Home » All Recipes » Breakfast Recipes » Sausage-Hash Brown Breakfast Casserole

Sausage-Hash Brown Breakfast Casserole

This casserole is a simple, filling option for breakfast or brunch. It’s packed with sausage, melted cheese, and potatoes. You can make it ahead and bake it the next morning, which is ideal for holidays, weekends, or when you want breakfast for dinner.

A black plate with a serving of cheesy casserole containing meat and herbs, placed next to a fork, with a baking dish of casserole and flowers in the background.

Use any sausage you like; breakfast sausage works great. You can also add more vegetables or switch up the cheese. It freezes well, making it a solid choice for meal prep.

A square black baking dish filled with a baked casserole topped with melted cheese, containing visible pieces of meat and vegetables.

Ingredients

  • Breakfast sausage – Remove the casings from sausage links or buy it in bulk.
  • Hash browns – About 20 ounces, or 3/4 of a bag. I like using the diced variety.
  • Onion – You can use any kind of onion. I’ve tried this recipe with sweet onion, red onion and even shallots and it all works.
  • Red bell pepper – You can use any color bell pepper but I love the sweetness and pop of color from red bell peppers.
  • Kosher salt and black pepper
  • Sharp Cheddar cheese – Grate it yourself with a rotary cheese grater. I love that grater!
  • Eggs – Large or extra-large eggs.
  • Whole milk – Or for a really decadent breakfast casserole, use heavy whipping cream.
  • Flat-leaf parsley
Ingredients for a breakfast casserole on a white surface: diced onion, red bell pepper, olive oil, whole milk, eggs, hash browns, sharp cheddar cheese, and breakfast sausage.

How To Make Sausage-Hash Brown Breakfast Casserole

Scroll down for the full recipe card with exact measurements and printable instructions.

The Backyard Table

An e-book titled "The Backyard Table: Recipes for Summer Cookouts" by Chef Jenn Allen is displayed on a tablet, featuring a bowl of potato salad on the cover.

Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining.

You'll get ad-free recipes like:

  • Grilled Corn Guacamole
  • Grilled French Onion Burgers
  • Deviled Egg Pasta Salad
  • Blueberry Grunt
  • and so many more!

Every recipe is created, tested and loved by Chef Jenn and her family - there's no AI here!

Get it now, at a special introductory price of $7.99. That's over 50 pages of foodie love at your fingertips!

Buy Now!

Preheat your oven to 350°F and lightly grease a 9×13-inch ceramic baking dish.

In a large nonstick skillet, cook the sausage over medium-high heat until it’s browned and cooked through, about 10 minutes. Use a meat masher (this tool is genius and I use mine ALL the time!) or wooden spoon to break it into small pieces as it cooks. Once done, transfer the sausage to a plate lined with paper towels to drain.

Diced cauliflower cooking in a black frying pan on a stovetop.
Cook the hash browns for 6-8 minutes or until lightly browned.

Using the same skillet, cook the thawed hash browns until they start to crisp. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Stir in the diced onion and bell pepper and cook for another 2–3 minutes, just until the onion softens.

A frying pan on a stove contains diced onions, red bell peppers, and sausage being sautéed.
Add the onion and bell pepper and cook for an additional 3-4 minutes or until the onion starts to soften.

In a large grippy bowl so it doesn’t slide all over the counter, combine the cooked sausage, hash browns, and 1 cup of shredded cheddar cheese. Spread this mixture evenly in the greased baking dish.

In another bowl, whisk the eggs, milk, remaining 1 teaspoon of salt, and ½ teaspoon of black pepper. Pour the egg mixture evenly over the sausage and potato mixture in the baking dish.

Top with the remaining ½ cup of cheddar cheese.

A baking dish filled with a mixture of chopped vegetables and meat, topped with a generous layer of shredded cheddar cheese.

Bake uncovered for 30 minutes, or until the center is set and the top is golden.

Let it sit for 5 minutes, then garnish with chopped parsley and serve.

A serving of cheesy casserole with sausage and herbs on a black plate with a fork, beside a baking dish and seashells on a marble surface.

Chef Jenn’s Tips

  • Assemble everything the night before and refrigerate, then bake in the morning.
  • Great for leftovers; cut into portions and store for easy reheating.

Recommended

Make It A Meal

Pair it with fruit salad, muffins, and coffee for a balanced breakfast. Add bacon or extra sausage links for a bigger meal.

A serving of cheesy breakfast casserole with sausage and herbs on a black plate with a fork.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven (covered, at 325°F). To freeze, wrap individual slices tightly and store for up to 2 months.

Save and Register Form


Save this recipe, and we’ll send it to your inbox. Plus, Chef Jenn will send you more great recipes every week!


A black plate with a serving of cheesy casserole containing meat and herbs, placed next to a fork, with a baking dish of casserole and flowers in the background.
Print Pin
No ratings yet

Sausage-Hash Brown Breakfast Casserole

This hearty Sausage-Hash Brown Breakfast Casserole is a satisfying, crowd-pleasing dish perfect for brunches, holidays, or make-ahead breakfasts. Loaded with crispy hash browns, savory sausage, gooey cheese, and eggs, it bakes up golden and bubbly every time. Prep it the night before and simply pop it in the oven the next morning for a stress-free, delicious start to your day.
Course Breakfast, brunch
Cuisine American
Keyword breakfast casserole, brunch casserole, cheesy breakfast bake, make-ahead breakfast, sausage hash brown casserole
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 285kcal
Author Chef Jenn

Ingredients

  • 12 ounces breakfast sausage casings removed
  • ¾ bag hash browns frozen diced, thawed
  • ½ cup onion diced
  • ½ cup red bell pepper diced
  • 2 teaspoons kosher salt divided
  • 1 teaspoon black pepper divided
  • 6 ounces sharp Cheddar cheese shredded (about 1½ cups), divided
  • 3 large eggs lightly beaten
  • 1/2 cup whole milk
  • 1 tablespoon flat-leaf parsley chopped

Instructions

  • Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
  • Brown the sausage in a large nonstick skillet over medium-high heat, breaking it up as it cooks, about 10 minutes. Once fully cooked, transfer to a plate lined with paper towels to drain.
  • Add a little oil if needed, and cook the hash browns until they start to crisp, about 6–8 minutes. Stir in the onion and bell pepper, then cook for another 2–3 minutes until the onions soften slightly. Season with 1 tsp of salt and ½ tsp of black pepper.
  • Stir together the sausage, cooked hash browns, veggies, and 1 cup of the shredded cheese in a large mixing bowl. Spread this mixture evenly in the greased baking dish.
  • Whisk together the eggs, milk, remaining 1 tsp salt, and ½ tsp pepper in a separate bowl. Pour evenly over the sausage and potato mixture in the dish.
  • Sprinkle the remaining ½ cup of cheese evenly over the top.
  • Bake uncovered for 30 minutes or until the center is set and the top is nicely browned.
  • Let it rest for 5 minutes before topping with parsley and serving warm.

Notes

Chef Jenn’s Tips

  • Assemble everything the night before and refrigerate, then bake in the morning.
  • Great for leftovers—cut into portions and store for easy reheating.

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 9g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1031mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 16mg | Calcium: 192mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

By

Leave a Comment

Recipe Rating