Sausage Hashbrown Casserole

Our easy Sausage Hashbrown Casserole is the perfect make-ahead breakfast or brunch! Layers of crispy hash browns, savory sausage, fluffy eggs, and melted cheese come together for a crowd-pleasing meal. Includes full nutrition information.

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Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Course: Breakfast, Brunch
Cuisine: American
Difficulty: Easy

Why You’ll Love This Recipe

This Sausage Hashbrown Casserole is the hero of lazy weekend mornings, holiday brunches, and potlucks alike. It’s incredibly hearty and satisfying, combining all the best parts of a classic breakfast into one effortless, baked dish. The best part? You can assemble it the night before, pop it in the fridge, and simply bake it when you wake up, filling your kitchen with the incredible aroma of savory sausage and melted cheese. It’s a guaranteed crowd-pleaser that will have everyone coming back for seconds.

Ingredients

• 1 pound (450g) mild or hot Italian sausage, casings removed

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 1 package (30 oz / 850g) frozen shredded hash brown potatoes, thawed (about 6 cups)

• 2 cups (8 oz / 225g) shredded sharp cheddar cheese, divided

• 6 large eggs

• 1 ½ cups (360ml) whole milk

• ½ cup (120ml) heavy cream (or substitute with more milk)

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• Optional garnish: 2 tablespoons chopped fresh chives or parsley

Kitchen Equipment: 9×13 inch baking dish, large skillet, mixing bowls, whisk

Instructions

1. Prepare the Sausage and Veggies

Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with butter or non-stick spray.
In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Add the diced onion and bell pepper to the skillet and cook for another 4-5 minutes, until the vegetables have softened. Drain any excess grease and set aside to cool slightly.

2. Assemble the Casserole Base

In the prepared baking dish, spread the thawed hash browns in an even layer. Sprinkle 1 ½ cups of the shredded cheddar cheese over the hash browns. Evenly distribute the cooked sausage and vegetable mixture over the cheese layer.

3. Make the Egg Custard

In a large bowl, whisk the eggs, milk, heavy cream, garlic powder, paprika, salt, and pepper together until the mixture is completely smooth and well-combined.

4. Combine and Bake

Slowly and evenly pour the egg custard mixture over the entire casserole. Gently press down on the ingredients with a spatula to ensure everything is submerged. Sprinkle the remaining ½ cup of cheese on top.
Cover the dish with aluminum foil and bake for 35 minutes.

5. Brown the Top

After 35 minutes, remove the foil and continue baking, uncovered, for another 20-25 minutes, or until the top is golden brown and puffed, the edges are bubbling, and the center is completely set (a knife inserted in the center should come out clean).

6. Rest and Serve

Remove the casserole from the oven and let it stand for 10 minutes before slicing and serving. This resting time is crucial as it allows the custard to fully set, making it easier to cut into clean squares. Garnish with fresh chives or parsley if desired.

Notes & Tips for Success

• Make-Ahead Instructions: This is a perfect make-ahead breakfast. Complete steps 1-4, cover the unbaked casserole tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap, recover with the foil, and bake. You may need to add 5-10 minutes to the baking time since it will be going into the oven cold.

• Thawing Hash Browns: For the best texture, it’s important to thaw your hash browns. Leave them in the fridge overnight or spread them on a baking sheet at room temperature for about an hour.

• Customize It! Feel free to get creative with add-ins:

  • Vegetables: Add sautéed mushrooms, spinach, or diced green chilies.

  • Meat: Substitute breakfast sausage with cooked, crumbled bacon or diced ham.

  • Cheese: Try a blend of Monterey Jack and cheddar, or add some pepper jack for a kick.

• Testing for Doneness: The casserole is done when the center is no longer jiggly and an instant-read thermometer inserted into the center reads 160°F (71°C).

Nutrition Information

Serving Size: 1 slice (⅛ of the casserole)
Calories: 495
Total Fat: 35g

• Saturated Fat: 16g

• Trans Fat: 0g
  Cholesterol: 215mg
  Sodium: 780mg
  Total Carbohydrates: 20g

• Dietary Fiber: 2g

• Sugars: 5g
  Protein: 24g

Nutritional information is an estimate only and will vary based on specific ingredients and brands used. Calculations do not include optional ingredients.