Sausage hash brown breakfast casserole is a hearty Southern comfort dish that's perfect for breakfast or brunch. The frozen shredded hashbrowns are cooked in a skillet first to crisp them up, ensuring the casserole bakes up golden and never soggy. Layered with sausage, shredded Colby Jack cheese, and a simple egg and milk mixture. This easy casserole is oven-baked at 350°F for 40 minutes until set and golden. Serves 8.
Guys - I have to tell y'all something. Being a fulltime Southern food-blogger, I am constantly recipe testing. There are times when recipes come around that are massive hits in my family, and we demolish them. Recipes like cold and creamy spinach and artichoke dip in a bread bowl - that doesn't last 10 minutes around here!
When I made this hash brown breakfast casserole for the first time, we ate it all in 2 days (important side note: there were only 2 of us eating it - my husband and I - haha). Needless to say, this is now a staple that we love.
And my modern southern girl takes on casseroles, using no processed ingredients and simple to make, this checks all those boxes. Pro tip I found out when recipe testing...cooking the frozen hashbrowns in a skillet first to get them crispy so that the casserole doesn't have too much moisture and liquid in it, resulting in a soggy casserole that never sets. It requires a little extra cooking time, but the results are totally worth it - let show you!
First - we are going to start by frying up the hashbrowns since that takes the longest, and then assemble everything else as it cooks.
Recipe
Cozy Sausage Breakfast Casserole with Frozen Shredded Hashbrowns
- Total Time: 70 minutes
- Yield: 8 1x
Description
Sausage hash brown breakfast casserole is a hearty Southern comfort dish that's perfect for breakfast or brunch. The frozen shredded hashbrowns are cooked in a skillet first to crisp them up, ensuring the casserole bakes up golden and never soggy. Layered with sausage, shredded Colby Jack cheese, and a simple egg and milk mixture. This easy casserole is oven-baked at 350°F for 40 minutes until set and golden.
Ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 26 ounces frozen shredded hash browns
- 1 tsp salt
- ½ tsp pepper
- 1 pound breakfast sausage
- 8 large eggs
- 1 Cup milk
- ½ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp onion powder
- ⅛ tsp cayenne pepper
- 8 ounces Colby Jack cheese - shredded and divided
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large skillet, add the olive oil and butter and turn on medium-high heat. Add in the frozen hash browns with 1 teaspoon salt and ½ teaspoon pepper. This will take about 20-30 minutes to cook - leave in a flat layer and turn every so often while it cooks. You want the potatoes to get golden brown and crispy.
- At the same time, in another large skillet, cook the sausage over medium heat (breaking up into small pieces) until browned and fully cooked. When it's finished, use a slotted spoon and cool on a paper towel-lined plate to drain any excess grease.
- In a large bowl, whisk together the eggs, milk, and the other spices until fully combined.
- Stir half of he shredded cheese in with the cooked hash browns. Spread evenly into the bottom of the prepared baking dish.
- Evenly layer the cooked sausage over the top.
- Pour the egg mixture evenly over the casserole. Top with the remaining cheese.
- Bake uncovered for 35-40 minutes, or until the middle is set and the edges are golden brown.
- Let rest for 5-10 minutes before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast - casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 448
- Sugar: 1.8 g
- Sodium: 1017.1 mg
- Fat: 29.1 g
- Carbohydrates: 19.4 g
- Fiber: 1.3 g
- Protein: 27.5 g
- Cholesterol: 276.1 mg
