfast sausage brings that savory, breakfast-joint flavor I want, and the frozen shredded hashbrowns turn into the kind of tender, golden base I keep going back for.
I love how filling it is without feeling fussy, and I’m always happy when one slice actually holds me over. But the best part?
It tastes like the kind of breakfast I’d happily eat for dinner, standing at the counter, stealing extra bites before I even sit down. And yes, I always want seconds.
Ingredients
- Turkey sausage keeps it hearty, with less grease than the classic pork version.
- Hashbrowns make the casserole cozy, filling, and a little crispy around the edges.
- Eggs hold everything together and give it that breakfast-for-dinner vibe.
- Whole milk makes the center soft, creamy, and not dry.
- Sour cream or Greek yogurt adds tang and keeps each bite rich.
- Sharp cheddar brings the melty, salty goodness everyone actually wants.
- Ham or bacon adds smoky flavor and extra protein, because why not?
- Onion gives it a savory base without trying too hard.
- Red bell pepper adds color, sweetness, and a tiny veggie win.
- Salt, pepper, and garlic powder make it taste properly seasoned.
- Plus, parsley makes the top look fresh and less beige.
- Basically, butter or oil helps the edges brown and releases cleanly.
Ingredient Quantities
- 1 pound ground turkey breakfast sausage (or 1 pound pork breakfast sausage)
- 1 (30 ounce) bag frozen shredded hashbrowns, thawed
- 6 large eggs
- 1 1/4 cups whole milk
- 1 cup sour cream or plain Greek yogurt
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup diced cooked ham or 8 slices cooked bacon, chopped
- 1 small yellow onion, finely diced (about 1/2 cup)
- 1/2 cup diced red bell pepper (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 2 tablespoons melted butter or vegetable oil (for greasing the pan)
How to Make this
1. Preheat oven to 350 F and grease a 9×13 inch baking dish with the melted butter or vegetable oil.
2. In a large skillet over medium heat cook the ground turkey or pork sausage, breaking it apart, until no longer pink, about 6 to 8 minutes. Add the diced onion and red bell pepper and cook another 3 to 4 minutes until softened. Drain any excess fat and transfer the mixture to a large bowl.
3. If using bacon or ham instead of sausage, cook bacon until crisp and chop, or dice fully cooked ham, and sauté the onion and pepper in a little oil until softened before combining.
4. Add the thawed shredded hashbrowns to the bowl with the cooked meat and vegetables and stir to combine.
5. In a separate bowl whisk together the eggs, whole milk, sour cream or Greek yogurt, kosher salt, black pepper, and garlic powder until smooth.
6. Stir 1 1/2 cups of the shredded cheddar cheese into the egg mixture, then pour the egg and cheese mixture over the hashbrown and meat mixture and fold gently until everything is evenly coated.
7. Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
8. Bake in the preheated oven for 45 to 55 minutes, or until the casserole is set in the center and the top is golden brown. If the top browns too quickly, tent loosely with foil.
9. Remove from the oven and let rest for 10 minutes to finish setting and make slicing easier.
10. Garnish with chopped fresh parsley if desired, then cut into squares and serve warm.
Equipment Needed
1. 9 x 13 inch baking dish
2. Large skillet or sauté pan
3. Two mixing bowls, one large and one medium
4. Whisk
5. Silicone spatula or wooden spoon
6. Measuring cups and measuring spoons
7. Chef knife and cutting board
8. Colander or slotted spoon for draining
9. Oven mitts and a cooling rack
FAQ
Sausage Hashbrown Breakfast Casserole Recipe Substitutions and Variations
- 1 pound ground turkey breakfast sausage: substitute 1 pound ground pork breakfast sausage, or 1 pound plant based breakfast sausage for a vegetarian option
- 1 (30 ounce) bag frozen shredded hashbrowns: substitute frozen diced or cubed hash browns, or 2.5 pounds peeled and shredded russet potatoes squeezed dry (press out excess moisture)
- 1 1/4 cups whole milk: substitute 1 1/4 cups 2% milk for slightly lighter texture, or 1 1/4 cups unsweetened almond milk for a dairy free option
- 1 cup sour cream or plain Greek yogurt: substitute 1 cup full fat crème fraîche, or 1 cup dairy free coconut yogurt for a dairy free swap
Pro Tips
1. Brown and season the sausage well, then taste a small piece before mixing with everything else. Sausage can be bland straight from the pan, so a little extra salt or a pinch of smoked paprika at this stage lifts the whole dish.
2. Press excess moisture out of the thawed hashbrowns with a clean kitchen towel or paper towels. Less water means a firmer, less soggy casserole and better browning on the edges.
3. If you like a crispier top, switch the oven to broil for the last 1 to 2 minutes, watching closely so it does not burn. Alternatively, scatter a handful of panko mixed with a little melted butter over the cheese before baking for extra crunch.
4. Let the casserole rest 10 to 15 minutes after it comes out of the oven. That quiet period helps the custard finish setting so slices hold together cleanly and the flavors meld for a better bite.
Sausage Hashbrown Breakfast Casserole Recipe
I can never resist a breakfast casserole loaded with crispy hashbrowns, savory sausage, and plenty of cheesy goodness. This one is hearty enough for a lazy weekend, a holiday brunch, or any morning that needs something extra satisfying.
8
servings
465
kcal
Equipment: 1. 9 x 13 inch baking dish
2. Large skillet or sauté pan
3. Two mixing bowls, one large and one medium
4. Whisk
5. Silicone spatula or wooden spoon
6. Measuring cups and measuring spoons
7. Chef knife and cutting board
8. Colander or slotted spoon for draining
9. Oven mitts and a cooling rack
Ingredients
1 pound ground turkey breakfast sausage (or 1 pound pork breakfast sausage)
1 (30 ounce) bag frozen shredded hashbrowns, thawed
6 large eggs
1 1/4 cups whole milk
1 cup sour cream or plain Greek yogurt
2 cups shredded sharp cheddar cheese, divided
1 cup diced cooked ham or 8 slices cooked bacon, chopped
1 small yellow onion, finely diced (about 1/2 cup)
1/2 cup diced red bell pepper (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley (optional, for garnish)
2 tablespoons melted butter or vegetable oil (for greasing the pan)
Directions
- Preheat oven to 350 F and grease a 9×13 inch baking dish with the melted butter or vegetable oil.
- In a large skillet over medium heat cook the ground turkey or pork sausage, breaking it apart, until no longer pink, about 6 to 8 minutes. Add the diced onion and red bell pepper and cook another 3 to 4 minutes until softened. Drain any excess fat and transfer the mixture to a large bowl.
- If using bacon or ham instead of sausage, cook bacon until crisp and chop, or dice fully cooked ham, and sauté the onion and pepper in a little oil until softened before combining.
- Add the thawed shredded hashbrowns to the bowl with the cooked meat and vegetables and stir to combine.
- In a separate bowl whisk together the eggs, whole milk, sour cream or Greek yogurt, kosher salt, black pepper, and garlic powder until smooth.
- Stir 1 1/2 cups of the shredded cheddar cheese into the egg mixture, then pour the egg and cheese mixture over the hashbrown and meat mixture and fold gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 45 to 55 minutes, or until the casserole is set in the center and the top is golden brown. If the top browns too quickly, tent loosely with foil.
- Remove from the oven and let rest for 10 minutes to finish setting and make slicing easier.
- Garnish with chopped fresh parsley if desired, then cut into squares and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 338g
- Total number of serves: 8
- Calories: 465kcal
- Fat: 27.8g
- Saturated Fat: 13g
- Trans Fat: 0.1g
- Polyunsaturated: 3.8g
- Monounsaturated: 8.8g
- Cholesterol: 194mg
- Sodium: 550mg
- Potassium: 483mg
- Carbohydrates: 21.9g
- Fiber: 1.3g
- Sugar: 2.5g
- Protein: 27.5g
- Vitamin A: 375IU
- Vitamin C: 6.3mg
- Calcium: 154mg
- Iron: 1mg
