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Sausage Breakfast Casserole Recipe
This easy breakfast casserole layers crispy hash browns, savory sausage, and cheesy eggs into one 9×13 pan. Just 10 simple ingredients and perfect for making ahead!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
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- 8 frozen hash brown patties
- 1 pound breakfast sausage (links, patties, loose meat, etc.)
- 10 large eggs
- 1 cup half and half
- 8 ounces shredded cheddar cheese, divided
- 1/4 cup thinly sliced green onion + more for garnish
- 1 teaspoon Kosher salt + more for salting hash browns
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- butter or cooking spray for greasing the pan
Instructions
- HEAT OVEN + PREP PAN. Preheat oven to 350 degrees. Grease a 9×13 baking dish with butter or cooking spray.
- LAYER HASH BROWNS. Arrange frozen hash browns in a single layer across the bottom of the pan. No need to thaw first.
- BAKE HASH BROWNS. Bake just the hash brown layer for 20 minutes, uncovered, then sprinkle with Kosher salt. While the hash browns are baking, prep the rest of your ingredients.
- COOK SAUSAGE. Cook sausage in a large saute pan over medium heat. Crumble with a spatula as it cooks, until it’s cooked through and browned. Drain grease off if needed. Add cooked sausage in an even layer on top of the cooked hash browns.
- MAKE EGG MIXTURE. Combine eggs, half and half, half the shredded cheese, green onion, salt, garlic powder, onion powder, and pepper in a large bowl. Pour egg mixture over the sausage and hash browns.
- BAKE. Bake, uncovered, for 30-35 minutes until the eggs are almost set. Add the remaining shredded cheese in an even layer on top. Bake for another 5 minutes or until the eggs are fully set and the cheese is melted.
- GARNISH + SERVE. Let cool for 5-10 minutes. Slice and garnish with green onion. Enjoy!
- SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → Notes
- Pre-baking the hash browns is a must. I tried skipping this step initially and ended up with a soggy potato layer that was a little sad. Just a quick 20 minutes in the oven ensures that the base of the casserole is sturdy and crisp.
- Don’t skip salting the hash browns right when they come out of the oven after that first bake. It adds tons of flavor, and that’s hard to make up for after the casserole is done. I also like to add a sprinkle of Lawry’s seasoning salt after baking – it bumps up that salty, seasoned flavor.
- Any breakfast sausage works here. I tested with loose sausage, links (casings removed), and patties (crumbled as they cooked), and they all delivered delicious results. Use what’s in your freezer.
- The eggs should be almost set when you add that final layer of cheese — a slight jiggle in the center is what you want. They’ll finish cooking in those last 5 minutes, and carryover heat takes care of the rest while it cools.
- Adding the cheese in two stages gives you the best of both worlds. Stirring it in with the eggs gives that cheddar flavor throughout. Then the layer on top stays melty and gives you that beautiful stretchy texture.
