Easy enough for a lazy Sunday morning and elegant enough for any holiday brunch, this Sausage and Hash Brown Casserole will be your new go-to dish – no matter what day of the week it is!
Table of Contents
- You’ll love Hash Brown and Sausage Egg Casserole
- How to make this Hash Brown Sausage Casserole
- Substitutions for this Hash Brown Breakfast Casserole Recipe
- Storing Hash Brown and Sausage Casserole
- FAQ for Sausage and Hash Brown Casserole
- Serving Sausage Hash Brown Breakfast Casserole
- Other Delicious Breakfast and Brunch Casseroles
- Hashbrown and Sausage Casserole Recipe
You’ll love Hash Brown and Sausage Egg Casserole
This easy hash brown casserole recipe features flavorful sausage, seasoned potatoes, sweet bell peppers, eggs – and lots of cheese. And, it’s perfect for stress-free breakfast or brunch as you can make it ahead and bake (or reheat) before serving. You can even prepare it 2 months ahead and freeze it!
Another reason to love this casserole is that it’s made with hash brown potatoes instead of bread – a common ingredient in many breakfast casseroles and stratas. Because other popular breakfast dishes tend towards muffins or breads, this dish results in a more balanced, less bread-heavy breakfast.
How to make this Hash Brown Sausage Casserole
You’ll be happy with how easy this casserole is to prepare; here’s all you have to do:
- Prep oven and baking dish.
Preheat oven to 375 degrees. Butter or oil a 3-quart baking dish (9 by 13 by 2-inch rectangular or 9 1/2 by 3-inch round). - Cook sausage; add vegetables and herbs.
In a large skillet or sauté pan, heat the oil over medium heat. Add the sausage and cook until no longer pink, stirring and breaking up into small pieces. Stir in the bell pepper, shallots and garlic and season with kosher salt. Continue cooking, stirring occasionally, until the peppers are soft, around another 5 minutes. Stir in parsley and remove from heat. Set aside. - Prep cheese sauce.
In a large mixing bowl, whisk eggs until yolks and whites are combined. Whisk in milk, sour cream and mustard (sour cream will be a bit lumpy but that’s okay). Stir in shredded cheese; season with ground pepper. - Combine potatoes and other ingredients; put in baking dish.
Place frozen potatoes in a large mixing bowl. Stir in sausage mixture. Spread evenly in prepared baking dish. Spoon egg-cheese mixture over the top. Let sit for 5 to 10 minutes to allow the egg mixture to soak in. - Bake; let rest.
Bake for around 45 minutes (5 to 10 minutes longer if in round pan) or until the top is golden brown and set (casserole doesn’t jiggle when moved). Let sit for 5 to 10 minutes before serving.
Substitutions for this Hash Brown Breakfast Casserole Recipe
This dish is very flexible; here are few ways to make it your own:
- Substitute turkey or Italian sausage for the pork sausage with sage.
- Use chopped onion instead of the shallots.
- Use cilantro in place of the parsley.
- Substitute Cheddar and/or Monterey Jack cheese for the Italian Blend cheese.
- Add 8 ounces sliced mushrooms (cook with bell pepper).
Storing Hash Brown and Sausage Casserole
If preparing ahead – or you have leftovers – cool, wrap and store in the refrigerator for up to 4 days. Reheat in a preheated 350 degree oven for 15 minutes or until warm.
FAQ for Sausage and Hash Brown Casserole
Yes, this breakfast casserole can be prepared but not baked, well wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before baking.
To thaw frozen hash browns, place the bag in the refrigerator overnight. They can also be thawed by leaving the bag at room temperature for around 45 minutes. I wouldn’t recommend leaving them at room temperature any longer. As long as they separate and don’t form clumps, you’re good to go for this recipe. Drain off any excess liquid the forms in the bag after thawing.
Yes, this breakfast casserole can be prepared but not baked up to 24 hours in advance, covered and refrigerated. Bring to room temperature before baking. Can also be baked ahead of time, cooled, covered, refrigerated and reheated.
Serving Sausage Hash Brown Breakfast Casserole
I like to serve this hash brown casserole as part of a brunch buffet along with one or more of the following dishes:
Other Delicious Breakfast and Brunch Casseroles
- Baked Banana French Toast
- Green Chile Southwest Breakfast Casserole
- Cinnamon Raisin Baked French Toast Casserole
- Garden Vegetable Quiche
Hashbrown and Sausage Casserole Recipe
Easy enough for a casual weekend breakfast and elegant enough for an Easter brunch, this Sausage, Cheese and Hash Brown Strata will be your new go-to dish – and it’s gluten free!
- Yield: 8 to 10 servings 1x
Ingredients
- 1 tablespoon basil (or regular) extra virgin olive oil
- 1 pound bulk pork sausage with sage (see Note)
- 1 large red or green bell pepper, cored, seeded and chopped
- 1/2 cup finely chopped shallots
- 1 to 2 garlic cloves, pressed or minced
- Kosher salt, to taste
- 3 tablespoons chopped fresh flat leaf (Italian) parsley
- 10 large eggs
- 1 cup whole milk
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 2 cups Italian Blend shredded cheese (provolone, Parmesan, Asiago and Fontina)
- Fresh ground black pepper, to taste
- 1 (16-ounce) bag frozen seasoned shredded hash brown potatoes, thawed
Instructions
- Preheat oven to 375 degrees. Butter or oil a 3-quart baking dish (9 by 13 by 2-inch rectangular or 9 1/2 by 3-inch round).
- In a large skillet or sauté pan, heat the oil over medium heat. Add the sausage and cook until no longer pink, stirring and breaking up into small pieces.
- Stir in the bell pepper, shallots and garlic and season with kosher salt. Continue cooking, stirring occasionally, until the peppers are soft, around another 5 minutes. Stir in parsley and remove from heat. Set aside.
- In a large mixing bowl, whisk eggs until yolks and whites are combined. Whisk in milk, sour cream and mustard (sour cream will be a bit lumpy but that’s okay). Stir in shredded cheese; season with ground pepper.
- Place hash brown potatoes in a large mixing bowl. Stir in sausage mixture. Spread evenly in prepared baking dish. Spoon egg-cheese mixture over the top. Let sit for 5 to 10 minutes to allow the egg mixture to soak in.
- Bake for around 45 minutes (5 to 10 minutes longer if in round pan) or until the top is golden brown and set (casserole doesn’t jiggle when moved). Let sit for 5 to 10 minutes before serving.
Notes
Gluten free: use gluten-free sausage and frozen hash browns.
Make ahead: Casserole can be prepared but not baked up to 24 hours in advance, covered and refrigerated. Bring to room temperature before baking. Can also be baked ahead of time and reheated.
Note about sausage: if you can’t find pork sausage with sage, purchase regular pork sausage, and when cooking, sprinkle with 1 to 2 teaspoons of dried sage.
- Category: Breakfast and brunch, gluten free, easy entertaining
