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.
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.
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
How To Make Sausage-Hash Brown Breakfast Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
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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.
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.
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.
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.
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.
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.
Sausage-Hash Brown Breakfast Casserole
Equipment
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
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.