Cheesy Sausage Hash Brown Breakfast Casserole

This Cheesy Sausage Hash Brown Breakfast Casserole is a hearty, flavorful, and incredibly easy dish perfect for busy mornings or relaxed weekend brunches. It’s your secret weapon for a satisfying breakfast that requires minimal effort but delivers maximum taste.

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Prep Time 15

Cook Time 45

Resting Time 5

Total Time 1

Servings: 6 casseroles

Course: Breakfast, Brunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 pound bulk breakfast sausage
1 cup chopped onion (from about 1/2 medium onion)
2 cloves garlic minced
1 (30-ounce) package frozen hash brown potatoes (shredded or diced)
1 cup shredded cheddar cheese divided
1 cup shredded Monterey Jack cheese
6 large eggs
2 cups milk (whole or 2% recommended)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley for garnish (optional)

Equipment

9x13-inch baking dish
Large skillet
Medium Bowl
Aluminum Foil

Method

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray. This will prevent the casserole from sticking.
In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and no pink remains. Drain off any excess grease. Add the chopped onion to the skillet with the cooked sausage and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
1 pound bulk breakfast sausage, 1 cup chopped onion, 2 cloves garlic
Spread the frozen hash brown potatoes evenly in the bottom of the prepared baking dish. If using shredded hash browns, you can press them down slightly to create a more compact base. Sprinkle about half of the cooked sausage, onion, and garlic mixture over the hash browns. Then, evenly distribute 1/2 cup of the shredded cheddar cheese and all of the Monterey Jack cheese over the sausage layer.
1 (30-ounce) package frozen hash brown potatoes, 1 pound bulk breakfast sausage, 1 cup chopped onion, 2 cloves garlic, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
Top the cheese layer with the remaining sausage, onion, and garlic mixture. Finally, sprinkle the remaining 1/2 cup of cheddar cheese over the top.
1 pound bulk breakfast sausage, 1 cup chopped onion, 2 cloves garlic, 1 cup shredded cheddar cheese
In a medium bowl, whisk together the 6 large eggs, 2 cups of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined and slightly frothy.
6 large eggs, 2 cups milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Carefully and evenly pour the egg mixture over the entire casserole, ensuring it seeps down into the layers of hash browns and sausage. Gently shake the dish to help distribute the liquid.
6 large eggs, 2 cups milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 (30-ounce) package frozen hash brown potatoes, 1 pound bulk breakfast sausage
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue to bake for another 15-20 minutes, or until the casserole is set in the center, golden brown on top, and the cheese is melted and bubbly. A knife inserted into the center should come out clean.
Let the Cheesy Sausage Hash Brown Breakfast Casserole rest for 5-10 minutes before slicing and serving. This allows the casserole to set up properly, making it easier to cut. Garnish with fresh parsley, if desired.
1/4 cup chopped fresh parsley

Notes

This casserole can be refrigerated for up to 3-4 days or frozen for up to 2-3 months. Reheat from the refrigerator in a 350°F oven for 20-40 minutes, or from frozen after thawing overnight.