Sausage Hashbrown Breakfast Casserole has been on our Christmas morning table for almost 30 years, and it's still the recipe I reach for whenever I need to feed a crowd without missing out on the fun. It takes just 6 ingredients and about 13 minutes of prep, and my favorite shortcut is that the frozen hash browns go straight into the dish with no thawing needed!
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
This easy Sausage and Hash Brown Casserole is a hearty, savory bake layered with seasoned shredded hash browns, crumbled breakfast sausage, a creamy egg custard and a blanket of melty cheddar. What makes this sausage egg and cheese hashbrown casserole stand out is how little fuss it asks of you: one skillet, one bowl, and one baking dish. That’s it! As far as breakfast and brunch recipes go, this one's about as easy as it gets!
At my house, we take our Christmas brunch spread very seriously. I've made this overnight hashbrown breakfast sausage casserole every Christmas morning for almost 3 decades. It's so simple. No fancy ingredients or flavors and I think that's what my family absolutely loves about it.
While our kids were growing up, our tradition was for the grandparents to come over after the kids opened their presents, so the little ones could show off (and play with!) their new toys, then we all sat down to a warm meal together. I'd slide this casserole in the oven while the wrapping paper was still flying, and by the time the grandparents were settled in on the floor with the kids, brunch was ready.
Other times during the year like Easter, I serve this sausage and hashbrown breakfast casserole alongside a pan of Double-Stuffed Cinnamon Rolls or a basket of 2 Ingredient Biscuits with Easy Peach Pepper Jelly.
If you love a make-ahead brunch casserole as much as I do, you'll also want to try my Biscuits and Gravy Casserole with Sausage, Crescent Roll Ham and Cheese Bake and sweet Peanut Butter and Jelly French Toast Casserole.
Shortcuts
- No shredding. Store-bought frozen shredded hash browns save you from grating a single potato, and they cook up perfectly tender every time.
- No thawing. The hash browns go straight from the freezer into the baking dish, so there's no planning ahead or soggy, waterlogged potatoes to deal with.
- Make-ahead friendly. Assemble everything the night before, cover and refrigerate, and all you have to do in the morning is wake up and pop it in the oven.
Ingredients to Make Sausage Breakfast Hashbrown Casserole
Scroll down to printable recipe for exact ingredient quantities.
- Breakfast sausage: A 16-ounce package of ground pork breakfast sausage, regular or hot. Brown it well and drain off the drippings so the casserole doesn't turn greasy.
- Frozen shredded hash browns: You'll need 4 cups, which is about half of a 30-ounce bag. Use them straight from the freezer; there's no need to thaw.
- Seasoning blend: 1 ½ teaspoons of a salt, pepper and garlic blend. I use Kinder's "The Blend," but seasoning salt or a mix of garlic salt and pepper works just fine.
- Eggs: 8 large eggs give the casserole structure and hold every layer together. Whisk them well before adding the milk for a smooth, even custard.
- Whole milk: 2 cups make the eggs tender and creamy. Half-and-half makes it even richer if you're feeling fancy.
- Shredded cheese: A 12-ounce bag of Cheddar or Colby Jack melts into a golden, bubbly top. Use what your crowd likes best.
Substitutions & Variations
- Seasoning: Any seasoning blend works here, depending on your taste. I often use Creole or Cajun seasoning in place of the salt/pepper/garlic blend, and I've used onion salt and Lawry's Seasoned Salt, too.
- Flavored hash browns: O'Brien-style hash browns add peppers and onion for extra flavor without an extra ingredient.
- Refrigerated hash browns: A 20-ounce bag of refrigerated shredded hash browns works, even though it's a few more potatoes than 4 cups. They also come diced or flavored, like Southwestern.
- Add-ins: Chopped bell pepper and sliced green onion are great additions, but my crowd prefers it plain and simple.
- Dairy: Swap the whole milk for half-and-half for an extra-rich, creamy casserole.
- Cheese: Colby Jack, sharp Cheddar or pepper jack all melt beautifully.
How to Make Sausage Hashbrown Breakfast Casserole
Scroll down to the bottom for the printable recipe with detailed instructions.
- Prep the pan. Preheat the oven to 350°F if you're baking right away, and grease a 13 x 9-inch baking dish.
- Brown the sausage. Cook the sausage in a large skillet, stirring often to crumble it. Drain and discard the drippings.
- Season the hash browns. Meanwhile, toss the frozen hash browns with the seasoning blend. I just do it right in my 4-cup measuring cup or a medium bowl. Spread them evenly to the edges of the greased dish.
- Make the custard. Whisk the eggs in a medium bowl until well beaten, then gradually whisk in the milk. No need for more salt; the hash brown layer has plenty.
- Layer it up. Scatter the cooked sausage evenly over the hash browns, pour the egg mixture over the top, and sprinkle evenly with the cheese.
- Bake or chill. Bake now if serving soon, or cover with foil and refrigerate overnight (that's what I do every Christmas Eve).
- Bake until golden. Bake uncovered for 35 to 40 minutes, until golden brown and bubbling around the edges. Add 5 to 6 minutes if it's coming straight from the fridge.
Little nugget! Let the casserole rest for about 5 to 10 minutes before cutting. The eggs finish setting as it stands, so you'll get neat, tidy squares instead of a runny scoop.
Pro Tips
- Drain the sausage well. Excess grease pools in the bottom of the dish and keeps the hash browns from crisping. Tip the skillet and spoon the drippings off, or blot the crumbles on a paper towel.
- Spread the hash browns to the edges. An even layer bakes evenly and gives you those crispy, golden corners everyone fights over. Pat them down gently so there are no bare spots in the pan.
- Don't over-salt the eggs. The seasoned hash browns, sausage and cheese all bring plenty of salt. Taste your seasoning blend first, and go lighter if it's a saltier brand.
- Put leftover hash browns to work. Use the rest of the bag for potato pancakes, latkes or fritters. You can also stir them into hamburger vegetable soup or any chowder in place of diced potatoes.
What to Serve with Breakfast Hashbrown Casserole with Sausage
You can certainly serve this sausage and hashbrown breakfast casserole on its own, but a little something sweet alongside makes it a real brunch spread. I love pairing it with Baked Apple Fritters, Banana Nut Bread Mini Muffins or some Copycat Krispy Kreme Donuts.
Fresh fruit salad or sliced oranges add a bright, juicy contrast to all that cheesy goodness. (That's what we do for Christmas day.) For a holiday table, set out a platter of Christmas Tree Deviled Eggs and a punch bowl of Easy Coffee Punch, and you've got yourself a brunch party!
Storage
- Make ahead (unbaked): Assemble the breakfast casserole, cover tightly with foil and refrigerate overnight. Bake uncovered in the morning, adding 5 to 6 minutes to the baking time.
- Make ahead (baked): Bake the casserole, let it cool completely, then cover and refrigerate. Reheat at 350°F for about 25 minutes straight from the fridge, covering with foil for the last 10 minutes if it starts to get too brown.
- Store leftovers: Keep leftovers covered in the refrigerator for up to 3 to 4 days.
- Reheat single servings: Microwave a square for 60 to 90 seconds, until hot in the center.
- Freeze: Wrap cooled, baked squares or the whole casserole tightly in plastic wrap and foil and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
Kathleen Answers Your Questions
There's no need to cook them first, since the frozen shredded hash browns bake right along with the eggs and come out tender with crispy, golden edges. Precooking would only add an extra step and dirty another pan, and around here we're all about shortcuts!
Absolutely, and that's how I've made it every Christmas Eve! Just cover it with foil, refrigerate overnight and add 5 to 6 minutes to the baking time.
It's ready when the top is golden brown, the edges are bubbling and the center no longer jiggles. A knife inserted in the middle should come out clean.
Yes, hot, sage or maple breakfast sausage all work beautifully. Turkey sausage is a lighter option, though it may need a splash of oil in the skillet to brown well.
Want More Breakfast or Brunch Recipes?
Leave a comment below the printable recipe if you have questions or tell me how you liked the recipe. Don't forget to rate it 5 stars if you love it!
Follow me on Facebook, Instagram, Pinterest and YouTube. Be social and share, y'all! Want all my new recipes and updates? Get my weekly newsletter in your inbox!
Breakfast Hashbrown Casserole with Sausage
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Ingredients
- 1 (16 ounce) package breakfast sausage
- 4 cups frozen shredded hash browns (no need to thaw) about half of a 30 ounce package
- 1 ½ teaspoons seasoning blend (salt, pepper, garlic-I use Kinders “The Blend”) or seasoning salt or a mixture of garlic salt and pepper
- 8 large eggs
- 2 cups whole milk or half and half
- 1 (12 ounce) package shredded Cheddar or Colby Jack cheese 3 cups
Instructions
- Preheat oven to 350 degrees, if baking right away. Grease a 13 x 9 inch baking dish.
- Brown the sausage in a large skillet, stirring often to crumble; drain and discard the drippings.
- Meanwhile, toss the frozen hash browns with the seasoning blend. I usually just do it right in the 4 cup measuring cup or a medium size bowl. Add the hash browns to the greased baking dish, spreading it to the edge of the dish.
- Whisk the eggs in a medium size bowl until well beaten. Gradually whisk in the milk. No need to add more salt to the eggs because there is plenty of salt in the hashrown mixture.
- Evenly distribute the cooked sausage on top of the hash browns. Pour the egg mixture over the sausage. Then, sprinkle evenly with the shredded cheese.Make Ahead Option: You can bake the casserole now, if serving soon. Or, this is where I usually cover with foil on Christmas Eve, and refrigerate overnight to bake Christmas morning. Just know that you will add an extra 5 or 6 minutes baking time if it’s refrigerated overnight.
- Bake, uncovered, for 35 to 40 minutes or until golden brown and bubbling around the edges.
- Yield: 12 servings
Notes
- Make ahead (unbaked): Assemble, cover with foil and refrigerate overnight. Bake uncovered, adding 5 to 6 minutes to the baking time.
- Make ahead (baked): Bake, cool completely and refrigerate. Reheat at 350°F for about 25 minutes, covering with foil for the last 10 minutes if it gets too brown.
- Seasoning: Creole, Cajun or onion salt can replace the seasoning blend. If you use O’Brien hash browns, you can skip the seasoning entirely.
- Hash browns: A 20-ounce bag of refrigerated shredded hash browns can be used in place of the frozen ones.
- Add-ins: Chopped bell pepper or sliced green onion can be added if you like.
- Leftover hash browns: Use the rest of the bag for potato pancakes or fritters, or stir them into soup or chowder in place of diced potatoes.
- Storage: Refrigerate leftovers, covered, for up to 3 to 4 days, or freeze for up to 2 to 3 months.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Comments
No Comments