This Sausage Hashbrown Breakfast Casserole is delicious and easy to make. Cheesy, and loaded with sausage and hashbrowns, our family loves this recipe.
If you need a go-to breakfast casserole that’s easy to make, hearty, and loved by everyone, this Sausage Hashbrown Breakfast Casserole delivers. Cozy, cheesy, and full of flavor, it’s a recipe you’ll reach for again and again.
Make-ahead friendly and perfect for a crowd, this casserole is ideal for stress-free mornings, brunch gatherings, holidays, or overnight guests. I love making this casserole on Sunday morning to enjoy, then reheating the leftover over the coming week, making a delicious breakfast on the go.
Breakfast casserole Tips
This sausage hashbrown breakfast casserole is perfect for any occasion. It’s a crowd-pleaser for Christmas morning or Easter brunch, even an option for weekend family breakfast, and a tasty addition to gatherings.
I made this on repeat over the holiday season, and while we love switching it up with ham and other veggies, the classic combination of sausage, onions and cheddar cheese is our favorite.
How to make Hashbrown Breakfast casserole
Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray.
Brown the sausage with the onion until fully cooked and crumbly.
In the prepared dish, combine the hashbrowns, onions, sausage, and cheese. Gently mix to combine.
Whisk together eggs, milk and seasonings.
Pour the egg mixture over the hashbrowns.
Bake uncovered for 55-65 minutes or until cooked through.
What to serve this with
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Sausage Hashbrown Breakfast Casserole
Video
Ingredients
- 20 ounces refrigerated shredded hash browns or frozen, completely thawed
- 3/4 pound breakfast sausage fully cooked
- 1 cup diced yellow onion
- 2 1/2 cups shredded cheddar cheese
- 8 eggs
- 12 ounces evaporated milk (you can substitute with 12 ounces of milk)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray.
- Brown the sausage with the onion until fully cooked and crumbly.
- In the prepared dish, combine the hashbrowns, onions, sausage, and cheese. Gently mix to combine.
- Whisk together eggs, milk and seasonings.
- Pour the egg mixture over the hashbrowns.
- Bake uncovered for 55-65 minutes or until cooked through.
