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Sausage hash brown in a skillet.
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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.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 389kcal

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, 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 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

  1. 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.
  2. Cheddar cheese: I prefer the sharpness of cheddar here, but any shredded cheese or even crumbled feta or goat cheese would also work wonderfully.
  3. Yield: This Sausage Hash Brown Casserole makes 8 hearty slices.
  4. Storage: Store leftovers covered in the refrigerated for up to 4 days.
  5. 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.
  6. Sausage swaps: If you don't have or don't love pork sausage, try 1 pound of chopped bacon, ham, or turkey sausage.
  7. 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: 1slice | Calories: 389kcal | Carbohydrates: 15g | Protein: 21g | Fat: 27g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 469mg | Potassium: 338mg | Fiber: 1g | Sugar: 1g | Vitamin A: 933IU | Vitamin C: 7mg | Calcium: 456mg | Iron: 2mg