There’s something truly special about starting my morning with the smell of sizzling sausage and golden hashbrowns baking in the oven. This Sausage Hashbrown Breakfast Casserole brings together hearty ingredients, creamy eggs, and melty cheese into one comforting dish that makes breakfast feel like a celebration. It’s the kind of meal that reminds me of cozy weekends and family mornings filled with warmth and laughter.
Why You’ll Love This Recipe
I love this Sausage Hashbrown Breakfast Casserole because it’s a complete meal in one dish—protein-packed, flavorful, and simple to make. I can assemble it the night before, pop it in the oven the next morning, and enjoy a stress-free breakfast that everyone loves. The layers of hashbrowns, sausage, and cheese come together beautifully, creating a golden, cheesy bake that’s both filling and satisfying. It’s also perfect for meal prep since I can store leftovers and enjoy them throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
10 large eggs
1 ½ cups spinach
2 cups shredded cheddar cheese
½ cup whole milk
1 lb pork breakfast sausage
10 oz frozen hashbrowns
1 large red pepper, diced
1 large onion, diced
Salt and pepper, to taste
Optional add-ons: mushrooms, jalapeños, feta cheese, or fresh herbs like parsley or chives.
Directions
I start by preheating my oven to 350°F and greasing a 9×13-inch baking dish with butter or nonstick spray.
In a skillet over medium heat, I cook the sausage for about 7–8 minutes, breaking it apart until browned. Once done, I remove it and set it aside.
Using the same skillet, I sauté the onions and red peppers for 3–4 minutes until they soften and become fragrant.
In a large bowl, I whisk together the eggs, milk, salt, and pepper until well combined.
I spread the frozen hashbrowns evenly in the greased baking dish, then layer the cooked sausage and sautéed veggies on top.
I sprinkle spinach over the layers, pour the egg mixture evenly over everything, and top it all with cheddar cheese.
I bake the casserole uncovered for 25–30 minutes, until the eggs are set and the top is golden. A knife inserted in the center should come out clean.
After removing it from the oven, I let the casserole cool for about 5–10 minutes before slicing and serving.
I like experimenting with different flavors by swapping ingredients. Sometimes I use turkey or chicken sausage instead of pork for a lighter version. If I want a bit of spice, I toss in diced jalapeños or pepper jack cheese. For a vegetarian option, I replace the sausage with sautéed mushrooms and zucchini. Adding feta cheese or a sprinkle of fresh herbs like parsley gives it a fresh, tangy finish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I wrap portions tightly and freeze them for up to 2 months. When I’m ready to reheat, I pop the casserole in a 350°F oven for about 10–15 minutes or microwave individual slices for 1–2 minutes until heated through.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it the night before, cover it, and refrigerate it. In the morning, I just bake it fresh, and breakfast is ready in no time.
Can I use fresh hashbrowns instead of frozen?
Absolutely. I just make sure to squeeze out any excess moisture before layering them to prevent a soggy casserole.
Is this casserole keto-friendly?
It can be! I swap out the hashbrowns for cauliflower rice to make it low-carb and still delicious.
Can I use a different type of cheese?
Of course. I’ve tried mozzarella, pepper jack, and even Swiss—all melt beautifully and give the casserole a unique flavor.
What can I serve with this casserole?
I like pairing it with a fresh fruit salad, avocado toast, or a hot cup of coffee for a complete, hearty breakfast.
Conclusion
This Sausage Hashbrown Breakfast Casserole is my go-to recipe when I want something comforting, flavorful, and easy to make. It’s perfect for weekends, holidays, or busy mornings when I want to serve something special without spending hours in the kitchen. I love how versatile it is—every version I make feels a little different but always hits the spot. Try it once, and it just might become your favorite breakfast tradition too.
This Sausage Hashbrown Breakfast Casserole brings together sausage, frozen hashbrowns, spinach, peppers, onions, eggs, and cheese into a single comforting and hearty one‑dish breakfast bake.
Total Time:40 minutes
Yield:8 servings
Ingredients
10 large eggs
½ cup whole milk
1 lb pork breakfast sausage
10 oz frozen hashbrowns
1 ½ cups spinach
1 large red pepper, diced
1 large onion, diced
2 cups shredded cheddar cheese
Salt and pepper to taste
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13‑inch baking dish.
In a skillet over medium heat, cook the sausage for about 7–8 minutes, breaking it apart until browned. Remove and set aside.
In the same skillet, sauté the onion and red pepper for 3–4 minutes until fragrant.
In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
Layer the frozen hashbrowns evenly in the greased baking dish. Top with the cooked sausage and the sautéed veggies.
Sprinkle the spinach evenly over the layers. Pour the egg mixture over everything in the dish and top with the shredded cheddar cheese.
Bake uncovered for 25–30 minutes, until the eggs are set, the top is golden, and a knife inserted into the center comes out clean. Let it rest for 5–10 minutes before slicing and serving.
Notes
You can prep the casserole the night before and refrigerate; just add a few extra minutes to bake time if chilled. :contentReference[oaicite:0]{index=0}
To make it vegetarian, substitute sausage with sautéed mushrooms or a plant‑based sausage. You can also swap the hashbrowns for cauliflower rice for a lower‑carb option. :contentReference[oaicite:1]{index=1}
Feel free to add other veggies such as mushrooms, zucchini, or extra bell peppers, or choose different cheeses like pepper jack or Swiss for a twist. :contentReference[oaicite:2]{index=2}
