I still remember the first time this Sausage Hash Brown Breakfast Casserole came out of my oven. It was Christmas morning, and I wanted something that could feed my whole family without me being chained to the stove. As it baked, the smell of sizzling sausage, melting cheddar, and toasty potatoes filled the house, mingling with the scent of pine and coffee. When I pulled the golden-brown, bubbling dish from the oven, I saw a look of collective anticipation on everyone’s faces. That first forkful—a perfect bite of savory sausage, creamy egg, crisp-edged hash brown, and gooey cheese—was an instant triumph. It was more than breakfast; it was the heart of a happy, lazy morning together.

Ingredients

• 1 pound breakfast sausage (mild or spicy), casings removed if linked
• 1 (20 oz) package frozen shredded hash browns, thawed (about 5-6 cups)
• 1 ½ cups shredded sharp cheddar cheese, divided
• 8 large eggs
• 1 ½ cups whole milk
• 1/2 cup sour cream or full-fat plain Greek yogurt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry mustard powder (or 1 tablespoon Dijon mustard)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/2 cup diced onion, 1/2 cup diced bell pepper

Let’s talk ingredients, as a few key choices make this casserole shine. First, the sausage: I use a good quality breakfast sausage for its sage and black pepper seasoning—it’s the flavor foundation. For the hash browns, the frozen shredded variety (not patties) is perfect; just be sure to thaw them overnight in the fridge or spread them on a tray for 30 minutes. This prevents a soggy, icy layer in your bake. The dry mustard powder is my secret weapon; it adds a subtle tang that cuts the richness and makes the whole dish taste more complex. Don’t skip it; it makes a huge difference. And for the dairy, whole milk and full-fat sour cream create the creamiest, most luxurious egg custard. I’ve tried lower-fat versions, and trust me, the richness is worth it here.

Equipment Needed

• 9×13 inch baking dish (ceramic or glass is best)
• Large skillet
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula or wooden spoon
• Aluminum foil

Step-by-Step Instructions

I always start by preheating my oven to 350°F (175°C) and generously greasing my 9×13 baking dish. This is my ritual, setting the stage for the cozy cooking to come. In my large skillet over medium heat, I brown the breakfast sausage, breaking it up with my spatula into small, bite-sized crumbles. If I’m adding diced onion and bell pepper for extra flavor and color, I sauté them with the sausage until softened. Once the sausage is cooked through and no longer pink, I drain off any excess grease. This step is crucial—too much fat will make the casserole greasy. I let this flavorful mixture cool slightly while I prepare the rest.

In my greased baking dish, I create the first layer. I spread the thawed hash browns evenly across the bottom, gently pressing them down. It’s okay if they’re clumpy. Over this potato base, I sprinkle about two-thirds of the shredded cheddar cheese. Then, I evenly distribute the slightly cooled sausage (and veggie) mixture over the cheese. This layering—potatoes, cheese, sausage—ensures every scoop gets a bit of everything and allows the cheese to melt downward, acting as a barrier to keep the hash browns from getting soggy.(See the next page below to continue…)