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Ultimate Sausage Hashbrown Breakfast Casserole

Buttery hashbrowns, savory sausage, peppers, melty cheese, and fluffy eggs baked into the coziest breakfast bake.
Print Recipe
Best Breakfast Casserole Recipe with Sausage
Prep Time:20 minutes
Cook Time:1 hour 20 minutes
Total Time:1 hour 40 minutes

Ingredients

  • ½ cup butter melted (1 stick)
  • 1 30-oz package frozen shredded hash brown potatoes (diced works, shredded preferred)
  • Salt and black pepper to taste
  • 1 lb breakfast sausage I use Jimmy Dean
  • 1 red pepper chopped
  • ½ small onion diced
  • 1½ cups shredded Monterey Jack cheese packed
  • 1½ cups shredded sharp cheddar cheese packed
  • 8 large eggs
  • 1⅓ cups half and half cream, evaporated milk, or whole milk
  • 1 tsp seasoned salt
  • ½ tsp kosher salt ¼ tsp if using table salt
  • ½ tsp black pepper
  • ¼ tsp dry mustard optional

Instructions

  • Preheat + Prep: Preheat the oven to 400°F.
  • Make the Hashbrown Base: Add the frozen hashbrowns to a greased 9×13-inch baking dish and spread evenly. Pour the melted butter over the potatoes and mix to coat. Season with salt and pepper.
  • Bake the Potatoes: Bake uncovered at 400°F for 30–35 minutes, until mostly cooked and lightly golden on the edges. Remove from the oven and reduce oven temperature to 350°F.
  • Cook the Sausage Layer: While the potatoes bake, cook the breakfast sausage, red pepper, and onion in a skillet over medium-high heat. Break up the sausage and cook for 5–7 minutes until browned and the vegetables are softened. Drain excess grease if needed.
  • Layer the Casserole: Add the sausage mixture over the baked hashbrowns. Either spread into an even layer or gently stir to distribute. Sprinkle Monterey Jack and cheddar evenly over the top.
  • Make the Egg Mixture: In a large bowl, whisk together the eggs, half and half, seasoned salt, kosher salt, pepper, and dry mustard until smooth.
  • Assemble: Pour the egg mixture evenly over the casserole.
  • Bake: Bake at 350°F for 35–45 minutes, until the edges are bubbly, lightly browned, and the center is mostly set with minimal jiggle.
  • Rest + Serve: Remove from the oven and let rest for 5 minutes before slicing and serving.

Notes

Make-Ahead Christmas Morning Instructions

After pouring the egg mixture over the casserole, cover the dish tightly with foil and refrigerate overnight. On Christmas morning, remove the casserole from the fridge and let it sit at room temperature for about 20–30 minutes while you preheat the oven to 350°F. Once the oven is hot, bake uncovered for 40–45 minutes, until the edges are browned and bubbly and the center is mostly set with very little jiggle. Let rest for 5 minutes before serving.
Milk options note: You can use half and half, cream, evaporated milk, or whole milk. The higher the fat content, the richer and creamier your casserole will be.
Servings: 8