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

A slice of Hash Brown Breakfast Casserole with Sausage on a napkin on a cutting board.

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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.

Hash Brown Breakfast Casserole with Sausage ingredients in various bowls.

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.

Three side by side pictures of the Hash Brown Breakfast Casserole with Sausage being assembled.

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!

Hash Brown Breakfast Casserole with Sausage in a white baking dish with a piece taken out and put on a plate.

A slice of Hash Brown Breakfast Casserole with Sausage on a napkin on a cutting board.

Hash Brown Breakfast Casserole with Sausage Recipe

Make breakfast a little more delicious with this fool-proof Hash Brown Breakfast Casserole with sausage and cheese. Guaranteed to please the whole family!
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 6 servings
Course Breakfast
Cuisine American
Calories 472

Ingredients 

  • 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

Instructions 

  • Preheat oven to 425°F. Coat a pie plate or oven-safe skillet with nonstick spray.
  • In a medium bowl, combine hash browns, ½ teaspoon salt, and ¼ 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.

Notes

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

Nutrition

Calories: 472kcal
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

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

    1. 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. 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

  3. 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. 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. 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!

  4. 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. 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!