If you want a hearty, crowd-pleasing breakfast that’s rich, cheesy, satisfying, and perfect for busy mornings or holiday brunches, this Cheesy Sausage & Hashbrown Breakfast Casserole will instantly become your go-to recipe. Packed with savory sausage, tender shredded hashbrowns, fluffy eggs, and melty cheese, this one-pan breakfast delivers comfort in every warm, satisfying bite. It’s easy to prepare ahead of time, feeds a crowd, reheats beautifully, and tastes like a cozy breakfast skillet baked into a casserole dish. Whether you’re hosting family, preparing weekend brunch, or planning a holiday morning meal, this casserole never disappoints.
Why You’ll Love This Breakfast Casserole
This casserole combines everything you love about a hearty breakfast.
- Easy, one-dish recipe — minimal cleanup.
- Satisfying mix of sausage, potatoes, eggs, and cheese.
- Perfect for meal prep or feeding a group.
- Make-ahead friendly for stress-free mornings.
- Customizable to any flavor preference.
- Comforting, cozy, and guaranteed crowd-pleaser.
Why You Should Try This Recipe
This casserole solves the biggest breakfast dilemma — wanting a flavorful, filling meal without standing over the stove. It bakes into a golden, cheesy, evenly cooked breakfast that you can slice and serve with zero effort. The sausage gives a savory richness, the eggs bake into a fluffy custard, and the hashbrowns soak up all the delicious flavors. If you love breakfast skillets or diner-style casseroles, this recipe delivers that same nostalgic comfort in an easy, shareable form.
Ingredients You’ll Need
Main Ingredients
- 1 lb breakfast sausage (pork or turkey)
- 1 (30 oz) bag frozen shredded hashbrowns (thawed)
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 8 large eggs
- 1 ¾ cups milk or half-and-half
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella or Colby Jack
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter (for greasing pan)
Optional Add-Ins
- Green onions
- Spinach
- Mushrooms
- Jalapeños
- Bacon crumbles
- Hot sauce for serving
How to Make Cheesy Sausage & Hashbrown Breakfast Casserole
- Cook the Sausage:
In a skillet, brown the breakfast sausage until fully cooked. Add onions (and bell pepper if using) and sauté until soft. Drain excess grease. - Prepare the Hashbrowns:
Spread thawed hashbrowns evenly in a buttered 9×13 baking dish. Season lightly with salt and pepper. - Layer the Filling:
Spread the cooked sausage mixture over the hashbrowns. Sprinkle cheddar and mozzarella evenly on top. - Make the Egg Mixture:
In a bowl, whisk eggs, milk, garlic powder, onion powder, paprika, salt, and pepper until smooth. - Assemble:
Pour the egg mixture evenly over the casserole. Jiggle the pan slightly to help it settle. - Bake:
Bake at 350°F (175°C) for 45–55 minutes, or until eggs are fully set and the top is golden and bubbly. - Rest & Serve:
Let sit for 10 minutes before slicing. Garnish with green onions or parsley.
Nutritional Information (Estimated per serving)
- Calories: 395
- Protein: 22g
- Carbs: 20g
- Fat: 27g
- Fiber: 1g
- Sodium: 780mg
Tips for the Best Breakfast Casserole
- Thaw hashbrowns completely to avoid excess moisture.
- Don’t overbake — casserole should be set but still tender.
- Add extra cheese on top for a golden crust.
- Use half sausage and half bacon for a meat-lover version.
- Mix cheeses for the best flavor — cheddar + mozzarella is perfect.
- Let casserole rest before slicing for clean pieces.
Variations & Substitutions
- Spicy Version: Use hot sausage or add jalapeños.
- Veggie Loaded: Add spinach, mushrooms, or tomatoes.
- Southwest Style: Add green chiles, pepper jack, and taco seasoning.
- Meat Lover’s: Add bacon or ham cubes with sausage.
- Healthier Option: Use turkey sausage and reduced-fat cheese.
- Croissant Casserole: Replace hashbrowns with torn croissant pieces.
What to Serve with This Breakfast Casserole
- Fresh fruit platter
- Cinnamon rolls or donuts
- Toast or English muffins
- A side salad
- Coffee, latte, or hot cocoa
- Orange juice or Christmas brunch punch
Common Mistakes to Avoid
- Using frozen hashbrowns: They create excess moisture — always thaw.
- Overmixing layers: Keep layers distinct for best texture.
- Not seasoning enough: Potatoes need seasoning to shine.
- Overbaking: Dries out eggs — remove when center is just set.
- Skipping grease removal: Too much sausage grease affects texture.
Storing Tips
- Refrigerate leftovers for 3–4 days.
- Reheat in oven or microwave.
- Freeze individual pieces for up to 2 months.
- Thaw overnight, then warm before serving.
Conclusion
This Cheesy Sausage & Hashbrown Breakfast Casserole is warm, comforting, and packed with delicious savory flavors. With its cheesy top, fluffy egg layer, and hearty sausage-potato base, it transforms ordinary mornings into something special. Whether you’re serving it for Christmas brunch, weekend breakfast, or weekly meal prep, this dish delivers perfect flavor and convenience every time.
Recipe FAQ’s
Can I assemble this the night before?
Yes! Cover and refrigerate, then bake in the morning.
Can I use fresh potatoes instead of hashbrowns?
Yes — grate and squeeze out moisture before using.
Can I substitute the sausage?
Use chicken sausage, bacon, ground turkey, or ham.
Can I add vegetables?
Absolutely — peppers, spinach, mushrooms, or broccoli work great.
How do I know it’s done baking?
The center should be set and not jiggly. Check around 45 minutes.
Can I make this dairy-free?
Use dairy-free cheese and almond milk (texture may vary).