Baked Hashbrown and Sausage Breakfast Casserole
A hearty breakfast casserole combining crispy refrigerated hash browns with seasoned breakfast sausage, melted cheddar cheese, and a creamy egg custard. The dish bakes until golden and bubbly, creating comfort food perfect for weekend mornings, holiday brunches, or feeding a crowd. The combination of textures from tender potatoes, savory sausage, and melted cheese makes this a satisfying one-dish meal that can easily feed a family.
Ingredients
- 12 ounces breakfast sausage, cooked and crumbledturkey sausage1:1healthier
reduces fat content
- 20 ounces refrigerated hash brownsfrozen hash browns1:1convenience
thaw completely first
- 1 cup cheddar cheese, shredded, divided
- ½ cup sour cream
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground white pepper
- 3 eggs
- ½ cup milk or half & half
Instructions
- 1
Preheat the oven and coat a casserole dish with cooking spray
- 2
Whisk together eggs and milk in a small bowl
- 3
Combine sausage, hash browns, cheese, sour cream, seasonings and egg mixture in a mixing bowl
- 4
Spread mixture evenly into prepared casserole dish and top with remaining cheese
- 5
Bake uncovered until cheese melted and lightly browned
- 6
Allow to sit before serving
Tips
Let the casserole rest for 10 minutes after baking to allow it to set properly and make serving easier.
Use a 3-quart casserole dish for best results and even cooking throughout.
Cook and crumble the breakfast sausage ahead of time to save preparation time in the morning.
Good to Know
Refrigerate leftovers for up to 3 days in covered container. Reheat individual portions in microwave or oven.
Assemble casserole completely, cover and refrigerate overnight. Add 5-10 minutes to baking time if baking from cold.
Serve warm directly from casserole dish. Pairs well with fresh fruit or toast for a complete breakfast.
Common Mistakes
Don't skip the resting time to avoid a watery casserole that falls apart when served.
Ensure sausage is fully cooked and drained to prevent excess grease in the final dish.
Substitutions
reduces fat content
thaw completely first
FAQ
Can I make this casserole ahead of time?
Yes, assemble completely and refrigerate overnight. Bake from cold, adding 5-10 extra minutes to the cooking time.
What if I don't have white pepper?
Black pepper works fine as a substitute, though it will add small dark specks to the appearance.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat portions in microwave or warm oven until heated through.