Sausage Hashbrown Breakfast Casserole Recipe

There’s something magical about breakfast casseroles, right? They’re easy, delicious, and perfect for feeding a crowd or prepping for a week’s worth of meals. But this sausage hashbrown breakfast casserole? It’s on another level. The combination of crispy hashbrowns, savory beef sausage, and gooey cheddar cheese makes this dish irresistible. Plus, the eggs and cream give it that custardy, melt-in-your-mouth texture that’s hard to beat. Whether you’re serving it up for a Sunday brunch or sneaking a piece for lunch, this dish never disappoints.

I first made this recipe on a whim when I had guests staying over for the weekend. I needed something that would be hearty, satisfying, and (let’s be honest) easy to throw together with a house full of people. What I didn’t expect was how quickly it would disappear! Now it’s become a staple in my breakfast rotation, and every time I make it, I’m reminded of that cozy weekend with friends, the smell of sausage wafting through the house, and the way everyone gathered around the table for a second helping.

this RECIPE

A bit of background: where did breakfast casseroles come from?

Casseroles have been a kitchen favorite for centuries, and breakfast casseroles are a fairly modern twist on the classic. The idea of combining eggs, meat, and potatoes into one baked dish became popular in the mid-20th century, when busy families were looking for simple, hearty meals to start their day. Over time, breakfast casseroles have evolved, with various regional and cultural adaptations adding their own spin. Whether you’re using sausage, bacon, or even veggies, the formula is always the same—layered ingredients, baked to perfection. This particular version, with sausage and hashbrowns, feels like the ultimate comfort food, borrowing flavors from classic diner breakfasts but with a lot less mess.

Let’s talk ingredients: making each bite count

Every ingredient in this casserole plays its part in creating layers of flavor and texture. Here’s why they’re important:

• Beef sausage: This adds a rich, savory punch to the casserole. If you’re out of beef sausage or looking for something different, you could easily swap it for chicken or turkey sausage. The key is to brown it well so it’s crumbled and slightly crispy.
• Frozen shredded hash browns: These are the backbone of the dish, giving that crispy-on-the-edges, tender-in-the-middle texture. You could use fresh potatoes if you have the time to grate them, but honestly, frozen makes life so much easier.
• Cheddar cheese: Cheddar adds a sharp, creamy flavor that pulls everything together. If you want to mix things up, try a blend of cheeses—Monterey Jack or even a sprinkle of Parmesan can change the flavor profile.
• Eggs and heavy cream: The eggs provide the structure, while the cream adds richness and helps the casserole stay soft and fluffy. You can swap heavy cream for whole milk, but I find the cream really elevates the dish with a velvety texture.
• Spices: Salt, black pepper, and garlic powder may seem simple, but they really amplify the natural flavors of the ingredients. You can always adjust the seasoning to your taste—I like to add a little smoked paprika sometimes for an extra layer of warmth.

Kitchen gear: what you’ll need (and what you can skip)

You don’t need a lot of fancy equipment for this recipe—another reason it’s a favorite. Here’s what I use:

• A good casserole dish: A 9×13 pan is perfect for this recipe. You want something sturdy that can handle the heat, and glass or ceramic are great options.
• Non-stick spray: This is a must to prevent the casserole from sticking, especially with all that cheese! If you’re out of spray, you can brush the pan with melted butter or oil instead.
• A large skillet: For browning the sausage. I use a cast-iron skillet because it holds heat well and gives the sausage a nice sear, but any large pan will do.
• A whisk: You’ll need this to mix up the eggs and cream. A fork can work in a pinch, but whisking helps incorporate air, making the casserole lighter and fluffier.

Step-by-step: how to make this breakfast casserole

1. Preheat and prep
   First things first, preheat your oven to 375°F. Grab your 9×13 dish and give it a good spray with non-stick cooking spray. Trust me, you don’t want to skip this step—clean-up is so much easier later.
2. Brown the sausage
   In a skillet over medium heat, cook the beef sausage, breaking it into small pieces as it browns. You want the sausage fully cooked, with some crispy bits for extra flavor. Once done, drain the excess grease and set the sausage aside. Tip: Don’t rush the browning. The caramelization adds depth to the dish.
3. Whisk the egg mixture
   In a bowl, whisk together the eggs, heavy cream (or whole milk), salt, black pepper, and garlic powder. This is the heart of your casserole—it’s what holds everything together. Make sure the spices are well mixed in.
4. Layer it up
   Now it’s time to assemble. Start by spreading the thawed hash browns in an even layer at the bottom of your dish. Top with the browned sausage, followed by an even layer of shredded cheddar. Finally, pour the egg mixture over the top, making sure it seeps through the layers.
5. Cover and bake
   Cover your casserole with foil and pop it into the oven for 40 minutes. After that, remove the foil and bake for an additional 20 minutes to get a golden, slightly crispy top. Your house will smell amazing by now, and the anticipation will be real!
6. Serve and enjoy
   Once it’s out of the oven, let it cool for a few minutes before slicing. Serve it with hot sauce or salsa for an extra kick.

Variations to try: mix it up!

One of the best things about this recipe is how flexible it is. I’ve tried several variations over the years, and here are a few favorites:

• Vegetarian option: If you want to skip the sausage, you can load up on vegetables like bell peppers, onions, and spinach. Just sauté them before adding to the casserole for maximum flavor.
• Gluten-free: This recipe is naturally gluten-free, but make sure to double-check any pre-packaged ingredients like the sausage and hash browns to be sure.
• Low-carb: Swap the hashbrowns for grated cauliflower for a lighter, low-carb version. It still tastes delicious, with a slightly different texture.
• Seasonal vegetables: In the summer, I love adding fresh tomatoes or zucchini for a burst of color and flavor. In the fall, roasted butternut squash is a cozy addition.

Serving suggestions: make it a meal

If you’re making this casserole for a special brunch or gathering, you can round out the meal with some fresh sides. I like to serve it with a simple fruit salad or some roasted vegetables on the side. It’s hearty on its own, so you don’t need much to make it feel complete. For a little garnish, sprinkle some fresh herbs like parsley or chives over the top before serving—it adds a nice pop of color and freshness.

Ideal drinks to enjoy with your meal

This breakfast casserole pairs perfectly with beverages that complement its savory flavors. Here are my go-to options:

• Freshly squeezed orange juice: The bright, zesty flavor balances the richness of the casserole.
• Coffee or a latte: You can’t go wrong with a hot cup of coffee or a creamy latte to sip alongside this dish.
• Iced tea or a fruit-infused water: If you’re serving this casserole at a brunch or lunchtime, a refreshing iced tea or water infused with citrus or berries is a light and refreshing pairing.

Storing and reheating: how to keep it fresh

If you have leftovers (and that’s a big if!), this casserole stores beautifully. Here’s what I recommend:

• Refrigeration: Cover tightly with foil or transfer to an airtight container. It’ll keep in the fridge for up to 4 days.
• Freezing: You can freeze individual slices for easy reheating. Wrap them in plastic wrap and store in a freezer-safe container for up to 3 months.
• Reheating: To reheat, pop a slice in the microwave for about a minute. If you’re reheating a larger portion, cover it with foil and warm it in a 350°F oven for 10-15 minutes. Just be careful not to overheat, or the eggs might get a little rubbery.

Scaling the recipe: cooking for a crowd (or just yourself)

This recipe easily scales up or down, depending on how many people you’re serving. If you’re making it for a smaller group, you can halve the ingredients and bake it in an 8×8 dish. Just check the baking time a bit earlier—it might need 5-10 minutes less. For a larger crowd, doubling the recipe works great, but you may need to extend the bake time by another 10-15 minutes, especially in the center.

FAQ

1. Can I use fresh potatoes instead of frozen hash browns?
Yes, you can! Just grate them and squeeze out any excess moisture before layering them in the dish.

2. Can I make this casserole ahead of time?
Absolutely. You can assemble the casserole the night before and bake it in the morning. Just keep it covered in the fridge overnight.

3. Can I substitute a different type of cheese?
Yes! Feel free to experiment with cheeses like Monterey Jack, Colby, or even pepper jack for a bit of spice.

4. How do I prevent the casserole from becoming soggy?
Make sure your hashbrowns are thawed and well-drained. This helps avoid extra moisture that could make the casserole soggy.

5. What can I serve with this casserole?
It pairs well with a light fruit salad, roasted vegetables, or even a side of toast for some added crunch.

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