Go Back
+ servings
Front shot of sausage hash brown casserole in a white baking dish with a serving spatula
Print Pin
5 from 9 votes

Sausage Hash Brown Casserole

This easy Sausage Hash Brown Casserole is an overnight breakfast casserole that only requires 15 minutes of prep!
Course Breakfast
Cuisine American
Keyword breakfast casserole, hash brown casserole, overnight breakfast casserole
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 8 - 10 servings
Calories 369kcal
Author Blair Lonergan


  • 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
  • 1 lb. bulk pork breakfast sausage
  • 8 eggs
  • 1 ¼ cups whole milk (or cream)
  • 1 teaspoon salt, divided
  • ¾ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 cups (8 ounces) shredded cheddar cheese


  • Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish and set aside.
  • Brown the sausage in a skillet; drain.
  • While the sausage cooks, prepare the egg mixture. In a large bowl, whisk together eggs, milk, ½ teaspoon salt, onion powder and garlic powder. Set aside.
  • In the prepared baking dish, combine hash brown potatoes, cooked sausage, 1 cup of cheese and remaining ½ teaspoon salt. Pour egg mixture over top.
  • Sprinkle remaining 1 cup of cheese over top. Cover tightly with foil.
  • Bake for 50 minutes. Remove foil and bake for another 10-15 minutes, or until knife inserted in center comes out clean. Let stand for 5-10 minutes before serving.


  • This easy breakfast casserole with sausage is perfect for entertaining because you can prepare it in advance. The overnight breakfast casserole can be assembled up to 24 hours ahead of time, and then baked according to recipe instructions. Allow the dish to sit on the counter and come to room temperature while the oven preheats.
  • Leftover casserole will keep in the refrigerator for 3-4 days.
  • To freeze the casserole: Bake in a freezer safe pan (like a foil disposable pan) and cool completely. Wrap well in foil and freeze for up to 3 months. Defrost in the fridge the night before you plan to eat the casserole. Reheat the casserole in a 350 degree F oven for about 30 minutes, or until warmed through. You can also reheat individual slices in the microwave for about 1 minute.
  • This casserole is an easy breakfast or brunch dish, but it's also a convenient weeknight dinner that you can prep ahead.
  • I prefer using whole milk or cream for this recipe. I don't recommend low-fat or fat-free milk, since the fat in the milk or cream helps create the rich egg custard for the dish.
  • Substitute other cheeses for the cheddar. For instance, try Monterey Jack, Pepper Jack, Swiss or Gruyere.
  • Add diced, sautéed vegetables to the casserole. You can use mushrooms, onion and bell peppers, for example. A can or two of chopped green chiles would also be delicious!
  • Make the breakfast casserole with bacon or ham instead of the sausage. You will need about 2 - 2.5 cups of diced ham or cooked, crumbled bacon.
  • Give the dish some "kick" by using spicy sausage.


Serving: 1/10 of the casserole | Calories: 369kcal | Carbohydrates: 17g | Protein: 20g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 190mg | Sodium: 743mg | Potassium: 466mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 7mg | Calcium: 230mg | Iron: 2mg