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Easy Cheesy Sausage Hash Brown Breakfast Casserole

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This Easy Cheesy Sausage Hash Brown Breakfast Casserole is the ultimate weekend breakfast—fluffy, cheesy, and packed with savory sausage and crispy hash browns. It’s a crowd-pleaser that comes together in just 10 minutes of prep and fills your kitchen with an irresistible aroma.

Ingredients

Scale
  • 1 pound breakfast sausage (mild or spicy)
  • 1 small yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced
  • 3 cups frozen shredded hash browns, thawed and patted dry
  • 2 cups shredded sharp cheddar cheese (from a block)
  • 1 cup shredded Monterey Jack cheese
  • 8 large eggs, room temperature if possible
  • 1 cup whole milk (2% works too)
  • 1/2 cup sour cream
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup shredded cheddar cheese (for topping)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray or grease lightly with butter.
  2. Cook the sausage: In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until nicely browned (about 5-7 minutes). Transfer to a plate lined with paper towels using a slotted spoon. Leave about 1 tablespoon of drippings in the pan.
  3. Sauté the vegetables: In the same skillet with the reserved drippings, add the diced onion and bell pepper. Cook over medium heat for 3-4 minutes until the onion is translucent and the pepper has softened. Scrape up any browned bits from the bottom. Remove from heat and set aside.
  4. Whisk the egg mixture: In a large mixing bowl, whisk together the eggs, milk, sour cream, smoked paprika, garlic powder, salt, black pepper, and red pepper flakes (if using) until well combined and slightly frothy (about 1 minute).
  5. Layer the casserole: Spread the thawed and dried hash browns evenly across the bottom of the prepared baking dish. Sprinkle the cooked sausage over the hash browns, followed by the sautéed vegetables. Top with 2 cups of shredded cheddar and 1 cup of Monterey Jack cheese. Pour the egg mixture evenly over everything.
  6. Top with remaining cheese: Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  7. Bake covered: Cover the dish with aluminum foil and bake for 30 minutes.
  8. Bake uncovered: Remove the foil and bake for another 12-15 minutes, until the top is golden brown and bubbly. The casserole is done when the center is set (firm, not wobbly) and a knife inserted in the center comes out clean.
  9. Rest before serving: Let the casserole rest for 5-10 minutes before cutting. Sprinkle with fresh parsley if desired.

Notes

Don’t skip drying the hash browns—thaw and pat them dry to avoid a watery casserole. Brown the sausage well for deeper flavor. Use freshly shredded cheese for better melting. Let the casserole rest before serving for cleaner slices. For make-ahead, assemble the night before and bake in the morning, adding 10 minutes to the covered baking time.

Nutrition

Keywords: breakfast casserole, hash brown casserole, sausage casserole, easy breakfast, cheesy casserole, weekend breakfast, holiday breakfast

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