Sausage and Hashbrown Casserole
Sausage Hashbrown Casserole is the ultimate weekend breakfast recipe! It combines crispy hashbrowns, savory sausage, and tons of gooey cheese into one delicious dish that feeds a crowd and makes everyone happy.
This has become one of my favorite recipes for hosting Sunday brunch because it’s practically foolproof and rarely leaves leftovers. The fact that I can feed a houseful of people, with minimal effort, and not standing over a griddle flipping pancakes makes me so happy!
What makes this casserole so brilliant is how make-ahead friendly it is. You can prep it the night before, then just pop it in the oven while you’re making coffee and setting the table. Perfect for those mornings when you want to spend time with your guests instead of being stuck in the kitchen.
And the leftovers are amazing! They are super easy to reheat and freeze great too. Portion them and freeze and you have a quick and easy breakfast on a busy morning.
To make a big breakfast or brunch spread, check out these cream cheese sausage balls, these mini chicken and waffle sliders, and these pancake skewers.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground pork sausage – If you don’t like pork sausage, swap for turkey sausage, Italian sausage, chicken breakfast sausage, or smoked sausage as well. Spicy Jimmy Dean is my favorite!
- Hash browns – Frozen hash browns save a lot of time. Swap them out for tater tots, refrigerated shredded hash browns, or even frozen diced potatoes with peppers and onions.
- Sour cream -Substitute for Greek yogurt or room temperature cream cheese as well.
- Cheese – I like to use a sharp cheddar cheese to cut through the sausage and potatoes. It’s also delicious with Pepper Jack cheese for a little kick.
- Milk – For a thicker and creamier casserole, choose half and half or evaporated milk.
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How To Make Sausage and Hashbrown Casserole
- In a skillet over medium heat, brown the sausage until no longer pink. Drain and set aside.
- In a separate bowl, mix the eggs and milk.
- In a medium sized bowl, combine the hashbrowns, cooked sausage, 1 cup of cheese, sour cream, and spices. Pour in the egg mixture and stir to combine.
- Spread in a 9×13 casserole dish. Top with remaining cheese. Bake at 350F until hot and bubbly and the cheese is melted. Remove from oven and enjoy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
Don’t think that this is just for breakfast! Although, it is delicious with some fresh fruit, crispy bacon, these chocolate pancakes, and these cinnamon rolls.
But I feel any casserole can be served for dinner too. Just add in a salad, some crusty bread, and a fun dessert.
Storage & Prep Ahead
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven (350F) or microwave until warmed all the way through.
You can also toss some in a skillet and reheat it on the stove. I prefer this method because you can get the hashbrowns crispy on the bottom.
This is one my favorite recipes to make ahead. Just prep everything and put in the baking dish. Wrap tightly with plastic wrap and store in the fridge for up to 3 days.
Remove and let warm on the counter for about 15 minutes to take the chill off, then bake as usual.
This freezes perfectly for up to 3 months. If baking from frozen, thaw overnight in the fridge.
Frequently Asked Questions
If you really want to kick this up a bit, make your own hashbrowns instead of the frozen ones. Peel and shred Russet potatoes and soak in cold water. Rinse and repeat in clean water. Drain and pat dry with paper towels. You can also make this with tater tots!
Recipe Tips & Tricks
- Sausage swap – cut sausage links into small pieces if you don’t have ground sausage.
- Add more flavor – add in some bell peppers, spinach, red pepper flakes, or hot sauce for extra kick.
- Prevent burning – cover with foil if cheese browns too quickly, removing foil for the last 10 minutes.
- Cheese is king – don’t skimp on the cheese topping, and add extra when reheating leftovers.
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This sausage casserole with hashbrowns and tons of cheese is perfect for those busy mornings. It’s perfect to prep ahead and is a life saver during the holidays!
Sausage Hashbrown Casserole
Ingredients
- 1 pound ground pork sausage
- 24 ounces refrigerated hash browns
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ teaspoon salt
- 3 large eggs
- ½ cup milk or half and half
Instructions
- Preheat the oven to 350F. Spray casserole dish with nonstick spray.
- In a large skillet, cook the sausage until no longer pink, drain if desired.
- In a small bowl, whisk together milk and eggs.
- In a large mixing bowl, combine the cooked sausage, hash browns, 1 cup of cheddar cheese, sour cream, onion powder, garlic powder, salt, pepper. And milk mixture.
- Mix to combine.
- Spread evenly in the casserole dish. Top with remaining shredded cheese.
- Bake uncovered for 30 minutes or until the cheese is melted and the casserole is bubbly.
- Remove from oven and garnish with parsley or green onions if desired. Enjoy!
Notes
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- Sausage swap – cut sausage links into small pieces if you don’t have ground sausage.
-
- Add more flavor – add in some bell peppers, spinach, red pepper flakes, or hot sauce for extra kick.
-
- Prevent burning – cover with foil if cheese browns too quickly, removing foil for the last 10 minutes.
-
- Cheese is king – don’t skimp on the cheese topping, and add extra when reheating leftovers.
- Recipe adapted from Savory Experiments.
Nutrition
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