Sausage Hash Brown Breakfast Casserole

Sausage Hash Brown Breakfast Casserole – hash browns, sausage, eggs & cheese – can be made ahead of time and refrigerated or frozen until ready to bake! Great for overnight guests and Christmas morning!

Sausage Hash Brown Breakfast Casserole - hash browns, sausage, eggs & cheese - can be made ahead of time and refrigerated until ready! Great for overnight guest and Christmas morning!

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This Sausage Hash Brown Breakfast Casserole is perfect for Christmas morning. It can be made ahead of time and refrigerated until you are ready to pop it in the oven. Christmas morning is hectic enough without having to worry about breakfast. Pop this casserole in the oven when you get up and it will be ready after all the presents are open.

This casserole has all of my favorite breakfast foods. Frozen hash browns, sausage, eggs and cheese. I browed the hash browns prior to putting them in the casserole. I think it helped get the potatoes fully cooked and crispy. Feel free to skip that step if you wish. Also, I used hot breakfast sausage (Tennessee Pride) in this casserole. I think it adds more flavor, but feel free to use all regular breakfast sausage or half regular and half hot.

Sausage Hash Brown Breakfast Casserole - hash browns, sausage, eggs & cheese - can be made ahead of time and refrigerated until ready! Great for overnight guest and Christmas morning!

Sausage Hash Brown Breakfast Casserole

Yield: 8 people
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Sausage Hash Brown Breakfast Casserole – hash browns, sausage, eggs & cheese – can be made ahead of time and refrigerated until ready! Great for overnight guest and Christmas morning!

Ingredients:

  • 2 lb hot breakfast sausage
  • 1 (30-32oz) bag frozen shredded hash browns
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 cups shredded cheddar cheese
  • 8 eggs
  • 2 cups milk

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
  • In a large skillet, cook sausage until no longer pink. Drain fat.
  • Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage and cheese.
  • Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
  • **Cover and refrigerate at this point if baking later.**
  • Bake, uncovered, for 35-40 minutes.

Notes:

Can substitute turkey sausage.
Can make casserole in advance and refrigerate or freeze for later.
To bake after refrigerating, you may need to add a few minutes to the cooking time.
To bake after freezing, thaw completely and bake as directed above.
To reheat after freezing, thaw completely. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes, until warm all the way through.
Sausage Hash Brown Breakfast Casserole - hash browns, sausage, eggs & cheese - can be made ahead of time and refrigerated until ready! Great for overnight guest and Christmas morning!

Steph

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Comments

  1. Will this reheat well for leftovers?? It's just my husband & I around our house, we would have much than we need for 1 meal.

  2. Even late Christmas Eve, whisking the eggs with one eye open I forgot the milk! This dish worked when I added the milk before popping it in oven today. 40 minutes later I realized that Christmas was not designed for women. This dish will give me the energy to get through the rest of the day. Thank you kindly!!!

    1. Getting ready to make this and take to the lake. My question is should I bake it then freeze and reheat? Or make to the point of baking, then freeze and cook when there?

  3. This recipe is wonderful! Very filling and the recipe makes a large amount of food so you can easily feed a large family or guests with the recipe as written. I made a few changes only because of the ingredients I had on hand. The recipe as written is wonderful. I used 2 pounds of a spicy chicken sausage, I did thaw and crisp up the hashbown potatoes before putting in the baking dish, and I added sautéed onions and peppers because I had some in the fridge that needed to be used. I used an extra sharp white cheddar and only one cup of milk because I ran out. It turned out great! I served with salsa and sour cream and had some fresh fruit on the side. Really delicious! This is a go-to recipe for us when we have guests or family over. Thanks so much!

  4. Seriously! I love to cook and my whole family loved this! Used 4 cheese Mexican blend from Publix and Oreida diced hash brown potatoes. I think that not having shredded potatoes as well as cooking them in the skillet prior helped it not be so "mushy" like my bakes sometimes are. Cooked for 50 minutes to be safe 🙂

  5. Are you supposed to keep covered when baking? I am at 45 minutes of bake time right now and the eggs are still runny. It says to cover and refrigerate if baking later, but the instructions do not say whether to keep covered for baking or not. Thanks!!

  6. Help! I think I messed up! Did you mix the sausage, potatoes, and cheese together?! Mine did not look like the picture (please know I'm a terrible cook). I ended up with a thick layer of potato and then sausage and cheese. Also my egg was runny.

    I like the idea of the peppers…again are those mixed in or another layer?!?! Please help!

    1. I layered the potatoes, then sausage and topped with cheese. If you want to add peppers, you can either cook them a bit with the potatoes or layer them with the sausage and cheese. If your eggs were runny, you need to cook it a few minutes longer.

      Did you cook the potatoes in the skillet first? That will help the potato layer not be so thick. They will cook down and shrink a bit if you cook them first.

  7. I spiced it up by using chorizo and a combo of pepper jack and cheddar. Also added diced green and red bell pepper for texture. Great Easter brunch!

  8. This is in the oven right now. Smells wonderful! Breakfast for dinner. Thank you for all of your delicious recipes. Merry Christmas!

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