I absolutely love sharing this Sausage Hashbrown Breakfast Casserole Recipe with friends because it feels like a warm hug on a chilly morning. Whenever I serve it, whether for a lazy weekend brunch or a holiday breakfast feast, it disappears in no time. It’s that perfect blend of savory sausage, tender hashbrowns, and cheesy goodness that just hits the spot.
You’ll find that this casserole is not just delicious but also super practical — it’s easy to prep ahead, which means mornings aren’t rushed chaos. Plus, it’s versatile enough to please everyone at the table. I remember the first time I made it, my family went crazy, begging me to keep it on regular rotation!
Why You’ll Love This Recipe
- Make-Ahead Friendly: Prepare the casserole the night before and bake it fresh in the morning for a stress-free breakfast.
- Family Favorite: The combination of sausage, cheese, and hashbrowns works together to please picky eaters and foodies alike.
- Customizable: You can easily swap in dairy-free options or add veggies like spinach for extra nutrition.
- Perfect for Any Occasion: Whether it’s a holiday brunch or a weekday treat, this casserole fits right in.
Ingredients You’ll Need
These ingredients come together beautifully to create a breakfast casserole that’s both hearty and flavorful. Plus, most of them are pantry staples or easy to find frozen, which makes putting this together a breeze.
- Pork breakfast sausage: I like using a quality sausage with good seasoning for maximum flavor—try to avoid overly greasy types.
- Red pepper (diced): Adds a nice pop of color and a subtle sweetness that balances the savory sausage.
- Onion (diced): Cooking it with the sausage softens its sharpness and deepens the flavor.
- Frozen hashbrowns: No need to thaw—just toss them right in. They provide that crispy-tender texture we all want.
- Spinach (finely chopped): A sneaky way to add some greens without overpowering the dish.
- Large eggs: The binder that holds everything together and makes the casserole nice and fluffy.
- Kosher salt: Essential for enhancing all the flavors.
- Black pepper: Just the right amount of kick without overwhelming the palate.
- Whole milk or unsweetened coconut milk: Adds creaminess—coconut milk works great if you want to keep it dairy-free.
- Sharp cheddar or dairy-free cheese: Cheese is the star topping here—sharp cheddar brings the punch, but plant-based cheese works just as well.
Variations
This Sausage Hashbrown Breakfast Casserole Recipe is like a blank canvas—you can tweak it based on what you have or your family’s tastes. I often switch things up to keep it exciting and cater to different dietary needs.
- Dairy-Free Version: I swapped the cheddar for Violife vegan cheese once and honestly didn’t miss the dairy at all; it still had that lovely melty texture.
- Veggie-Packed: Adding mushrooms or bell peppers gives the casserole more depth. Once, I threw in some zucchini, and it was a hit with my kids.
- Spicy Kick: A pinch of red pepper flakes or some diced jalapeño ups the heat; perfect for those who like a bit of a zing in the morning.
- Meat Swap: If you want to keep it lighter, try turkey sausage instead of pork—just adjust the seasoning a bit.
How to Make Sausage Hashbrown Breakfast Casserole Recipe
Step 1: Sauté the Sausage and Veggies
Start by heating your skillet over medium-high heat. I find it’s best to break up the sausage into small pieces while cooking so you get nice little bites instead of clumps. Toss in the diced onion and red pepper and cook until the sausage is browned and the veggies have softened—usually about 5-7 minutes. Drain any excess grease to keep the casserole from getting oily. Adding the spinach last and cooking it just for a minute or two helps it wilt without turning mushy.
Step 2: Combine Ingredients and Prepare the Baking Dish
In a large mixing bowl, whisk together the eggs, kosher salt, pepper, and milk. Then fold in the frozen hashbrowns, cooked sausage mixture, and shredded cheese. I like to give it all a good mix so the flavors spread evenly, but don’t overwork it or the eggs might get too dense. Grease your 9×13 baking dish lightly and pour the mixture in, spreading it out evenly. Sprinkle a little extra cheese on top for that lovely golden crust we all look forward to.
Step 3: Bake Until Perfectly Set
Bake uncovered in a 350°F oven for 25-30 minutes. The key here is to let the eggs set completely so your casserole holds together nicely but still stays moist. I always poke a little in the center with a toothpick—if it comes out clean, it’s done. Let it cool for a few minutes before slicing; this helps keep those pieces intact when serving.
Pro Tips for Making Sausage Hashbrown Breakfast Casserole Recipe
- Drain the Sausage Thoroughly: Removing excess grease prevents a soggy casserole and ensures the flavors shine.
- Use Frozen Hashbrowns Directly: No need to thaw—this keeps the texture just right without extra moisture.
- Let it Rest Before Serving: Cooling for 5-10 minutes stops the casserole from falling apart and makes slicing easier.
- Make Ahead for Busy Mornings: Prepping the night before saves you time and stress, plus the flavors actually meld better overnight.
How to Serve Sausage Hashbrown Breakfast Casserole Recipe
Garnishes
I usually top mine with a sprinkle of fresh chopped chives or parsley because it brightens the dish and adds a pop of color. A dollop of sour cream or some sliced avocado on the side also brings a creamy contrast that I can’t resist. If you like a little heat, a dash of hot sauce or some sliced jalapeños works wonders too.
Side Dishes
When we have a bigger crowd, I love serving this casserole alongside fresh fruit salad or crispy bacon for extra protein. A simple green salad with a light vinaigrette can also balance out the richness if you want something fresh. And don’t forget a pot of strong coffee or freshly squeezed orange juice to round out a perfect breakfast spread.
Creative Ways to Present
For special occasions, I’ve baked this casserole in individual ramekins to make guests feel extra pampered. I also like to use colorful baking dishes or add edible flowers on top for a brunch table that wows. Another idea is serving it buffet style with various toppings like salsa, guacamole, or sour cream so everyone can customize their slice.
Make Ahead and Storage
Storing Leftovers
Leftover casserole stores beautifully in an airtight container in the fridge for up to three days. I usually cut it into portions before refrigerating so I can grab exactly what I want without reheating the whole pan. Just be sure to cover it well to keep it from drying out.
Freezing
I strongly recommend baking the casserole in a disposable aluminum pan if you plan to freeze it. Once it’s cooled completely, wrap it tightly with plastic wrap, then foil to prevent freezer burn. It freezes well for up to three months. When you’re ready, thaw it in the fridge overnight before reheating—this step keeps the texture just right.
Reheating
The best way I’ve found to reheat leftovers is in a 350°F oven for about 25-30 minutes. This brings back a bit of that crispy top and warms the casserole evenly without making it rubbery like the microwave sometimes does. Cover it loosely with foil if it starts to brown too quickly.
FAQs
-
Can I make the Sausage Hashbrown Breakfast Casserole Recipe ahead of time?
Absolutely! One of the best things about this casserole is that you can assemble it the night before, cover it with plastic wrap, and refrigerate. Then just bake it fresh in the morning for an effortless breakfast.
-
What if I want a dairy-free version of this casserole?
No problem! Swap out the cheddar cheese for a plant-based alternative like Violife or Daiya, and use unsweetened coconut milk instead of whole milk. You’ll still get plenty of cheesy flavor and creaminess.
-
Can I substitute the sausage with something else?
Yes, you can use turkey sausage, chicken sausage, or even a vegetarian sausage substitute. Just adjust the seasoning to suit the flavor profile of what you use.
-
How do I know when the casserole is done baking?
The casserole is done when the eggs are fully set and a toothpick inserted in the center comes out clean. It typically takes about 25-30 minutes at 350°F. Let it rest a little before serving to help it firm up.
Final Thoughts
This Sausage Hashbrown Breakfast Casserole Recipe holds a special place in my heart because it turned rushed mornings into relaxed, flavorful moments with my family. It’s simple to make, highly adaptable, and always earns compliments. I truly hope you enjoy making it as much as I do—it’s one of those recipes you’ll want to keep coming back to, whether for everyday breakfasts or big celebrations.
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
A hearty and flavorful Sausage Hashbrown Breakfast Casserole featuring savory pork sausage, diced red pepper and onion, tender spinach, and crispy hashbrowns, all baked together with eggs and cheddar cheese to create a satisfying meal perfect for breakfast or brunch.
Ingredients
Sausage Mixture
- 1 lb pork breakfast sausage
- 3/4 cup red pepper, diced
- 3/4 cup onion, diced
- 1–2 cups spinach, finely chopped
Main Casserole
- 10 oz (2 cups) frozen hashbrowns
- 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 your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking during baking.
- Cook Sausage and Veggies: Heat a skillet over medium-high heat. Add the pork breakfast sausage along with diced onion and red pepper. Break the sausage up into small pieces and cook until the sausage is no longer pink and the vegetables have softened, about 5-7 minutes. Drain 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.
- Prepare Egg Mixture: In a large bowl, combine the frozen hashbrowns, eggs, kosher salt, pepper, milk, and shredded cheese. Mix well to blend all ingredients thoroughly.
- Combine and Assemble: Add the cooled sausage and vegetable mixture to the egg and hashbrown mixture. Stir until fully combined. Pour this mixture evenly into the prepared baking dish and sprinkle additional shredded cheese on top as desired.
- Bake the Casserole: Bake uncovered in the preheated oven for 25-30 minutes, until the eggs are fully set and the top is slightly golden.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before slicing and serving. Enjoy your delicious breakfast casserole!
Notes
- Dairy-free option: Substitute the cheddar cheese with vegan cheese (like Violife) and use unsweetened dairy-free milk such as coconut milk.
- Make-Ahead: After combining, pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight. Bake the next day as directed.
- Storing Leftovers: Keep leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Freezing Instructions: Bake in a disposable aluminum pan if freezing. After baking, cool completely, wrap tightly in plastic wrap and then foil. Freeze up to 3 months. To reheat, thaw in the refrigerator for 24 hours, remove wrapping, and bake at 350°F for 25-30 minutes.
