Breakfast Casserole with Sausage and Hash Browns is a perfect way to start your day with a hearty and tasty meal. This dish combines crispy hash browns, savory sausage, and gooey cheese all baked together into one delicious casserole. It’s like all your favorite breakfast flavors wrapped up in a warm, cozy dish.
I love making this casserole when I want something easy to prepare ahead of time. It’s great for busy mornings or weekend brunches when you want to feed a crowd without spending too much time in the kitchen. I usually mix in some eggs and cheese to keep everything rich and filling, and it’s always a hit with family and friends.
One of my favorite ways to enjoy this casserole is fresh out of the oven with a side of fresh fruit or a simple green salad. It’s also easy to customize by adding veggies like bell peppers or onions. Whenever I make this, it feels like a little breakfast party on my plate, and leftovers taste just as good the next day!
Key Ingredients & Substitutions
Frozen Shredded Hash Browns: Using frozen hash browns saves time and ensures even texture. If you prefer fresh, you can grate raw potatoes, but squeeze out excess moisture to avoid sogginess.
Breakfast Sausage: Ground breakfast sausage brings a nice savory flavor. For a healthier twist, try ground turkey or chicken sausage. Vegetarian sausage crumbles also work well.
Cheddar Cheese: Cheddar adds sharpness and meltiness. You can swap for Monterey Jack, Colby, or a mild mozzarella if you want a creamier texture.
Eggs and Milk: They bind the casserole. Whole milk gives richness, but you can use 2% or even unsweetened plant-based milk for dairy-free options.
How Do You Get the Casserole to Set Without Being Watery?
The key to a firm casserole is balancing moisture and cooking time. Follow these tips:
- Thaw hash browns fully and drain any excess liquid before adding to the dish to avoid watery results.
- Cook sausage thoroughly and drain fat, which helps prevent excess grease.
- Whisk eggs and milk well; too much liquid can make the casserole runny.
- Bake covered first to let it cook through, then uncovered to brown the top.
- Let the casserole rest after baking; it firms up as it cools and cuts cleanly.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size to hold all the layers and cook evenly.
- Large skillet – great for cooking sausage and onions before baking.
- Mixing bowl – for whisking eggs and milk smoothly.
- Whisk – helps mix ingredients without lumps for a uniform casserole.
- Aluminum foil – covers the dish to prevent drying during baking.
- Rubber spatula or wooden spoon – for stirring and spreading layers evenly.
Flavor Variations & Add-Ins
- Swap breakfast sausage with cooked bacon or diced ham for a different meat flavor.
- Add diced bell peppers or mushrooms for extra veggies and a splash of color.
- Use pepper jack cheese instead of cheddar for a spicy kick.
- Stir in some chopped fresh herbs like chives or parsley to brighten the taste.
How to Make Breakfast Casserole with Sausage and Hash Browns
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hash browns, thawed
- 1 lb ground breakfast sausage
- 1 medium onion, finely chopped
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
Seasonings:
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried parsley (optional)
How Much Time Will You Need?
This breakfast casserole takes about 15 minutes to prepare and around 1 hour in the oven. Plan on about 1 hour and 15 minutes total, including a little resting time before serving to let it set perfectly.
Step-by-Step Instructions:
1. Get Ready and Cook Sausage:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter. In a large skillet over medium heat, cook the ground sausage until nicely browned, breaking it up with a spoon as it cooks. Once done, add the chopped onion and cook together for 3-4 minutes until the onion is soft. Then, turn off the heat and set this mixture aside.
2. Layer the Casserole:
Spread the thawed hash browns evenly into the bottom of your prepared baking dish. Next, sprinkle the cooked sausage and onion mixture over the hash browns. Sprinkle 1 ½ cups of shredded cheddar cheese on top of the sausage layer.
3. Mix and Pour the Egg Mixture:
In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until everything is well combined. Pour this egg mixture evenly over all the layers in the baking dish. Then sprinkle the remaining ½ cup of cheddar cheese over the top.
4. Bake and Serve:
Cover the dish with aluminum foil and bake for 45 minutes. After that, remove the foil and bake for another 15-20 minutes until the casserole is set and the top turns golden brown. Take it out of the oven and let it cool for a few minutes before slicing. If you like, sprinkle dried parsley on top for a little color and flavor. Serve warm and enjoy your delicious breakfast casserole!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes, you can grate fresh potatoes, but be sure to squeeze out as much moisture as possible to prevent a soggy casserole. Using frozen hash browns is easier and gives consistent results.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole the night before, cover it tightly, and refrigerate. In the morning, bake it covered for about an hour, then uncover and bake until golden and set.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Breakfast Sausage?
You can swap breakfast sausage with cooked bacon, ham, or even a vegetarian sausage alternative depending on your preference. Just cook and drain excess fat before adding to the casserole.
