Cheesy Sausage Breakfast Casserole with Hash Browns

This easy breakfast casserole layers crispy hash browns, savory sausage, and cheesy eggs in a single 9×13 pan. With just ten simple ingredients, it’s ideal for feeding a crowd and perfect for making ahead.

The breakfast casserole that feeds a crowd without breaking a sweat

If you’re hosting a busy morning and don’t want to stand over the stove, this casserole is your answer. It brings together a crisp hash brown base, a generous layer of browned breakfast sausage, and a fluffy, cheesy egg custard on top. Everything cooks in one pan, which means less fuss and more time to enjoy your guests.

Here’s what you’ll need

• 8 frozen hash brown patties
• 1 pound breakfast sausage (loose, links with casings removed, or crumbled patties)
• 10 large eggs
• 1 cup half and half (or whole milk for a lighter custard)
• 8 ounces shredded cheddar cheese, divided
• 1/4 cup thinly sliced green onion, plus more for garnish
• 1 teaspoon kosher salt, plus extra for salting the hash browns
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• Butter or cooking spray for greasing the pan

Here’s how it all comes together

1. Heat the oven and prep the pan. Preheat the oven to 350°F and grease a 9×13 baking dish with butter or nonstick spray.
2. Layer the hash browns. Place the frozen hash brown patties in a single layer across the bottom of the prepared pan. No thawing required.

3. Bake the hash browns briefly. Bake the hash brown layer uncovered for 20 minutes to crisp them up, then sprinkle lightly with kosher salt. This step prevents a soggy base and gives the casserole structure.
4. Cook the sausage. While the hash browns bake, brown the sausage in a large sauté pan over medium heat, breaking it into crumbles as it cooks. Drain excess grease if needed.

5. Layer the sausage. Spread the cooked sausage evenly over the baked hash brown layer.

6. Make the egg mixture. In a large bowl, whisk together the eggs, half and half, half of the shredded cheddar, sliced green onion, kosher salt, garlic powder, onion powder, and black pepper until combined.
7. Finish assembling. Pour the egg mixture evenly over the sausage and hash browns so it seeps into the layers.

8. Bake. Return the dish to the oven and bake uncovered for 30–35 minutes, until the eggs are almost set and the center still has a slight jiggle.
9. Add the remaining cheese. Sprinkle the remaining shredded cheddar over the top and bake another 5 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
10. Garnish and serve. Let the casserole rest for 5–10 minutes, slice into squares, garnish with additional green onion, and serve warm.

Things I learned while testing this recipe

• Pre-baking the hash browns is essential. Skipping this step can result in a soggy bottom layer; a quick 20-minute bake makes the base sturdy and pleasantly crisp.
• Salt the hash browns right after the first bake. This gives the potatoes immediate seasoning that won’t be lost in the finished casserole.
• Any breakfast sausage works. Loose sausage, crumbled patties, or links with casings removed all produce great results—use what you have on hand.
• The eggs should be nearly set before adding the final cheese layer—look for a slight jiggle in the center. The last few minutes in the oven finish cooking the eggs and melt the cheese.
• Adding cheese in two stages gives both flavor throughout and a melty, stretchy top layer.

Your future self will thank you for this one

This casserole is ideal for make-ahead breakfasts and brunches. Here are a few easy strategies to save time:

• Assemble the night before: Bake the hash browns and cook the sausage, let them cool, then combine with the egg mixture in the baking dish. Cover and refrigerate. In the morning, allow the casserole to sit while the oven preheats and bake as directed (you may need an extra 5–10 minutes).
• Bake fully ahead: Prepare and bake the casserole completely, cool it, then refrigerate for up to 3 days. Reheat slices as needed for quick breakfasts.
• Prep components: Cook the sausage and slice the green onions up to 48 hours in advance. On the day you plan to serve, bake the hash browns, whisk the eggs, assemble, and bake.

What to serve with this

• Cinnamon rolls or quick sweet breads
• Fresh fruit or a fruit salad to balance the richness
• Yogurt parfaits for a lighter side
• A simple green salad for brunch gatherings

Just in case you have leftovers

• Storing: Cool completely, then refrigerate in an airtight container or covered dish for up to 4 days.
• Freezing: Slice into portions, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Microwave individual slices in 30-second bursts until hot (about 60–90 seconds). For larger portions, reheat covered in a 350°F oven for 15–20 minutes to keep the hash browns crisper.

More easy breakfast recipes for your eating pleasure

• Croissant French toast casserole
• Air fryer French toast
• Biscuits & gravy casserole
• Giant homemade pop-tart
• Easy vegan rawnola
• Pizza dough cinnamon rolls