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An extreme close-up shot of the cheesy sausage egg casserole in a baking dish, highlighting the melted cheddar cheese and savory ingredients.

Sausage Hashbrown Breakfast Casserole (Easy & Cheesy)

This Sausage Hashbrown Breakfast Casserole is a savory, cheesy, and satisfying dish with seasoned sausage, crispy hash browns, and fluffy eggs. It's the perfect easy, make-ahead recipe for a crowd-pleasing holiday brunch or weekend breakfast.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground pork sausage mild or hot
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 30 oz frozen shredded hash browns thawed and excess moisture removed
  • 2 cups shredded sharp cheddar cheese divided
  • 10 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Large Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large skillet, cook the sausage over medium-high heat until browned. Add the onion and bell pepper and cook until softened, about 5 minutes. Drain excess grease.
  3. In a large bowl, combine the thawed hash browns, sausage mixture, and 1 ½ cups of cheddar cheese. Mix well.
  4. Spread the hash brown mixture into the prepared baking dish in an even layer.
  5. In the same bowl, whisk together the eggs, milk, heavy cream, garlic powder, salt, and pepper until smooth.
  6. Pour the egg mixture evenly over the hash browns. Sprinkle the remaining ½ cup of cheese on top.
  7. Bake for 45-55 minutes, until the center is set and the top is golden brown. Let it rest for 10 minutes before slicing and serving.

Notes

Tip 1: For best results, thaw the frozen hash browns completely and squeeze out as much liquid as possible with a cheesecloth or paper towels to prevent a soggy casserole.
Tip 2: Grating your own cheese from a block will result in a much creamier and smoother melt compared to pre-shredded cheese.
Tip 3: To make this ahead, assemble the casserole completely, cover, and refrigerate overnight. Allow it to sit at room temperature for 30 minutes before baking.