Sausage Hashbrown Morning Bake

This sausage hashbrown breakfast casserole is the perfect go-to for busy mornings when you want something hearty and satisfying without too much fuss. It combines simple ingredients into a creamy, cheesy, and flavorful dish that works for weekends or meal prep ahead.

I put this together on a Sunday morning when I wanted something my family could grab throughout the week and it quickly became a favorite that reminds me of cozy weekend mornings.

Ingredients

• 1 pound breakfast sausage: Choose Italian for a bit of spice or sage for a milder flavor. Avoid overly processed packets for best texture and flavor.
• 6 cups frozen hashbrowns: These save time and should be fully thawed and drained if possible to avoid excess moisture.
• 8 large eggs: Eggs add richness and hold the casserole together so choose fresh eggs with vibrant yolks.
• 1½ cups whole milk: Whole milk ensures creamy texture but you can swap part with Greek yogurt for extra protein and tang.
• 2 cups sharp cheddar cheese: Provides a rich, melty cheesy crust. Pick freshly shredded cheese for best melting and flavor.
• ½ cup cream cheese: Adds silkiness to the egg mixture. Use softened cream cheese at room temperature for easier blending.
• 1 medium onion: Adds sweetness and depth when sautéed. Choose firm onions with unblemished skins.
• 1 bell pepper: Any color adds crunch and subtle sweetness. Fresh and bright peppers deliver the best taste.
• 2 cloves garlic: Enhances the overall aroma and flavor complexity. Fresh is best here.
• 1 teaspoon salt: Key to balancing flavors.
• ½ teaspoon black pepper: Adds mild heat and depth.
• ½ teaspoon paprika: Brings smoky warmth and color.
• ¼ teaspoon cayenne pepper: Optional for a little kick.
• Fresh chives or green onions: For garnish to add freshness and color.
• Sour cream: Optional for serving that adds tang and creaminess.
• Hot sauce or salsa: Perfect for those who love a spicy finish.

Instructions

Prepare the Sausage Base:

Cook the sausage in a large skillet over medium heat, breaking it into small pieces with a wooden spoon. Let it brown nicely until you see golden caramelized bits. This browning step is crucial as it builds deep savory flavor. Remove the sausage with a slotted spoon, leaving 2 tablespoons of fat in the pan.

Build the Vegetable Foundation:

Add the diced onion and bell pepper to the skillet with the sausage fat. Sauté over medium heat for about 4 to 5 minutes until softened and fragrant. Add garlic in the last minute to release the aroma without burning it. This step adds natural sweetness and fresh flavor depth.

Create the Hashbrown Layer:

Butter a 9 by 13 inch baking dish generously. Spread thawed hashbrowns evenly on the bottom. Season lightly with salt and pepper. Top with the cooked sausage and vegetables. The hashbrowns will crisp up during baking while holding a tender interior.

Prepare the Egg Mixture:

In a large bowl whisk together eggs, milk, softened cream cheese, salt, pepper, and paprika until smooth and creamy. Do not worry if a few lumps of cream cheese remain; they melt into the bake and create extra richness.

Assemble and Top:

Pour the egg mixture evenly over the hashbrown and sausage layer. Use a fork to gently press the mixture down so it seeps in evenly. Sprinkle the shredded cheddar cheese over the top creating an even golden layer once baked.

Bake to Perfection:

Place the casserole in a preheated oven at 350 degrees Fahrenheit. Bake uncovered for about 45 to 50 minutes. The center should be firm when gently shaken and the top golden brown. The edges will pull slightly from the dish sides. Check doneness by inserting a knife in the center; it should come out clean.

Sharp cheddar melting to golden was a highlight for me—it creates this amazing comforting crust that makes leftovers just as good as fresh. My family often remarks this dish reminds them of Sunday brunch with Grandma.

Storage Tips

Store cooled casserole covered in the refrigerator up to four days. Reheat single portions in the microwave or oven until warmed through. Leftovers taste great and retain their texture if not overheated.

Ingredient Swaps

Turkey sausage works well for a leaner option while plant-based sausage is a nice vegetarian alternative, just brown it well. You can use any melting cheese you prefer such as Monterey Jack or a mild mozzarella. Swap whole milk with a mixture of milk and Greek yogurt for creaminess plus added protein.

Serving Ideas

Serve topped with chopped fresh chives or green onions for brightness. Offer sour cream or a dollop of Greek yogurt on the side and hot sauce or mild salsa to add a tangy spicy contrast. Pair with fresh fruit or a green salad for a balanced meal.

This casserole combines simple steps and wholesome ingredients into a comforting dish perfect for any occasion.

Frequently Asked Recipe Questions

→ Can I substitute turkey or plant-based sausage?

Yes, turkey sausage offers a lighter alternative, while plant-based sausage suits vegetarian preferences without sacrificing flavor.

→ What cheese works best in this dish?

Sharp cheddar provides a tangy richness but you can use any melting cheese you prefer for a personalized touch.

→ How do I ensure hashbrowns crisp up well?

Evenly spreading thawed hashbrowns and baking uncovered helps achieve a crispy crust beneath the tender layers.

→ Is cream cheese necessary in the egg mixture?

Cream cheese adds smoothness and richness; small lumps melt during baking, enhancing the creamy texture.

→ Can I add other vegetables?

Absolutely. Chopped bell peppers and onions are included for flavor, but feel free to incorporate your favorites like mushrooms or spinach.

→ How do I check for doneness?

The casserole is done when the center is set, no longer jiggly, the top is golden brown, and a knife inserted comes out clean.