Few things rival the satisfaction of a warm, cheesy, and savory breakfast casserole straight from the oven. This sausage breakfast casserole is packed with layers of crispy hash browns, seasoned sausage, colorful vegetables, and a rich, creamy egg mixture, making it the ultimate breakfast dish for any occasion. Whether you’re hosting a brunch, feeding a hungry crowd, or meal-prepping for the week ahead, this casserole delivers both convenience and bold flavor. The best part? It’s easy to customize with different cheeses, meats, or vegetables, allowing you to create a dish that suits your taste preferences. With minimal prep and a straightforward baking process, this recipe ensures a stress-free yet indulgent breakfast experience.
Ingredient Breakdown
At the heart of this casserole is a combination of simple yet flavorful ingredients that work harmoniously together. Shredded hash browns provide the ideal base, delivering a crispy, golden layer that contrasts beautifully with the soft, cheesy filling—though diced potatoes can be used, shredded ones create a superior texture. Breakfast sausage introduces a savory, slightly spiced depth to the dish, while a mix of bell peppers and onions adds natural sweetness and a mild crunch, balancing the richness of the eggs and cheese. Speaking of cheese, a combination of Monterey Jack and sharp cheddar creates the perfect fusion of melty, creamy goodness with a slightly tangy bite. The egg mixture, enriched with half-and-half and seasonings like seasoned salt, black pepper, and a hint of dry mustard, ties everything together, ensuring a custard-like consistency that holds the casserole together while infusing every bite with flavor.
Step-by-Step Preparation Guide
Preparing the Hash Brown Layer
A crispy base is the foundation of a great breakfast casserole, and properly preparing the hash browns ensures they don’t become mushy under the layers. Begin by spreading the frozen shredded hash browns evenly in a greased 9×13-inch baking dish. There’s no need to thaw them beforehand—cooking them straight from frozen helps achieve a firmer texture. Melted butter is drizzled over the potatoes, and a generous sprinkle of salt and pepper enhances their flavor. A quick bake at 400°F for 30-35 minutes allows the hash browns to develop a lightly golden crust, setting the stage for the layers that follow.
Cooking the Sausage & Vegetables
While the potatoes bake, it’s time to prepare the savory filling. A skillet over medium-high heat is perfect for browning the breakfast sausage, breaking it into crumbles as it cooks to ensure even distribution throughout the casserole. As the sausage sizzles, finely diced onions, green bell peppers, and red bell peppers are added, infusing the dish with sweetness and a hint of crunch. Cooking the mixture until the sausage is fully browned and the onions have softened takes about 5-7 minutes. Any excess grease should be drained to prevent the casserole from becoming overly greasy or soggy.
Layering the Ingredients
Once the hash brown base is crisp and the sausage mixture is cooked, it’s time to assemble the casserole. The sausage and vegetable mixture can either be spread evenly over the potatoes to form distinct layers or mixed into the hash browns for a more uniform distribution. Next comes a generous sprinkle of Monterey Jack and sharp cheddar cheese, ensuring every bite is packed with melty, cheesy goodness.
Mixing & Pouring the Egg Mixture
The egg mixture acts as the binder that holds the casserole together while adding a creamy, custardy texture. In a large mixing bowl, eggs, half-and-half (or an alternative dairy option), seasoned salt, kosher salt, black pepper, and dry mustard are whisked together until smooth. For an ultra-light texture, a blender or stand mixer can be used to aerate the mixture slightly. Slowly and evenly, the egg mixture is poured over the layered ingredients, ensuring it seeps into every nook and cranny.
Baking & Final Touches
Lowering the oven temperature to 350°F ensures even cooking without over-browning the top. The casserole is baked for 35-45 minutes, during which the edges turn golden and bubbly, while the center should be just set with a slight jiggle. Allowing the casserole to rest for 5 minutes before slicing ensures clean, well-structured servings and allows the flavors to fully develop.
Recipe Tips & Frequently Asked Questions
How to prevent a soggy casserole:
Drain any excess grease from the sausage mixture before layering it into the dish. Baking the hash browns first helps create a crispier base.
Adjusting seasonings to personal taste:
Feel free to add a pinch of smoked paprika, cayenne, or garlic powder for an extra depth of flavor.
Substitutions for different cheeses, meats, or dairy options:
Try swapping Monterey Jack for mozzarella or gouda, or replace sausage with cooked bacon or diced ham. Non-dairy milk alternatives can be used in place of half-and-half.
How to make it ahead for an easy morning meal:
Assemble the casserole the night before, cover it tightly, and store it in the refrigerator. In the morning, let it sit at room temperature for 15 minutes before baking as directed.
Can I make this casserole ahead of time?
Yes! Prepare it the night before, refrigerate, and bake in the morning. It also reheats well for meal prep.
Can I use different meats or make it vegetarian?
Absolutely—swap out sausage for turkey sausage, bacon, or even sautéed mushrooms and spinach for a vegetarian version.
Why is my casserole watery?
Excess moisture from the vegetables or undercooked potatoes may lead to a watery texture. Pre-baking the hash browns and draining any liquid from the veggies helps.
How do I reheat leftovers without drying them out?
Cover with foil and warm in the oven at 325°F or microwave individual portions with a damp paper towel over the top to retain moisture.
What to Serve With This Recipe
A breakfast casserole is hearty on its own, but pairing it with the right sides and drinks can elevate the meal even further. Classic pairings include fresh fruit, buttery toast, or crispy bacon for added texture. Sauce and condiment ideas range from a dollop of sour cream or salsa to a drizzle of hot sauce or even maple syrup for a sweet-savory contrast. For beverages, a steaming cup of freshly brewed coffee, a cold glass of orange juice, or a creamy breakfast smoothie complements the rich flavors of the dish.
This sausage breakfast casserole is a simple yet indulgent dish that’s perfect for any occasion, whether you’re feeding a large gathering or just preparing meals ahead of time. The combination of crispy hash browns, seasoned sausage, melty cheese, and a creamy egg base makes every bite rich and satisfying. Its versatility allows for endless customization, making it easy to tweak with different meats, cheeses, or vegetables. Whether served fresh out of the oven or reheated for a busy morning, this casserole is a go-to recipe for a hearty, crowd-pleasing breakfast.
Ingredients
1 (30-ounce) package shredded hash brown potatoes (diced works, but shredded is preferred)
½ cup butter (1 stick)
1 pound bulk breakfast sausage
½ small onion, finely diced
½ green bell pepper, chopped
½ red bell pepper, chopped
1½ cups shredded Monterey Jack cheese, packed
1½ cups shredded sharp cheddar cheese, packed
8 large eggs
1⅓ cups half-and-half, cream, evaporated milk, or whole milk*
1 teaspoon seasoned salt
½ teaspoon kosher salt (use ¼ teaspoon if substituting table salt)
½ teaspoon black pepper
¼ teaspoon dry mustard (optional)
Salt and pepper (for seasoning the potatoes)
Oil or butter (for greasing the baking dish)
Instructions
Prepare the Hash Brown Layer
Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish to prevent sticking.
Evenly spread the frozen shredded hash browns in the prepared dish. There’s no need to thaw them beforehand. In a small microwave-safe bowl, melt the butter, then drizzle it over the potatoes. Use a spatula or your hands to toss and coat the potatoes well. Season with salt and pepper to taste.
Transfer the dish to the oven and bake for 30-35 minutes, or until the potatoes are mostly cooked and the edges begin to turn golden brown. Once done, remove from the oven and reduce the temperature to 350°F.
Cook the Sausage and Vegetables
While the potatoes are baking, chop the onion, green bell pepper, and red bell pepper into small, uniform pieces.
In a large skillet over medium-high heat, add the breakfast sausage along with the chopped vegetables. Break the sausage into crumbles as it cooks. Sauté for about 5-7 minutes, until the sausage is browned and cooked through and the onions have softened. Drain any excess grease from the pan.
Spread the sausage mixture evenly over the cooked hash browns. You can leave it as a distinct layer or mix it into the potatoes for an even distribution.
Add the Cheese
Generously sprinkle the Monterey Jack and sharp cheddar cheese over the sausage layer, ensuring even coverage.
Make the Egg Mixture
In a large mixing bowl, whisk together the eggs, half-and-half (or preferred dairy option), seasoned salt, kosher salt, black pepper, and dry mustard (if using). For a smoother mixture, you can blend it in a stand mixer or blender.
Slowly pour the egg mixture over the casserole, making sure it spreads evenly across the surface and soaks through the layers.
Bake the Casserole
Place the dish in the preheated 350°F oven and bake for 35-45 minutes. The casserole is done when the edges turn golden and bubbly, and the center is set with minimal jiggle when gently shaken.
Once baked, remove from the oven and let it rest for 5 minutes before serving.
Sausage Breakfast Casserole Recipe
Ingredients
- 1 30-ounce package shredded hash brown potatoes (diced works, but shredded is preferred)
- ½ cup butter 1 stick
- 1 pound bulk breakfast sausage
- ½ small onion finely diced
- ½ green bell pepper chopped
- ½ red bell pepper chopped
- 1½ cups shredded Monterey Jack cheese packed
- 1½ cups shredded sharp cheddar cheese packed
- 8 large eggs
- 1⅓ cups half-and-half cream, evaporated milk, or whole milk*
- 1 teaspoon seasoned salt
- ½ teaspoon kosher salt use ¼ teaspoon if substituting table salt
- ½ teaspoon black pepper
- ¼ teaspoon dry mustard optional
- Salt and pepper for seasoning the potatoes
- Oil or butter for greasing the baking dish
Instructions
Prepare the Hash Brown Layer
- Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish to prevent sticking.
- Evenly spread the frozen shredded hash browns in the prepared dish. There’s no need to thaw them beforehand. In a small microwave-safe bowl, melt the butter, then drizzle it over the potatoes. Use a spatula or your hands to toss and coat the potatoes well. Season with salt and pepper to taste.
- Transfer the dish to the oven and bake for 30-35 minutes, or until the potatoes are mostly cooked and the edges begin to turn golden brown. Once done, remove from the oven and reduce the temperature to 350°F.
Cook the Sausage and Vegetables
- While the potatoes are baking, chop the onion, green bell pepper, and red bell pepper into small, uniform pieces.
- In a large skillet over medium-high heat, add the breakfast sausage along with the chopped vegetables. Break the sausage into crumbles as it cooks. Sauté for about 5-7 minutes, until the sausage is browned and cooked through and the onions have softened. Drain any excess grease from the pan.
- Spread the sausage mixture evenly over the cooked hash browns. You can leave it as a distinct layer or mix it into the potatoes for an even distribution.
Add the Cheese
- Generously sprinkle the Monterey Jack and sharp cheddar cheese over the sausage layer, ensuring even coverage.
Make the Egg Mixture
- In a large mixing bowl, whisk together the eggs, half-and-half (or preferred dairy option), seasoned salt, kosher salt, black pepper, and dry mustard (if using). For a smoother mixture, you can blend it in a stand mixer or blender.
- Slowly pour the egg mixture over the casserole, making sure it spreads evenly across the surface and soaks through the layers.
Bake the Casserole
- Place the dish in the preheated 350°F oven and bake for 35-45 minutes. The casserole is done when the edges turn golden and bubbly, and the center is set with minimal jiggle when gently shaken.
- Once baked, remove from the oven and let it rest for 5 minutes before serving.
