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Sausage Hash Brown Breakfast Casserole

Rated as 4.46 out of 5 Stars

"This super-easy breakfast casserole is actually good. You can make it the night before and keep the sausage/hash brown mixture separate from the egg mixture, then pour it over top right before it goes into the oven. You might need to cook it a little longer if its cold from the fridge. This is also great if you add a little onion."
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Ingredients

1 h servings 573 cals
Original recipe yields 4 servings (1 casserole)

Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate.
  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture.
  4. Bake in the preheated oven until bubbling and golden, about 45 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 573 calories; 45.3 g fat; 23.4 g carbohydrates; 31.3 g protein; 239 mg cholesterol; 2171 mg sodium. Full nutrition

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Reviews

Read all reviews 118
  1. 147 Ratings

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Most helpful positive review

Instead of frozen hash browns I used two large russet potatoes. Peeled them and grated them with the food processor grating blade and them into a salad spinner full of cold water. I also grate...

Most helpful critical review

This was a workable dish, although it could not all be fit in a half-casserole as suggested. For me, it fit more appropriately in a three-quarters casserole dish, and I used 20 ozs of the "Simpl...

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Instead of frozen hash browns I used two large russet potatoes. Peeled them and grated them with the food processor grating blade and them into a salad spinner full of cold water. I also grate...

Loved this basic recipe, but when trying to make this the first time, I also found that the recommended pan was too small and that there wasn't enough liquid, so I had to follow other reviewers'...

I doubled it and used 8 eggs. I put it in a 9x13 pan. I used half the amount of salt and pepper. It was still salty, I'd use no salt/pepper next time. Used a cup of milk total. I also used...

This was a workable dish, although it could not all be fit in a half-casserole as suggested. For me, it fit more appropriately in a three-quarters casserole dish, and I used 20 ozs of the "Simpl...

I added 6 eggs instead of 3 and used Potatoes O'Brien (diced potatoes with peppers and onions) instead of plain hashbrowns. It set within the time frame stated in recipe.

Thought the recipe was great. Used refrigerated hash browns, so that step was easier. Sauteed some chopped onion with our homemade venison/pork sausage and added some sliced, fresh mushrooms to ...

Made this today as written, and it was very good. It took 60 mins for the eggs to set, but that may just be my oven. Next time I will probably add a little onion & maybe extra cheese on top. I u...

This is super easy and delicious! I doubled the original recipe, using 1lb spicy sausage and 1lb original sausage. I precooked the hash browns in the pan that the sausage had been cooked in unti...

Recipe does need tweaking! Don't add the salt as others mention. I added maybe a shake or two and that was plenty! I can't imagine if I would've added 1.5 teaspoons?!?! I also used 8 eggs an...