This is one of those cozy, fill-you-up breakfasts that always hits the spot. It’s warm, cheesy, and loaded with savory sausage and crispy hash browns. Simple ingredients, big comfort. I’ve made this more times than I can count, and it never lets me down.
Why I Love This Recipe
This casserole became a favorite after I needed something hearty that didn’t require standing over the stove all morning. It’s the kind of dish that fills the kitchen with the best smells and makes everyone wander in asking, “Is it ready yet?”
- It’s filling without being heavy
- Everything bakes together in one dish
- The flavors get better as it cooks
- Leftovers reheat beautifully
- It feels special but uses everyday ingredients
What You’ll Need
- 1 pound breakfast sausage, raw
- 1 (20 oz) bag frozen shredded hash browns, thawed
- 1 cup onion, finely diced
- 2 cups shredded cheddar cheese
- 6 large eggs, raw
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon butter, melted
Tools You’ll Need
- Large skillet
- Mixing bowl
- Whisk
- 9×13 baking dish
- Measuring cups and spoons
- Spatula
Servings & Time
Makes 6 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Substitutions & Variations
- Swap sausage for turkey sausage
- Use shredded Monterey Jack instead of cheddar
- Add diced red onion for a sharper bite
- Mix in bell peppers or mushrooms
- Use half-and-half instead of milk for richer texture
Make Ahead Tips
You can assemble everything the night before, cover, and refrigerate. Bake fresh in the morning, adding 5–10 extra minutes to the cook time.
Cooking Instructions
Step 1: Brown the Sausage
Cook 1 pound raw breakfast sausage in a skillet until fully browned and crumbly.
Step 2: Add Onion
Add 1 cup finely diced onion to the cooked sausage and cook until softened and translucent.
Step 3: Whisk Egg Mixture
In a bowl, whisk together 6 raw eggs, 1 cup whole milk, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder until smooth.
Step 4: Assemble the Casserole
Grease the baking dish with 1 tablespoon melted butter. Add thawed shredded hash browns, cooked sausage and onion, then pour egg mixture over the top. Sprinkle with 2 cups shredded cheddar cheese.
Step 5: Bake
Bake until set, golden, and bubbly.
Step 6: Serve
Why This Recipe Works (Quick Science)
Eggs set as they cook, holding everything together. Hash browns absorb flavor and moisture, while cheese melts and creates richness. Sausage fat adds depth, keeping the casserole from drying out.
Common Mistakes
- Not thawing hash browns, which causes excess moisture
- Overbaking, leading to a dry texture
- Under-seasoning the eggs
- Skipping greasing the dish
What to Serve With
- Fresh fruit
- Toast or biscuits
- Simple green salad
- Coffee or tea
Macros Information (Per Serving, Approximate)
- Calories: 420
- Protein: 22g
- Fat: 28g
- Carbohydrates: 22g
FAQ
Can I freeze this casserole?
Yes, bake it first, cool completely, then freeze in portions.
Can I use fresh potatoes?
Yes, shred and squeeze out all moisture before using.
How do I know it’s done?
The center should be set and not jiggly.
Leftovers & Storage
Store covered in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
Final Thoughts
This sausage and hash brown breakfast casserole is pure comfort with minimal effort. It’s the kind of recipe you’ll come back to again and again. Give it a try, enjoy every bite, and leave a comment sharing how it turned out or what twist you added.