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!
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Pin This RecipeThis 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
Equipment:
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 and set aside.
- Add hash browns to skillet and cook until lightly brown. (Add a little oil to the skillet if necessary.) 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:
Steph
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Are there any tips for cooking this at high altitude? I tried making this weeks ago and the eggs were taking forever to cook. I ended up with a hard and burnt top layer lol. I’m going to try again tomorrow and thought I’d ask. Thank you!!
Where i live i cook 30 mins uncovered than cover with foil and cook another 20 mins. Eggs are perfect.
I made this as is and made no adjustments. It had very good flavor however, it took over an hour to bake and by then even after being cover my cheese was totally burnt. Next time, I will bake then add the cheese for the last ten minutes or so.
I got the wrong type of hash browns — Got the cubed not shredded will those work ok?
I’ve only made it with the shredded hash browns, but I assume you could make it with the cubed hash browns as well.
Made the night before popped it in the oven next morning and it was a big hit with everyone.
I made this as one of my dishes for Mother’s Day brunch that I hosted at my house. Everyone loved it! I used breakfast sausage links and just cut them up and I used gruyere cheese and mild cheddar cheese. I have to say the gruyere cheese gave it a very nice taste, a little more flavor. I tested it out beforehand with the cheddar (mild), it was good but we felt like it needed something more so when I made it I used the gruyere. Maybe if the cheddar was mild but I don’t like sharp cheddar. You can use whatever cheese you like. The only issue I had was with the frozen shredded hash browns. I put some oil in the pan and tried to brown them but they seemed never to get a little brown. I tried two different pans, one wolf stainless steel because I figured it would brown a little in that pan but it got all stuck, even with the oil. So then I switched to non-stick but it still didn’t brown at all. And I know it wasn’t suppose to be dark brown just slightly but never did. It was very strange and I was cooking it for awhile and then just gave up and put it in the casserole. I have to say it was excellent regardless and I don’t think it should be crispy and brown because then it’s hard and crunchy so just cooking it a little was fine. I definitely recommend this dish and I will be making it again when I have guests.
Sounds delicious, Stacey!
Can you use shredded refrigerated potatoes vs frozen ? I would still crisp before adding to bake. Thanks!
Next time I will use fresh Hashbrowns, cook them with onion, leave out the garlic & onion powder and just season with salt and pepper. This time I made it per instructions, substituting ham for sausage.
I make this every Christmas that my boyfriend works at the fire station. All the guys love it and the dish always comes back empty and clean!! I follow the directions 100% too
Made this Casserole for the concrete workers who did a job for us. They LOVED it! As a matter of fact, they requested I make it again for them the second week they worked. Said it was the best Breakfast they’d had in a long time. This is a definite keeper and I’ll be making it at Thanksgiving when my kids are here. Thank you so much for sharing!!!
Is this recipe gluten free?
Yes – as long as you use a gluten-free sausage.
How long does it take to thaw after freezing? Thaw in the fridge or on counter?
Either is fine. It will take longer to thaw in the refrigerator.
Can I half the recipe? How should I adjust the cooking time?
You can cut it in half and use a 9×9-inch pan
Changing the ingredients will change the consistency and cooking time. As always, please use your best judgment regarding substitutions and modifications.
If making recipe for 4 (cutting it in half) – what size dish would I use to cook and for how long? Thank you!
9-inch square pan. You will have to just check it for doneness. I would guess it would be close to the same time.
Can you sub unsweet almond milk for the regular milk?
I’ve never made this without real milk, so I cannot say.
I’ve used oat milk a few times successfully.
Love this!! Made it for my niece after she had her baby and they gobbled it up! I have one in my freezer right now. It’s become a staple. We make ahead, freeze and then bake when we need it for big meals. Other times we make ahead, bake it and then portion it out for on the go breakfast. We microwave it for about a minute and it’s just great! Thanks so much for creating/sharing this recipe!
When you say “make ahead (when freezing),” do you bake it before freezing, or do you freeze it with the eggs uncooked? Thanks!
I freeze it unbaked
Help!! I made the recipe as it says, but it is soupy. What did I do wrong?
You need to cook it longer.
Can you just add everything to the Skillet you brown the hash browns in and bake in that??
I haven’t tried that, so I can not say if the cooking time would be the same. It will all depend on the size of your skillet. Make sure it is oven safe.
Is it better to cook the casserole, freeze it and reheat later or better to prepare the casserole, freeze it with the raw egg, thaw it and cook it? I’m making the casserole 4 days before I serve it.
Either way is fine. I always freeze it unbaked.