This Sausage Hash Brown Breakfast Casserole is about to become your new favorite breakfast recipe if you enjoy a hearty, cheesy, and filling breakfast! Ideal for weekend brunch, meal prepping for the week ahead, or simply feeding a hungry crowd, this dish is loaded with crispy hash browns, savory sausage, silky eggs and gooey cheddar cheese.
The best part? It’s absurdly simple to prepare. You just layer everything in a baking dish, stick it in the oven and let it work its magic. Whether you’re getting ready for a busy week of work or entertaining brunch guests, this breakfast casserole packs major flavor with minimal effort.
This sausage hash brown breakfast casserole is perfect for the following reasons:
✔️ Make-Ahead Friendly – Meal prep this one!
✔️ Feeds a Crowd — Ideal for family get-togethers, holiday brunches or potlucks.
✔️ Super Satisfying – Heavy on the protein, cheese and crispy hash browns.
✔️ Versatile — Substitute the sausage, add vegetables, or heat it up!
✔️ One-Pan Wonder — Less mess, more deliciousness.
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Notes on the Ingredients & Substitutions
Key Ingredients:
Frozen Shredded Hash Browns – No thawing needed! They get beautifully crisp in the oven.
Hot Breakfast Sausage — Keeps it spicy, though you can use mild sausage if you prefer.
Cream Cheese – Adds to the creaminess and richness of the casserole.
Eggs & Milk – Create a rich custardy texture that binds it all together.
Cheddar Cheese – It melts perfectly for that cheesy topping you crave.
Seasonings (Salt, Pepper, Garlic Powder, Onion Powder) — Simple, sure, but important for big flavor
Substitutions & Variations:
Change the Sausage – Use bacon or ham or even turkey sausage.
Make it spicy – add in diced jalapenos, red pepper flakes, or spicy sausage.
Boost with Veggies – Add bell peppers, mushrooms or spinach.
Switch the Cheese — Use Monterey Jack, pepper jack or a Mexican blend.
Dairy-Free Alternative – Replace with almond milk and dairy-free cheese.
How To Make Sausage Hash Brown Breakfast Casserole:
Step 1: Preheat & Prepare
Grease a 9×13-inch baking dish with cooking spray or butter and preheat your oven to 350°F (175°C).
Step 2: Cook the Sausage
Brown the sausage in a large skillet over medium heat until browned and cooked through ( about 7-10 minutes).
Shatter it into crumbles as it cooks, draining any excess fat and removing from the heat.
Step 3: Mix with Cream Cheese
Add the cream cheese and stir until incorporated and creamy, while the sausage is still warm.
Step 4: Mix the Eggs
Whisk together the eggs, milk, salt, pepper, garlic powder and onion powder in a large bowl.
Step 5: Put the Casserole Together
Evenly distribute the frozen hash browns in the greased baking dish.
Spoon the sausage-cream cheese mixture on top.
Pour the egg mixture evenly over top of everything.
Add shredded cheddar cheese on the next layer.
Step 6: Bake & Serve
Place in the oven and bake for 45-50 minutes, or until the eggs are set and the cheese is melted and bubbly.
For a crispier top, broil for 2 to 3 minutes at the end.
Cool for a moment before slicing and serving.
Serving and Storage Tips:
To serve: Serve this casserole hot, alongside fresh fruit, toast or a green salad, for a complete breakfast or brunch. You can also drizzle with hot sauce or salsa for added flavor.
Storage: Refrigerate any leftovers in an airtight container for up to 4 days. Individual servings may be reheated in the microwave or oven.
Helpful Notes:
Cream Cheese Substitute: Use nonfat or reduced-fat cream cheese or Greek yogurt for a lighter version.
Customizable: You can add in diced bell peppers, onions or mushrooms to the sausage to make these even tastier and add texture.
Make-Ahead: This casserole can be assembled the night before and stored in the fridge. Bake it in the morning for a quick, portable breakfast.
Tips from Well-Known Chefs:
The chef Alton Brown when working with breakfast casseroles: “Don’t forget to season each layer and be sure that you season as you go. Hash browns and eggs can soak up tons of flavor, so don’t be shy about adding a little extra salt or pepper, if necessary.”
Chef Bobby Flay: “Whether you’re adding a dash of hot sauce or some finely chopped jalapeños to the egg mixture, it will add a spicy kick to your breakfast casserole but nothing that will overwhelm the palate.”
Frequently Asked Questions:
Q1: May I use a different kind of sausage?
A1: Yes, you can also use mild or spicy breakfast sausage, turkey sausage, or even Italian sausage, if you prefer.
Q2: Is it possible to use fresh potatoes instead of hash browns?
A2: Absolutely! Shred fresh potatoes — and wring out their excess moisture before layering them into the casserole.
Q3: Can I freeze this casserole?
A3: Yes! You can freeze the fully-assembled casserole. Let cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight, and reheat in the oven before serving.
Q4: Can I make this dish vegetarian or vegan?
A4: Yes, it’s fine to skip the sausage altogether and load up on more spinach, mushrooms, and bell peppers instead. You can also substitute for a plant-based sausage.
Q5: How do I know that the casserole’s done?
A5: The casserole is finished when the center is set and no longer jiggles. You can jab a knife in the center — if it comes out clean, the casserole is done through and through.
Q6: Can I use a different kind of cheese?
A6: Yes! Cheddar is perfect, but you can swap it for Monterey Jack, Swiss or a mixture of cheeses for varied flavors.
Q7: Is there a way to make single servings?
A7: Yes! Bake individual-sized breakfast casseroles in a muffin tin instead of a larger baking dish. Note decrease the time in oven to 20-25 minutes.
Q8: I use almond or oat milk, can I use that?
A8: Yes, you can use unsweetened almond, oat or soy milk instead of regular milk for a dairy-free option.
Q9: Can I put hot sauce in the egg mixture for extra spice?
A9: Definitely! A few shakes of hot sauce or a sprinkling of red pepper flakes will warm up the casserole.
Q10: Can I egg wash this recipe before baking?
A10: Eggs help bind the ingredients together, but if you are looking for a vegan option, see if an egg substitute or tofu scramble works for you!
This Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole is the best savory breakfast dish ever; it’s ideal for meal prep for the week, or for feeding a crowd! Its cheesy, creamy layers and flavorful sausage make sure it will please at any breakfast table! Enjoy!
Sausage Hash Brown Breakfast Casserole
Ingredients
- 1 bag frozen shredded hash browns 30-32 oz
- 2 lbs hot breakfast sausage
- 16 oz cream cheese room temperature
- 8 eggs
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet, cook the sausage over medium heat until browned and fully cooked, 7-10 minutes. Break it into crumbles as it cooks. Drain excess fat and set aside.
- While the sausage is warm, stir in the cream cheese until fully combined and creamy.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Spread the frozen hash browns evenly in the bottom of the greased baking dish. Top with the sausage-cream cheese mixture. Pour the egg mixture over the sausage and hash browns. Top with shredded cheddar cheese.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the cheese is melted and bubbly. For a crispier top, broil for 2-3 minutes at the end.
- Remove from the oven and let it cool slightly before slicing and serving.
Notes
Nutrition