Sausage Hashbrown Breakfast Casserole

Sausage hashbrown breakfast casserole is one the easiest ways to feed a crowd. It’s a hearty dish with all your breakfast favorites baked in one pan! It can be made the night before and is perfect for a crowd.

A slice of sausage hashbrowns and breakfast casserole on a red plate garnished with green onions.

Why You’ll Love This

This breakfast casserole with sausage and hash browns is the PERFECT breakfast for those who want, no … who need that big breakfast with all the flavors in a quick fashion.

Sausage, hash browns, eggs, and cheese are all your favorite breakfast foods baked in one dish.

It easily feeds 12 people!

It takes less than 15 minutes to prepare. You can also make it the night before and refrigerate it until the next morning.

If you have some frozen hash browns, some breakfast sausage, a little red pepper, and onion, you have about all you need to throw this delicious casserole together.

Other crowd pleasing breakfast options we love are ham and cheese strata, sausage muffins without bisquick, and sausage cake.

Key Ingredients

  • Sausage – This recipe uses ground pork breakfast sausage, such as Jimmy Dean or Tennessee Pride.
  • Eggs and Half and Half – These are the base of the casserole. They bake up soft and fluffy.
  • Hash Browns (hashbrowns) – We use a frozen bag of hash browns but thaw and drain on paper towels.
  • Seasonings – Bell peppers, onions, dry mustard, salt, and pepper is all you need for a fantastic flavor.
Sausage and vegetables sauteed in a pan.

How to Make Sausage Hashbrown Breakfast Casserole

Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray, and set aside.

Cook the sausage and bell peppers. When almost cooked through, toss in the green onions.

Sausage hash brown casserole ingredients combined in a glass mixing bowl.

Whisk the eggs, milk, ground mustard, salt, and pepper in a large bowl.

Add the shredded hash browns, cooked sausage mixture, and shredded cheese, and combine.

Cheese sprinkled over the ingredient mixture in a white casserole topped with shredded cheese.

Pour into the casserole dish and sprinkle the remaining cheese over the top. This is when you can cover and refrigerate overnight. Or bake at 350ΒΊ for 55-60 minutes.

Sausage hash brown breakfast casserole baked in a white casserole.

Serve and enjoy a stress-free breakfast with a fruit salad if you like.

This sausage egg hash brown casserole gives you all your favorite breakfast items together in one dish, and anybody who has a piece will be back for more.

A slice of sausage hashbrown breakfast casserole serving on a red plate garnished with green onions.

Tips

  • Shred your own cheese. Pre-shredded store-bought cheese is covered in cellulose and doesn’t melt as well.

Variations

  • You can use any ground sausage you like, such as turkey sausage or Italian sausage.
  • Add diced ham or crumbled bacon.
  • Choose your favorite cheese, sharp cheddar cheese, mild cheddar, or Monterrey jack cheese.
  • Use leftover vegetables such as broccoli, mushrooms, or asparagus.

FAQ

Can you make this sausage hash brown breakfast casserole ahead?

Absolutely! 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.

Can you freeze breakfast casserole?

Yes! 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.

More Breakfast Recipes

A slice of sausage hashbrown breakfast casserole on a red plate garnished with green onions.

Sausage Hashbrown Breakfast Casserole Recipe

Sausage Hashbrown Breakfast Casserole Recipe – All your breakfast favorites baked in one pan! Can be made the night before and is perfect for a crowd.
4.47 from 15 votes
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast, casserole, hashbrown, sausage
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 500kcal
Author: Leigh Harris

Ingredients
 

  • 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)

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 AheadYou 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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12 Comments

  1. This is my kind of recipe! I’m a hashbrown/potato addict! I’m pinning this recipe to save for later! I love that pepperjack cheese goes into this recipe. You can’t go wrong with that kind of cheese!5 stars

  2. I admit it, I have a thing about breakfast casseroles. I love them! This looks and sounds sooo good. I’ve pinned for later and shared. Thank you for linking up at Party in Your PJ’s.

  3. This is a great breakfast casserole for the upcoming holidays! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you are having a good week and come back to see us real soon!
    Miz Helen5 stars

  4. Thank you for sharing this recipe. It sounds amazing. I’m having company Dec 1 st so this will be made up the night that night and baked the next morning before before e leave for our cruise. ?

    1. Hi Ruth, thank you so much for letting us know the remaining 1 cup of cheese was not listed when to use. I have corrected the recipe. πŸ™‚

    1. I probably wouldn’t recommend that. This casserole can get pretty tall and I wouldn’t be trusting the height of a pie plate. But .. you can always try πŸ™‚

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