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An extreme close-up of the cheesy, golden-brown top of a freshly baked sausage hashbrown breakfast casserole, ready to be served.

Sausage Hashbrown Breakfast Casserole (The Easiest, Cheesiest Recipe)

A savory and cheesy Sausage Hashbrown Breakfast Casserole made with hearty sausage, fluffy eggs, and golden hashbrowns. This easy, make-ahead recipe is perfect for a crowd, holiday mornings, or a simple weekend brunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground pork sausage mild or medium
  • 1 cup yellow onion finely chopped
  • 30 oz frozen shredded hashbrowns thawed and excess moisture squeezed out
  • 10 large eggs
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1.5 cups shredded sharp cheddar cheese
  • 1.5 cups shredded mozzarella cheese

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Skillet
  • 1 Large Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. 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.
  3. In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
  4. Spread the thawed and squeezed hashbrowns in an even layer on the bottom of the prepared baking dish.
  5. Sprinkle the cooked sausage and onion mixture over the hashbrowns. Top with half of the cheddar and mozzarella cheese.
  6. Pour the egg mixture evenly over the layers in the dish. Sprinkle the remaining cheese over the top.
  7. 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.
  8. Let the casserole rest for 10 minutes before slicing and serving to allow it to set.

Notes

Make-Ahead Tip: Assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, adding 5-10 minutes to the cook time.
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.