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+ servings
A spatula is used to serve sausage breakfast casserole.
5 from 1 vote

Sausage Hashbrown Breakfast Casserole Recipe

Hashbrown Breakfast Casserole is the best make-ahead recipe for a crowd. Serve this easy dish for holiday mornings or for brunch anytime!

Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 386 kcal


  • 1 lb. ground sausage mild or hot
  • ½ sweet onion finely chopped
  • 1 bell pepper red or green, finely chopped
  • 2 garlic cloves finely minced
  • 1 tsp. salt divided
  • 10 large eggs
  • ¼ cup milk
  • 1 tsp. Cajun seasoning or blackened seasoning
  • 20 oz. hashbrowns shredded
  • 1 ½ cups shredded cheese Cheddar or Monterrey Jack


  1. Preheat oven to 375 degrees.
  2. Cook sausage in a large skillet over medium heat for 7-8 minutes. Crumble with a potato masher until the meat turns into fine crumbles.
  3. Remove sausage from the skillet with a spatula and let drain on a paper towel-lined plate.
  4. Add the chopped onion and bell pepper to the reserved sausage grease in the skillet. (If you do not have roughly 2 tablespoons left, add additional oil until you reach this amount.) Saute the vegetables for 3-4 minutes, or until they become tender. Add minced garlic and ¼ teaspoon salt and continue sauteeing for an additional minute.
  5. While the vegetables are cooking, whisk together the eggs, milk, seasonings, and remaining salt in a large bowl.
  6. Spray an 8 x 10-inch baking dish with nonstick cooking spray.* Place the hashbrowns in a single layer across the bottom of the dish and then top with the sausage and vegetables. Pour the egg mixture over everything and then sprinkle with the shredded cheese.

  7. Cover the dish with aluminum foil and bake in the preheated oven for 50-55 minutes. During the last 20 minutes of cooking, remove the aluminum foil.
  8. Let the casserole rest for 5-10 minutes before cutting in. Serve with freshly chopped cilantro or parsley and enjoy!

Recipe Notes

  • If you only have a 9x13-inch pan available, you'll need to decrease the cook time by about 10 minutes.
  • To Store: Place leftovers in an airtight container and refrigerate for up to 3-4 days.
  • To Freeze: Seal either the unbaked or baked casserole in a freezer-safe airtight container for up to 3 months.
Nutrition Facts
Sausage Hashbrown Breakfast Casserole Recipe
Amount Per Serving
Calories 386 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 262mg87%
Sodium 830mg36%
Potassium 497mg14%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 2g2%
Protein 22g44%
Vitamin A 1266IU25%
Vitamin C 26mg32%
Calcium 165mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.