Cheesy Sausage and Hash Brown Casserole
Shredded hash browns, browned breakfast sausage, eggs, and cheddar bake into thick squares with visible potato shreds and a set, moist center. Half the cheese goes into the filling; the rest melts across the top.
This 9-by-13-inch casserole starts covered at 350°F (175°C), giving the center time to cook before the cheese topping goes on. Bake time is an estimate, especially if the assembled dish is cold. Check the middle before cutting, even when the edges are golden.
Ingredients
- Cooking spray or softened butter, for the baking dish
- 30 ounces frozen shredded hash brown potatoes (850g), thawed
- 1 pound bulk breakfast sausage (450g)
- 8 large eggs
- 1 cup whole milk (245g)
- 2 cups shredded cheddar cheese (225g), divided
- 1/2 teaspoon kosher salt, or to taste depending on the sausage and cheese
- 1/4 teaspoon black pepper
- Optional: 1/2 cup finely diced yellow onion and/or 1/2 cup diced bell pepper
- Optional: 1/4 teaspoon garlic powder
- Optional: 1 tablespoon chopped fresh parsley, for serving
How to Make Cheesy Sausage and Hash Brown Casserole
- Prepare the dish: Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish. If the thawed hash browns are visibly wet, drain or pat them dry so they do not add excess moisture to the filling.
- Brown the sausage: Cook the sausage in a large skillet over medium heat for 8–10 minutes, breaking it into small crumbles, until browned and cooked through. If using onion or bell pepper, cook it with the sausage until softened. Drain excess fat so it does not make the casserole greasy.
- Whisk the eggs: In a large bowl, whisk the eggs, milk, salt, and pepper until evenly combined. Whisk in the garlic powder if using.
- Assemble: Combine the hash browns, drained sausage, and 1 cup of the cheddar. Spread evenly in the prepared dish. Pour the egg mixture over the filling and gently level it.
- Bake covered: Cover loosely with foil, keeping it from pressing into the filling. Bake for about 40 minutes, until the edges are beginning to set. The center may still jiggle slightly at this point.
- Add the cheese and finish baking: Remove the foil and scatter the remaining 1 cup cheddar over the top. Bake uncovered for about 10–20 minutes more, beginning to check at 50 minutes total. The center should no longer jiggle or look wet, and the cheese should be melted and bubbly. If the top gets too dark before the center sets, tent it loosely with foil and continue baking.
- Rest and serve: Let the casserole rest for about 10 minutes before cutting so the squares hold together. Scatter with parsley if desired.
How to Tell When the Center Is Set
Gently nudge the dish: the middle should not wobble, and no wet egg mixture should be visible. Melted cheese and golden edges are useful signs, but they can appear before the center is done. A deeper dish or a casserole baked straight from the refrigerator may need longer than the estimated 50–60 minutes.
Make-Ahead and Hash Brown Notes
For overnight prep, assemble the casserole through step 4, reserving the topping cheese. Cover and refrigerate overnight. Bake as directed, allowing more time if needed until the center is set; chilling does not add a predictable number of minutes.
Thawed shredded hash browns are used here so they distribute evenly through the filling. Pat them dry if wet. Other hash brown casserole formulas may use frozen or precooked potatoes, but those methods are not interchangeable with the timing given here.
Serving, Storage, and Reheating
Serve warm in thick squares, with hot sauce at the table if desired. For a sweet brunch companion, consider this Berry French Toast Casserole with Cinnamon-Sugar Top.
Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat individual portions until hot throughout; the time depends on the portion size and appliance.
Nutrition
Approximate nutrition per serving, based on 1/9 of the casserole: 420 calories, 23g protein, 28g fat, and 20g carbohydrates. Approximate nutrition per 100g: 215 calories, 12g protein, 14g fat, and 10g carbohydrates. Values will vary with the sausage, hash browns, and cheese used.
Equipment
- 9-by-13-inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Aluminum foil
Ingredients
For the casserole
- Cooking spray or softened butter, for the baking dish
- 30 ounces frozen shredded hash brown potatoes (850 g), thawed
- 1 pound bulk breakfast sausage (450 g)
- 8 large eggs
- 1 cup whole milk (245 g)
- 2 cups shredded cheddar cheese (225 g), divided
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
Optional additions
- 1/2 cup finely diced yellow onion and/or 1/2 cup diced bell pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish.
- If the thawed hash browns are wet, drain or pat them dry.
- Cook the sausage in a large skillet over medium heat for 8–10 minutes, breaking it into small crumbles, until browned and cooked through. If using onion or bell pepper, cook it with the sausage until softened. Drain excess fat.
- Whisk the eggs, milk, salt, and pepper in a large bowl. Whisk in the garlic powder if using.
- Combine the hash browns, drained sausage, and 1 cup of the cheddar. Spread the mixture evenly in the prepared dish.
- Pour the egg mixture over the filling and gently level it.
- Cover loosely with foil and bake for about 40 minutes, until the edges begin to set.
- Remove the foil and scatter the remaining 1 cup of cheddar over the top. Bake uncovered for about 10–20 minutes more, checking from 50 minutes total.
- Check that the center no longer jiggles or looks wet and that the cheese is melted and bubbly. If the top browns before the center sets, tent loosely with foil and continue baking.
- Rest the casserole for about 10 minutes before cutting. Scatter with parsley if desired.
Tips
- Pat wet thawed hash browns dry to avoid adding excess moisture.
- Drain excess fat from the cooked sausage so the casserole is not greasy.
- Keep the foil from pressing into the filling while the casserole bakes covered.
- Check the center for doneness; golden edges and melted cheese do not guarantee the middle is set.
- Allow extra baking time if the assembled casserole is cold or baked in a deeper dish.
Variations
- Onion or Bell Pepper: Cook 1/2 cup finely diced yellow onion and/or 1/2 cup diced bell pepper with the sausage until softened.
- Garlic: Add 1/4 teaspoon garlic powder to the egg mixture.