Hash Brown and Sausage Breakfast Casserole will see you through your toughest mornings when another bowl of cereal just won’t do. The best part is the hash browns — they’ll stay nice and toasty even after combining with the cheese, sausage, and eggs.
I’ve mentioned before that I draw inspiration from everywhere for my recipes. From my friends’ gardens to my mom and from Italy to my brother-in-law. What’s that you say? You weren’t expecting me to say my brother-in-law? Me either!
But I know a great recipe when I hear one! He recently came to one of our family gatherings raving about a hash brown sausage casserole he had made for a Sunday brunch he’d had with friends a couple weeks prior.
He told me that the hash browns retained their crispness because he first cooked them on a sheet pan to ensure they got nice and crispy before adding them into the casserole with the eggs, cheese, and sausage.
I thought well that’s totally a great idea! And, of course, I had to try it myself. I have been wanting another go-to breakfast casserole for ages and it seemed like now was as good a time as any to try his version out. So try it I did — the very next week. It’s now a new family favorite!
WHAT INGREDIENTS ARE IN A HASH BROWN AND SAUSAGE BREAKFAST CASSEROLE?
You’ll only need six ingredients to make this delightful breakfast casserole with hash browns recipe.
- Salt and pepper
- Frozen hash browns
- Ground breakfast sausage
- Shredded cheese: mozzarella, cheddar, pepperjack, or a blend
HOW DO YOU MAKE A HASH BROWN AND SAUSAGE BREAKFAST CASSEROLE?
As I mentioned, the key to this hash brown casserole is all in making the potatoes nice and crispy before adding them to the casserole dish.
First, preheat the oven to 450 degrees and grease a large sheet pan. Spread the thawed, frozen hash browns out on the pan, then toss them with oil, salt, and pepper and bake in a preheated oven for 15 minutes while you turn your attention to the eggs and sausage mixture.
When the hashbrowns are done cooking, turn the oven down to 350 degrees.
Next, whisk together the eggs, salt, and pepper, and set aside. Then, in a skillet over medium-high heat, saute the sausage and break it up as it cooks so that you have small crumbles. When there is no more pink sausage, you can take it off the burner, it’s done cooking.
Add the cooked hash browns to a greased 9 x 13-inch pan. Stir in half of the egg mixture and a ½ a cup of the cheese of your choice. Add the rest of the hash browns on top of the eggs, along with the cooked sausage, then pour over the rest of the eggs and top with remaining cheese.
Cover the dish with foil (being careful not to let the foil touch the cheese) and bake for 35-45 minutes or until the eggs are cooked through and the cheese is all melted. Cool slightly and serve.
WHAT SIDE DISHES GO GOOD WITH THIS EASY BREAKFAST CASSEROLE RECIPE?
Although this recipe is great all on its own, if you want to round it out a bit or are serving it to guests as a larger breakfast or brunch then these side dishes will be great to serve with this breakfast casserole.
- I love a good fruit salad with a breakfast casserole or served at brunch. A little bit of sweet with a lot of healthy really makes me feel like I’ve got a well-rounded breakfast to start my day. Try a fruit salad or a fruit dip with this casserole.
- If you’d prefer to drink your fruit, try a refreshing berry smoothie on the side. My kids love helping me prepare (and drink) a smoothie.
- If you have a crowd, consider also putting out a plate of various muffins from which your guests can choose.
- And, for kids who may not like the hashbrown casserole (I know some can be picky about that kind of “mixed together” food) offer pancakes or breakfast bars.
- Another fun brunch item for kids (and adults too) is a drink bar. Fill it with your favorite juices in fun glass containers, or serve one or more of these fruity/sweet fancy milk drinks.
Hash Brown and Sausage Breakfast Casserole
This Hash Brown and Sausage Breakfast Casserole will see you through your toughest mornings when another bowl of cereal just won’t do. The best part is the hash browns — they’ll stay nice and toasty even after combining with the cheese, sausage, and eggs.
for the eggs
- 8 large eggs
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
for the hash browns
- 1 1 lb 10 oz bag frozen hash browns, thawed
- 3 tablespoons oil
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
sausage and cheese
- 1 pound ground breakfast sausage
- 2 cups shredded cheese mozzarella, cheddar, pepperjack, or a blend
Preheat oven to 450 degrees and grease a large sheet pan. Spread hashbrowns out on the pan, toss with oil and salt and pepper, and bake in preheated oven for 15 minutes while you prepare the eggs and sausage. When finished, change oven temperature to 350.
Whisk together eggs, salt, and pepper. Set aside.
In a skillet over medium-high heat, saute sausage, breaking into small pieces as it cooks, until browned and no longer pink. Set aside.
Transfer hash browns to a greased 9×13 inch pan. Stir in half of the egg mixture and 1/2 cup of cheese.
Top hash browns with the cooked sausage, then top with remaining egg mixture and remaining cheese.
Cover with foil (be careful to not let the foil touch the cheese inside the pan or it will all get pulled off later with the foil) and bake for 35-45 minutes until cheeses are melted and eggs have fully cooked and are no longer runny.
Allow to cool slightly and serve.