We love breakfast casseroles at our house and this Breakfast Casserole with Sausage and Hashbrowns one is our favorite recipes! This casserole is packed with veggies and breakfast meats along with eggs and potatoes, and of course CHEESE! This all comes together to have an explosion in every bite. The best thing about breakfast casseroles is you can make them ahead of time and cook them when you are ready.
Breakfast Casserole with Sausage and Hashbrowns – The Easy Way
Breakfast casserole is a breakfast staple for Christmas and Easter, but also a great way to batch cook and have a hot breakfast ready to go at a moments notice! You can even prep this ahead of time – I have directions below!
This recipe for breakfast casserole isn’t plain and boring, it is loaded with tons of flavors! There are two kinds of meats, two kinds or cheese, and lots of veggies! It is also adaptable if you have other meats and veggies that you would like to add.
If you are looking for more breakfast inspiration, make sure to check out my apple fritter breakfast casserole, sausage breakfast casserole, and green chile egg casserole for a fun twist on the morning meal!
Recipe Tips
This Sausage and Hashbrown Breakfast Casserole is as simple as promised! I can usually have it from the fridge to the table in 20 minutes or less.
In this section I am going to go through a few tips and tricks I use for how to make Sausage and Hashbrown Breakfast Casserole to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- 12 eggs- Make sure to use extra large
- Heavy cream
- Frozen hashbrowns- It is important to thaw them. Use shredded or cubed.
- Pork sausage- I recommend sausage, but you could lighten it up with a seasoned ground turkey
- Bacon- freshly crumbled bacon is the best
- Butter
- Onion
- Red pepper – You can omit these
- Green onions
- Cloves garlic
- Cream cheese – you can use neufchatel to lighten it up slightly
- Cheddar cheese – I highly recommend cheddar cheese, but if you have cheddar jack or a different favorite shredded cheese on hand they will also work!
- Salt and pepper
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Breakfast Casserole with Sausage and Hashbrowns.
Add ingredients to a bowl and mix.
Evenly spread mixture and hasbrowns into a greased 9×13″ casserole dish
Sprinkle egg and hashbrown mixture with sauage
Pour eggs, heavy cream, salt and pepper over the hashbrowns and sausage.
Sprinkle with cheddar cheese
Bake for 35 minutes, then remove from oven and top the casserole with the bacon crumbles
Recipe Tips
- First you sautés the pepper and the onions. If you don’t like peppers you don’t have to put them in the recipe. You can also add other veggies that you may really like!
- You can use either shredded or cubed hashbrowns, both work well, but I tend to use the shredded hashbrowns.
- Fold in the cream cheese cubes and don’t mix too much. We want the cream cheese to stay in cubes so that you get nice creamy bites when the casserole is baked.
Can this Breakfast Casserole be Made the Night Before?
Yes, this can be an overnight breakfast casserole.
To make the breakfast casserole the night before, assemble the casserole through step 4 on the recipe below. Cover tightly and refrigerate overnight.
In the morning bake as directed, adding 10-20 minutes to the first part cook time since the casserole will be cold. Then continue as instructed.
Freezer Meal Instructions
Making this breakfast casserole recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze the casserole, cut the breakfast casserole into serving sized portions. Place each piece in an airtight container or zip top bag. Place in the freezer for up to 1 month.
When you are ready to reheat, remove the breakfast casserole from the packaging and place on a microwave safe plate.
Microwave for 1 minute, then 30 second increments until heated through.
What to Serve with Breakfast Casserole
Since this protein based breakfast has the delicious flavors of classic breakfast foods, it will pair well with many of your favorite morning side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded meal. There are both classic options and some healthy options to keep it light
Side Dish Ideas
- Cinnamon Rolls – This is a cheater version that is delicious!
- Apple Cinnamon Muffins
- Million Dollar Bacon – Can’t go wrong with a name like this.
- Fresh Fruit
- Orange Slices
- Cinnamon Sugar Scones or Glazed Lemon Scones
- Cheddar Bay Sausage Balls
- Fresh Strawberries and Cream
Sausage and Hashbrown Breakfast Casserole Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
Can this Breakfast Casserole be Made the Night Before?
Yes, this can be an overnight breakfast casserole.
To make the breakfast casserole the night before, assemble the casserole through step 4 on the recipe below. Cover tightly and refrigerate overnight.
In the morning bake as directed, adding 10-20 minutes to the first part cook time since the casserole will be cold. Then continue as instructed.
Can I use fresh potatoes in place of frozen potatoes?
You can but you may find the fresh potatoes have a little more moisture in them. I also use frozen hashbrowns because they are easy and convenient.
Can I use Milk in place of Cream?
Yes you can. I prefer the Breakfast Casserole with Sausage and Hashbrowns recipe with cream, but it will also work with half and half or milk. Your dish may not be as creamy when serving but the recipe will still come out well!
Is this Breakfast Casserole with Sausage and Hashbrowns Gluten Free?
Yes, this is a gluten free dish. One thing to remember is to check all labels when buying your food to ensure you have purchased gluten free items.
More EASY Slider Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy morning!
You can check out all of my easy breakfast recipes here, or see a few of our readers favorite recipes below.
- Easy Breakfast Casserole with Bacon
- Ultimate Ham and Cheese Breakfast
- Apple Breakfast Casserole – Our favorite sweet breakfast casserole!
- Roasted Veggie Breakfast Casserole
Loaded Breakfast Casserole
Ingredients
- 12 eggs, extra large
- 1 cup heavy cream
- 4 cups frozen hashbrowns, thawed
- 1 lb pork sausage, cooked
- 1/2 lb bacon, cooked & crumbled
- 1 tbsp butter
- 1 small onion, diced
- 1 red pepper, diced
- 4 green onions, diced
- 2 cloves garlic, pressed
- 8 oz cream cheese, cubed
- 1 cup cheddar cheese, shredded
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Preheat the oven to 350 degrees
- Sauté the onion and bell pepper in the butter over medium heat until soft.
- In a large bowl, mix the hashbrowns, sausage, onions, peppers, green onions, salt, pepper, garlic, and cream cheese until everything is evenly distributed. Then spread mixture in a greased 9×13″ casserole dish and sprinkle the sausage over the top of mixture.
- Then whisk together the eggs, heavy cream, salt and pepper. Pour over the hashbrowns. Sprinkle the cheddar cheese on top.
- Bake for 35 minutes, then remove from oven and top the casserole with the bacon crumbles, and return to finish baking 10-20 minutes or until the center springs back when you touched.
Recipe Notes
- To make this ahead of time, assemble casserole as directed except for bacon crumbles. Cover with cling wrap and refrigerate until ready to bake. Bake as directed, except time will increase about 10-15 minutes total starting from cold.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
- Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
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