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A cheesy sausage omelet meets crispy diner-style hash brown potatoes in this easy, delicious one-skillet breakfast recipe.
Table of Contents
Recipe ingredients
Ingredient notes
- Ground breakfast sausage: You could absolutely start with store-bought pre-cooked breakfast sausage. My instructions explain how to make Sausage Hash Brown Casserole beginning with raw meat.
- Cheddar cheese: I prefer the sharpness of cheddar here, but any shredded cheese or even crumbled feta or goat cheese would also work wonderfully.
Step-by-step instructions
- Preheat oven to 425 degrees. Coat a pie plate or oven-safe skillet with nonstick spray. Line a plate with paper towels. 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 degrees.
- In a large nonstick skillet over medium-high heat, cook breakfast sausage until browned, about 7-10 minutes, breaking up any large pieces. Remove sausage from skillet and drain on prepared plate. Set aside.
- Meanwhile, in a medium bowl, whisk eggs together and set aside. In another 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 tips and variations
- Yield: This Sausage Hash Brown Casserole makes 8 hearty slices.
- Storage: Store leftovers covered in the refrigerated for up to 4 days.
- Make ahead: Feel free to get a head start on prep by cooking the sausage up to 2 days in advance. Refrigerate in an airtight container until ready to proceed with the hash brown casserole.
- Sausage swaps: If you don’t have or don’t love pork sausage, try 1 pound of chopped bacon, ham, or turkey sausage.
- Tater tots: This casserole is also excellent with a crust of tater tots. Prepare tots according to package directions, then pour into the bottom of a baking dish. Proceed with step 3 of the recipe (the baking time is the same).
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Sausage Hash Brown Casserole
A cheesy sausage omelet meets crispy diner-style hash brown potatoes in this easy, delicious one-skillet breakfast recipe.
Ingredients
- 3 cups frozen shredded hash brown potatoes thawed
- Salt and freshly ground black pepper
- 3 tablespoons butter melted
- 1 pound ground breakfast sausage
- 6 eggs
- 2 cups (8 ounces) cheddar cheese shredded
- 1/4 cup scallions or chives, finely chopped, plus more for garnish
Instructions
- Preheat oven to 425 degrees. Coat a pie plate or oven-safe skillet with nonstick spray. Line a plate with paper towels.
- 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 degrees.
- In a large nonstick skillet over medium-high heat, cook breakfast sausage until browned, about 7-10 minutes, breaking up any large pieces. Remove sausage from skillet and drain on prepared plate. Set aside.
- Meanwhile, in a medium bowl, whisk eggs together and set aside. In another 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
- Ground breakfast sausage: You could absolutely start with store-bought pre-cooked breakfast sausage. My instructions explain how to make Sausage Hash Brown Casserole beginning with raw meat.
- Cheddar cheese: I prefer the sharpness of cheddar here, but any shredded cheese or even crumbled feta or goat cheese would also work wonderfully.
- Yield: This Sausage Hash Brown Casserole makes 8 hearty slices.
- Storage: Store leftovers covered in the refrigerated for up to 4 days.
- Make ahead: Feel free to get a head start on prep by cooking the sausage up to 2 days in advance. Refrigerate in an airtight container until ready to proceed with the hash brown casserole.
- Sausage swaps: If you don’t have or don’t love pork sausage, try 1 pound of chopped bacon, ham, or turkey sausage.
- Tater tots: This casserole is also excellent with a crust of tater tots. Prepare tots according to package directions, then pour into the bottom of a baking dish. Proceed with step 3 of the recipe (the baking time is the same).
Nutrition
Serving: 1sliceCalories: 389kcalCarbohydrates: 15gProtein: 21gFat: 27gSaturated Fat: 16gTrans Fat: 1gCholesterol: 196mgSodium: 469mgPotassium: 338mgFiber: 1gSugar: 1gVitamin A: 933IUVitamin C: 7mgCalcium: 456mgIron: 2mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Made some changes! Did as recipe suggested. But the Cheese was cheese con queso on top from a jar. Was not expecting the delish results! Used O’Brian potatoes and put Jollof rice seasoning on the sausage and onions while they cooked. Amazing Brunch Dish!
I’m so glad you loved it, Mike! :) – Meggan
After you brown crust can you assemble without baking til morning or bake the whole thing then reheat when needed ?
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.
Is it breakfast yet!? My mouth is watering just looking at this! NEED to try it!
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.
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.Â
But mmmmmmmm…. crumbled sausage. Thanks for stopping by my dear!Â
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. ?
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!
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?
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!
Being a meat and potatoes girl, this is my kind of breakfast. Cheese potatoes and sausage, a winning combo.