Sausage Breakfast Casserole

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Hash brown and sausage breakfast casserole will see you through your toughest mornings when another bowl of cereal just won’t do. The best part is the hash browns — they’ll stay nice and toasty even after combining with the cheese, sausage, and eggs AND the leftovers are pretty fantastic. 

For more breakfast casserole ideas, try out my posts for Slow Cooker Loaded Tater Tot Breakfast Casserole, Biscuits and Gravy Breakfast Casserole, and Blueberry Doughnut French Toast Casserole

up close egg and hashbrown and sausage breakfast casserole in a white baking dish with a serving spoon

I’ve mentioned before that I draw inspiration from everywhere for my recipes. From my friends’ gardens to my mom and from Italy to my brother-in-law. What’s that you say? You weren’t expecting me to say my brother-in-law? Me either! 

He recently came to one of our family gatherings raving about a sausage breakfast casserole recipe he had made for a Sunday brunch and he told me that the hash browns retained their crispness because he first cooked them on a sheet pan to ensure they got nice and crispy before adding the rest of the ingredients. Of course, I had to try this myself. So try it I did — the very next week. It’s now a new family favorite!

 

Why This Recipe Works 

Sheet pan — You simply must make these hash browns in a sheet pan. That is KEY to their cripiness. Unless you like soggy hash browns, then I guess you can use whatever dish works. 

Sausage crumbles — You really want the sausage mixed up into this breakfast casserole, so be sure to not skip this step or you might get mouthfuls of casserole with zero sausage. And that would be sad. 

Easy ingredients — I start with frozen hashbrowns and it doesn’t get any harder than that, ingredients-wise. If you have frozen hash browns then you probably also have everything else you’ll need. 

Perfect for a crowd — This sausage breakfast casserole with hash browns recipe feeds 8, but it’s super easy to double it if you have more people over for brunch!

cooked hash browns in a casserole dish

Here’s How You Make it 

As I mentioned, the key to this sausage breakfast casserole is all in making the potatoes nice and crispy before adding them to the casserole dish. 

  1. Preheat the oven to 450 degrees and grease a large sheet pan. Spread the thawed, frozen hash browns out on the pan, then toss them with oil, salt, and pepper and bake in a preheated oven for 15 minutes while you turn your attention to the eggs and sausage mixture.
  2. When the hashbrowns are done cooking, turn the oven down to 350 degrees. 
  3. Next, whisk together the eggs, salt, and pepper, and set aside. Then, in a skillet over medium-high heat, saute the sausage and break it up as it cooks so that you have small crumbles. When there is no more pink sausage, you can take it off the burner, it’s done cooking. 
  4. Add the cooked hash browns to a greased 9 x 13-inch pan. Stir in half of the egg mixture and a ½ a cup of the cheese of your choice. Add the rest of the hash browns on top of the eggs, along with the cooked sausage, then pour over the rest of the eggs and top with remaining cheese. 
  5. Cover the dish with foil (being careful not to let the foil touch the cheese) and bake for 35-45 minutes or until the eggs are cooked through and the cheese is all melted. Cool slightly and serve.

cooked ground sausage in a casserole dish

 

What to Pair with Hash Browns? 

Although this recipe is great all on its own, if you want to round it out a bit or are serving it to guests as a larger breakfast or brunch then these side dishes will be great to serve with this breakfast casserole. 

  • I love a good fruit salad with a breakfast casserole or served at brunch. A little bit of sweet with a lot of healthy really makes me feel like I’ve got a well-rounded breakfast to start my day. Try a fruit salad or a fruit dip with this casserole. 
  • If you’d prefer to drink your fruit, try a refreshing berry smoothie on the side. My kids love helping me prepare (and drink) a smoothie. 
  • If you have a crowd, consider also putting out a plate of various muffins from which your guests can choose. 
  • And, for kids who may not like the hashbrown casserole (I know some can be picky about that kind of “mixed together” food) offer pancakes or breakfast bars

Another fun brunch item for kids (and adults too) is a drink bar. Fill it with your favorite juices in fun glass containers, or serve one or more of these fruity/sweet fancy milk drinks.

overhead hands holding a casserole dish

Expert Tips 

  • Because the eggs will cook a whole lot quicker than the sausage, you should cook the sausage all the way through before adding to the sausage breakfast casserole with the eggs and putting into the oven. 
  • This breakfast casserole is best served right out of the oven or soon thereafter. If you have a whole lot of chaos in your kitchen (been there), you can always cook it a couple hours ahead of time and then let it warm up for a few minutes in the oven right before serving. 

Leftovers will keep in the fridge for up to 3 days in an airtight container.

overhead breakfast casserole with a serving spoon in a baking dish

More Tasty Recipes

Did you make this sausage breakfast casserole recipe? YAY! Please rate the recipe below!

up close egg and hashbrown and sausage breakfast casserole in a white baking dish with a serving spoon

Hash Brown and Sausage Breakfast Casserole

Hash brown and sausage breakfast casserole will see you through your toughest mornings when another bowl of cereal just won’t do. The best part is the hash browns — they’ll stay nice and toasty even after combining with the cheese, sausage, and eggs.
5 from 17 votes
Prep Time: 15 minutes
Cook Time: 1 hour
0 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings

Ingredients

for the eggs

  • 8 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper

for the hash browns

  • 1 1 lb 10 oz bag frozen hash browns, thawed
  • 3 tablespoons oil
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper

sausage and cheese

  • 1 pound ground breakfast sausage
  • 2 cups shredded cheese mozzarella, cheddar, pepperjack, or a blend

Instructions

  • Preheat oven to 450 degrees and grease a large sheet pan. Spread hashbrowns out on the pan, toss with oil and salt and pepper, and bake in preheated oven for 15 minutes while you prepare the eggs and sausage. When finished, change oven temperature to 350.
  • Whisk together eggs, salt, and pepper. Set aside.
  • In a skillet over medium-high heat, saute sausage, breaking into small pieces as it cooks, until browned and no longer pink. Set aside.
  • Transfer hash browns to a greased 9x13 inch pan. Stir in half of the egg mixture and 1/2 cup of cheese.
  • Top hash browns with the cooked sausage, then top with remaining egg mixture and remaining cheese.
  • Cover with foil (be careful to not let the foil touch the cheese inside the pan or it will all get pulled off later with the foil) and bake for 35-45 minutes until cheeses are melted and eggs have fully cooked and are no longer runny.
  • Allow to cool slightly and serve.

Notes

For the cheese: feel free to play around with the cheese and swap it for your favorite - I particularly love this casserole with pepperjack cheese!
Add veggies: My mother makes a version of this casserole with diced bell peppers and green chiles and it is OUT of this world delicious. Highly recommend!

Nutrition

Calories: 366kcal | Carbohydrates: 1g | Protein: 20g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 1180mg | Potassium: 223mg | Fiber: 1g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 2mg
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Comments

My family actually loved this casserole. But, I had to cook the hash browns much longer than 15 min to get them crunchy. And, I added more eggs to the casserole, it wasn’t “eggy” enough. Thanks so much. we loved it.

11Lbs, 10 oz of Hash browns? Really?

    ONE 1 lb 10 oz bag 🙂

You need to redo the instructions.

5 stars
I literally just made a similar VERSION of this recipe 2 DAYs ago with sliced mushrooms & USING boca (cuz I can’t eat pork)… I ate 1 serving Thurs, put the rest in the fridge..& heated it several times in the mw…& snacked on it all day Friday (am now down to half a pan..will finish it today ..& then will make THIS one — probably add green Chiles or jalapeños 😋

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