Sausage and Hash Brown Breakfast Casserole Recipe

This Sausage Hashbrown Breakfast Casserole is an ideal overnight breakfast for a weekend brunch or anyone with a big appetite. It’s savory, cheesy, and simple to prepare.

If you love a hearty morning meal of eggs, sausage, and potatoes, this overnight Sausage Hashbrown Breakfast Casserole will quickly become a favorite. The casserole brings together shredded hashbrowns, savory sausage, diced vegetables, and plenty of cheddar cheese into one comforting dish. Serve it with fresh fruit or warm biscuits to complete a crowd-pleasing brunch. It also reheats well, so leftovers make an easy weekday breakfast.

Easy Hashbrown Breakfast Casserole Recipe

This casserole is a classic morning bake similar to other breakfast casseroles but built around shredded hashbrowns for a crisp, golden texture. It’s versatile: you can swap in bacon or ham for the sausage, leave the meat out for a vegetarian version, or change the cheese for a different flavor profile. The dish can be assembled the night before and baked in the morning for an effortless start to the day.

To prepare ahead: assemble the casserole, cover it tightly, and refrigerate overnight. Remove it from the refrigerator to sit at room temperature while your oven preheats before baking.

Ingredients

• Shredded hashbrowns – frozen (thawed) or refrigerated shredded potatoes.
• Sausage – cooked, crumbled, and drained. Substitute bacon or ham, or omit for a vegetarian casserole.
• Onion – finely diced.
• Red bell pepper – diced.
• Green bell pepper – diced.
• Eggs – whisked with milk for the custard base.
• Whole milk – or your preferred milk for richness.
• Salt and pepper – to taste.
• Cheddar cheese – shredded. Swap pepper jack or smoked gouda if desired.

How to Make Sausage Hashbrown Breakfast Casserole

1. Prepare

Preheat the oven to 350°F (175°C). Brown the sausage in a skillet, crumble it, and drain off excess fat.

2. Beat the Egg Mixture

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

3. Combine Remaining Ingredients

In another large bowl, stir together the thawed shredded hashbrowns, diced onion, red and green bell peppers, cooked sausage, and half of the shredded cheese so the ingredients are evenly mixed.

4. Assemble

Spread the hashbrown mixture in a 9×13-inch baking dish. Pour the egg mixture evenly over the top and sprinkle with the remaining cheese.

5. Bake

Cover the dish with foil and bake for 45 minutes. Remove the foil and bake 15 more minutes, or until the edges are lightly browned and the center is set. If making ahead, assemble, cover, and refrigerate overnight, then bake when ready.

How to Store and Reheat Leftovers

Store leftovers covered in the original baking dish or transfer to an airtight container. Refrigerate and use within 3–4 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQ

What is the difference between a breakfast casserole and a quiche?

A quiche typically has a pastry crust and is baked in a round pie plate. A breakfast casserole is usually crustless and baked in a square or rectangular dish.

Do you bake hashbrown breakfast casserole covered or uncovered?

Start baking the casserole covered so it cooks through evenly, then remove the cover for the last 15 minutes to brown the top.

Does hashbrown breakfast casserole have to be refrigerated overnight?

No—it’s fine to assemble and bake it the same morning. Refrigerating overnight is an option that makes morning prep easier.

Recipe Details