Sausage Hashbrown Casserole is a comforting, hearty dish perfect for breakfast, brunch, or even dinner. Combining crispy hashbrowns, savory sausage, creamy cheese, and eggs, it’s a satisfying one-pan meal that brings together the best flavors of a classic morning plate.
Whether you’re feeding a crowd or prepping meals for the week, this casserole is easy to make, budget-friendly, and crowd-pleasing. Its golden, cheesy top and rich, flavorful filling make it a go-to recipe for holiday mornings, potlucks, or cozy weekends at home. Simple, delicious, and satisfying—this casserole delivers comfort in every bite.
Warm, satisfying, and easy to make, this Sausage Hashbrown Casserole is comfort food at its finest. It’s loaded with savory sausage, tender shredded potatoes, melty cheese, and a creamy binder that holds it all together.
Whether you’re feeding a crowd at a holiday brunch or meal prepping breakfast for the week, this casserole delivers bold flavor and stick-to-your-ribs satisfaction.
Sausage Hashbrown Casserole
Description
Sausage Hashbrown Casserole is a hearty, comforting dish perfect for breakfast or brunch.
It combines crispy hashbrowns, savory breakfast sausage, and creamy, cheesy goodness baked into a golden, bubbly casserole.
With a rich base of eggs, shredded cheddar, and a touch of sour cream or cream of mushroom soup, this dish is both filling and crowd-pleasing. It’s ideal for holiday mornings, potlucks, or make-ahead meal prep.
Whether served with a side of fruit or on its own, this casserole brings homestyle flavor to the table with minimal prep and maximum satisfaction.
Ingredients
Instructions
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Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray and set it aside.
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In a large skillet over medium heat, cook the ground sausage until it is completely browned, crumbling it with a spatula as it cooks. This should take about 6–8 minutes. If using onions, add them to the skillet halfway through cooking the sausage so they soften slightly and soak up flavor. Once cooked, drain off any excess grease and remove the skillet from heat.
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In a large mixing bowl, combine the sour cream, condensed soup, garlic powder, onion powder, black pepper, and salt (if using). Stir until everything is well blended and creamy. This mixture acts as the glue that binds the casserole together.
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To the mixing bowl, add the thawed hashbrowns, shredded cheddar and Monterey Jack cheeses, and the cooked sausage mixture. Stir everything together until the ingredients are evenly distributed. The mixture should be thick and chunky but easy to spread.
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Spoon the sausage and hashbrown mixture into the prepared 9x13-inch baking dish. Use a spatula to smooth the top evenly. If desired, sprinkle a bit of extra shredded cheese on top for that golden-brown cheesy crust. Drizzle melted butter across the top for added richness (optional but highly recommended).
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Place the casserole in the preheated oven and bake uncovered for 40 to 45 minutes, or until the top is golden brown, bubbly, and slightly crisp around the edges. If you'd like a more browned crust, you can broil it for 2–3 minutes at the end — just keep a close eye to avoid burning.
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Remove the casserole from the oven and let it rest for at least 5–10 minutes before slicing. This rest time helps the casserole firm up slightly, making it easier to serve. Sprinkle with chopped parsley or green onions for a fresh finish and color contrast.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 15g75%
- Cholesterol 100mg34%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 20g40%
- Calcium 200 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sausage Hashbrown Casserole: Tips, Tricks & Serving Ideas
A sausage hashbrown casserole is a hearty, crowd-pleasing dish that combines crispy potatoes, savory sausage, creamy cheese, and eggs into a comforting bake perfect for breakfast, brunch, or even dinner. Whether you're feeding a family or prepping for a potluck, here are smart tips and tricks to get the most flavor and consistency from your casserole, along with creative serving ideas.
Choose the Right Ingredients
Start with quality ingredients for the best flavor:
- Sausage: Use bulk breakfast sausage or ground pork sausage with spices. Maple sausage adds a hint of sweetness, while spicy sausage brings heat.
- Hashbrowns: Shredded frozen hashbrowns are traditional, but diced or O’Brien-style (with peppers and onions) add texture and flavor. Thaw them completely and pat dry to reduce sogginess.
- Cheese: Sharp cheddar is classic, but a blend of Monterey Jack, pepper jack, or smoked gouda can elevate your dish.
- Eggs & Dairy: Whisk eggs with milk or half-and-half for a creamy, custardy texture. Add sour cream or cream cheese for extra richness.
Tips for the Perfect Bake
- Brown the Sausage Well: Fully cook and brown the sausage before adding it to the casserole. This deepens the flavor and helps render out excess fat.
- Drain Everything Well: After browning sausage or thawing hashbrowns, drain thoroughly to prevent a greasy or soggy casserole.
- Use a Binder: Eggs and milk act as binders. Use 6–8 eggs and about 1 to 1¼ cups milk or cream for a 9x13-inch casserole.
- Layer for Texture: Layer hashbrowns on the bottom, then sausage, then cheese, and finally the egg mixture. This keeps the top crispy and the inside moist.
- Rest Before Baking (Optional): Assembling the casserole the night before and refrigerating it allows flavors to meld. Just let it come to room temperature for 20–30 minutes before baking.
- Cover & Uncover While Baking: Bake covered for the first 30 minutes, then uncover for the last 10–15 to brown the top.
- Check for Doneness: The center should be set and not jiggly. A toothpick or knife should come out clean.
Smart Tricks
- Add Veggies: Sautéed onions, bell peppers, mushrooms, or spinach add color and nutrients.
- Make It Spicy: Stir in chopped jalapeños, use pepper jack cheese, or add hot sauce to the egg mixture.
- Double for a Crowd: Easily double the recipe and bake in two pans for parties or holidays.
- Freeze Ahead: This casserole freezes well. Freeze unbaked for up to 2 months, then thaw overnight and bake as usual.
- Use Muffin Tins: For individual servings, bake in greased muffin tins (about 20–25 minutes at 350°F) — perfect for meal prep or brunch buffets.
Serving Suggestions
- Servings: A 9x13-inch casserole typically yields 10–12 servings, depending on portion size. For hearty eaters or main-course servings, plan on 8–10.
- Toppings Bar: Set up a toppings station with green onions, salsa, sour cream, hot sauce, or avocado slices for a customizable experience.
- Side Dishes: Serve with fresh fruit, a green salad, biscuits, or toast to balance the richness.
- Leftovers: Refrigerate leftovers for up to 4 days. Reheat individual slices in the microwave or a toaster oven for crispiness.
- Brinner Ready: Sausage hashbrown casserole isn’t just for breakfast. Pair with a simple green salad and crusty bread for a cozy dinner.
Tips for Success:
- Be sure to fully thaw your hashbrowns before mixing — frozen ones will water down the dish.
- Don’t skimp on the cheese! A sharp cheddar gives great flavor, while a touch of Monterey Jack or mozzarella adds gooey texture.
- Want heat? Use spicy sausage or stir in a small can of diced green chiles.
- For a more breakfast-style casserole, whisk 4 eggs into the sour cream mixture to make it more quiche-like and protein-rich.
- Make it from scratch by replacing the canned soup with a homemade roux-based sauce using butter, flour, broth, and cream.
Make-Ahead and Storage:
This casserole is ideal for preparing in advance:
- Make-ahead: Assemble the entire casserole, cover tightly, and refrigerate overnight. Let it sit at room temperature for 15 minutes before baking as usual.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap the unbaked or fully baked casserole tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight before baking or reheating.
Serving Ideas:
- Serve with a fresh fruit salad or orange juice for a balanced brunch.
- Pair it with a side of sautéed spinach or roasted veggies for a savory dinner.
- Top leftovers with a fried egg and hot sauce for an ultra-satisfying breakfast upgrade.
Final Thoughts:
This Sausage Hashbrown Casserole is a reliable crowd-pleaser — hearty, cheesy, and deeply comforting. Its versatility makes it just as welcome on a Christmas morning buffet as it is on a regular Tuesday night. With minimal prep and big flavor payoff, it’s bound to become a staple in your rotation.
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Frequently Asked Questions
Can I make Sausage Hashbrown Casserole ahead of time?
Yes! This casserole is perfect for making ahead. You can assemble it the night before, cover it tightly with foil or plastic wrap, and refrigerate it overnight. In the morning, let it sit at room temperature for 15–20 minutes while the oven preheats, then bake as directed. It’s ideal for brunches, holidays, or meal prep.
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely. You can grate fresh potatoes and use them in place of frozen hashbrowns. Be sure to squeeze out as much excess moisture as possible using a clean towel or cheesecloth—too much liquid can make the casserole soggy. About 4–5 cups of grated potato will replace a 20-ounce bag of frozen hashbrowns.
Can I substitute other meats for the sausage?
Yes! While breakfast sausage adds classic flavor, you can easily swap in cooked and crumbled bacon, ground turkey, chorizo, or plant-based sausage alternatives. Just ensure the meat is fully cooked and drained of excess grease before adding it to the mix.
How do I store and reheat leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place individual servings in the microwave for 1–2 minutes or warm the whole dish in a 350°F oven for 15–20 minutes, covered with foil to prevent drying out. You can also freeze it for up to 2 months—thaw overnight in the fridge before reheating.
