Hash Brown Breakfast Casserole with Sausage

Make breakfast a little more delicious with this fool-proof Hash Brown Breakfast Casserole with sausage and cheese. Guaranteed to please the whole family!

Make breakfast a little more delicious with this fool-proof Hash Brown Breakfast Casserole with sausage and cheese. Guaranteed to please the whole family!

Pin Now To Save!PIN IT

This Hash Brown Breakfast Casserole is one of the last meals we had in Wisconsin over our winter vacation. My mother-in-law made her delicious version for breakfast and we all gobbled it down, even the kids!

That’s when you know a recipe is a winner: When the toddler and baby can’t get enough.

While my mother-in-law made hers in a combination of stove-top and oven, I decided to go all in with the oven method. Or more accurately: Trial and error got me there.

She sent along a photocopy of a recipe that inspired her version, but between my fuzzy memory and the fading xerox print, things got interesting.

I ultimately ended up adapting my favorite Hash Brown Quiche recipe which, incidentally, is from her sister.

Those Minnesotans. They sure know how to cook up frozen hash brown potatoes.

Make breakfast a little more delicious with this fool-proof Hash Brown Breakfast Casserole with sausage and cheese. Guaranteed to please the whole family!

This recipe calls for cooked breakfast sausage. You can buy it precooked, or you can cook up some raw links. Cool them slightly before handling. I prefer the taste and texture of sausages that I cook myself. For convenience, you can definitely cook and chop them in advance (a day or two before).

In order to make sure your hash browns transform into a delicious, crispy crust, you’ll want to pre-bake them in the oven. You can use either a pie plate or an oven-proof skillet. Cast iron works great, if you have it.

Make breakfast a little more delicious with this fool-proof Hash Brown Breakfast Casserole with sausage and cheese. Guaranteed to please the whole family!

Once the crust is golden brown around the edges, pour some whisked eggs over the top. Then, top with a mixture of chopped sausage links, cheddar cheese, and scallions.

Or, top it with whatever you want. I am currently dreaming of a version with turkey, feta, and tomatoes. Definitely need to get that on the menu!

Make breakfast a little more delicious with this fool-proof Hash Brown Breakfast Casserole with sausage and cheese. Guaranteed to please the whole family!

Save this Hash Brown Breakfast Casserole with Sausage to your “Breakfast” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

5 from 2 votes

Hash Brown Breakfast Casserole with Sausage

Make breakfast a little more delicious with this fool-proof Hash Brown Breakfast Casserole with sausage and cheese. Guaranteed to please the whole family!
Course Breakfast
Cuisine American
Keyword hashbrowns, sausage
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 726kcal
  • 3 cups frozen shredded hash brown potatoes thawed
  • Salt and freshly ground black pepper
  • 3 tablespoons butter melted
  • 6 eggs
  • 12 breakfast sausage links browned, drained, and chopped
  • 2 cups (8 ounces) cheddar cheese shredded
  • 1/4 cup sliced scallions or chives
  • Preheat oven to 425°F. Coat a pie plate or oven-safe skillet with nonstick spray.
  • In a medium bowl, combine hash browns, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to combine. Drizzle with the melted butter.
  • Press into the bottom of the prepared pie plate. Bake for 25 minutes or until golden brown around the edges. Remove from oven and reduce oven temperature to 350°F.
  • Meanwhile, whisk eggs together and set aside. In a medium bowl, combine sausage, cheese, and scallions.
  • Pour the eggs over the baked hash brown crust. Top with the sausage and cheese mixture. Return to the oven and bake an additional 25 to 30 minutes, or until the eggs are set. Cool 10 minutes before serving.

Recipe Notes

Inspired by Amazing Muffin Cups. Adapted from Hash Brown Quiche.

Nutrition

Calories: 726kcal

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

Comments

Your email address will not be published. Required fields are marked *

This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. After you brown crust can you assemble without baking til morning or bake the whole thing then reheat when needed ?

    1. meggan

      I’m going to have to test this and let you know. I’ll work on it this Thursday. I’m sure you could do either way, but I want to see which way works better. Will reply back when I know! Thanks for your patience.

  2. Is it breakfast yet!? My mouth is watering just looking at this! NEED to try it!

  3. Hello Meggan, I am new to your site. I made this for dinner tonight and it is spot on. Instead of breakfast sausage, I recycled some cooked polish sausage I had on hand. Baking the shredded hash browns first, is key. Made my Dads tomato gravy recipe and a canned biscuit, good to go breakfast for dinner. Looking forward to more of your recipes.5 stars

  4. Breakfast casserole is just awesome. I make one almost every time we have overnight guests. I can make it a day or two ahead and just bake it when I need it and I love that. Yours uses link sausage instead of the traditional crumbled I use and I think that’s pretty smart! I’ll have to mix mine up next time. 

    1. Pat harrison

      Do you bake the potatoes then put in refrig then bake all jin morning. Or do you put it all together and bake wirhout browning crust first. ?

    2. meggan

      Hi Pat, I can’t speak for Rachel but for this recipe, I would brown the crust ahead, assemble it, and let it sit overnight. Thanks for the question!

    3. meggan

      But mmmmmmmm…. crumbled sausage. Thanks for stopping by my dear! 

  5. Rita

    Your recipe calls for country style hashbrowns which I thought were the little diced frozen potatoes. But your picture shows shreaded hashbrowns. Does it matter which ones you use?

    1. meggan

      Hi Rita, sorry about that confusion. For the brand I picked (Ore Ida), country style = shredded hash browns. Perhaps I’ll take out the “country style” descriptor in case it varies by brand. But either way, I don’t think it’s going to make a difference which ones you use. The tiny diced potatoes might give you a slightly larger crust (because of their size), but that’s about it. I haven’t tested it with those so I don’t know if it will affect the baking time, but you just want the “crust” to have golden brown around the edges. I hope this helps. Thanks for your comment!

  6. Being a meat and potatoes girl, this is my kind of breakfast. Cheese potatoes and sausage, a winning combo.5 stars

Scroll to top