Name: Sausage Hash Brown Breakfast Casserole
Prep time: 5 min
Cook time: 55 min
Total time: 1 min
Ingredients: 1 pound hot pork sausage; ½ (30 ounce) package frozen hash brown potatoes, thawed; 1 cup shredded Cheddar cheese; 1 ½ teaspoons salt, divided; ½ teaspoon ground black pepper; 1 cup milk; 3 large eggs, beaten

This super-easy breakfast casserole is actually good. You can make it the night before and keep the sausage/hash brown mixture separate from the egg mixture, then pour it over top right before it goes into the oven. You might need to cook it a little longer if its cold from the fridge. This is also great if you add a little onion.

Sausage Hash Brown Breakfast Casserole

pork sausage

½ (30 ounce) package frozen hash brown potatoes, thawed

Cheddar cheese

salt, divided

black pepper

milk

eggs,

Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate.


Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.


Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture.


Bake in the preheated oven until bubbling and golden, about 45 minutes.


Instead of frozen hash browns I used two large russet potatoes.  Peeled them and grated them with the food processor grating blade and them into a salad spinner full of cold water.  I also grated 1/2 a white onion and added that.  Let the potatoes soak while the sausage was cooking.  Drain the potatoes and spin them dry.  Mixed it up along with the grated onion and it was ready to go into the oven in about 10 minutes.  I used an 8 x 8" casserole dish and it was just the perfect size.  It baked in exactly 45 minutes is a well pre-heated oven.  Next time I would add some cheese to the top in the last 10 minutes of baking and garnish with green onion to spruce it up a bit.  It made 4 very generous servings.  Note:  Diced Green chilies would be excellent in this.

Loved this basic recipe, but when trying to make this the first time, I also found that the recommended pan was too small and that there wasn't enough liquid, so I had to follow other reviewers' advice.  I had to use a larger 11x16 baking dish to fit the potatoes. I also used 2 cups of shredded cheese and 8 eggs with 1.5 cups of milk whisked in.  I folded the cheese and sausage into the egg mixture and then stirred  the egg mixture into the potatoes.  I baked it a little longer and it came out great!  I have also made it using chopped broccoli and diced cooked ham.  Next time I may even try to make it healthier with venison sausage, and shred my own organic potatoes.  I'm SO glad to have a delicious and versatile breakfast casserole recipe that isn't full of bread!  --Updated 4/21/2016:  Thank you, 80percentgray, for correcting the amount of potatoes in your yummy recipe above.  We love it!  I recently made it for dinner using my own shredded organic potatoes, venison sausage, organic spinach, mushrooms, minced garlic, Daiya vegan cheese, and reducing the (almond) milk by 1/4 cup.  Delicious!

I doubled it and used 8 eggs.   I put it in a 9x13 pan.  I used half the amount of salt and pepper.  It was still salty, I'd use no salt/pepper next time.  Used a cup of milk total.  I also used 1 lb. of sausage.  I tried to follow other suggestions for the recipe.  It was good, but like I said, I think it would be fine with no salt.

This was a workable dish, although it could not all be fit in a half-casserole as suggested. For me, it fit more appropriately in a three-quarters casserole dish, and I used 20 ozs of the "Simply Potatoes" fresh hash browns from the refrigerated meat section and squeezed the moisture out of them between paper towels. Like some others, I found that in 45 minutes baking time, the egg &amp; milk mixture was still too wet. Flavor would not have been as good had I not chosen to add a half-cup of scallions. I did add a little extra grated cheese on top, as others have suggested. The foodie guests whom I served this to, and I, agreed it would be even better with some chopped fresh mushrooms and some diced fresh green or red pepper, or a small can of green chilis.

This is super easy and delicious! I doubled the original recipe, using 1lb spicy sausage and 1lb original sausage. I precooked the hash browns in the pan that the sausage had been cooked in until they were just barely browned.  Lastly, I added 1/2 tsp each of garlic powder and onion powder to the egg mixture before baking. 45mins in the oven was just enough time, even with the recipe being doubled. Fantastic recipe - I will make it again and again!

Recipe does need tweaking!  Don't add the salt as others mention.  I added maybe a shake or two and that was plenty!  I can't imagine if I would've added 1.5 teaspoons?!?!  I also used 8 eggs and eyed the milk to make it what looked like the right consistency, maybe a 1/2 cup.  I added 1/4 cup red onion, red &amp; green pepper to the sausage as well. Realized I forgot the mushrooms I wanted to add as well until after I had everything in the 9 x 13 dish and so topped it with those.  Put it in the fridge overnight so that Christmas morning I could just pop it in the oven.    Baked 45 minutes then added a little cheddar cheese to the top and put back in oven to melt it.  It was delicious!  I got up early to put this in the oven so that my 22 year old son could eat a nice warm breakfast before having to work Christmas morning....  I had to beg the little stinker to eat it because he isn't "much of an egg person".  Who know since not too long ago (like a year!)  he was making egg scrambles nearly every morning.  He had seconds and took some with him to have for lunch!  I would rate it 5 stars with the changes I made per others suggestions!  This will be my go to breakfast for holidays and is easy enough it may be a go to breakfast during the school year as well!  Enjoy!

I added 6 eggs instead of 3 and used Potatoes O'Brien (diced potatoes with peppers and onions) instead of plain hashbrowns.  It set within the time frame stated in recipe.

Made this today as written, and it was very good. It took 60 mins for the eggs to set, but that may just be my oven. Next time I will probably add a little onion &amp; maybe extra cheese on top. I used regular pork sausage flavor, but you could totally change it up with sage flavor or hot. Will definitely make again!

Thought the recipe was great. Used refrigerated hash browns, so that step was easier. Sauteed some chopped onion with our homemade venison/pork sausage and added some sliced, fresh mushrooms to the pan to cook a bit before adding to the mix. I cut the salt by 1/2 tsp. and it tasted just right. Made it "pretty" by sprinkling with paprika and dried parsley flakes before baking. I'll definitely be making this again.

I did some things differently but still adhered to the recipe (meaning I used all the ingredients listed). I doubled the recipe, cooking it in a 9x13 casserole dish. I made my own hash browns by shredding 6 medium potatoes, followed by putting them in a bowl of lightly salted water. I then drained them, squeezing out the excess water. I added 1/2 shredded onion to the mixture. I then sprayed cooking spray at the bottom of the casserole dish and spread 2/3 of the hash browns at the bottom to make a crust. I put in the oven for 15 minutes while making the mixture. I used 8 eggs and 2 cups of milk and added the other half shredded onion to the other mixture (2 lbs Jimmy Dean regular pork sausage, 1 1/2 cup of shredded cheddar, and  the rest of the shredded potatoes). I sprinkled some cheese on top and put in the oven for the 45 minutes suggested but after the 45 minutes, the eggs were not set. This may be because I doubled the recipe. That is okay. It just needed an additional 15 minutes. While making this I did NOT add as much salt as the recipe calls for. Some of the ingredients already contain salt. It was a good breakfast casserole recipe and we served it with biscuits as my six year old had her heart set on biscuits with our next breakfast for dinner.

Very good recipe! I made it for a church brunch, so I did the overnight version and had everything ready the night before and just quickly threw it all together and baked. It turned out excellent and I got lots of compliments on it!! I do get my meat from an actual butcher, so the ground pork is very lean compared to store bought. I give this recipe 5 stars for simplicity and excellent flavor!

Made it just as written and everyone raved about it. One thing about the original recipe, it will never fit in a deep dish 9" pie dish! I put mine in a 2 qt. casserole dish and it filled it to the top!

I did mix the sausage, hash browns and cheese the night before. The next morning I topped it with the eggs and milk, then put it in a cold oven &amp; turned it to 350. It took maybe 15 minutes longer. 

This one is a keeper!

I made this using Simply Potatoes hash browns (20 oz bag minus 1 1/2 cups), 1 hot Italian sausage, 1 chicken &amp; jalapeño sausage, omitted most of the salt except for maybe a shake or 2 (so glad I read the other reviews!  Not much salt needed), added 1 small can of green chiles and lots of mushrooms, used 4 eggs instead of 3, and cut the milk in 1/2.  Next time I make it I will do the exact same thing except I will use a full cup of milk.  Cooked in the oven for approximately an hour.  It was Delicious!  4 stars instead of 5 because I made a few changes to the recipe.

This was just ok. It didn't have a lot of flavor and definitely needed to be "dressed up".

I thought this recipe was great, and everyone else loved it too.  I used the suggestion for the 20 oz. packages of  simply potatoes refrigerated hash browns instead of frozen, I increased the eggs to 5, and increased the amount of cheese.   I also used a 9x13 dish and it was just right.

I liked this a lot.  I used five medium potatoes diced small and added cheese onto the top the last ten minutes.  I will probably try some diced onion, green pepper, and maybe green chilis next time.

I made this for Christmas breakfast and it was so well received that I plan on making it our annual Christmas breakfast.  I used Potatoes O'Brien instead of plain hash browns and I used Jimmy Dean's Maple Sausage. The peppers and onions in the potatoes gave this dish great flavor as well as some nice color. Another great thing about this dish was how easy it was to heat and serve left-overs, not to mention that the flavor was just that much better after having sat for a day or two. :)

Made this for Christmas morning, breakfast for eight. Everyone thought it was "sorta" good, but no one raved about it. I prebaked the hash browns per advice from reviewers, but thought the potatoes still made it heavy and solid in texture. I'll leave it at four stars because my grandchildren ate it, but it's more of a three to me and I'll be trying a different egg casserole next time.

Just added two more eggs for a total of five eggs. Three just didn't seem like enough. Whole family loved it.

I followed other reviewers suggestions and used the Simply Potatoes hash browns rather than frozen.  I used five eggs, and one cup of milk, I also added sautéed mushrooms and chopped green onions. I didn't use any salt, because it really didn't need any. The zesty sausage was perfect, I don't think I would ever try it with a different kind. I made this the night before and just refrigerated it until we were ready for breakfast the next day, and it turned out just fine! Highly recommend it, so easy and so yummy!

I browned the hashbrowns in the sausage grease and used 6 eggs.  I sprinkles some extra cheese on top.  I only baked it about 45 minutes, but left it covered in the  oven until we were ready to eat it.  My family enjoyed it.

This recipe worked perfectly. I cooked extra sage sausage and mixed it with the hash browns, cheese, salt and pepper the night before serving.  I also added a little onion. The next morning it was easy to finish it up for brunch. A 9" square dish was the perfect size. The last 10 minutes in the oven I sprinkled the top with shredded cheese. The recipe could easily be adapted by using lactose free milk and sharp cheese.

It's great stuffed in a tortilla as breakfast burrito.

It's not very good unless you work with it. The first time I made it it was very bland and I had to use double the eggs and milk because how much it called for didn't even come up to half of the hash browns/cheese/sausage. So after a few times I got it how I liked it and now my dad asks for it every week. I added cayenne, cumin, paprika, and garlic powder to the eggs/milk and it was much more flavorful, and like I said I doubled the eggs and milk, plus I actually used cream instead of milk and the texture was much less tough, and I added some chopped onion and it was a nice touch. Lastly, DO NOT go by what the recipe says for how long to bake it, give it about an extra 30 mins. In conclusion, the recipe itself is not very good but you can tweak it to how you want it

The basic recipe is good, however like many other reviewers I sauteed onion and red pepper and added to the sausage.  I only used half of the hash browns and 5 eggs.  It was delicious!

The hash browns were soggy. Next time I would brown them first

The ratio of milk, egg, cheese and potato seemed out of balance when I read the recipe. I cut the milk to half of the quantity noted in the recipe and still had to add 20 minutes to the cooking time to get it to set up.  added additional cheese during the last 10 minutes of baking. It was worth the wait! will make again. 4 stars due to needed adjustment to recipe,

I liked this heartier version of breakfast casserole and thought it was a welcome variation. Unfortunately, my husaband is not a big potato eater. He prefers my regular recipe with just eggs, sasuage, milk and cheese and bread.

I made a double batch but I used 1 cup milk and 3/4 cup heavy cream instead of 2 whole cups of just milk. My kids and husband loved it!

I doubled the recipe, and it just barely fit in a 9x13 pan. The taste was good, but the egg was completely lost. I think next time I'll add at least two or three more eggs. It was tasty and really filling, though. And excellent with chunky salsa.

I always make a recipe exactly as stated the first time I make it...however, due to an ulcer, I didn’t use the spicy sausage, just regular pork sausage, but everything else was done as stated.  My husband and I really liked this recipe and I don’t believe there is anything I would change.  I used a deep small baking dish and baked as stated and it turned out perfect.  I’ve already been asked to make it again next week.

I think out of all of the breakfast casseroles that I make, this one was the easiest...and very tasty!!  I followed the recipe almost exactly, except I only used a dash of salt (instead of what the recipe called for), and I added a 1/4 tsp of onion powder and a couple shakes of dried sage.  It was delicious!  I will make this again and again, experimenting with different breakfast meats and veggies.

Made this for breakfast  on the stove top b/c my oven is on the blink.
I browned sausage, then shredded a very large potato that I had on hand. I cooked the potatoes with sauteed onions until almost done. I added the sausage and the egg mixture (omitted the cheese..just my preference) and cooked covered for about 20 minutes. 
This dish did not brown because it was not baked in the oven. I plan to make again when the oven is repaired.
That being said, it was still delicious and very inexpensive to make!

I just made this for the first time and did what many others have. I used 8 eggs and doubled everything else other than the sausage and only used a total of 2t salt.  It took much longer to cook by needing a 9x13 pan, but turned out moist and delicious. I will have fun using a variety of other veggies and meats to make this in the future.

Definitely make it again  Spice it up a bit!  Hash Brown's  were kind of bland.

Eggs needed over an hour to set and it was very very full in the 1/2 casserole. Will not use frozen potatoes next time. Very tasty, but needs a bigger pan or slightly higher oven temp

We liked it, it was perfect for Christmas morning.

Will make again. Delicious just need little more cheese.  Great leftover in microwave.

PERFECT! Added a couple extra eggs. Everyone LOVED it! This is my "go to" breakfast for a group!

It was okay. Not sure if I'll make it again.

Used 6 eggs with a cup of milk, simply potatoes, let bake 45 minutes and topped with another layer of cheese

Haven't tried hash browns with sausages before but I must say the experiment was worth the try! Cleared the whole plate for once!

I used frozen thawed hash downs. A pound of Jimmy Dean sausage with 6 strips of bacon browned. Chopped the bacon. Added chopped seeded jalapeño. Green onions. Raised the eggs to 5 and a cup and a half of milk with the cheese. No further salt added. Baked in 9x13 casserole. Perfect.

I found this recipe on here three years ago - I have made it for Christmas breakfast ever since!  SO simple, very easy to make ahead and refrigerate until you're ready to bake!   We just pop it in the oven once we all wake up Christmas morning, and it's done in no time!  I have two teenage boys, so between them and my husband, we don't have one bite left over!   Husband likes it with salsa, the rest of it like it as is!

I followed the directions almost to a tee. I used 6 eggs instead of 4. It could've used at least 10-12. Great recipe!! Will def make again!! :)

Dbl the recipe but used 8 eggs. Tastes good but would take out the salt next time.  Maybe add some onions too and extra cheese on top.  I used a bit larger than 9x13 and baked for 45 minutes at 350.

Was in Quebec when I decided to make this recipe.  They do not sell ground pork break sausage or bags of hash browns.  I used breakfast sausage links (delicious) and hash brown patties instead.  I cooked the sausages then cut into pieces and baked the hash brown patties and cut into pieces.  From there I followed the recipe as written.  It was delicious!   
Having to make these substitutions made me realize how versatile this recipe is!

First time I made this, I followed the directions. Second time, I made a few changes. Still not sure that I would make it again.

Fantastic dish not just for Breakfast.  My 15 year old son loves this recipe and we make it in advance so it can just be popped into the oven.  You can double with a large deep casserole dish and makes a great splurge dinner dish. Yum!

Was just wondering if these breakfast casseroles  can be reheated  very nicely in the microwave as I would like to fix for a Church Brunch but it will be kept on a warmer for an hour or so or  will have to be reheated in microwave

Just added a couple of onions.  It’s was great.

Excellent and easy!  Used the hashbrowns with onion and white pepper.  Great flavor and a big hit on Mother's day morning (with grits, of course!).

Made this for a Saturday night supper with a side of broccoli.  I had local, fresh sausage, just garlic and pork.  I found the casserole to be kind of dull.  
Next time, I think I might toss in half a cup of salsa and cut back the milk?  Have to try something to liven it up.

Had issues with the instructions....
1) when it says "1/2 (30 oz) frozen hash browns" does it mean half  the bag will be 30 oz or half of a 30 oz bag?
2) what size is half a casserole dish?
3) two cooking times were given...45 min and 1 hr...which one is correct?
It was quite tasty and well received...would add a bit more kick next time though...thanks

Good recipe as is, but A little bland for my family. I made the following changes and it was amazing: Used 5 eggs, used Jimmy Dean Sage ground pork, and 2 cups of shredded medium cheddar cheese. I chopped a half cup of onions and sautéed them and added them to the mixture along with 1 tsp of garlic powder. I also browned my hash browns a bit before adding them.

I doubled the recipe, using one 1 lb regular sausage and 1 lb hot sausage, 7 eggs, and lightly browned the hash browns in the sausage grease. I did not add any salt or pepper.  Everyone loves it!

Yum! No changes except added garlic. Great recipe.

This was amazing! I've made it twice now and love it any time of the day. Some changes I made: I used 8 eggs, regular sausage instead of hot sausage, put fresh chives in the mixture and cheese on top. I used a 9x12 baking dish to fit it all. I just cooked it until the eggs in the middle were cooked through. I also put some salsa on top and a dollop of sour cream after serving it onto plates. I'm thinking to spice it up some next time I'll put some sriracha in it just to test the flavor.

I didn't add salt to the eggs but did 1/2 milk and the rest half &amp; half. I added the S&amp;P to the mixuture which also had one onion and bacon(cooked) added. I put the cheese on top instead of mixing it in. After it was cooked I poured country gravy over it. Yum

made this for Easter morning and so good.

Super easy and satisfied the picky eaters! Win-Win!

Very easy to make and it tasted good! I would hold back on the salt next time as it was a little too much.

Everyone loved this casserole!  The one change I made was once I sautéed the sausage and drained it, I added the hash browns to the pan and browned them up a little bit.

Recipe suffers a bit if you use milder sausage. Stick with hot or if you can't tolerate that use a little bit of Jalepeno jack to your cheese. Taste is good but a bit narrow. The suggestion to add onions (and peppers) is a good one.  One clarification, it is 1/2 of a 30 oz. bag, not 1/2 bag - 30 ounces of hash browns. It was a little confusing but you'll notice right away the recipe won't fit in the casserole dish suggested if you have 30 ounces of Hash browns. Nice dish, and simple.

I made exactly how the recipe says except I added about 1/2 -1  cup (total)chopped red and green peppers, and onion . Very good

This recipe was sooooo salty!  Never make this one again!!!

Modified basic recipe by frying the hash browns first and by adding onion, peppers and garlic. We enjoyed the recipe a lot and will make again. We topped with salsa and sour cream before serving. Next time we'll add a bit more grated cheese.

It is very good! And very easy, but you need to add more time. I made a double batch in my 9x13 for work this morning and just had to microwave it for 8 minutes as there was runny egg in the bottom of the pan. :-( 
But this is the 2nd time I've brought it in and I get tons of compliments.

Great recipe! I made mine with half bacon and half sausage, it was very good!

Second time I’ve made this. Omitted the salt and used sharp cheddar cheese so the saltiness was perfect. Only additions I made was one diced bell pepper and one half diced onion. Note: if you forget to thaw your potatoes in advance, it will take twice as long to cook and will be a little watery in the middle!

The only change I made was that I used 8 eggs and added sage seasoning. My family enjoyed it but said it was missing something. My husband suggested I add sour cream the next time I make this.

I made sure to bake it in a casserole dish, and I cut back the salt to 1/2  teaspoon. Loved it! Thank you for sharing this great recipe.

I'm not a big breakfast fan but this was good! I would have added lil more eggs and milk though...and it fit in my 9x13 glass dish.

Easy and so good! Loved it! Made it for dinner!

Super easy to create! We added in onion, red and green peppers and some seasoning salt.  Next time would probably put some more veggies (broccoli and mushrooms). Good base recipe to start with.

It is a bit dry so adding a bit of milk worked the best. The great thing is, you make it the day before guests arrive and put it in the fridge for cooking the next day....Perfect

I make this quite often now and when I do, I double the recipe.  I also changed up the ingredients and cooking time.

Have made this many times.  Very good for large group. .

My family LOVES this recipe, as does anyone I serve it to. So easy to make!

I used the larger baking dish and had to add 15 minutes of baking time for the eggs to set in the center.

Added one more egg but forgot the onion. Seemed a little bland. Maybe a spicier sausage would help.

Very easy to make .My family loved it for a (main) dinner dish and french toast ( side ). If you have a big family this is the meal for you.

I should have thawed the hash browns longer, could have even cooked them for a short time. Even saying that, it turned excellent. I will definitely make again!

Used 4 eggs and added red and green peppers and red pepper cayenne for some heat.

It was very good. My boyfriend is the cook &amp; forgot to take a picture. He added bacon, bell peppers &amp; onions.

excellent! I made homemade hashbrowns instead of using frozen. added paprika, onion powder, garlic powder, and chopped jalapeno, red pepper to sausage. Lots of cheese! Less salt is better. easy and yum!

Had house guests and this was perfect. Everyone loved it!

I used spaghetti squash instead of potatoes. Yumm Yes I will make it again

Great and simple recipe. I also added in some chopped onion. Sent it to work with my boyfriend so his team could eat it for breakfast and they loved it. Rave reviews and they want more!

Very good. Topped with a little bit of Frank's hot sauce and it perfected it!

I tend not to like breakfast casseroles that bake in the oven for the better part of an hour, impatient I guess. I used homemade venison sausage instead of pork, I'm sure it made it drier.

This breakfast casserole is filling and delicious.  

sausage hash brown breakfast casserole

Prep Time: 5 minutes

Cook Time: 55 minutes

Total: 1 hours

Servings: 1

Cost: $35.21 /serving

Author : 80percentgray

Ingredients

Instructions

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