Sausage Hashbrown Breakfast Casserole: 5 Tips for Extra Flavor
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Sausage Hashbrown Breakfast Casserole: A Hearty Morning Delight
There’s nothing quite like waking up to the irresistible aroma of a savory, cheesy, and perfectly golden Sausage Hashbrown Breakfast Casserole baking in the oven. This dish is the ultimate crowd-pleaser—packed with crispy hashbrowns, flavorful sausage, and a rich, custardy egg filling—making it perfect for weekend brunches, holiday mornings, or meal-prepped breakfasts all week long.
Did you know that breakfast casseroles became popular in the 1950s as a convenient way to feed large families? This Sausage Hashbrown Breakfast Casserole carries on that tradition with modern simplicity—just 15 minutes of prep, one dish, and minimal cleanup! Whether you’re hosting guests or just treating your family to a special morning meal, this recipe delivers comfort, flavor, and ease in every bite.
Why You’ll Love This Sausage Hashbrown Breakfast Casserole
- The Perfect Balance of Textures & Flavors
- Crispy hashbrowns form a hearty base, while juicy sausage adds a savory punch.
- Melted cheddar and mozzarella create gooey, cheesy perfection, and the egg mixture binds it all into a fluffy, custard-like consistency.
- Budget-Friendly & Homemade
- Skip the expensive brunch spots! This casserole costs a fraction of dining out and feeds a crowd.
- Customize it with leftover veggies or different cheeses for a new twist every time.
- Meal Prep Hero
- Assemble it the night before for a stress-free morning. Just pop it in the oven while you sip your coffee!
- Leftovers reheat beautifully, making it ideal for quick weekday breakfasts.
Ingredients for Sausage Hashbrown Breakfast Casserole
Main Components
- 1 lb ground breakfast sausage (mild or spicy—your choice!)
- 1 (30 oz) bag frozen hashbrowns, thawed (shredded or diced)
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup shredded mozzarella cheese
Egg Mixture
- 6 large eggs
- 1 cup whole milk (or half-and-half for extra richness)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Optional Garnishes
- Chopped green onions
- Fresh parsley
- Hot sauce or salsa for serving
Step-by-Step Instructions
1. Preheat the Oven & Prep the Dish
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Cook the Sausage
- In a large skillet over medium heat, cook the sausage until browned and no longer pink (about 5-7 minutes).
- Drain excess grease and set aside.
3. Layer the Casserole
- Spread thawed hashbrowns evenly in the baking dish.
- Sprinkle cooked sausage over the hashbrowns.
- Add 1 cup cheddar cheese and all mozzarella for a melty middle layer.
4. Whisk the Egg Mixture
- In a medium bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until smooth and well combined.
5. Assemble & Bake
- Pour egg mixture evenly over the casserole.
- Top with remaining ½ cup cheddar cheese.
- Bake for 40-45 minutes, or until the center is set and the top is golden brown.
6. Rest & Serve
- Let it cool 5-10 minutes before slicing.
- Garnish with green onions or parsley for a fresh finish.
What to Serve With Sausage Hashbrown Breakfast Casserole
This casserole is a complete meal on its own, but here are some delicious pairings:
- Fresh Fruit Salad – A light, refreshing contrast.
- Buttery Biscuits or Toast – Perfect for soaking up any cheesy bites.
- Avocado Slices or Salsa – Adds a creamy or spicy kick.
- Coffee or Fresh Orange Juice – Classic breakfast companions.
For more hearty breakfast ideas, check out our main dish category.
Top Tips for Perfecting This Casserole
✅ Thaw Hashbrowns First – Prevents excess moisture and ensures even cooking.
✅ Use High-Quality Cheese – Freshly shredded melts better than pre-shredded.
✅ Add Veggies for Extra Nutrition – Try bell peppers, spinach, or mushrooms.
✅ Adjust Spice Level – Use hot sausage or add red pepper flakes for heat.
✅ Test Doneness – Insert a knife in the center; it should come out clean.
Gluten-Free Note: This recipe is naturally gluten-free—just confirm your sausage and hashbrowns are GF. Learn more about gluten-free diets here.
Storing & Reheating Tips
- Refrigerate – Store leftovers in an airtight container for up to 3 days.
- Freeze – Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
- Reheat – Warm in the oven at 350°F (covered) for 15-20 minutes, or microwave individual portions.
Final Thoughts
This Sausage Hashbrown Breakfast Casserole is a fail-proof, family-friendly recipe that’s as easy as it is delicious. Whether you’re feeding a crowd or meal prepping for busy mornings, it’s a tasty, satisfying solution that everyone will love.
Ready to make it? Save this recipe and share your creations with us in the comments!
More Breakfast Favorites:
Sausage Hashbrown Breakfast Casserole
Ingredients
Main Components
- 1 lb 450g ground breakfast sausage
- 1 30 oz / 850g bag frozen hashbrowns, thawed
- 1 ½ cups 150g shredded cheddar cheese, divided
- ½ cup 50g shredded mozzarella cheese
Egg Mixture
- 6 large eggs
- 1 cup 240ml whole milk
- ½ tsp 2.5g garlic powder
- ½ tsp 2.5g onion powder
- ½ tsp 3g salt
- ¼ tsp 1g black pepper
Optional Garnish
- Chopped green onions or parsley
Instructions
Preheat & Prep
- Preheat oven to 375°F (190°C). Grease a 9×13-inch (23x33cm) baking dish.
Cook Sausage
- Brown sausage in a skillet over medium heat (5–7 minutes). Drain grease.
Layer Casserole
- Spread hashbrowns in dish. Top with sausage, 1 cup (100g) cheddar, and mozzarella.
Whisk Egg Mixture
- Whisk eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
Assemble & Bake
- Pour egg mixture over layers. Top with remaining ½ cup (50g) cheddar.
- Bake 40–45 minutes until golden and set.
Rest & Serve
- Let cool 10 minutes. Garnish and slice.
Notes
- Make-Ahead: Assemble the night before; bake in the morning.
- Add-Ins: Try bell peppers, spinach, or mushrooms.
- Storage: Refrigerate for 3 days or freeze for 2 months.
