Sausage Egg Hashbrown Casserole is a hearty, all-in-one breakfast bake loaded with crispy potatoes, savory sausage, fluffy baked eggs, and plenty of melty cheese. It’s the kind of cozy casserole you can throw together with simple ingredients and pull out of the oven to feed a hungry crowd. Perfect for weekends, holidays, meal prep, or breakfast-for-dinner nights, this casserole is comforting, filling, and endlessly flexible.
Equipment You Will Need
- 9×13-inch casserole dish
- Large skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil (optional, for covering)
Ingredients List
Base and mix-ins
- 20 oz frozen shredded hashbrowns, thawed and patted dry
- 1 lb breakfast sausage (pork or turkey), casing removed if needed
- 1 small onion, finely diced (optional)
- 1 small bell pepper, diced (optional)
- 2 cups shredded cheddar or cheddar-Jack cheese, divided
Egg mixture
- 8 large eggs
- 1 cup milk, half-and-half, or heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Optional toppings
- Extra shredded cheese
- Sliced green onions or chives
- Crumbled cooked bacon or sausage
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick spray. Set the thawed hashbrowns in a bowl lined with paper towels and press gently to remove excess moisture; this helps the casserole bake up tender instead of watery and gives the potatoes a better texture.
In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spoon as it browns. If using onion and bell pepper, add them to the skillet as the sausage cooks so they soften and pick up the flavor from the drippings.
Continue cooking until the sausage is fully browned with no pink remaining and the vegetables are tender. Drain off any excess grease if there is a lot in the pan, then set the sausage mixture aside to cool slightly.
In a large mixing bowl, combine the thawed, dried hashbrowns, most of the shredded cheese (reserve about ½ cup for topping), and the cooked sausage mixture. Toss everything together so the sausage, vegetables, potatoes, and cheese are evenly distributed. Pour this mixture into the prepared casserole dish and spread it into an even layer all the way to the corners.
In a separate bowl, prepare the egg mixture. Crack the eggs into the bowl, add the milk or cream, salt, pepper, garlic powder, and onion powder, and whisk until the yolks and whites are fully combined and the seasonings are evenly incorporated. You want a smooth, well-mixed custard base so it bakes up evenly without streaks.
Slowly pour the egg mixture over the sausage and hashbrown layer in the casserole dish. Use the back of a spoon or spatula to gently press down on the mixture, helping the egg work its way through the layers so everything is coated.
Sprinkle the remaining shredded cheese evenly over the top. If you like an extra cheesy casserole, feel free to add more cheese here.
At this point, you can either bake the casserole right away or cover it with foil and refrigerate it for several hours or overnight. Letting it rest overnight makes it perfect for holiday mornings or brunch prep: simply pull it from the fridge while the oven preheats and add a few extra minutes to the baking time if it’s very cold.
When ready to bake, place the casserole uncovered in the preheated oven. Bake for about 40–50 minutes, or until the center is set (no obvious jiggle when you gently shake the pan), the eggs are fully cooked, and the top is golden and bubbly.
If the top is browning faster than you’d like while the center still seems loose, tent the casserole lightly with foil and continue baking until done.
Once the Sausage Egg Hashbrown Casserole is cooked through, remove it from the oven and let it rest for 10–15 minutes before slicing.
This resting time allows the eggs to finish setting and the layers to firm up slightly so portions cut more cleanly. After resting, garnish with sliced green onions or crumbled bacon if desired, then slice into squares and serve warm.
Expert Tips for Success
Thaw and dry the hashbrowns well so they don’t release too much water into the casserole as it bakes. This simple step goes a long way toward avoiding soggy texture. If starting from frozen right before cooking, a quick zap in the microwave can help thaw them faster; just be sure to drain any liquid.
Season in layers. The sausage adds flavor, but the eggs and potatoes are fairly mild on their own, so don’t skimp on salt, pepper, and garlic/onion powder.
You can always cook off a small spoonful of the sausage mixture early to taste for seasoning, then adjust before assembling the casserole. Also, beating the eggs well with the milk ensures an even, tender set without rubbery pockets.
Letting the casserole rest after baking is key. Going straight from oven to plate can make the slices messy and the texture seem looser. Those few minutes of rest tighten the structure just enough for clean portions while keeping everything moist and creamy.
Variations and Substitutions
This casserole is very adaptable to what you have on hand. Swap the breakfast sausage for chorizo, Italian sausage, or even crumbled bacon for a different flavor profile. If you’d like to sneak in extra veggies, fold in chopped spinach, mushrooms, or zucchini along with the hashbrowns and sausage.
Play with the cheese to change up the flavor. Use pepper Jack for a bit of heat, smoked cheddar for depth, or a blend of mozzarella and cheddar for extra stretchiness. For a slightly lighter version, use turkey sausage and reduce the cheese a bit, or swap heavy cream for milk in the egg mixture.
You can also tweak the seasoning to lean more Southwestern by adding a pinch of chili powder, cumin, or taco seasoning, and stirring in a small can of diced green chiles. Top with salsa, avocado, and sour cream at the table for a Tex-Mex breakfast twist.
Serving Suggestions
Sausage Egg Hashbrown Casserole is a full meal on its own, but it pairs nicely with a few simple sides. Serve it with fresh fruit or a fruit salad to add brightness and balance to the rich, cheesy bake. A side of toast, biscuits, or English muffins works well if you’re feeding a big group and want some extra carbs on the table.
For brunch, round it out with a simple green salad or roasted vegetables and set out toppings like salsa, hot sauce, sliced avocado, and sour cream so everyone can customize their plate. Leftovers also make a fantastic grab-and-go breakfast: cut squares, reheat, and wrap in a tortilla for an easy breakfast burrito-style meal.
Storage, Freezing, and Reheating
Leftover casserole keeps very well and is great for meal prep. Let it cool to room temperature, then cover the dish tightly or transfer slices to airtight containers and refrigerate for up to 3–4 days. To reheat individual portions, microwave in short bursts until hot, or warm in a 325°F oven for a crisper top.
You can also freeze Sausage Egg Hashbrown Casserole baked or unbaked. For a baked version, cool completely, cut into squares, wrap them individually, and freeze. Reheat from frozen in the oven at 325°F until heated through.
For an unbaked make-ahead option, assemble the casserole, wrap tightly, and freeze; thaw overnight in the fridge, then bake as directed, adding extra time as needed. This make-ahead flexibility makes it ideal for holidays, weekends, or busy weeks when you want a hot, satisfying breakfast ready to go.
