Get ready to win brunch forever. This Sausage Hashbrown Breakfast Casserole is the ultimate morning masterpiece, layering savory sausage, fluffy eggs, golden hashbrowns, and two kinds of glorious melted cheese. It’s incredibly easy to assemble, can be prepared the night before, and serves a crowd with minimal effort. Whether you need a knockout dish for a holiday morning, a weekend gathering, or just a simple, hearty breakfast, this recipe is your delicious solution.
We’ve perfected this casserole to ensure it’s never dry and never soggy—just perfectly creamy on the inside with that irresistible cheesy, golden-brown top everyone loves. It’s comfort food at its finest.
Why This Sausage Hashbrown Breakfast Casserole is a Winner
If you need one go-to breakfast dish, this is it. Here’s why this recipe stands out from the rest and will become an instant family favorite.
- Incredibly Easy to Make: With simple ingredients and straightforward steps, even beginner cooks can assemble this casserole with confidence.
- Make-Ahead Magic: Prepare it the night before and just pop it in the oven in the morning. It’s the definition of a stress-free breakfast for holidays or busy weekends.
- Crowd-Pleasing Flavor: The combination of savory sausage, sharp cheddar, melty mozzarella, and hearty potatoes is a guaranteed hit with both kids and adults.
- Perfectly Customizable: This recipe is a fantastic base for your own creations. Add veggies, try different cheeses, or spice it up with some heat.
The Core Ingredients You’ll Need
The beauty of this cheesy hashbrown breakfast casserole is its simplicity. Here are the key players that bring all the flavor:
- Ground Pork Sausage: A pound of savory breakfast sausage provides the hearty, flavorful foundation. Use mild, medium, or hot, depending on your preference.
- Frozen Shredded Hashbrowns: The star of the show! A 30-ounce bag is perfect. Thawing them first is the secret to avoiding a soggy bottom.
- Eggs: The custardy binder that holds everything together.
- Milk & Seasonings: Whole milk creates the richest custard, while salt, black pepper, and garlic powder provide the essential flavor base.
- Cheese: We use a combination of sharp cheddar for bold flavor and mozzarella for that epic cheese pull.
- Onion: A finely chopped yellow onion adds a subtle sweetness and depth when cooked with the sausage.
Step-by-Step Instructions for the Perfect Casserole
Follow these simple steps to assemble and bake your sausage and egg casserole. The process is quick, easy, and yields delicious results every time.
1. Prepare the Base
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. In a large skillet over medium-high heat, cook the ground sausage and chopped onion until the sausage is browned and cooked through. Drain any excess grease from the skillet and set it aside.
2. Mix the Egg Custard
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until they are well combined and slightly frothy. This mixture will create the rich, creamy custard that holds the casserole together. Don’t overmix—just until everything is uniform.
3. Assemble Your Casserole
Now for the fun part! Create the layers. Start by spreading the thawed hashbrowns evenly across the bottom of your prepared baking dish. Next, sprinkle the cooked sausage and onion mixture over the hashbrowns. Top this with half of the shredded cheddar and mozzarella cheese. Finally, pour the egg mixture evenly over all the layers. Sprinkle the remaining cheese on top.
4. Bake to Golden Perfection
Bake uncovered for 45-55 minutes, or until the center is set (a knife inserted into the middle comes out clean) and the top is beautifully golden brown and bubbly. Let the casserole rest for 10 minutes before slicing and serving. This allows it to set up properly, making it much easier to cut into clean slices.
Pro Tips for Casserole Success
Want to take your sausage hashbrown breakfast casserole from great to absolutely spectacular? Here are a few expert tips.
- Thaw and Squeeze Your Hashbrowns: For the best texture, thaw your frozen hashbrowns completely. Then, use your hands or a cheesecloth to squeeze out as much excess moisture as possible. This is the #1 trick to prevent a watery casserole.
- Use Room Temperature Eggs: Allowing your eggs and milk to come to room temperature helps them mix together more evenly, resulting in a smoother, more consistent custard.
- Don’t Be Shy with Cheese: Cheese is not just a topping; it’s a key ingredient. Shredding your own cheese from a block will yield the best meltiness, as pre-shredded cheeses often contain anti-caking agents.
Fun Variations to Try
This recipe is a fantastic starting point. Feel free to mix things up with these delicious variations!
- Spice It Up: Use hot breakfast sausage, add a can of diced green chiles, or sprinkle in some red pepper flakes with the seasonings.
- Veggie-Loaded: Sauté diced bell peppers, mushrooms, or spinach with the sausage and onion for an extra nutritional boost.
- Different Cheeses: Swap the cheddar and mozzarella for Monterey Jack, Colby, or a spicy pepper jack to change the flavor profile.
Make-Ahead & Storage Guide
One of the best things about this overnight breakfast casserole is how easy it is to prepare in advance.
Overnight Casserole Instructions
To make this ahead, assemble the entire casserole as directed, but do not bake it. Cover the dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the refrigerator for about 30 minutes to let it come to room temperature, then bake as directed. You may need to add 5-10 minutes to the baking time.
How to Store and Reheat Leftovers
Store any leftover casserole covered in the refrigerator for up to 4 days. You can reheat individual slices in the microwave for 1-2 minutes or place the entire dish back in a 350°F oven until warmed through.
What to Serve with Your Breakfast Casserole
This sausage hashbrown breakfast casserole is a hearty meal all on its own, but it also pairs beautifully with a few simple sides. Consider a fresh fruit salad, a dollop of sour cream or salsa, or a glass of fresh orange juice. For a truly special brunch, serve it alongside a festive drink like this delightful non-alcoholic Christmas punch (coming soon).
Frequently Asked Questions
Absolutely! This recipe is perfect for making ahead. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just remember to let it sit at room temperature for about 30 minutes before it goes into the oven.
The casserole is done when the top is golden brown and bubbly, and the center is set. To check for doneness, insert a knife into the center of the casserole. If it comes out clean, it’s ready. If there is wet egg mixture on the knife, it needs more time.
The most important step is to thaw your hashbrowns and squeeze out all the excess water before assembling the casserole. This removes the moisture that can lead to a watery result and ensures the bottom layer gets nice and crispy.
Yes, for the best results, you should thaw the frozen hashbrowns completely. More importantly, after thawing, squeeze out as much excess moisture as you can. This is the key step to prevent the casserole from becoming soggy.
A good quality ground pork breakfast sausage works best. You can choose mild, medium, or hot depending on your preference for spice. Italian sausage can also be used for a different flavor profile.
More Breakfast Recipes You’ll Love
If you enjoyed this easy casserole, you’ll love these other simple and delicious breakfast ideas! Try these flaky Breakfast Crescent Rolls for a quick bite or these savory Ham and Cheese Crescent Roll-Ups. And for a sweet treat, you can’t go wrong with these incredible Cinnamon Cruffins.
The Ultimate Sausage Hashbrown Breakfast Casserole Recipe
Sausage Hashbrown Breakfast Casserole (The Easiest, Cheesiest Recipe)
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook the ground sausage and chopped onion until the sausage is browned and no longer pink. Drain off any excess grease.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- Spread the thawed and squeezed hashbrowns in an even layer on the bottom of the prepared baking dish.
- Sprinkle the cooked sausage and onion mixture over the hashbrowns. Top with half of the cheddar and mozzarella cheese.
- Pour the egg mixture evenly over the layers in the dish. Sprinkle the remaining cheese over the top.
- Bake uncovered for 45-55 minutes, or until the center is set and the top is golden brown and bubbly. A knife inserted in the center should come out clean.
- Let the casserole rest for 10 minutes before slicing and serving to allow it to set.
Notes
Crispy Top Tip: For an extra crispy top, place the casserole under the broiler for 1-2 minutes at the end of baking, watching carefully to prevent burning.
Pin This Recipe For Later!
Don’t lose this recipe! Save it to your favorite breakfast board on Pinterest. It’s the perfect dish for your next holiday brunch or family get-together, and having it saved means you’re always ready to impress.
