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Sausage Hashbrown Breakfast Casserole

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  • Author: Lily Carter
  • Prep Time: 15 mins
  • Cook Time: 45-50 mins
  • Total Time: 1 hr
  • Yield: 6-8 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Sausage Hashbrown Breakfast Casserole is a hearty and comforting dish perfect for family breakfasts or brunch. It combines savory breakfast sausage, crispy hashbrowns, and gooey cheese in one satisfying casserole.


Ingredients

Units Scale

Main Ingredients:

    • 1 pound ground breakfast sausage (mild or spicy)
    • 1 (30 oz) bag frozen hashbrowns, thawed
    • 1 1/2 cups shredded cheddar cheese (or your favorite cheese blend)
    • 1/2 cup shredded mozzarella cheese

Egg Mixture:

  • 6 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Cook Sausage: In a skillet, cook the breakfast sausage over medium heat until browned and cooked through. Drain excess grease.
  3. Assemble: Spread the thawed hashbrowns in the prepared baking dish. Top with cooked sausage and shredded cheeses.
  4. Mix Egg Mixture: In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. Pour over the hashbrown mixture.
  5. Bake: Bake in the preheated oven for about 45-50 minutes or until the casserole is set and the top is golden brown.
  6. Serve: Garnish with chopped green onions or parsley if desired. Serve hot and enjoy!

Notes

  • You can add diced bell peppers, onions, or mushrooms for extra flavor and nutrition.
  • This casserole can be assembled the night before and baked in the morning for a quick breakfast option.

Nutrition

  • Serving Size: 1 slice
  • Calories: 380 kcal
  • Sugar: 2 g
  • Sodium: 780 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 215 mg