This easy and delicious breakfast casserole is made with pork sausage, hashbrowns, cheddar cheese and eggs for a hearty and filling breakfast. Prep the ingredients and assemble the casserole at night, so all you need to do in the morning is pop it in the oven for a hot breakfast.
Looking for more breakfast and brunch ideas? Don’t miss this classic quiche Lorraine, baked prosciutto egg cups, and oatmeal with caramelized bourbon bananas and hazelnuts.
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Why You’ll Love This Recipe
Easy to Make Ahead. This breakfast casserole is ideal for prepping in advance. You can cook the sausage, onions and hashbrowns the night before, then layer and assemble the ingredients in your baking dish. The next morning, bake the casserole, and enjoy a filling breakfast in less than an hour.
Serves a Crowd. You can easily scale the recipe up or down for more or less servings. But if you’re like me, and you love leftovers, you’ll make a big pan just so that you can eat the leftovers all week.
Versatile. Use any kind of frozen hash browns, or even tater tots. Don’t like pork sausage? Use turkey sausage or cubed ham instead. Diced bell peppers or green chiles would add more flavor and color. Any kind of cheese will work, too!
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Sausage.
- Onion.
- Frozen Hash Browns.
- Cheddar Cheese.
- Eggs.
- Milk.
- Salt and Pepper.
Instructions
- Preheat the oven to 350 F. Spray a 9-inch baking dish with non-stick baking spray.
- In a large skillet over medium heat, cook the sausage until browned, breaking it up with a spoon. Use a slotted spoon to transfer the sausage to a bowl lined with a paper towel to absorb excess grease.
- Add the diced onion and the frozen hash browns to the leftover grease in the skillet, cooking them until the hash browns begin to brown.
- Spread the sausage into an even layer in the baking dish, then add the onions and hash browns. Sprinkle with the cheese.
- In a bowl, whisk together the eggs, milk, salt and pepper until smooth, then pour the egg mixture over the hash browns.If there doesn’t seem to be enough egg mixture, you can whisk 2 additional eggs with 1/4 cup milk to add to the casserole.
- Bake the casserole, uncovered, for about 35-45 minutes, until the casserole is puffed and set, and a knife inserted in the center comes out clean.
- Cool for 10 minutes, then cut and serve hot.
Recipe Variations
- Cubed Ham
- Turkey Sausage
- Crispy Bacon
- Tater Tots
- Diced Bell Peppers
- Green Chiles
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Can this recipe be doubled?
Yes, you can double it and bake it in a 9×13 pan.
Do I have to cook the hash browns first, or can I bake the casserole with frozen hash browns?
Cooking the hash browns first cuts down on the time the casserole needs to bake. Also, the frozen hash browns may make the dish watery.
Can I assemble the casserole the night before and bake it in the morning?
Absolutely. Cook and prep the ingredients, layer and assemble the casserole, then cover the dish and refrigerate it until morning. In the morning, bake the casserole as instructed, adding a few more minutes of bake time.
Will this recipe work in individual ramekins or cocotte dishes?
Yes, of course! I’d probably divide it between 6-8 individual dishes, depending on their size and how large you want each serving to be.
You Might Also Like
Prosciutto Egg Cups 
Quiche Lorraine 
Pumpkin Pecan Waffles 
Oatmeal with Caramelized Bourbon Bananas
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Sausage Hashbrown Breakfast Casserole
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Ingredients
- 8 oz mild pork sausage
- ½ sweet yellow onion, diced
- 3 cups (15 oz) frozen Southern-style hash browns
- 1 cup grated cheddar cheese
- 6 large eggs
- ¾ cup whole milk
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp coarse ground pepper
Instructions
- Preheat the oven to 350 F. Spray a 9-inch baking dish with non-stick baking spray.
- In a large skillet over medium heat, cook the sausage until browned, breaking it up with a spoon. Use a slotted spoon to transfer the sausage to a bowl lined with a paper towel to absorb excess grease.
- Add the diced onion and the frozen hash browns to the leftover grease in the skillet, cooking them until the hash browns begin to brown.
- Spread the sausage into an even layer in the baking dish, then add the onions and hash browns. Sprinkle with the cheese.
- In a bowl, whisk together the eggs, milk, salt and pepper until smooth, then pour the egg mixture over the hash browns.If there doesn't seem to be enough egg mixture, you can whisk 2 additional eggs with 1/4 cup milk to add to the casserole.
- Bake the casserole, uncovered, for about 35-45 minutes, until the casserole is puffed and set, and a knife inserted in the center comes out clean.
- Cool for 10 minutes, then cut and serve hot.
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