Easy Sausage & Hashbrown Breakfast Casserole (Feeds 12!)

If you need a hearty breakfast that feeds a crowd with almost no effort, this Sausage Hashbrown Breakfast Casserole is the one to keep in your back pocket. It’s packed with all the comforting breakfast staples—savory sausage, crispy hash browns, fluffy eggs, and melty cheese—baked together in one easy dish.

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Why You’ll Love This

This casserole brings together everything people want in a classic Southern-style breakfast—rich sausage, tender potatoes, plenty of eggs, and just the right amount of cheese. It bakes up soft and comforting on the inside with golden edges on top, and it never feels heavy or fussy.

It’s also incredibly forgiving. Whether you use mild or spicy sausage, red or yellow peppers, or swap in a different cheese, the casserole still turns out delicious. You can bake it right away or prep it the night before so breakfast is ready when you are.

And because it makes a full 9×13 pan, it’s ideal for holiday mornings, overnight guests, church gatherings, potlucks, or meal prep. It’s truly one of the easiest ways to feed 10–12 people without breaking a sweat.

Other crowd-pleasing breakfast options we love are ham and cheese strata, sausage muffins without Bisquick, and our delicious sausage cake.

Key Ingredients

Breakfast Sausage – Any ground pork breakfast sausage works (mild, hot, or sage). Brands like Jimmy Dean or Tennessee Pride give great flavor.
Eggs + Half and Half – These create the soft, custardy base that holds everything together.
Hash Browns – Frozen shredded hash browns keep this recipe simple. Thaw and pat dry so the casserole isn’t watery.
Cheese – Pepper Jack adds a little kick, but cheddar or Monterey Jack also work beautifully.
Vegetables – A mix of bell pepper and green onions adds color, mild sweetness, and balance.
Seasonings – Dry mustard, salt, and pepper are all you need to bring the flavors together.

How to Make Sausage Hashbrown Breakfast Casserole

1. Prep the dish
Heat the oven to 350°F and grease (or lightly butter) a 9×13 baking dish.

2. Browning the sausage
Cook the sausage in a large skillet over medium-high heat, breaking it into several large chunks and letting it sit so it can brown deeply on one side before turning.

3. Add and cook the red peppers
Once the sausage is mostly browned, add the diced bell peppers and cook until they soften.

4. Green onion + draining on paper towels
Add the green onions, stir to combine, and transfer the mixture to a paper towel–lined plate to drain.

5. Egg base + hash browns & cheese
In a large bowl, whisk the eggs, half-and-half, salt, pepper, and ground mustard. Add the hash browns and cheese, then mix until everything is evenly coated.

6. Adding the sausage mixture
Add the drained sausage mixture and fold it in until fully combined.

7. Into the baking dish + baked casserole
Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1 cup of cheese over the top.
Bake at 350°F for 55–60 minutes, or until the center is set.

8. Serve warm.
Slice and enjoy with fresh fruit, biscuits, or your favorite breakfast sides.

Tips

• Shred your own cheese. Pre-shredded cheese has anti-caking agents that affect melting.
• Dry the hash browns well. Excess moisture can make the casserole dense instead of fluffy.
• Use spicy sausage for more flavor. Hot breakfast sausage brings great depth without adding extra steps.
• Let the casserole rest before slicing. This helps it set so you get clean slices.

Variations

• Swap the pork for turkey sausage, spicy Italian sausage, or even chicken sausage.
• Add crumbled bacon or chopped ham for extra smoky flavor.
• Change the cheese: cheddar, Monterey Jack, Colby Jack, or a mix all work.
• Add vegetables like mushrooms, broccoli, jalapeños, or diced tomatoes.
• Make it mild or spicy, using the sausage-and-cheese combination you prefer.

FAQs

More Delicious Breakfast Recipes

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Sausage Hashbrown Breakfast Casserole Recipe

This sausage hashbrown breakfast casserole is an easy, make-ahead dish loaded with eggs, cheese, and potatoes. Perfect for holidays, brunch, or feeding a crowd.

4.47 from 15 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Calories: 500kcal

Author: Leigh Harris

Ingredients

 

1x2x3x

• 2 pounds ground pork breakfast sausage
• 1 cup bell pepper we use red and/or yellow
• 1 cup green onions diced (about 5-6)
• 10 large eggs
• 1 cup half and half
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground mustard
• 5 cups frozen hash browns shredded (thawed and drained)
• 3 cups pepper jack cheese shredded (divided)

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees. Grease a 9×13 baking dish, set aside.
• Cook the sausage and bell peppers until the meat is cooked through and the peppers are softened.
  2 pounds ground pork breakfast sausage, 1 cup bell pepper
• Add the green onions, mix and remove to a paper towel-lined plate.
  1 cup green onions
• In a large bowl whisk the eggs, half and half, salt, pepper, and ground mustard. Add in the hash browns, 2 cups pepper jack cheese, and sausage mixture.
  10 large eggs, 1 cup half and half, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon ground mustard, 5 cups frozen hash browns, 3 cups pepper jack cheese
• Transfer to baking dish and sprinkle the remaining 1 cup of cheese evenly over the top.
• Bake at 350 degrees for 55-60 minutes.
• Or cover and refrigerate overnight. The next morning remove the baking dish from the refrigerator at least 1 hour before baking, follow baking instructions.

Notes

To Make Ahead – You can bake the sausage and hashbrown casserole right away or cover tightly and refrigerate it overnight. The next morning remove the baking dish from the refrigerator at least 30 minutes up to 1 hour before baking and follow the baking instructions.

Storing – Leftovers will keep in the fridge for 3-4 days. Reheat in the microwave or oven.

Freezing – Wrap individual servings tightly in plastic wrap or aluminum foil, and freeze in an air-tight container or freezer bag.

Or freeze the prepared unbaked casserole tightly wrapped in plastic wrap and then in aluminum foil for up to 3 months. Defrost in the refrigerator overnight, remove from the refrigerator for at least 30 minutes before baking and then bake as instructed.

Nutrition

Calories: 500kcal | Carbohydrates: 18g | Protein: 26g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 242mg | Sodium: 915mg | Potassium: 593mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1042IU | Vitamin C: 25mg | Calcium: 278mg | Iron: 3mg

Recipe inspired by TasteOfHome

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