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Sausage Cheese Egg & Hash Brown Breakfast Casserole

Prep Time 10 minsCook Time 35 minsTotal Time 45 mins Sausage Hash Brown Breakfast Casserole - hash browns, sausage, eggs & cheese - can be made ahead of time and refrigerated until ready! Great for overnight guest and Christmas morning!
Course Breakfast
Cuisine American
Keyword Cheese, Eggs, Potatoes, Sausage
Prep Time 15 minutes
Cook Time 35 minutes


  • 9" x 13" Baking Pan


  • 2 lb breakfast sausage
  • 1 30-32oz bag frozen shredded hash browns
  • cup vegetable oil for frying potatoes
  • 1 tsp salt
  • 1/2 tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 cups shredded cheddar cheese
  • 8 eggs
  • 2 cups milk


  • Preheat oven to 375ºF. Lightly grease a 9x13-inch pan,
  • In a large skillet, cook sausage until no longer pink. Drain fat and set aside. You may find this easier to do in batches.
    2 lb breakfast sausage
  • Add oil to pan and let get hot. Add the hash browns to the skillet and cook until lightly brown. This too you may find works better in batches.
    ⅓ cup vegetable oil, 1 30-32oz bag frozen shredded hash browns
  • Place hash browns in bottom of the greased 9x13-inch pan. Top with sausage and cheese.
    2 cups shredded cheddar cheese
  • Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
    1 tsp salt, 1/2 tsp pepper, ½ tsp garlic powder, ½ tsp onion powder, 8 eggs, 2 cups milk
  • Bake, uncovered, for 35-40 minutes.


Can substitute turkey or chicken sausage, just use a little oil when frying.
This casserole is great to make ahead and freeze or refrigerate
To bake after refrigerating, you may need to add a few minutes to the cooking time.
To bake after freezing, thaw completely and bake as directed above.
To reheat after freezing, thaw completely. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes, until warm all the way through.