The Sausage Hashbrown Egg Casserole is a hearty breakfast option that brings together the richness of sausage, the satisfying texture of shredded hash browns, and the creaminess of eggs.
It's a perfect dish to feed a crowd or enjoy with your loved ones on lazy weekends. The best part? You can totally customize it to suit your spice tolerance and protein preferences, making it a versatile recipe for everyone to enjoy.
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Reasons Why You'll Love This Recipe
This recipe is easy and versatile and requires simple ingredients and basic cooking techniques.
Whether it's a holiday morning, work potluck, or a family brunch, this casserole is gonna be a hit with everyone.
The recipe offers a great make-ahead option. Prepare the casserole the night before, refrigerate it, and bake it fresh in the morning for a hassle-free breakfast.
You can adjust the spice levels and protein choices to cater to your personal preferences.
This casserole tastes even better the next morning, making it a perfect meal prep option.
Sausage: I used regular pork sausage but you can also use maple, sage or spicy hot sausage, Italian sausage, or turkey sausage if you prefer. You can also use cooked crumbled bacon instead.
Eggs: This breakfast sausage recipe calls for large eggs.
Hash browns: I like using shredded hash brown for this casserole but you can also use cubed or O’Brien’s.
Preheat your oven to 350 degrees Fahrenheit.
In a non-stick pan or large skillet, brown the sausage over medium heat until it’s fully cooked. Remove from the heat and drain the excess oil.
Spray your 9X13 baking dish or casserole dish with cooking spray.
In a large bowl, add eggs, milk, browned sausage, 1 cup of cheese, red and green bell peppers, and seasonings. Mix until they are all well combined.
Pour the sausage mixture into your 9X13 baking dish and spread it evenly. Spread the remaining cheese evenly over it.
Bake the casserole in the preheated oven for 40-45 minutes then cover with aluminum foil and bake it for an additional 10 minutes or until the eggs are set and the cheese is melted and bubbly, and enjoy. This breakfast sausage casserole tastes even better the next morning!
Recipe Tips and Tricks
Use your favorite type of sausage, such as pork, maple, sage, or spicy hot sausage. You can also substitute it with cooked crumbled bacon.
Experiment with different types of cheese to suit your taste preferences.
If you prefer crispy hash browns, pre-cook them in the oven before adding them to the casserole.
Storage and Reheating Instructions
You can store any leftovers of this casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or oven until warmed through.
Substitution and Addition Ideas
Customize the spice level by adding hot sauce, green chiles, or a dash of red pepper flakes.
Enhance the flavors by adding crispy bacon bits, regular or crispy fried onions, green onions, or other preferred toppings.
Serve the casserole with croissants, cinnamon rolls, grits, buttered homemade biscuits, or a fresh fruit salad for a complete breakfast spread.
What type of hash browns can I use?
Shredded hash browns work well for this recipe, but you can also use hash brown patties, tater tots, or cubed hash browns.
Can I freeze this breakfast casserole?
Yes, you can freeze the casserole. Cover it with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
How long can I store the casserole in the fridge before cooking it?
You can store the unbaked casserole in the fridge for 2-3 days before baking. Once baked, it can be refrigerated for 3 days in an airtight container.
How do I cook the casserole if I store it in the fridge overnight?
Let the casserole sit at room temperature for 20-30 minutes before baking. Cover with aluminum foil to prevent excessive browning and bake according to the original instructions.
With its customizable nature and delicious combination of flavors, this Sausage Hashbrown Egg Casserole is perfect for any occasion, from lazy mornings to festive gatherings. Try it once, and you'll totally be hooked!
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Sausage Hashbrown Egg Casserole
- Non-stick pan
- Plastic wrap
- Casserole dish
- Aluminum foil
- Mixing bowl
- 1 pound sausage
- 8 eggs large
- 1 bag bag (26 ounces) shredded hash browns, thawed
- 1 cup milk
- 1 teaspoon salt
- ½ cup red bell pepper
- ½ cup green bell pepper
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cup cheddar cheese, shredded
- Preheat your oven to 350 degrees Fahrenheit.
- Spray your 9X13 baking dish or casserole dish with cooking spray.
- In a large bowl, add eggs, milk, browned sausage, 1 cup of cheese, red and green bell peppers, and seasonings. Mix until they are all well combined.
- Pour the sausage mixture into your 9X13 baking dish and spread it evenly. Spread the remaining cheese evenly over it.
- Bake the casserole in the preheated oven for 40-45 minutes then cover with aluminum foil and bake it for an additional 10 minutes or until the eggs are set and the cheese is melted and bubbly, and enjoy. This breakfast sausage casserole tastes even better the next morning!