Name: Sausage and Hashbrown Breakfast Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound breakfast sausage; 1 (20-ounce) bag frozen shredded hashbrowns, thawed; 2 cups shredded cheddar cheese, divided; 8 large eggs; 1 ½ cups whole milk; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons chopped fresh chives or green onions (optional, for garnish)

Looking for the ultimate showstopper breakfast? This Sausage and Hashbrown Breakfast Casserole is absolutely dreamy: creamy layers of savory sausage, crispy golden hashbrowns, and loads of gooey, melty cheese all in one irresistible bake.

Every bite is packed with comforting flavors and a satisfying, hearty texture that keeps everyone coming back for seconds. Best of all, it's a true one-pan wonder-just mix, pour, and bake, with no fussy techniques required!

Perfect for holiday mornings, family brunches, or feeding a hungry crowd on the weekend. This recipe is a longtime family favorite, loved for its simplicity and unbeatable coziness-don't be surprised if you start making it on repeat.

Golden, cheesy casserole slice ready to serve

Why You'll Love This Recipe

Feeds a crowd with minimal effort-just mix, pour, and bake
Can be made ahead of time for stress-free mornings
Comforting, cheesy, and packed with flavor
Perfect for holidays, potlucks, or meal prep breakfasts

Key Ingredients for Sausage and Hashbrown Breakfast Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Breakfast Sausage

This is the flavor backbone of the casserole, giving every bite a savory, spiced punch. I recommend using mild or hot pork breakfast sausage-brown it well for those delicious, crispy bits. Turkey or chicken sausage also works if you want a lighter option, but the classic pork brings that rich, comforting taste.

Frozen Hashbrowns

Hashbrowns add that craveable potato goodness and soak up all the cheesy, savory custard. You can use shredded or cubed hashbrowns (thawed), or even grate fresh potatoes. If using fresh, squeeze out excess moisture to avoid a watery bake.

Shredded Cheddar Cheese

Cheddar adds that gooey, melty factor and a mild sharpness that balances the hearty ingredients. Feel free to mix in mozzarella, Monterey Jack, or pepper jack for flavor twists. Pre-shredded is convenient, but freshly grated will melt a little smoother.

Eggs

Eggs bind the casserole together and give it a rich, creamy texture. Use large eggs for best results. For a fluffier casserole, beat the eggs thoroughly before mixing.

Milk

Milk creates the luscious, custard-like base that holds everything together. Whole milk yields the richest results, but 2 percent or non-dairy milk like unsweetened almond milk also work for dietary needs.

Sausage and Hashbrown Breakfast Casserole cooking process

Instructions for Sausage and Hashbrown Breakfast Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Sausage

Cook the breakfast sausage in a large skillet over medium heat, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain off excess fat and set aside.

Prepare the Egg Mixture

In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined. This forms the creamy base and ensures every bite is tender and flavorful.

Assemble the Casserole

Grease a 9x13-inch baking dish. Spread the thawed hashbrowns evenly in the bottom, then layer the cooked sausage over top. Sprinkle with 1 ½ cups of the cheddar cheese. Pour the egg mixture evenly over everything, then top with the remaining ½ cup cheese.

Bake

Place the casserole in a preheated 375°F (190°C) oven and bake for 35 to 40 minutes, or until the center is set and the top is golden brown. Check that a knife inserted in the middle comes out clean.

Garnish and Serve

Let the casserole rest for 5 to 10 minutes before slicing. Top with fresh chives or green onions for a pop of color and flavor. Serve warm!

Recipe Variations

Add Veggies

Feel free to sneak in extra nutrition by adding sautéed spinach, bell peppers, mushrooms, or diced tomatoes to the sausage layer. They add beautiful color and a touch of sweetness or earthiness.

Spice It Up

Craving more kick? Use hot breakfast sausage or add a pinch of red pepper flakes to the egg mixture. Pepper jack cheese is also a fantastic swap for cheddar if you love extra heat.

Make It Gluten-Free

Most frozen hashbrowns are naturally gluten-free, but triple-check packaging for added starches. This casserole is naturally gluten-free when the sausage and all mix-ins are safe for you.

Dairy-Free Option

Swap the cheddar cheese for your favorite dairy-free cheese shreds and use unsweetened almond or oat milk. The casserole is still rich and comforting with these easy swaps.

Meatless Version

Substitute the breakfast sausage with cooked plant-based sausage or a mix of sautéed seasoned vegetables. It's still just as filling and flavorful!

Serving Suggestions

Round out your breakfast spread by serving this casserole with a side of fresh fruit salad, a crisp green salad, or toasted English muffins. For a special touch, garnish slices with extra chives, a dollop of sour cream, or even a little hot sauce on the side.

Storage and Reheating

Store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 1-2 minutes or place the casserole (covered) in a 350°F oven until heated through, about 15 minutes. This casserole freezes well: wrap cooled individual slices or the whole pan in foil and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About Sausage and Hashbrown Breakfast Casserole (FAQ)

Q: Can I make this casserole the night before?

A: Yes! Assemble everything, cover, and refrigerate overnight. Bake straight from the fridge in the morning, adding a few extra minutes if necessary.

Q: Can I use fresh potatoes instead of frozen hashbrowns?

A: Absolutely. Grate peeled potatoes, squeeze out excess moisture, and use as you would frozen hashbrowns for the best texture.

Q: How do I know when the casserole is fully cooked?

A: The center should be set, not jiggly, and a knife inserted in the middle should come out clean. The top will be golden and the edges bubbly.

Craving a breakfast that's comforting, easy, and guaranteed to impress? Give this Sausage and Hashbrown Breakfast Casserole a try! If you love it, don't forget to drop a comment or leave a star rating below-I can't wait to hear how it turns out for you!