Sausage Hash Brown Breakfast Casserole is a delicious brunch recipe ready in under an hour! A sausage veggie mixture is cooked and then layered between hash browns and a cheesy egg combo. So much flavor and leftovers are delicious too!
Breakfast Casseroles are key to cooking for groups, especially when family comes to town. Try my Overnight Omelette Breakfast Casserole next for an even larger recipe or my Sausage Breakfast Frittata with Veggies for a smaller one. All of these can be tailored to your tastes!
Are you a protein for breakfast type of person? I totally am. In fact, I usually have leftovers of some kind in the morning, like Chicken Parmesan or Crispy Sheet Pan Gnocchi, instead of the typical oatmeal or toast. I love having a little extra something in my belly before getting on with my day.
So when I test a breakfast casserole like this one, it’s perfect. I eat it morning, noon, or night, and I even send it with Mike for lunches.
THIS casserole is a simple layering of 1) hash browns, 2) a sausage and veggie sauté, followed by an egg, milk, and cheese combo. It bakes up in 35’ish minutes or so, and is thick and filling. Make sure you have a deep 9×9 dish to bake it in, or use a larger one and watch your baking time. Using a larger dish will result in a thinner casserole, thus less time required to bake it.
- Sausage – I prefer a spicy turkey sausage, but you could use regular pork sausage (mild or sweet).
- Veggies – Onions, jalapeño pepper, bell pepper, and garlic.
- Seasonings – Kosher salt, freshly ground black pepper, and ground mustard.
- Hash Browns – Use frozen hash browns. I like the southwest version (i.e. spicy).
- Eggs – Use about 8 large eggs.
- Milk – I normally use 2% milk, but any version works.
- Cheese – Any cheese you prefer. I went with a Mexican Cheese.
How to make Sausage Hash Brown Breakfast Casserole:
- Sauté sausage and veggies. In a cast iron skillet over medium-high heat, add sausage, veggies, salt, and pepper. Cook until the sausage is fully cooked and the veggies are softened. Remove mixture to a separate bowl.
- Mix up egg mixture. In a separate bowl, whip the eggs, milk, half the cheese, and a little bit more salt and pepper.
- Assemble. In a 9×9 casserole dish, layer the thawed hash browns, the sausage and veggies, and then the egg mixture. Top with the remaining cheese.
- Bake. Bake the casserole, uncovered, for about 30 minutes.
When I originally tested this casserole, I sautéed the hash browns before layering them. But in the end, it’s just way easier to let them thaw out and skip the pre-cook.
Frequently Asked Questions:
- Can you make this breakfast casserole in advance? Yes, you can make up the entire casserole, cover with cling wrap and refrigerate in advance, even the day before.
- How long are leftovers good? Leftovers are good for up to four days.
- How can I adapt this recipe? Feel free to use a different type of sausage (or bacon or ham) and different vegetables (like mushrooms or spinach).
- Can I use a different sized baking dish? You can use a larger casserole dish, but since it will be thinner, it will take less time to bake.
- Is this casserole healthy? Yes, this is fairly healthy with a great balance of protein, carbs, and vegetables. I used a turkey sausage but any works.
What to serve with this breakfast casserole:
Let’s be honest. Some extra carbs are definitely a great pairing to eggs and sausage. Here are some great options for you!
- Muffins – Strawberry Rhubarb Muffins, The Best Blueberry Muffins, and 230 Calorie Banana Muffins
- Breads – Multi-Grain Seeded Bread, Whole Wheat Honey Bread, and The Best Cinnamon Rolls
- Biscuits – Best Homemade Buttermilk Biscuits and Homemade Jalapeno Cheddar Biscuits
Sausage Hash Brown Breakfast Casserole
- 1 pound turkey sausage – use any type of sausage you prefer
- 1 medium onion – diced
- 1 medium jalapeno – diced (with or without seeds)
- 1 medium bell pepper – diced, any color (or a variety)
- 3 cloves garlic – minced
- 16 oz. hash browns – thawed (if frozen)
- 8 large eggs
- 1/4 cup milk
- 6 oz. Mexican cheese
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon ground mustard
- In a cast iron skillet over medium-high heat, add Italian sausage, onion, jalapeno, bell pepper, and salt & pepper. Saute until sausage is cooked through and veggies are softened. Add garlic at the very end and cook for another minute. Remove mixture to a separate bowl.
- In a separate bowl, combine the eggs, milk, the ground mustard, a little more salt and pepper, and half of the cheese. Whisk.
- Prepare a 9×9 pan with baking spray. Layer the hashbrowns, then the cooked sausage and veggie mixture, followed by the egg mixture. Top with the remaining half of cheese.
- Bake the casserole, uncovered, in a preheated 375 degree oven for 30-35 minutes. If it's getting too brown on top, cover with foil for part of the baking time.
- Let the casserole sit for 5-7 minutes, and then serve!
- This is a thick casserole, so if you don’t have a deep 9×9 casserole dish, use a slightly larger one. Reduce the baking time accordingly.
- Leftovers are good for up to four days.