I can’t wait to share my Sausage Hash Brown Breakfast Casserole that layers hash browns, savory sausage, eggs and melty cheese and can be made ahead then refrigerated or frozen until baking for Christmas morning or visiting overnight guests.
I’m always hunting for a dish that feels like I planned a lot but is actually lazy, and this Sausage Hash Brown Breakfast Casserole hits that sweet spot. Imagine spicy or mild breakfast sausage folding into heaps of frozen shredded hash browns so it looks like you worked all morning.
I make it when friends crash on the couch or when there is too much to do on Christmas morning. It works great for Overnight Breakfast Casseroles and somehow becomes the Breakfast Carry In Ideas Easy pick that everyone asks for.
I swear, it disappears faster than I expected, every single time.
Ingredients
- Breakfast sausage: packs savory spice, lots of protein and fat, watch sodium though.
- Shredded hash browns: starchy carbs, crisp when baked, gives bulk and comforting texture.
- Eggs: high quality protein, vitamins D and B12, helps bind the casserole together.
- Cheddar cheese: sharp flavor, adds protein and calcium, also got saturated fat and salt.
- Sour cream: tangy creaminess, boosts moisture and tang, adds calories and mild acidity.
- Yellow onion: sweet when cooked, gives aroma, a bit of fiber and vitamin C.
- Unsalted butter: richer flavor and golden browning, high in fat so use wisely.
Ingredient Quantities
- 1 lb breakfast sausage, mild or spicy, your call
- 1 (30 oz) bag frozen shredded hash browns
- 8 large eggs
- 1 1/2 cups whole milk
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar cheese (about 8 oz)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
- Optional 2 tbsp chopped fresh chives or green onions for garnish
How to Make this
1. Preheat oven to 350°F and grease a 9×13 inch baking dish with a little of the butter.
2. In a large skillet melt 1 tbsp butter over medium heat, add the chopped onion and cook until soft about 3-4 minutes, add the garlic and cook 30 seconds more. Push the veg to the side, add the sausage, break it up with a spoon and cook until nicely browned and cooked through, then drain off excess fat.
3. If your hash browns are icy, let them thaw 20-30 minutes and squeeze out excess water in a clean towel or paper towels. You can use them straight from frozen if you prefer, but squeezing helps the casserole set better.
4. In a bowl whisk together the eggs, whole milk, sour cream, kosher salt and black pepper until smooth and a little frothy.
5. In a large mixing bowl combine the thawed/squeezed hash browns, the cooked sausage/onion mixture and 1 1/2 cups of the shredded cheddar cheese. Stir until evenly distributed.
6. Spread the hash brown mixture evenly into the prepared 9×13 dish, press it down gently, then pour the egg/milk/sour cream mixture over the top making sure it soaks into the potatoes.
7. Sprinkle the remaining 1/2 cup cheddar evenly on top and dot the surface with the remaining 1 tbsp butter if you like extra browning.
8. Cover loosely with foil and bake 35-40 minutes, then remove the foil and bake another 15-20 minutes until the top is golden and the center is set. A toothpick should come out mostly clean or the internal temp should be about 165°F.
9. Let the casserole rest 10-15 minutes before slicing so it firms up. Garnish with chopped fresh chives or green onions if using.
10. Make ahead tips: refrigerate, covered, up to 24 hours before baking; to freeze wrap tightly and freeze up to 2 months, bake from frozen covered at 350°F about 75-90 minutes until hot and set, removing foil for the last 15-20 minutes.
Equipment Needed
1. 9×13 inch baking dish, greased with a little butter
2. Large skillet for browning the sausage and softening the onion
3. Large mixing bowl for the hash brown, sausage and cheese mix
4. Medium bowl or liquid measuring cup to whisk eggs, milk and sour cream
5. Whisk
6. Wooden spoon or spatula to break up sausage and stir everything
7. Measuring cups and spoons
8. Chef’s knife and cutting board for the onion and chives
9. Clean kitchen towel or paper towels to squeeze thawed hash browns, youll need this if theyre icy
10. Aluminum foil, oven mitts, and an instant read thermometer (optional)
FAQ
Sausage Hash Brown Breakfast Casserole Recipe Substitutions and Variations
- Breakfast sausage: swap for 1 lb ground pork or ground turkey (if using turkey add 1 tbsp oil, it’s leaner), or use 1 lb plant based breakfast crumbles for a vegetarian option.
- Frozen shredded hash browns: use 2 lbs peeled, grated russet potatoes squeezed dry, or replace with a 30 oz bag of tater tots for a crispier, chunkier texture.
- Whole milk + sour cream: replace both with 2 cups half and half (omit the sour cream), or keep the milk and swap sour cream 1:1 with plain Greek yogurt for tang and extra protein.
- Sharp cheddar: substitute 2 cups Monterey Jack or Colby, or do 1 cup cheddar + 1 cup pepper jack if you want a little kick.
Pro Tips
1) Dry the taters first. Let the hash browns thaw a bit and squeeze them in a towel, or spread them on a rimmed sheet and bake 8-12 minutes to pull off excess water. You can use them frozen but if you skip this youll risk a soggy, weepy casserole.
2) Brown and taste the sausage well. Cook it until it gets some color, drain the excess grease but keep a tablespoon or so for flavor, and taste before adding salt because some sausages are crazy salty already.
3) Bring the eggs and dairy close to room temp. Cold eggs make the center take longer to set so it can overcook on the edges; warming them 10-15 minutes helps everything bake more evenly and gives a creamier custard.
4) For a showy top, remove the foil late and broil for just 60-120 seconds, watch it the whole time or itll burn fast. Let the casserole rest 10-15 minutes after baking so it firms up and slices cleaner.
Sausage Hash Brown Breakfast Casserole Recipe
I can't wait to share my Sausage Hash Brown Breakfast Casserole that layers hash browns, savory sausage, eggs and melty cheese and can be made ahead then refrigerated or frozen until baking for Christmas morning or visiting overnight guests.
8
servings
525
kcal
Equipment: 1. 9×13 inch baking dish, greased with a little butter
2. Large skillet for browning the sausage and softening the onion
3. Large mixing bowl for the hash brown, sausage and cheese mix
4. Medium bowl or liquid measuring cup to whisk eggs, milk and sour cream
5. Whisk
6. Wooden spoon or spatula to break up sausage and stir everything
7. Measuring cups and spoons
8. Chef’s knife and cutting board for the onion and chives
9. Clean kitchen towel or paper towels to squeeze thawed hash browns, youll need this if theyre icy
10. Aluminum foil, oven mitts, and an instant read thermometer (optional)
Ingredients
1 lb breakfast sausage, mild or spicy, your call
1 (30 oz) bag frozen shredded hash browns
8 large eggs
1 1/2 cups whole milk
1/2 cup sour cream
2 cups shredded sharp cheddar cheese (about 8 oz)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp unsalted butter
Optional 2 tbsp chopped fresh chives or green onions for garnish
Directions
- Preheat oven to 350°F and grease a 9×13 inch baking dish with a little of the butter.
- In a large skillet melt 1 tbsp butter over medium heat, add the chopped onion and cook until soft about 3-4 minutes, add the garlic and cook 30 seconds more. Push the veg to the side, add the sausage, break it up with a spoon and cook until nicely browned and cooked through, then drain off excess fat.
- If your hash browns are icy, let them thaw 20-30 minutes and squeeze out excess water in a clean towel or paper towels. You can use them straight from frozen if you prefer, but squeezing helps the casserole set better.
- In a bowl whisk together the eggs, whole milk, sour cream, kosher salt and black pepper until smooth and a little frothy.
- In a large mixing bowl combine the thawed/squeezed hash browns, the cooked sausage/onion mixture and 1 1/2 cups of the shredded cheddar cheese. Stir until evenly distributed.
- Spread the hash brown mixture evenly into the prepared 9×13 dish, press it down gently, then pour the egg/milk/sour cream mixture over the top making sure it soaks into the potatoes.
- Sprinkle the remaining 1/2 cup cheddar evenly on top and dot the surface with the remaining 1 tbsp butter if you like extra browning.
- Cover loosely with foil and bake 35-40 minutes, then remove the foil and bake another 15-20 minutes until the top is golden and the center is set. A toothpick should come out mostly clean or the internal temp should be about 165°F.
- Let the casserole rest 10-15 minutes before slicing so it firms up. Garnish with chopped fresh chives or green onions if using.
- Make ahead tips: refrigerate, covered, up to 24 hours before baking; to freeze wrap tightly and freeze up to 2 months, bake from frozen covered at 350°F about 75-90 minutes until hot and set, removing foil for the last 15-20 minutes.
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: 314g
- Total number of serves: 8
- Calories: 525kcal
- Fat: 37g
- Saturated Fat: 17.6g
- Trans Fat: 0.25g
- Polyunsaturated: 2.25g
- Monounsaturated: 10g
- Cholesterol: 231mg
- Sodium: 565mg
- Potassium: 699mg
- Carbohydrates: 22.6g
- Fiber: 2.6g
- Sugar: 4.5g
- Protein: 22g
- Vitamin A: 563IU
- Vitamin C: 21.5mg
- Calcium: 176mg
- Iron: 1.8mg
