Hearty & Cheesy Hash Brown Breakfast Casserole with Sausage and Eggs (Make-Ahead & Gluten-Free!)
Wake up to the comforting aroma of a delicious hash brown breakfast casserole, a truly perfect dish for any cozy morning, holiday celebration, or special brunch. This incredibly satisfying casserole combines crispy shredded potatoes with savory breakfast sausage, fluffy eggs, and an abundance of melted cheese, creating a complete and utterly irresistible meal all in one pan. Best of all, there’s no need for any canned soup, making it a fresh and wholesome choice for your family.
Crafted for convenience and incredible flavor, this sausage and egg hash brown casserole recipe is not only remarkably easy to prepare but also happens to be naturally gluten-free. It’s an ideal make-ahead option that can be prepped the night before or even frozen for a future stress-free meal, ensuring a warm and hearty breakfast is always within reach. Just bake it for less than an hour until it’s beautifully bubbly and golden brown, then get ready to enjoy a breakfast masterpiece.
Table of Contents
Why This Recipe Shines: Your Go-To Breakfast Casserole
There’s something truly magical about a savory breakfast casserole, especially on a bustling holiday morning or a relaxed weekend brunch. This particular sausage and egg hash brown casserole has become a cherished tradition in our family, fueling us up for festive celebrations and special gatherings. Imagine everyone gathered around the table, digging into a hearty, warm meal packed with savory sausage, fluffy eggs, and golden potatoes – it’s the ultimate start to any memorable day.
My quest for the perfect make-ahead shredded potato casserole began years ago. I wanted a recipe that was genuinely gluten-free and, crucially, didn’t rely on canned soups for flavor or texture. After numerous trials and thoughtful adjustments through countless holidays, I am beyond excited to share this perfected hash brown breakfast casserole recipe with you. It’s been a consistent favorite, gracing our Christmas Eve mornings and Mother’s Day brunches. Its popularity means I often find myself making it several more times throughout the year!
This delightful hash brown, eggs, and sausage casserole is built on a foundation of simple, wholesome ingredients you already know and love. We begin with thawed shredded potatoes, giving them a quick initial bake to achieve that desirable crispness. Meanwhile, a flavorful mixture of ground sausage, finely chopped onion, and vibrant bell pepper is sautéed on the stovetop. This method ensures maximum flavor and avoids a soggy casserole. While we love this combination, feel absolutely free to customize the ingredients to perfectly match your family’s preferences and dietary needs!
Once the components are prepped, everything comes together effortlessly in a casserole dish. A rich layer of beaten eggs is poured over the sausage and potatoes, then topped generously with shredded cheese. The casserole then bakes to perfection in under 30 minutes, transforming into a bubbly, golden, and utterly irresistible centerpiece for your breakfast table. Its simplicity and incredible taste make it a true winner, solidifying its place as a staple for any breakfast or brunch occasion.
Bonus Tip: This versatile brunch and breakfast casserole recipe is an absolute dream for meal prepping. It’s fantastic to make ahead and refrigerate, or even freeze for extended convenience! Discover all our best tips for preparing this make-ahead hash brown casserole further below.
Essential Ingredients and Clever Substitutions for Your Casserole
Creating an exceptional sausage and egg hash brown casserole starts with high-quality ingredients. Here’s a detailed look at what you’ll need and how you can easily adapt the recipe to suit your pantry and palate:
- Shredded Hash Browns: The foundation of our casserole! My top picks are Ore Ida frozen shredded hash browns for their consistent texture or Simply Potatoes fresh hash browns for ultimate convenience. If you’re feeling adventurous or can’t find pre-shredded options, you can easily shred your own potatoes using a food processor or a box grater. Remember, the key is to ensure they are thawed (if frozen) and not rinsed to prevent sogginess.
- Breakfast Sausage: Any variety of ground breakfast sausage works beautifully here. Whether you prefer mild, spicy, or sweet sausage, choose what best suits your taste. You can also experiment with turkey sausage for a leaner option, or even plant-based sausage for a vegetarian twist. Ensure it’s thoroughly cooked and drained of excess fat for the best results.
- Bell Pepper: Adds a lovely crunch, color, and sweet, mild flavor. I recommend using chopped bell pepper of any color (red, yellow, or orange adds vibrant hues). For those who aren’t fond of bell peppers, feel free to substitute with other finely chopped vegetables such as mushrooms, zucchini, spinach, or broccoli florets.
- Onion: Essential for a savory base. Any type of onion will do, provided it’s finely chopped so it cooks down evenly and disperses its flavor throughout the casserole without overpowering it. Yellow or white onions are generally excellent choices.
- Eggs: The binding agent that creates that wonderfully custardy texture. Use large eggs, lightly beaten, to ensure they mix well with the milk and distribute evenly throughout the dish.
- Whole Milk: Contributes to the richness and creamy texture of the egg mixture. For an even more decadent casserole, you can substitute whole milk with half-and-half or even heavy cream. Non-dairy milk alternatives can also work if you’re looking for a dairy-free option, though the texture might vary slightly.
- Sharp Cheddar Cheese: The heart of the cheesy goodness! I highly recommend using freshly grated sharp cheddar cheese, divided for layering. Freshly grated cheese melts much more smoothly and has a superior flavor compared to pre-shredded varieties, which often contain anti-caking agents. You can also mix in other cheeses like Monterey Jack, Colby, or a Mexican blend for added complexity.
- Salt and Pepper: Crucial for balancing and enhancing all the flavors. Season generously to taste, remembering that some breakfast sausages are already quite salty. A dash of garlic powder or onion powder can also elevate the savory profile.
Kitchen Essentials for Success
You won’t need an arsenal of gourmet tools to create this delightful breakfast. Just a couple of standard kitchen items will suffice:
- Casserole Dish: A 9×13-inch baking dish is ideal for this recipe, providing ample space for all the layers and ensuring even baking.
- Large Skillet: Essential for browning the sausage and softening the vegetables before they join the casserole.
Mastering the Thaw: How to Prepare Frozen Hash Brown Potatoes
Achieving a perfectly crisp and non-soggy hash brown breakfast casserole starts with properly thawing your frozen shredded potatoes. This step is critical to prevent excess moisture from making your casserole watery. Here are the most effective methods for thawing:
In my extensive experience, the most straightforward and best way to thaw frozen shredded potatoes is to simply spread them out in a thin, even layer on a baking sheet or directly in your casserole dish. Allow them to defrost at room temperature for approximately 30-60 minutes. This method gently removes the chill and allows any ice crystals to melt away naturally.
For a quicker defrosting option, especially if you’re short on time, you can spread the hash browns on a baking sheet and bake them in a preheated oven at 170°F (77°C) for about 15 minutes. This gentle heat helps to rapidly thaw the potatoes without cooking them too much.
Alternatively, for ultimate convenience and minimal fuss, simply thaw them overnight in the refrigerator. Place the frozen hash browns in a bowl or a container with a plate underneath to catch any condensation or melted ice. This slow thawing process ensures they are perfectly ready to use the next morning.
🎯 Pro Tip: Prevent Soggy Casserole!
Whether you opt for fresh or frozen (and thawed) hash browns, a crucial step is never to rinse the shredded potatoes. Rinsing them will cause the potatoes to absorb excess water, which will inevitably lead to a soggy and unappealing casserole. Keep them dry!
Once thawed, shredded potatoes can be stored in an airtight container in the refrigerator for up to 3 days, making them perfect for advanced meal preparation.
Step-by-Step Guide: How to Make Sausage and Egg Hash Brown Casserole
Follow these simple instructions to create your show-stopping sausage and egg hash brown casserole:
- Prepare Your Dish and Oven: Begin by preheating your oven to a cozy 375°F (190°C). Generously spray a 9×13-inch casserole dish with nonstick cooking spray to ensure nothing sticks.
- Initial Hash Brown Layer: Evenly spread your thawed or fresh shredded potatoes across the bottom of the prepared casserole dish. This creates the foundational layer for our delicious bake.
- First Cheese Layer & Pre-bake: Sprinkle 1/2 cup of the shredded cheddar cheese evenly over the potatoes. Place the dish in the preheated oven and bake for 15 minutes. This crucial step helps to dry out the hash browns and give them a head start on becoming wonderfully crisp.
- Cook the Savory Filling: While your hash browns are pre-baking, heat a large skillet over medium heat on your stovetop. Add the breakfast sausage, chopped bell pepper, and finely chopped onion. Cook, stirring occasionally, until the sausage is thoroughly browned and no longer pink, and the onions and peppers have softened to your liking. Once cooked, carefully drain any excess fat from the skillet to keep the casserole from being greasy.
- Prepare the Egg Mixture: In a medium-sized bowl, whisk together the eggs and milk until they are well combined and slightly frothy. Season this mixture with salt and black pepper to taste.
- Assemble the Casserole Layers: Carefully remove the casserole dish with the pre-baked hash browns from the oven. Evenly spread the cooked sausage, bell pepper, and onion mixture over the top of the potatoes. It’s important not to stir at this point; simply create an even layer to ensure distinct, flavorful sections in your casserole.
- Add Eggs and Final Cheese: Gently pour the egg and milk mixture over the sausage layer, ensuring it flows into all the nooks and crannies.
- Top with More Cheese: Finally, generously sprinkle the remaining grated cheese over the entire casserole. This top layer will melt into a golden, bubbly crust, adding an irresistible finish.
- Bake to Golden Perfection: Return the casserole dish to the oven and bake for an additional 25 minutes, or until the top is beautifully golden brown, the casserole is visibly bubbly around the edges, and the eggs are fully set in the center.
- Rest and Serve: Once baked, remove the casserole from the oven and let it cool for about 5 minutes before slicing and serving. This resting period allows the layers to set properly, making it easier to cut and serve neat portions.
Make-Ahead and Freezing Tips for Your Hash Brown Casserole
One of the many reasons this hash brown breakfast casserole is a family favorite is its incredible versatility as a make-ahead meal. I frequently prepare two pans at a time – one to enjoy immediately or the next morning, and another to stash in the freezer for future use. Having a ready-to-bake, hearty casserole on hand is a lifesaver for last-minute brunches, meal trains for friends, potlucks, or any weekend when you simply don’t feel like cooking from scratch!
Preparing for the Freezer
If your plan is to freeze the casserole for later, I highly recommend assembling it in a foil container. Foil pans are not only freezer-safe but also oven-safe, allowing you to seamlessly transition your casserole from the freezer directly into the oven without extra fuss or dishes.
When freezing, it’s crucial to do NOT bake the casserole before freezing. Instead, assemble all the layers – the shredded potatoes, cooked sausage and vegetables, eggs, and cheese – as directed in the recipe, but skip the final baking step. Once assembled, let the casserole cool completely at room temperature. Then, cover the pan tightly with a layer of heavy-duty foil, ensuring it’s sealed well to prevent freezer burn. It can be stored in the freezer for up to 3 months.
To bake from frozen: Simply place the frozen, foil-covered casserole into a preheated oven (375°F). You will need to increase the baking time significantly. Bake the casserole from frozen for approximately 45 minutes, which is about 15 minutes longer than the standard recipe. Remove the foil for the last 15-20 minutes of baking to allow the cheese to brown and bubble beautifully.
Refrigerating for Short-Term Make-Ahead
This eggs and sausage hash brown breakfast casserole can also be prepared a day or two in advance if you plan to bake and serve it relatively soon. Assemble the casserole completely, following all the layering steps, but again, do not bake it. Once assembled and cooled to room temperature, cover the pan tightly with foil and store it in the refrigerator for up to 3 days. When you’re ready to cook, simply bake it according to the recipe instructions (375°F for 25-30 minutes), adding a few extra minutes if it’s still very cold from the fridge.
Serving Suggestions for Your Breakfast Casserole
This savory hash brown breakfast casserole is already packed with cheesy, hearty goodness, but a few thoughtful garnishes and complementary side dishes can truly elevate your meal! Here are some ideas to make your breakfast or brunch spread even more special:
Garnishes & Toppings:
- Sour Cream or Greek Yogurt: A dollop of cool, tangy sour cream or Greek yogurt adds a refreshing contrast to the warm, rich layers of the casserole.
- Fresh Herbs: A sprinkle of freshly chopped chives or parsley provides a bright, herbaceous note and a pop of color.
- Green Onions: Sliced green onions offer a mild onion flavor and an appealing visual garnish.
- Salsa or Hot Sauce: For those who love a bit of heat, spooning your favorite salsa or drizzling hot sauce over individual servings adds a spicy kick.
Southern-Inspired Sides:
- White Gravy: If you’re aiming for a true Southern-style breakfast, serve slices of this casserole with a generous side of creamy white gravy – it’s incredibly comforting!
- Biscuits: Fluffy homemade biscuits are perfect for soaking up any extra flavors from the casserole.
Sweet Pairings for a Complete Spread:
To balance the savory richness of the casserole, consider adding a sweet element to your breakfast table:
- Pancakes or Waffles: Light and fluffy pancakes or crispy waffles drizzled with maple syrup make an excellent sweet counterpoint. For an easy and quick option, learn how to make waffles with Bisquick!
- Fresh Fruit Salad: A vibrant bowl of seasonal fresh fruit provides a light, refreshing, and healthy addition.
- Muffins or Scones: Serve a basket of warm blueberry muffins or cheesy scones for a varied texture and flavor profile.
Beverage Pairings:
- Coffee or Tea: Classic choices that pair perfectly with a hearty breakfast.
- Orange Juice or Mimosa: A bright, citrusy drink like orange juice or a celebratory mimosa (for adult brunches) cuts through the richness and adds a festive touch.
Frequently Asked Questions About This Casserole
Absolutely yes! Using ground turkey sausage in this breakfast casserole is a fantastic and delicious alternative. It makes for a slightly leaner option without sacrificing any of the savory flavor. Just be sure to cook and drain it thoroughly, just as you would with pork sausage.
This easy baked dish is incredibly versatile when it comes to protein! Feel free to incorporate almost any cooked meat you enjoy. It’s wonderful with cooked diced ham, shredded cooked chicken or turkey (especially leftover holiday poultry), or even crumbled crispy bacon. For a smokier flavor, consider adding some diced smoked sausage or kielbasa.
Making a vegetarian version of this casserole is simple and delicious! The easiest way is to simply omit the sausage from the recipe. Alternatively, you can boost the vegetable content by adding more bell pepper, incorporating sautéed mushrooms, spinach, or zucchini. You can also use your favorite plant-based veggie sausage for a heartier, meat-like texture and flavor.
This recipe, prepared in a 9×13-inch pan, yields approximately 12 generous servings. To halve the recipe, simply divide all ingredient quantities by two and bake the casserole in an 8×8-inch dish, which will yield about 6 servings. Doubling the recipe is also very straightforward: just double all the ingredients and prepare it in two separate 9×13-inch pans. This is an excellent strategy if you want one casserole to enjoy now and another to freeze for a future holiday brunch or family gathering.
Leftovers of this delightful casserole store very well! Once cooled completely, transfer the leftover portions to an airtight container. When properly refrigerated, the casserole will maintain its freshness and flavor for up to 4 or 5 days, making it perfect for quick breakfasts or lunches throughout the week.
Explore More Comforting Casserole Recipes
If you love the ease and comfort of this hash brown casserole, you’ll surely enjoy these other fantastic casserole creations:
- Cheesy Hashbrown Casserole (Cracker Barrel Copycat)
- Hearty Hashbrown Chicken Casserole
- Delicious Baked Apple Fritters Casserole
- Classic Chicken and Stuffing Casserole Recipe
If you tried this sausage hash brown casserole recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Your feedback means a lot! Thanks for visiting!
Sausage Hash Brown Breakfast Casserole
By Renae Gerhardstein
Rating: 5 from 11 votes
Hash brown casserole loaded with sausage, eggs, and cheese is perfect for breakfast or brunch. This gluten-free recipe is easy to make ahead and freeze!
Pin Recipe
Course: Breakfast, Brunch
Cuisine: American
Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes (resting time)
Total Time: 50 minutes
Calories: 596 kcal
Equipment
- Casserole dish (9×13 inch)
- Large skillet
Ingredients
- 16-20 ounces shredded hash browns, fresh or frozen (thawed) (I prefer Ore Ida frozen or Simply Potatoes fresh)
- 1 pound breakfast sausage
- 1 bell pepper, chopped
- ½ cup onion finely chopped (1 small onion)
- 8 eggs, lightly beaten
- ¾ cup whole milk or half and half
- 2½ cups cheddar cheese, grated, divided (I prefer using sharp cheddar)
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Prepare a 9″x13″ casserole dish by spraying it with nonstick cooking spray.
- Add thawed or fresh hash browns to the casserole dish. Spread 1/2 cup of shredded cheddar cheese evenly over the top of the potatoes. Bake at 375°F for 15 minutes.
- While the hash browns and cheese are baking, add the sausage, onion, and bell pepper to a large skillet. Cook on medium heat until the sausage is no longer pink and the onions and peppers are softened. Drain any excess fat.
- In a medium bowl, mix together the lightly beaten eggs and milk (or half and half). Season with salt and pepper.
- Remove hash browns from the oven. Spread the cooked sausage, pepper, and onion mixture evenly over the potatoes (do not stir, just layer). Pour the egg and milk mixture over the sausage layer. Top with the remaining 2 cups of grated cheese.
- Bake at 375°F for 25 minutes, until the hash brown breakfast casserole is golden on top, bubbly, and the top is set. Let cool for 5 minutes before serving.
Notes
- Whether you use fresh or frozen hash browns, do not rinse the shredded potatoes. They’ll absorb water and make your casserole soggy.
Storing Instructions:
- Leftovers will keep well for up to 4 or 5 days in the refrigerator. Let the casserole cool completely and transfer to a sealed container before placing it in the fridge.
Make Ahead Instructions:
- To make ahead for refrigeration, skip baking in step 2. Instead, simply add hash browns to the bottom of the prepared casserole dish. Layer the hash brown breakfast casserole as directed, cover tightly, and refrigerate for up to 3 days. Then bake at 375°F for 45-50 minutes, or until the top is golden and the casserole is bubbly and heated through.
- If you plan to make this dish in advance and freeze it, I suggest you use a foil container: not only is it freezer-safe, but the container can also be safely used in the oven to reheat it.
- Prepare the casserole as directed, without baking, and refrigerate for up to 3 days.
- Or, prepare the casserole without baking in a freezer-safe container, cover with a layer of aluminum foil, and freeze for up to 3 months. A foil casserole pan works exceptionally well here. To cook from frozen (do not defrost), bake as directed, plus an extra 15 minutes or so (approximately 45 minutes total at 375°F) until it’s heated throughout and the cheese is golden and bubbly.
*Nutritional facts calculated with whole milk*
Nutrition
Serving: 1 serving | Calories: 596 kcal | Carbohydrates: 18 g | Protein: 33 g | Fat: 43 g | Saturated Fat: 19 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 16 g | Trans Fat: 1 g | Cholesterol: 325 mg | Sodium: 888 mg | Potassium: 632 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1516 IU | Vitamin C: 33 mg | Calcium: 426 mg | Iron: 3 mg