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Sausage Hashbrown Breakfast Casserole

Sausage Hashbrown Breakfast Casserole

This Sausage Hashbrown Breakfast Casserole is your new go-to for a hearty, crowd-pleasing breakfast or brunch. Packed with savory sausage, crispy hashbrowns, and creamy binding ingredients, it’s the perfect make-ahead meal for busy mornings.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage mild or spicy, your preference
  • 1 32 ounce bag frozen hashbrowns thawed
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped green bell pepper optional, for extra flavor and color
  • 6 large eggs
  • 2 cups milk whole or 2% works best
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Butter or cooking spray for greasing the baking dish

Equipment

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

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
    Butter or cooking spray
  2. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon as it cooks. Drain off any excess grease and set the cooked sausage aside.
    1 pound breakfast sausage
  3. If you're adding onion and bell pepper, add them to the same skillet (no need to wash) with a little oil over medium heat. Sauté until softened, about 5-7 minutes. Remove from heat and set aside.
    1/2 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper
  4. In a large bowl, combine the thawed hashbrowns. If your hashbrowns are in one large clump, gently break them apart.
    1 32 ounce bag frozen hashbrowns
  5. Add the browned sausage, sautéed vegetables (if using), shredded cheddar cheese, and shredded Monterey Jack cheese to the bowl with the hashbrowns. Stir gently to combine all the ingredients.
    1 pound breakfast sausage, 1/2 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1 32 ounce bag frozen hashbrowns
  6. In a separate medium bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and frothy.
    6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
  7. Pour the egg mixture evenly over the hashbrown and sausage mixture in the large bowl. Stir delicately to ensure everything is coated. Alternatively, you can spread the hashbrown mixture evenly into the prepared baking dish and then pour the egg mixture over the top, gently distributing it.
    6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 32 ounce bag frozen hashbrowns, 1 pound breakfast sausage, 1/2 cup finely chopped yellow onion, 1/2 cup finely chopped green bell pepper, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
  8. Pour the entire mixture into the greased 9x13 inch baking dish. Cover the dish loosely with aluminum foil.
  9. Bake in the preheated oven for 30 minutes.
  10. Remove the aluminum foil carefully. Continue baking for another 20-25 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. A knife inserted into the center should come out clean.
  11. Let the casserole rest for 5-10 minutes before slicing and serving. This allows it to set up properly.

Notes

This casserole stores beautifully. Cover cooled casserole tightly with plastic wrap or transfer to an airtight container. Stays fresh in the refrigerator for up to 3-4 days. For longer storage, wrap tightly in plastic wrap and then aluminum foil, or place in a freezer-safe container. Frozen casserole maintains quality for up to 2-3 months. To reheat refrigerated portions, microwave covered with a damp paper towel until heated through. For a crisper texture, reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. If reheating from frozen, thaw overnight in the refrigerator first, then follow the oven reheating instructions.
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