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This Sausage Hashbrown Breakfast Casserole is the perfect overnight breakfast for a weekend brunch or big appetites! It’s full of savory flavor and lots of cheddar cheese.

sausage hashbrown breakfast casserole served in a glass casserole dish

If your idea of a good breakfast involves eggs, sausage, and hashbrowns, then this overnight Sausage Hashbrown Breakfast Casserole is about to become your new favorite. It combines all of these in one convenient casserole dish—with added veggies and cheese for good measure. Just pair it with some fresh fruit or buttermilk biscuits on the side to round things out and you’ve got the perfect meal to serve at your next brunch! (Or do what I do and make it for a weekend breakfast and have the leftovers during the work week!)

sliced of sausage hashbrown breakfast casserole on a spatula

Easy Hashbrown Breakfast Casserole Recipe

If you’ve been a reader for a while, you know I love breakfast casseroles! This Sausage Hashbrown Breakfast Casserole is similar to my Tater Tot Breakfast Casserole, except that it uses hashbrowns; it’s also a little bit like my Easy Breakfast Casserole or Overnight Breakfast Casserole, but that one has no meat and adds crescent rolls. Hashbrown Breakfast Casserole is more of a classic recipe, with all the standard savory breakfast ingredients.

You can absolutely make this recipe ahead of time just like my Overnight Breakfast Casserole, though—just assemble everything the night before, cover it tightly and pop it in the fridge, then bake it in the morning. Let the dish sit on the counter while your oven preheats.

(Want to make breakfast on a sheet pan instead? Try my Sheet Pan Breakfast Bake!)

serving of sausage hashbrown breakfast casserole served on a grey round plate

Ingredients

  • Shredded hash browns – You can use frozen or the refrigerated kind; if you use frozen, thaw them before you start cooking.
  • Sausage – The sausage needs to be cooked, crumbled, and drained. You can swap the sausage with bacon or ham, or make the hashbrown breakfast casserole recipe vegetarian by omitting the sausage.
  • Onion
  • Red bell pepper
  • Green bell pepper
  • Eggs – Here’s how to crack an egg perfectly every time!
  • Whole milk
  • Salt
  • Pepper
  • Cheddar cheese – You can switch things up with a different kind of cheese if you like. Pepper jack will give this a Tex-Mex twist, or try creamy smoked gouda.
steps to make sausage hashbrown breakfast casserole

How to Make Sausage Hashbrown Breakfast Casserole

1. Prepare

Preheat oven to 350°F and brown the sausage, draining the fat out of the skillet.

2. Beat the Egg Mixture

Place the eggs, milk, salt, and pepper in a large bowl and whisk until smooth.

3. Combine Remaining Ingredients

In a large bowl, combine the hashbrowns, onion, peppers, sausage and half of the cheese. Stir until the hashbrown breakfast casserole ingredients are evenly distributed.

4. Assemble

Transfer the hashbrown mixture to a 9×13-inch baking dish and pour the egg mixture over the top. Sprinkle with the remaining cheese.

5. Bake

Cover the casserole dish with foil and bake for 45 minutes, then remove the foil and bake for 15 minutes more, until the edges are lightly browned and the center is set.

Hint: If you’re making this as an overnight hashbrown breakfast casserole, assemble it, then cover the dish with foil and refrigerate it.

cross section of sausage hashbrown breakfast casserole

How to Store and Reheat Leftover Hashbrown Breakfast Casserole

You can refrigerate leftovers covered in the original baking dish, or transfer them to an airtight container. Use them within 3 to 4 days, and reheat them in the microwave. You can also freeze leftovers for up to 3 months; defrost overnight in the refrigerator before microwaving.

FAQ

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

Quiche is usually made with a pastry crust in a round pie plate, while breakfast casseroles are made without a crust in a square or rectangular baking dish.

Do you bake hashbrown breakfast casserole covered or uncovered?

Both! The recipe starts by baking it covered, then during the last 15 minutes of cooking time, you remove the cover so the top can get nicely browned.

Does hashbrown breakfast casserole have to be refrigerated overnight?

No, you can assemble this casserole the morning you make it, so there’s no need to do it ahead of time. But if you want to make it ahead, you can!

More Breakfast Casserole Recipes to Try

sausage hashbrown breakfast casserole served in a glass casserole dish

Hashbrown Breakfast Casserole

This Sausage Hashbrown Breakfast Casserole is the perfect overnight breakfast for a weekend brunch or big appetites! It’s full of savory flavor and lots of cheddar cheese.
3.73 from 11 votes
Course: Breakfast
Cuisine: American
Author: Kasey Schwartz
Servings: 12
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients  

  • 30 ounces shredded hash browns thawed
  • 1 pound sausage cooked, crumbled and drained
  • ¼ cup onion finely diced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 8 eggs
  • 1 ¼ cups whole milk
  • salt & pepper to taste
  • 2 cups cheddar cheese

Instructions 

  • Preheat oven to 350°F.
  • Brown sausage and drain fat.
  • Combine eggs, milk, salt & pepper in a bowl. Whisk until smooth.
  • In a large bowl, combine hashbrowns, onion, peppers, sausage and ½ the cheese. Mix together and add to a 9 x 13 baking dish.
  • Pour egg mixture over the mixture and top with remaining cheese.
  • Set aside ½ cup cheese for the topping.
  • Cover and refrigerate overnight if desired.
  • Bake 45 minutes covered with foil.
  • Remove foil and bake 15 minutes or until cooked through. Edges will be lightly brown and center will be set.

Nutrition

Calories: 251kcal | Carbohydrates: 2g | Protein: 15g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 410mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 11mg | Calcium: 185mg | Iron: 1mg
Keyword: breakfast, breakfast casserole, hashbrown breakfast casserole, hashbrown casserole, sausage, sausage breakfast casserole, sausage casserole, sausage recipe
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

Comments

  1. Justin Conn says:

    I liked this recipe a lot! Next time I’ll use a whole red pepper, a whole green pepper, close to a whole onion, and more salt/pepper though. I didn’t have any of the “huge amount of liquid” left after cooking like someone else commented. It was cooked perfectly. I just need to add a little more flavor next time.

    1. 5 stars
      I have a casserole crockpot. I precooked in the oven the night before, then in the morning place my 9×13 dish in the crockpot base for 30 minutes. Perfect for get togethers!

  2. M brunner says:

    There was a huge amount of liquid at the bottom of the casserole after it baked for an hour on 350. It was too much liquid to possibly be absorbed even if letting the casserole sit a while before eating. Very disappointed in recipe.

    1. Did you thaw the hash browns? I usually let them thaw in a colander a bit and squeeze out the extra moisture or just use fresh prepackaged for dairy section

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