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A piece of sausage hashbrown breakfast casserole on a plate.

Sausage Hashbrown Breakfast Casserole

Heather Smoke
This easy and delicious breakfast casserole is made with pork sausage, hashbrowns, cheddar cheese and eggs for a hearty and filling breakfast.

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5 from 2 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American


  • 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


  • 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.
Keyword Casserole, Eggs, Hashbrowns, Sausage
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