Sausage Hash Brown Breakfast Casserole

This sausage hash brown breakfast casserole is simple and delicious. It’s loaded with cheddar cheese, sausage and hash browns. It can also be prepared ahead of time, stored overnight, and baked for breakfast.

About This Recipe

This recipe is a must-have for a memorable breakfast or brunch. It’s simple, tasty, and will easily feed a crowd. And if you have leftovers, they’ll keep in the fridge for up to 3 – 4 days.

You can also make this recipe overnight, which makes it perfect for special, busy mornings like Christmas, Easter or Mother’s Day. It’s a go-to favorite for kids or when family comes to visit.

Ingredients

The full recipe is at the bottom of this page, but here’s a quick overview of what you’ll need & how to make it:

• 1 tablespoon olive oil 
• 1 (16 ounce) sausage package 
• 12 eggs
• 1 ½ cups whole milk 
• 1 teaspoon salt
• ¼ teaspoon black pepper 
• 1 pound hash browns, thawed
• 2 cups shredded cheddar cheese, divided
• 1 red bell pepper, diced 
• Parsley, optional for garnish

How to Make Sausage Hash Brown Breakfast Casserole

Step 1: Cook the Sausage

Preheat the oven to 350°F.

Add the oil to a medium skillet over medium high heat. Brown and crumble the sausage for 5 – 7 minutes. Drain and set aside. 

Step 2: Whisk the eggs

In a large bowl, whisk together the eggs, milk, salt and pepper. 

Step 3: Add remaining ingredients

Stir the hash browns, 1 ½ cups cheese, bell pepper and sausage into the egg mixture. 

Step 4: Pour into baking dish

Grease a 9 x 13 baking dish with nonstick cooking spray or butter. Pour the egg mixture into the baking dish, spread it into an even layer and top with the remaining cheese. 

Step 5: Bake

Bake the casserole for 40 minutes and then loosely cover it with foil (to prevent browning) and bake for 15 – 20 minutes more, until cooked through. To test for doneness, a fork poked into the middle of the casserole should come out dry (with no wet egg on it). 

Step 6: Cool & serve

Cool for 5 – 10 minutes before serving. Optionally, garnish with chopped parsley.

How to Make It Overnight

This recipe can also be made the night before and stored in your fridge until ready to bake. To make this recipe overnight: follow the recipe as directed up until you would place the casserole in the oven. Cover the casserole and store in the fridge overnight.

When you’re ready to bake the casserole, bake as directed and complete the recipe.

How to Store Leftovers

In the fridge: store covered & airtight for up to 3 – 4 days.

In the freezer: to freeze leftovers, wrap individual portions in plastic wrap or store in an airtight container for up to 2 months. Reheat in the oven or microwave.

Did you make this recipe? Let us know how it turned out in the comments below! We love to hear your feedback!

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