Hissy Fit Hash Brown Casserole is the kind of over-the-top, cheesy breakfast bake that makes people “throw a hissy fit” if they miss out on a slice. It takes all the flavors of creamy sausage “hissy fit” dip—savory sausage, gooey cheese, tangy sour cream, and bold seasoning—and bakes them over a base of crispy hash browns with a fluffy egg custard poured over top. The result is a rich, crowd-sized casserole that’s perfect for holidays, brunch buffets, busy weekends, or breakfast-for-dinner nights.
Equipment You Will Need
- 9×13-inch baking dish
- Large skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil (optional)
Ingredients List
Base layer
- 8 frozen hash brown patties (or about 4–5 cups shredded hash browns)
Sausage & cheese layer
- 1 lb breakfast sausage (mild or hot)
- 1 cup shredded Muenster cheese
- 1 cup shredded processed cheese (like Velveeta) or cheddar
Egg mixture
- 8 large eggs
- 1 cup milk
- ¼ cup sour cream
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½–1 teaspoon salt, to taste
- ½ teaspoon black pepper
Optional add-ins & toppings
- Diced bell peppers, mushrooms, or onions
- Extra shredded cheese for the top
- Sliced green onions or parsley for garnish
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter. Arrange the frozen hash brown patties in a single layer in the bottom of the dish, breaking or trimming patties as needed to cover the surface. If you’re using shredded hash browns instead, spread them in an even layer; they can go in frozen.
In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon, until it is browned and no pink remains. If you want to include onions, peppers, or mushrooms, add them to the sausage as it cooks so they soften and pick up flavor. Drain off any excess grease so the casserole stays rich but not greasy.
Spread the cooked sausage (and vegetables, if using) evenly over the hash brown layer in the baking dish. Sprinkle the Muenster cheese and processed cheese (or cheddar) evenly on top of the sausage. This double-cheese layer is what makes the casserole so gooey and “hissy fit” indulgent.
In a large mixing bowl, whisk together the eggs, milk, sour cream, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth and well combined. The sour cream adds tang and richness, while the Worcestershire brings that savory depth you expect in a hissy fit-style dish.
Slowly pour the egg mixture over the sausage and cheese layers in the baking dish, making sure it’s distributed evenly. Use a spatula to gently nudge the mixture so the eggs work their way down between the sausage and potatoes. If you like things extra cheesy, scatter a little more shredded cheese over the top.
Cover the casserole loosely with aluminum foil and bake for about 30 minutes. Remove the foil and continue baking for another 25–35 minutes, or until the eggs are fully set in the center, the edges are bubbling, and the top is lightly golden and melted. Total baking time is usually around 60 minutes, but it can vary slightly by oven.
Once baked, remove the casserole from the oven and let it rest for 10–15 minutes. This rest time lets the egg mixture firm up slightly so slices hold together and the flavors settle. Sprinkle with sliced green onions or parsley for a pop of color if desired. Cut into squares and serve warm, making sure each portion gets some hash brown crust, sausage, and plenty of melty cheese.
Expert Tips for Success
Using hash brown patties keeps the bottom layer thin and structured, so you get just enough potato without it feeling heavy. There’s no need to thaw or pre-cook them; they’ll bake up beautifully under the egg and sausage mixture. If you use shredded hash browns, you can leave them frozen or let them soften slightly—just distribute them in an even layer.
Don’t skip seasoning the egg mixture. The sausage and cheese are salty, but the eggs, milk, and potatoes are mild and need flavor help. Taste a tiny spoonful of the egg mixture (before adding raw eggs, or just a drop after mixing) and adjust with salt, pepper, or a little extra Worcestershire if needed.
Covering the casserole for the first part of baking helps the eggs cook through gently, while uncovering at the end lets the top brown and the cheese bubble.
Letting the casserole rest after baking is essential for clean slices. If you cut in immediately, the eggs will still be very loose and the cheese extremely molten, so the pieces may fall apart. Those extra minutes off the heat help everything set into cohesive, scoopable squares.
Variations and Substitutions
You can easily tweak Hissy Fit Hash Brown Casserole to match your crowd. Swap pork sausage for turkey sausage or a hot/spicy variety to change the flavor profile. You can also mix in some cooked bacon with the sausage layer for extra smokiness and texture.
For different cheese vibes, use cheddar, Colby-Jack, Monterey Jack, or a blend instead of processed cheese. If you still want that classic creamy melt, keep a portion of Velveeta or American in the mix and pair it with a sharper cheese like cheddar or gouda. Stir a handful of Parmesan into the egg mixture for extra savory depth.
To add more color and nutrition, mix diced bell peppers, onions, mushrooms, or even spinach into the sausage layer. For a Tex-Mex spin, add a can of diced green chiles, a pinch of cumin or chili powder to the egg mixture, and top with pepper Jack cheese. Serve with salsa, avocado, and sour cream on the side for a fun twist.
Serving Suggestions
Hissy Fit Hash Brown Casserole is substantial enough to be the star of your breakfast or brunch table. Serve it with fresh fruit, a simple green salad, or sliced tomatoes to brighten up the plate. For a full spread, add biscuits, toast, or English muffins, plus juice and coffee, and you’ve got a complete, crowd-pleasing meal.
For gatherings or holidays, pair it with something sweet like cinnamon rolls, coffee cake, or sweet rolls to cover both savory and sweet cravings. Leftover squares reheat beautifully and can be tucked into tortillas with a little hot sauce to make breakfast burritos, or served alongside a small bowl of soup or salad for an easy lunch.
Storage, Freezing, and Reheating
This casserole is perfect for make-ahead prep. To assemble in advance, build the layers, pour on the egg mixture, cover tightly, and refrigerate overnight. Bake straight from the fridge, adding a few extra minutes to the initial covered bake if it’s very cold.
It’s also freezer-friendly: assemble, wrap well in plastic and foil, and freeze. Thaw in the refrigerator overnight before baking as directed.
Leftover baked casserole should be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual slices in the microwave, or warm larger portions in a 325°F oven until heated through, covering loosely with foil to prevent over-browning. You can also freeze baked leftovers by wrapping individual squares and reheating them from frozen in the oven or air fryer for a quick, satisfying breakfast any day of the week.
