Sausage Hash Brown Breakfast Casserole is the cozy, reliable make-ahead breakfast everyone loves, loaded with savory sausage, tender hash browns, fluffy eggs, and plenty of cheese. Assemble it the night before, bake it in the morning, and watch it disappear. Perfect for holiday mornings, weekend brunches, overnight guests, or anytime you need a stress-free breakfast for a crowd.
A Quick Look At The Recipe
- ⏱️ Ready In: About 1 hour and 15 minutes, including resting time.
- 👪 Serves: 12 generous slices.
- 🥣 Main Ingredients: Eggs, breakfast sausage, shredded hash browns, sour cream, milk, and cheddar cheese.
- 🎉 Best For: Weekend brunches, holiday mornings, overnight guests, and feeding a crowd.
- ⭐ Why It Works: Everything mixes in one bowl after the sausage is cooked, and the covered casserole stays tender as it bakes.
- ⚠️ What to Watch For: Thaw frozen hash browns completely and remove any visible moisture so the center sets properly.
- 🔥 Bake: Covered at 350°F for 50 minutes, until the center reaches 160°F.
When I'm feeding a houseful for brunch, a holiday morning, or a visit from overnight guests, I want to enjoy the morning too, not spend it racing around the kitchen. This is the casserole I rely on because I can do the work ahead, it makes 12 generous slices, and everyone really loves it.
If you're planning a weekend brunch, holiday breakfast, or feeding overnight guests, serve this casserole with my Old Fashioned Banana Bread or Copycat Starbucks Blueberry Muffins. You'll find more easy ideas in my Breakfast and Brunch Recipes collection.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe 💛
- Sausage Hash Brown Breakfast Casserole Ingredients
- Fresh or Frozen Hash Browns
- Variations
- How to Make Sausage Hash Brown Breakfast Casserole
- Expert Tips and Troubleshooting
- Storage and Make-Ahead Tips
- Serving Suggestions
- Frequently Asked Questions
- More Easy Breakfast and Brunch Recipes
- 📖 Recipe
- 💬 Community
Why You'll Love This Recipe 💛
- ⭐ Easy to Remember: Use a dozen eggs, 1 pound of breakfast sausage, one package of hash browns, and plenty of shredded cheddar.
- ⭐ Simple to Make: Everything mixes together in one bowl after the sausage is cooked.
- ⭐ Tested and Reliable: This casserole bakes covered at 350°F for 50 minutes and makes 12 generous slices.
- ⭐ Make-Ahead Friendly: Assemble it the night before so the morning feels relaxed, even when you are feeding a crowd.
- ⭐ Simple Ingredients: No canned soup, extra vegetables, or unnecessary add-ins are needed.
Sausage Hash Brown Breakfast Casserole Ingredients
These familiar ingredients make a hearty, creamy casserole without canned soup or extra add-ins.
- Frozen shredded hash browns: Thaw the potatoes completely. If they look wet, gently press out the excess moisture to help prevent a watery center.
- Breakfast sausage: Use your favorite mild, original, or hot bulk breakfast sausage. Cook, crumble, and drain it before mixing the casserole.
- Eggs: A full dozen creates the base and makes enough casserole for 12 generous servings.
- Sour cream: Sour cream adds richness and helps the eggs bake up creamy and tender.
- Milk: A small amount loosens the egg mixture without making the casserole watery.
- Cheddar cheese: Mix 2 cups into the casserole, then sprinkle 1 additional cup over the top for a pretty, cheesy finish.
- Salt and black pepper: Simple seasoning lets the sausage, eggs, potatoes, and cheddar stand out.
- Cooking spray: Coat the baking dish thoroughly to prevent sticking.
- Fresh chives or green onions: This optional garnish adds fresh color and a mild onion flavor just before serving.
See the recipe card for full ingredient amounts and complete instructions.
Fresh or Frozen Hash Browns
I have made this casserole successfully with both thawed frozen shredded hash browns and freshly shredded potatoes. Frozen hash browns are the fastest option, while fresh potatoes are a good choice if you prefer to avoid the added ingredients found in some packaged brands.
- Frozen shredded hash browns: Use one 20-ounce package, thawed completely. Press out any visible moisture before adding them to the bowl.
- Freshly shredded potatoes: Use approximately 4 cups. Wrap them in several layers of paper towels and squeeze well to remove excess moisture before mixing.
Variations
- Spicy: Replace the regular sausage with hot breakfast sausage or cooked and drained chorizo. Pepper Jack can replace the cheddar.
- Peppers and Onions: Add sautéed red or green bell peppers and onions. Let them cool slightly before stirring them into the egg mixture.
- Ham and Cheese: Replace the breakfast sausage with diced cooked ham.
- Loaded: Add cooked, crumbled bacon and sliced green onions.
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How to Make Sausage Hash Brown Breakfast Casserole
To make Sausage Hash Brown Breakfast Casserole, cook and drain the sausage, whisk the egg mixture, stir in the potatoes and cheese, then bake the covered casserole at 350°F until the center is set.
Step 1. Prepare the oven and pan. Preheat the oven to 350°F. Coat a 9 × 13-inch glass baking dish with cooking spray.
Step 2. Cook the sausage. Cook the breakfast sausage in a skillet over medium heat, breaking it into crumbles as it cooks. When no pink remains, drain away the excess grease.
Step 3. Whisk the egg mixture. Add the eggs, milk, sour cream, salt, and black pepper to a large mixing bowl . Whisk until the sour cream is incorporated and the mixture is mostly smooth.
Step 4. Add the filling. Add the cooked sausage, thawed shredded hash browns, and 2 cups of shredded cheddar cheese to the egg mixture. Stir until everything is evenly combined.
✨ If making one of the variations, stir in the prepared, well-drained add-ins at this stage.
Step 5. Fill, top, and cover the dish. Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar evenly over the top, then tent the baking dish with aluminum foil so the foil does not touch the cheese.
Step 6. Bake until set. Bake the casserole covered for 50 minutes. The edges should be lightly golden, and the center should no longer look wet or jiggle when the pan is gently moved. For the most reliable check, an instant-read thermometer inserted into the center should register 160°F.
Step 7. Rest and slice. Let the casserole rest for 5 to 10 minutes so it finishes setting. Cut three rows across the short side and four rows down the long side to make 12 generous slices.
Expert Tips and Troubleshooting
- Prevent a watery casserole: Thaw frozen hash browns completely, then spread them on parchment paper or paper towels and press out any visible moisture. If using freshly shredded potatoes, wrap them in several layers of paper towels and squeeze well before adding them to the casserole.
- Drain the sausage well: Transfer the cooked sausage to a paper towel-lined plate and let the excess grease drain before adding it to the egg mixture. This prevents the finished casserole from tasting oily or having grease pool around the edges.
- Check the center for doneness: The edges will set before the middle. If the center still looks wet or jiggles, keep the casserole covered and bake it in 5-minute increments until the center reaches 160°F.
- Give the casserole time to rest: Waiting 5 to 10 minutes helps the slices hold together instead of falling apart on the serving spatula.
- Add fresh garnish before serving: After the casserole has rested, sprinkle the top with finely chopped chives or thinly sliced green onions for a pretty finish and a little extra flavor.
Storage and Make-Ahead Tips
- Make Ahead: Assemble the casserole in the prepared 9 × 13-inch baking dish, cover it tightly with foil, and refrigerate it overnight. Bake the covered casserole at 350°F the next morning until the center is fully set and reaches 160°F.
- Refrigerate: Cool and refrigerate leftovers within 2 hours. Store the casserole covered in the refrigerator for 3 to 4 days.
- Freeze: Cool the baked casserole completely, wrap individual slices tightly, and freeze for 2 to 3 months.
- Reheat: Microwave individual slices in short intervals or warm covered slices in a 325°F oven until the center reaches 165°F. For more detailed reheating instructions, see my guide on How to Reheat a Casserole.
Serving Suggestions
Serve this casserole hot for weekend brunches, holiday mornings, overnight guests, or any time you are feeding a crowd. Add fresh fruit and something sweet for a simple, complete breakfast.
- Pair it with Old Fashioned Cinnamon Rolls for a special brunch.
- Set out a bowl of fresh berries, melon, or sliced oranges for a lighter side.
- Serve it with hot coffee, tea, or a pitcher of orange juice for an easy brunch menu.
Frequently Asked Questions
The main ingredients in Sausage Hash Brown Breakfast Casserole are naturally gluten-free. Check the labels on the breakfast sausage and frozen hash browns because some brands may contain gluten-based fillers, flavorings, or cross-contact warnings. Freshly shredded potatoes are a helpful alternative when you want to avoid packaged hash browns.
Shredded hash browns are recommended for Sausage Hash Brown Breakfast Casserole because shredded potatoes are how the recipe was tested. Diced hash browns are thicker and may require additional baking time. Thaw diced hash browns completely and make sure the center of the casserole reaches 160°F before serving.
For 24 servings, prepare two separate batches of Sausage Hash Brown Breakfast Casserole and bake them in two 9 × 13-inch dishes rather than using one deeper pan. Oven position can affect baking time, so check the center of both casseroles and bake until each one reaches 160°F.
More Easy Breakfast and Brunch Recipes
Use the recipe collection below to find another simple, family-friendly breakfast for your next gathering.
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📖 Recipe
Sausage Hash Brown Breakfast Casserole
Equipment
- 9 × 13-inch glass baking dish
- large skillet
- large mixing bowl
- whisk
- Rubber spatula or large spoon
Ingredients
- 1 pound bulk breakfast sausage
- 12 large eggs
- ¼ cup milk
- 1 cup sour cream
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 20 ounces shredded hash browns thawed, or approximately 4 cups freshly shredded potatoes
- 3 cups shredded cheddar cheese, divided
- 2 tablespoons finely chopped fresh chives or thinly sliced green onions optional
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F. Coat a 9 × 13-inch glass baking dish with cooking spray.
- Cook the sausage. Cook the breakfast sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Cook until no pink remains. Transfer the sausage to a paper towel-lined plate and let the excess grease drain.
- Whisk the egg mixture. Add the eggs, milk, sour cream, salt, and black pepper to a large mixing bowl. Whisk until the sour cream is incorporated and the mixture is mostly smooth.
- Add the filling. Add the cooked sausage, thawed shredded hash browns, and 2 cups of shredded cheddar cheese to the egg mixture. Stir until everything is evenly combined. If making one of the variations, stir in the prepared, well-drained add-ins at this stage.
- Fill, top, and cover the dish. Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar evenly over the top, then tent the baking dish with aluminum foil so the foil does not touch the cheese.
- Bake until set. Bake the casserole covered for 50 minutes. The edges should be lightly golden, and the center should no longer look wet or jiggle when the pan is gently moved. For the most reliable check, an instant-read thermometer inserted into the center should register 160°F.
- Rest, garnish, and slice. Let the casserole rest for 5 to 10 minutes so it finishes setting. Sprinkle with finely chopped chives or sliced green onions, if desired. Cut three rows across the short side and four rows down the long side to make 12 generous slices.
Notes
- Hash browns: Thaw frozen hash browns completely, then spread them on parchment paper or paper towels and press out any visible moisture before mixing.
- Fresh potatoes: I have also tested this recipe with approximately 4 cups of freshly shredded potatoes. Wrap them in several layers of paper towels and squeeze well before adding them to the egg mixture.
- Sausage: Drain the cooked sausage on a paper towel-lined plate so the casserole does not taste oily or have grease collect around the edges.
- Cheese: Mix 2 cups of cheddar into the casserole and reserve 1 cup for the top. Tent the foil so it does not touch the cheese.
- Make ahead: Assemble the casserole in the prepared pan, cover it tightly with foil, and refrigerate it overnight. Bake the covered casserole at 350°F the next morning until the center is set and reaches 160°F.
- Doneness: Check the center rather than the edges. If the center looks wet or jiggles, continue baking the covered casserole in 5-minute increments.
- Serving: Rest for 5 to 10 minutes before garnishing and cutting. A 3 × 4 cutting pattern makes 12 generous slices.
- Storage: Refrigerate leftovers within 2 hours and use within 3 to 4 days. Freeze cooled individual slices for 2 to 3 months. Reheat leftovers to 165°F.
- Gluten-free: The basic ingredients are naturally gluten-free, but check the sausage and frozen hash brown labels for gluten-containing ingredients or cross-contact warnings. Freshly shredded potatoes are another option.
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