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This sausage hashbrown breakfast casserole is the kind of cozy comfort food I make whenever I want to spoil loved ones for brunch. Imagine melty cheese, tender hashbrowns, flavorful sausage, and a velvety egg custard all baked together into pure morning bliss. It is incredibly simple to assemble and practically guarantees an empty dish by the end of breakfast.
The first time I made this for a holiday brunch, there were no leftovers at all. My family went back for seconds and even wanted the recipe to take home.
Ingredients
- Breakfast sausage: Choose a classic pork sausage for richness or try turkey for a lighter twist. Look for sausage with balanced seasoning
- Frozen shredded hashbrowns: The real time saver here. Make sure they are fully thawed if you want an even bake
- Eggs: Large eggs give structure to the casserole. Fresh eggs will lend the fluffiest texture
- Cream cheese: Softened cream cheese blends smoothly and makes the filling super creamy
- Shredded cheddar cheese: Choose a sharp cheddar for best flavor. Buy a block and shred it yourself if possible
- Milk: Whole milk keeps this casserole decadent. Use two percent if you want to lighten it up
- Salt and black pepper: Helps season the casserole throughout
- Garlic powder and onion powder: These boost the savory depth without any extra chopping
- Green onions: For a fresh pop of color and flavor on top. Choose ones with crisp green tops
Step-by-Step Instructions
- Cook the Sausage:
- Brown the sausage in a skillet over medium heat and break it into small pieces as it cooks. Patience here means every bite will have plenty of flavor and the sausage will not be greasy because you can drain off any extra fat
- Make the Egg Mixture:
- In a large mixing bowl, whisk eggs and milk until fully combined and frothy. Add the softened cream cheese and whisk until you have a creamy lump free batter. Blend in salt, pepper, garlic powder, and onion powder so the seasoning is distributed evenly
- Combine the Main Ingredients:
- Fold the frozen hashbrowns into the egg mixture with the cooked sausage and shredded cheddar cheese. Mix until everything is evenly coated and there are no pockets of plain egg
- Assemble and Bake:
- Pour the mixture into a greased nine by thirteen inch baking dish and spread it evenly to the corners. Pop into a preheated three hundred seventy five degree oven and bake for about forty to forty five minutes until the casserole is golden and the center no longer jiggles
- Rest and Serve:
- Let the casserole stand for five minutes before slicing to help the pieces hold their shape. Sprinkle with freshly chopped green onions right before serving
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When I make this with extra sharp cheddar, it melts into tiny pockets of flavor throughout the dish. There is nothing better than gathering around the table with family and seeing everyone dig in together on a lazy Sunday morning.
Storage Tips
This casserole keeps well covered in the fridge for up to four days. For best results reheat slices uncovered in the oven at three hundred fifty degrees until warmed through. You can freeze individual squares for a month but the texture is best fresh or from the fridge.
Ingredient Substitutions
If you prefer a milder flavor swap breakfast sausage with turkey or chicken sausage. For a vegetarian version use a mix of sautéed mushrooms and colorful peppers. Pepper Jack or Monterey Jack cheese both work beautifully if cheddar is not your favorite.
Serving Suggestions
Try adding a fruit salad and some fresh orange juice on the side for the classic brunch spread. Warmed tortillas turn leftover slices into a breakfast burrito. A quick green salad also makes a wonderful contrast if you want something lighter.
Cultural Note
Hearty breakfast casseroles like this have been loved in American kitchens for decades especially in the Midwest and South. They bring people together on holidays and lazy weekends when you want something made with love that lasts all day.
Frequently Asked Questions
- → Can I prepare this casserole ahead of time?
Yes, you can assemble it the night before, refrigerate, and bake in the morning, adding extra time as needed.
- → What sausage can I use for this dish?
Breakfast sausage, turkey sausage, chicken sausage, bacon, or plant-based options all work well.
- → How can I make this vegetarian?
Replace the meat with sautéed mushrooms, bell peppers, and a hint of smoked paprika for depth.
- → Can I substitute the cheese?
Yes, try Monterey Jack, Pepper Jack, or your favorite cheese blend for a different flavor.
- → How do I add extra spice or flavor?
Add diced jalapeños, red pepper flakes, a dash of hot sauce, or more cheddar on top before baking.