If you’re looking for a breakfast dish that’s warm, comforting, and packed with flavor, let me introduce you to the Cheesy Hashbrown Breakfast Casserole with Sausage and Eggs Recipe. This is the kind of dish that makes mornings brighter and brunches memorable, combining crispy hashbrowns with savory sausage, fluffy eggs, and melty sharp cheddar cheese. Each bite is a delightful harmony of textures and flavors that feels like a big, delicious hug on a plate. It’s simple enough to prepare on a busy morning but impressive enough to serve when friends and family gather around the table.

Cheesy Hashbrown Breakfast Casserole with Sausage and Eggs Recipe - Recipe Image

Ingredients You’ll Need

The magic behind the Cheesy Hashbrown Breakfast Casserole with Sausage and Eggs Recipe lies in its straightforward, kitchen-staple ingredients that create layers of texture and flavor. Each element plays an important role, from the rich sausage to the creamy eggs and the crispy, golden hashbrowns that form the base.

Breakfast sausage (1 pound): Adds a savory, juicy punch that’s the heart of the dish.
Medium onion (1, diced): Gives a touch of sweetness and depth when sautéed with the sausage.
Red bell pepper (1, diced): Brings a bright color and subtle sweetness that balances the richness.
Kosher salt (3/4 teaspoon, divided): Essential for enhancing all the flavors without overpowering.
Frozen shredded potatoes (20-ounce bag): The crispy, golden base that makes every bite satisfying.
Large eggs (10): Provide the creamy, tender texture binding everything together.
Sour cream (1 cup): Adds luscious moisture and slight tang for richness.
Whole or 2% milk (1 cup): Creates a smooth egg custard that sets perfectly.
Dijon mustard (2 tablespoons): Gives a subtle, sophisticated zing to lift the dish.
Sharp cheddar cheese (1 1/2 cups shredded): The melty, gooey topping that brings that irresistible cheesy goodness.
Freshly ground black pepper (1/4 teaspoon): A subtle spice that rounds out the seasoning.
Olive oil (1 tablespoon): For sautéing sausage and vegetables to perfection.
Cooking spray or oil for greasing the dish: To ensure easy serving and a golden crust.

How to Make Cheesy Hashbrown Breakfast Casserole with Sausage and Eggs Recipe

Step 1: Prepare the Oven and Baking Dish

Start by preheating your oven to 350°F (175°C), which will ensure a consistent and even bake. Lightly grease a 9×13 inch baking dish with cooking spray or oil to keep the casserole from sticking and to help develop a nice golden crust as it bakes.

Step 2: Cook the Sausage and Veggies

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the breakfast sausage, breaking it up with a spoon as it cooks until nicely browned and cooked through. Drain any excess grease for a less greasy dish. Then, toss in the diced onion and red bell pepper, cooking until the vegetables soften, about 5 to 7 minutes. Stir in a quarter teaspoon of kosher salt and the black pepper to get those savory notes going.

Step 3: Whisk the Egg Mixture

In a big mixing bowl, combine 10 large eggs with the sour cream, milk, Dijon mustard, and the remaining salt. Whisk it all together until smooth and well combined. This custardy mixture is what will hold the casserole together and make it tender and rich.

Step 4: Assemble the Casserole

Spread the frozen shredded potatoes evenly across the bottom of your prepared baking dish to form a crispy base. Next, evenly layer the cooked sausage and vegetable mixture over the potatoes. Pour the luscious egg mixture evenly over the top of this layered goodness. Finally, sprinkle the sharp cheddar cheese generously over everything — this adds a gorgeous golden crust and that irresistible cheesy pull.

Step 5: Bake and Rest

Pop the casserole into your preheated oven and bake for 45 to 55 minutes. You’ll want the casserole to be set in the middle and the top beautifully golden brown. To check doneness, insert a knife into the center; it should come out clean. Once baked, let it rest for 10 minutes before slicing so that everything can set perfectly and serve up nice, neat portions.

How to Serve Cheesy Hashbrown Breakfast Casserole with Sausage and Eggs Recipe

Garnishes

A sprinkle of chopped fresh parsley or chives adds a lovely pop of color and freshness to this rich dish. For an extra kick, a drizzle of hot sauce or a dollop of sour cream on the side makes every bite more exciting.

Side Dishes

This casserole pairs beautifully with light, fresh sides like a crisp green salad or fruit salad. Toasted English muffins or warm buttermilk biscuits also complement the hearty richness perfectly if you want to turn up the comfort factor.

Creative Ways to Present

For a brunch party, consider baking the casserole in individual ramekins for prettiness and portion control. You can also top each serving with sliced avocado or a spoonful of salsa for added texture and freshness—delicious ways to personalize this classic recipe.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them covered in the refrigerator for up to 3 days. The flavors actually meld wonderfully as it rests, making it even tastier the next day!

Freezing

You can freeze portions of this casserole by wrapping them tightly in plastic wrap and placing them in an airtight container or freezer bag. It freezes well for up to 2 months, perfect for pre-planned breakfasts or quick meals.

Reheating

Reheat leftovers in the microwave or oven. For the best texture, warm individual slices in a 350°F oven for about 15 minutes until heated through and the cheese is melty again. This brings back that just-baked feeling.

FAQs

Can I use a different type of sausage?

Absolutely! While breakfast sausage adds great flavor, you can swap in spicy Italian sausage, turkey sausage, or even a vegetarian sausage alternative. Just adjust the seasoning to balance out the flavors.

Do I need to thaw the frozen shredded potatoes before baking?

Nope! The recipe works great with frozen shredded potatoes straight from the bag. They crisp up nicely during baking, giving you that perfect hashbrown texture.

Can I make this casserole vegetarian?

Yes! Omit the sausage and add your favorite veggies like mushrooms, spinach, or zucchini. You might also want to add some extra cheese or beans for added protein and flavor.

Is it okay to use low-fat dairy instead of whole milk and sour cream?

Yes, you can substitute with low-fat or non-dairy alternatives, but keep in mind that whole milk and sour cream add richness and creaminess that really make this casserole special.

How do I know when the casserole is fully cooked?

The best test is inserting a clean knife into the center; it should come out clean without any runny egg mixture. The top should also be a nice golden brown color.

Final Thoughts

This Cheesy Hashbrown Breakfast Casserole with Sausage and Eggs Recipe truly feels like a warm hug from the kitchen. It’s easy to make, satisfying for big or small gatherings, and a surefire way to start your day with smiles around the table. I wholeheartedly encourage you to give this a try—you might just have found your new favorite breakfast tradition!

Cheesy Hashbrown Breakfast Casserole with Sausage and Eggs Recipe