I absolutely love how this Sausage Hashbrown Breakfast Casserole Recipe combines hearty, savory flavors with a satisfying texture. It’s perfect for those mornings when you want something filling but fuss-free, especially when you’re feeding a crowd or prepping ahead for the week. I discovered this recipe when I needed a reliable breakfast that my family would actually look forward to on busy weekends, and honestly, it’s been a game changer.
What makes this Sausage Hashbrown Breakfast Casserole Recipe so special is how versatile it is—and the way the sausage and cheese melt together with hashbrowns and eggs creates this cozy, comforting dish. Whether you’re hosting brunch or just craving something warm and nourishing, this casserole will quickly become your new go-to. Plus, you can make it the night before, so waking up to breakfast almost feels like a little luxury.
Why You’ll Love This Recipe
- Easy Meal Prep: You can assemble it the night before, so mornings are stress-free and delicious.
- Family Favorite: My family goes crazy for the cheesy, savory sausage and hashbrown blend every time.
- Customizable: You can swap veggies, cheese, or even sausage types to suit your taste.
- Perfect for Groups: Cooks up quickly in a 9×13 dish, serving 6-8 people easily.
Ingredients You’ll Need
The magic in this sausage hashbrown breakfast casserole comes from balancing savory sausage, tender veggies, and fluffy eggs melded together with melty cheese and crispy hashbrowns. I always make sure to grab fresh produce and quality sausage to really elevate the flavor.
- Pork breakfast sausage: Choose your favorite brand or flavor; spicy sausage adds extra kick.
- Red pepper diced: Adds a sweet crunch and vibrant color to the casserole.
- Onion diced: Brings sweetness and depth when sautéed with the sausage.
- Frozen hashbrowns: Thawed slightly or straight from frozen, they provide that irresistible crispy-tender base.
- Spinach finely chopped: Sneaks in some greens without overpowering the dish.
- Large eggs: The binding agent that holds everything together beautifully.
- Kosher salt: Essential for seasoning, enhancing all the flavors.
- Pepper: A little heat and earthiness to round out the taste.
- Whole milk or unsweetened coconut milk: Adds creaminess; coconut milk is a great dairy-free alternative.
- Shredded sharp cheddar or dairy-free cheese: Opt for sharp cheddar for bold flavor or a dairy-free option for dietary needs.
Variations
I love playing around with this casserole depending on the season or what I have on hand. You can easily switch up the veggies or cheese, making it feel brand new every time you make it — and your family won’t even notice!
- Vegetable Swap: I’ve swapped in mushrooms or zucchini instead of red pepper when I want a more earthy flavor.
- Dairy-Free Version: Using vegan cheese and coconut milk keeps it creamy without dairy, which my lactose-intolerant friends really appreciate.
- Spicy Twist: Adding a bit of cayenne or using spicy sausage kicks up the heat, fantastic for spice lovers.
- Make It Meatless: Replace sausage with crumbled tofu or plant-based sausage for a vegetarian version that still packs protein.
How to Make Sausage Hashbrown Breakfast Casserole Recipe
Step 1: Cook the Sausage and Veggies
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. Heat a large skillet over medium-high heat, then add the pork sausage, diced onion, and red pepper. Break the sausage into small pieces as it cooks, stirring occasionally, until the sausage is no longer pink and the veggies are tender—about 6-8 minutes. Be sure to drain off excess grease so your casserole doesn’t end up oily.
Step 2: Add Spinach and Cool
Next, toss in the finely chopped spinach and cook for another 1-2 minutes until just wilted. Remove the skillet from heat and let the mixture cool slightly—it helps when mixing with eggs so they don’t start cooking prematurely.
Step 3: Mix the Casserole Ingredients
In a large bowl, whisk together your eggs, kosher salt, pepper, and milk until smooth. Then fold in the thawed (or fresh) hashbrowns and shredded cheese. Add the sausage and veggie mixture and stir everything until well combined. This is where all the flavors begin to marry—take a moment to appreciate that savory aroma!
Step 4: Bake Until Set and Golden
Pour the mixture into your greased baking dish and sprinkle a little extra cheese on top for that golden crust. Bake uncovered for 25-30 minutes, or until the eggs set firmly and the top turns a lovely golden brown. I like to let it cool for about 10 minutes before serving to make cutting clean slices easier.
Pro Tips for Making Sausage Hashbrown Breakfast Casserole Recipe
- Don’t Skip Draining the Sausage: Excess grease can make your casserole soggy, so drain well for best texture.
- Make It Ahead: Assemble the casserole the night before and refrigerate; it bakes just as well and saves morning time.
- Use Sharp Cheese: Sharp cheddar gives that perfect tang and depth that mild cheeses can’t match.
- Let It Cool Slightly Before Serving: This helps the casserole set fully and makes it easier to slice cleanly and serve.
How to Serve Sausage Hashbrown Breakfast Casserole Recipe
Garnishes
I like to top my slices with a little fresh chopped parsley or chives—it brightens the dish and adds a nice fresh bite. Sometimes a dollop of sour cream or a light drizzle of hot sauce takes it to the next level, especially if you enjoy a little heat in your breakfast.
Side Dishes
This casserole is a full meal on its own, but if I want some variety, I’ll serve it alongside fresh fruit salad or a simple green salad with lemon vinaigrette. Roasted tomatoes or avocado slices also pair wonderfully for a colorful, balanced plate.
Creative Ways to Present
For brunch gatherings, I sometimes serve the casserole in individual ramekins or muffin tins for cute, single-serve portions. It’s also fun to layer in mini crusts or use it as a filling for breakfast sandwiches—my guests always love the creativity!
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the refrigerator and enjoy them within 3 days. They reheat beautifully and still retain that rich, cheesy texture without drying out.
Freezing
I highly recommend baking the casserole in a disposable aluminum pan if you plan to freeze it. Once baked and cooled, wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. It’s a lifesaver to have homemade breakfast ready for rushed mornings.
Reheating
To reheat, I remove any plastic wrap, cover the casserole loosely with foil, and warm it in a 350°F oven for 25–30 minutes or until heated through. This keeps the texture moist and avoids the microwave’s tendency to dry things out.
FAQs
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Can I use fresh potatoes instead of frozen hashbrowns?
Yes! You can dice and par-cook fresh potatoes before adding them, but frozen hashbrowns save time and provide a consistent texture. Just make sure they’re thawed slightly or dried well to prevent excess moisture.
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Can I make this casserole vegetarian?
Definitely! Swap the sausage for plant-based sausage or crumbled tofu seasoned with your favorite spices. You can also add extra vegetables like mushrooms or bell peppers to boost the flavor and heartiness.
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What’s the best cheese to use in this recipe?
I recommend sharp cheddar for its robust flavor and melting qualities. If you’re dairy-free, brands like Violife work great and provide a similar melty texture.
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Can I prepare the casserole the night before and bake it in the morning?
Yes! This is one of my favorite time-saving tips. Just assemble it, cover tightly, and refrigerate overnight. Bake it in the morning straight from the fridge—just add a few extra minutes to the baking time.
Final Thoughts
This Sausage Hashbrown Breakfast Casserole Recipe is hands-down one of my favorite breakfast dishes to make for family and friends. It’s warm, comforting, and always a hit whether you’re feeding a crowd or just want a fuss-free meal prep breakfast. I hope you give it a try and find it as easy and delicious as I do—it truly makes mornings something to look forward to!
Print
Sausage Hashbrown Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Sausage Hashbrown Breakfast Casserole is a hearty and flavorful morning dish combining savory pork sausage, diced red pepper, onion, spinach, frozen hashbrowns, and a rich egg and cheese mixture. Perfect for a make-ahead breakfast or brunch, it bakes into a golden, cheesy casserole that’s satisfying and easy to prepare.
Ingredients
Meat and Vegetables
- 1 lb pork breakfast sausage
- 3/4 cup red pepper, diced
- 3/4 cup onion, diced
- 10 oz (2 cups) frozen hashbrowns
- 1–2 cups spinach, finely chopped
Egg Mixture
- 10 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup whole milk or unsweetened coconut milk
- 1 cup shredded sharp cheddar or dairy-free cheese, plus more for topping
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Cook sausage and vegetables: Heat a skillet over medium-high heat. Add the pork breakfast sausage, diced onion, and diced red pepper. Break up the sausage into small pieces with a spatula. Cook until the sausage is no longer pink and the vegetables have softened, about 5-7 minutes. Drain any excess grease from the skillet.
- Add spinach: Stir in the finely chopped spinach and cook for an additional 1-2 minutes until wilted. Remove the skillet from heat and let the mixture cool slightly.
- Combine ingredients: In a large mixing bowl, whisk together the eggs, kosher salt, pepper, and milk of choice. Add the frozen hashbrowns and 1 cup shredded cheese. Then add the cooked sausage and vegetable mixture. Stir until all ingredients are well combined.
- Assemble casserole: Pour the combined mixture into the prepared baking dish, spreading evenly. Sprinkle extra shredded cheese on top for a cheesy crust.
- Bake: Bake the casserole uncovered for 25-30 minutes at 350°F, or until the eggs are fully set and the top is golden brown.
- Serve: Allow the casserole to cool slightly before cutting into portions and serving. Enjoy a warm, comforting breakfast!
Notes
- Dairy-free options: Use vegan cheese like Violife brand and unsweetened dairy-free milk such as coconut milk to make the casserole dairy-free.
- Make-ahead: After mixing, pour the casserole mixture into the baking dish, cover with plastic wrap, and refrigerate overnight. Bake as directed the next day.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: For freezing, bake in a disposable aluminum pan. After baking, let cool completely, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator for about 24 hours before reheating in a 350°F oven for 25-30 minutes.
