Sausage Hash Brown Breakfast Casserole

5 from 1 vote

Sausage Hash Brown Breakfast Casserole

This easy Sausage Hash Brown Breakfast Casserole combines eggs, breakfast sausage, tender shredded potatoes, sour cream, and plenty of cheddar. Assemble it the night before for a reliable, stress-free breakfast that makes 12 generous servings.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, brunch

Cuisine: American

Servings: Servings

Calories: 373kcal

Author: Seanna Borrows

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

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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.

Nutrition