Let’s be honest—mornings can be rough. Between hitting snooze one too many times and trying to convince yourself that coffee counts as breakfast, the last thing you want to do is cook. That’s where this sausage hashbrown casserole comes in. It’s everything you want in a breakfast—cheesy, hearty, and ridiculously easy to make.
Imagine waking up to the smell of sizzling sausage, golden hashbrowns, and melty cheese—all baked into one perfect dish. No flipping pancakes. No standing over a hot stove. Just slice, serve, and enjoy. Whether you’re feeding a hungry family, prepping for the week, or hosting a holiday brunch, this easy breakfast casserole recipes will save the day.
And if you’re a fan of comforting casseroles, check out this cheesy chicken casserole for another crowd-pleaser.
Why You’ll Love This Recipe
This isn’t just another breakfast casserole. It’s THE breakfast casserole. You know, the one that disappears at potlucks, gets requested at family gatherings, and makes you look like a total kitchen rockstar. Here’s why it’s a keeper:
- Effortless – Prep it the night before, bake in the morning.
- Crowd-friendly – Feeds a house full of hungry people without breaking a sweat.
- Customizable – Swap out meats, cheeses, and veggies to keep things exciting.
- Gluten-free – No bread needed, just crispy hashbrowns as the base.
- Freezer-friendly – Make it ahead, freeze it, and enjoy a stress-free breakfast anytime.
If you love a good hearty breakfast, you might also enjoy this cheesy hashbrown casserole with ground beef for a delicious dinner option.
The Perfect Make-Ahead Breakfast Casserole
You know those dreamy holiday mornings when you wake up, sip coffee, and relax? Yeah, neither do I. Usually, it’s chaos—kids running around, guests showing up early, and you frantically trying to cook a full breakfast.
That’s why this overnight breakfast casserole is a game-changer. Assemble it the night before, cover it, and pop it in the fridge. The next morning, just bake and serve. No mess, no stress, just a warm, bubbly, perfectly cooked sausage hashbrown breakfast casserole.
Ingredients You’ll Need
The beauty of this breakfast casserole recipes is that it’s made with simple, everyday ingredients:
- Frozen hashbrowns – Crispy, golden, and the perfect base for this dish.
- Ground sausage – Adds a rich, savory depth of flavor.
- Cheese – Melty, gooey, and absolutely necessary.
- Eggs & Milk – The magic that holds it all together.
- Veggies – Because we need to pretend we’re being healthy.
Looking for another classic comfort dish? Try this hobo casserole with ground beef for a cozy dinner idea.
Hashbrowns: Fresh vs. Frozen
If you’re tempted to use fresh potatoes, let me stop you right there. Shredding and squeezing out moisture from fresh potatoes is way more work than necessary. Frozen hashbrowns are the way to go. They crisp up beautifully in the oven, no extra effort required.
Best Sausage for the Recipe
Pork sausage gives this sausage hashbrown breakfast casserole that classic, comforting taste. But if you’re feeling adventurous, turkey sausage, Italian sausage, or even spicy chorizo can add a fun twist.
Choosing the Right Cheese
Cheddar is the tried-and-true favorite, but Monterey Jack, Pepper Jack, or Swiss can change things up. And if you’re dairy-free, no worries—Violife and Daiya melt beautifully without the dairy.
Adding Vegetables for Extra Flavor
Bell peppers, onions, and spinach add color, texture, and a little freshness to balance out all the cheesy, meaty goodness. Feel free to throw in mushrooms, zucchini, or even roasted red peppers.
Eggs & Dairy: Substitutes and Options
Whole milk keeps things creamy, but if you’re going dairy-free, unsweetened coconut milk works like a charm. Almond or oat milk are solid options too.
How to Make Sausage Hashbrown Breakfast Casserole
Cooking the Sausage & Vegetables
Brown the sausage in a skillet over medium heat. Once it’s fully cooked, add diced onions and bell peppers. Let them soften, then stir in the spinach.
Mixing the Ingredients
In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in the frozen hashbrowns, half the cheese, and the cooked sausage mixture.
Prepping the Baking Dish
Grease a 9×13-inch baking dish and pour in the mixture, making sure everything is evenly distributed.
Topping with Cheese
Sprinkle the remaining cheese over the top. Because let’s be real, more cheese is always a good idea.
Baking Instructions
Bake uncovered at 350°F for about 25-30 minutes until the eggs are set. Let it cool slightly before serving.
Make-Ahead & Storage Tips
How to Prep the Night Before
Assemble the casserole, cover with plastic wrap, and refrigerate overnight.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to five days.
Freezing & Reheating Instructions
Freeze the baked casserole for up to three months. To reheat, thaw in the fridge overnight and bake at 350°F for 25-30 minutes.
Customizing Your Casserole
Making It Dairy-Free
Swap out regular milk for coconut or almond milk and use dairy-free cheese.
Adding Different Meats
Crispy bacon, diced ham, or turkey sausage all work great.
Using Tater Tots Instead of Hashbrowns
For extra crunch, swap hashbrowns for tater tots.
Making It Vegetarian
Skip the sausage and add mushrooms, roasted red peppers, and black beans.
FAQs
Can I make this recipe without dairy?
Yes! Use dairy-free cheese and coconut milk.
Do I need to thaw frozen hashbrowns?
Nope! Toss them in straight from the freezer.
Can I prepare this ahead of time?
Absolutely! Just refrigerate overnight and bake in the morning.
Sausage Hashbrown Casserole
Ingredients
- 1 lb ground breakfast sausage
- 1 small onion diced
- 1 red bell pepper diced
- 2 cups fresh spinach
- 6 large eggs
- 1 cup whole milk or unsweetened coconut milk for dairy-free
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups frozen shredded hashbrowns
- 2 cups shredded cheddar cheese or dairy-free alternative
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large skillet, cook sausage over medium heat until browned. Add onion and bell pepper, cooking until softened. Stir in spinach and cook until wilted.
- In a large bowl, whisk eggs, milk, salt, and pepper. Stir in frozen hashbrowns and 1 cup of shredded cheese.
- Add cooked sausage and vegetable mixture to the bowl and mix well.
- Pour mixture into the greased baking dish, spreading evenly. Top with remaining cheese.
- Bake uncovered for 25-30 minutes or until eggs are fully set.
- Let cool for 5 minutes before serving. Enjoy!
Notes
- Make-Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning as directed.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Cool completely, wrap tightly in foil, and freeze for up to 3 months. To reheat, bake at 350°F for 25-30 minutes.
- Variations: Swap sausage for bacon, turkey sausage, or ham. Add mushrooms, jalapeños, or swap cheddar for Monterey Jack.
Why This Recipe is a Holiday Favorite
Picture this: It’s Christmas morning. The tree is lit, presents are being unwrapped, and the smell of breakfast hashbrowns, sausage, and cheese fills the air. No stress, no last-minute cooking, just a warm, hearty breakfast that everyone loves.
Reader Testimonials & Reviews
“My family begs for this every holiday—so easy and delicious!” – Maryanne
For more must-try recipes, check out this gluten-free green bean casserole. Happy cooking!
