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Sausage Hashbrown Breakfast Casserole Recipe
Marigold Voss

Sausage Hashbrown Breakfast Casserole

A hearty and delicious breakfast casserole made with savory sausage, crispy hashbrowns, eggs, and melted cheese. Perfect for family breakfasts, brunch, or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 People
Course: Breakfast, brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb Breakfast sausage crumbled
  • 3 cups Frozen hashbrowns thawed
  • 6 large Eggs room temperature
  • 1 cup Milk whole or 2%
  • 2 cups Cheddar cheese shredded
  • ½ cup Onion chopped
  • ½ tsp Salt to taste
  • ½ tsp Black pepper freshly ground
  • ½ tsp Garlic powder optional
  • 1 tbsp Butter for greasing dish

Equipment

  • 1 Baking dish
  • 1 Skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spatula

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Grease a baking dish with butter.
  3. Cook sausage in a skillet over medium heat until browned.
  4. Drain excess fat and set sausage aside.
  5. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
  6. Spread hashbrowns evenly in the baking dish.
  7. Add cooked sausage and chopped onion over the hashbrowns.
  8. Pour the egg mixture evenly over the top.
  9. Sprinkle shredded cheese on top.
  10. Bake for 35–40 minutes until set and golden.
  11. Let cool for a few minutes before slicing and serving.

Video

Notes

  • You can prepare this casserole the night before and bake in the morning.
  • Substitute turkey sausage for a lighter option.
  • Add bell peppers or spinach for extra flavor and nutrition.
  • Store leftovers in the refrigerator for up to 3 days.