Breakfast at my house has always been a big deal. I remember waking up to the smell of sizzling sausage and knowing that my mom was whipping up something special in the kitchen. It was one of those small things that made weekends feel extra cozy.
Now, as an adult, I crave those hearty, comforting breakfasts, but I also need them to be quick and easy. That’s where this Sausage Hashbrown Breakfast Casserole comes in—it’s delicious, filling, and perfect for making ahead. Bonus: even my kids will eat it without complaints!
Why You’ll Love This Breakfast Casserole
- Easy
- Cheesy
- Customizable
- Kid-Friendly
Sausage Hashbrown Breakfast Casserole
For this delicious breakfast casserole, you’ll need the following ingredients:
Ingredients
- 10 large eggs – The base that binds everything together while adding protein.
- 1 1/2 cups spinach – Adds color, nutrients, and a fresh, slightly earthy taste.
- 2 cups shredded cheddar cheese – A deliciously melty element that keeps this dish lactose-friendly.
- 1/2 cup whole milk – Gives the eggs a fluffy, rich texture.
- 1 lb pork breakfast sausage – Provides hearty, savory flavor with a bit of spice.
- 10 oz frozen hashbrowns – Crispy and filling, making this casserole extra satisfying.
- 1 large red pepper – Adds a subtle sweetness and a pop of color.
- 1 large onion – Provides a slightly sweet, caramelized depth of flavor.
- Salt & pepper to taste – Brings all the flavors together.
Optional Add-Ons
- Mushrooms – For an extra umami boost.
- Jalapeños – If you love a little spice.
- Feta cheese – For a tangy twist.
- Fresh herbs – Like parsley or chives for a bright finish.
Tools You’ll Need
- Mixing bowls
- Whisk
- Skillet
- Baking dish (9×13 inch)
- Oven mitts
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking. This ensures that the casserole comes out perfectly without any bits getting stuck to the pan.
Step 2: Cook the Sausage & Veggies
Heat a large skillet over medium heat. Add the pork breakfast sausage, breaking it apart with a spatula as it cooks. Stir occasionally until browned and fully cooked, about 7-8 minutes. Remove the sausage from the pan and set aside.
In the same skillet, add onions and red peppers and sauté for 3-4 minutes until softened. This enhances their natural sweetness and adds a deeper flavor to the casserole.
Step 3: Mix the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Make sure the eggs are fully incorporated to ensure an even, fluffy texture when baked.
Step 4: Layer the Ingredients
Spread the frozen hashbrowns evenly across the bottom of the greased baking dish. Next, layer the cooked sausage and sautéed veggies over the hashbrowns. Sprinkle chopped spinach on top, then pour the egg mixture over everything, ensuring it spreads evenly. Finally, sprinkle cheddar cheese on top.
Step 5: Bake
Bake uncovered for 25-30 minutes, or until the eggs are set, and the top is golden brown. You can check for doneness by inserting a knife into the center—if it comes out clean, it’s ready!
Step 6: Cool & Serve
Let the casserole cool for 5-10 minutes before slicing. This allows the ingredients to settle and makes serving much easier.
Best Paired With
- Fresh fruit salad – A light and refreshing contrast to the savory casserole.
- Avocado toast – Adds healthy fats and a creamy texture.
- Hot coffee or tea – The perfect way to complete a comforting breakfast.
Storage and Serving
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 2 months.
- Reheating: Warm in the oven at 350°F for 10-15 minutes or microwave individual slices for 1-2 minutes.
Tips for Success
- Don’t overmix the eggs – Whisk just until combined for a fluffy texture.
- Use pre-cooked sausage – This saves time and ensures even cooking.
- Make it ahead – Assemble the night before and bake in the morning!
Substitutes and Variations
- Swap the sausage – Try turkey sausage, chicken sausage, or even vegetarian alternatives.
- Dairy options – If you’re not dairy-free, regular cheese and milk work great!
- Vegetable variations – Bell peppers, zucchini, or kale make great substitutes.
Nutritional Breakdown
| Nutrient | Amount per Serving |
| Calories | 320 |
| Protein | 18g |
| Carbs | 12g |
| Fats | 22g |
| Fiber | 2g |
What Others Are Saying About The Recipe
Soren T. – “I meal prepped this for my workweek, and it was a lifesaver. Tasted great reheated and kept me full all morning!”
Eloise L. – “I added mushrooms and feta to mine—SO good! I love how easy it is to tweak this recipe to fit what I have on hand.”
Elijah S. – “My first time making a breakfast casserole, and I was impressed! The dairy-free cheese melted nicely, and the flavors were spot on.”
FAQs
Can I make this casserole ahead of time?
Yes! You can assemble it the night before, cover it, and refrigerate until ready to bake.
Can I use fresh hashbrowns instead of frozen?
Absolutely! Just make sure they’re well-drained to avoid excess moisture.
Is this casserole keto-friendly?
It can be! Swap out the hashbrowns for cauliflower rice to lower the carbs.
Final Words
If your mornings are anything like mine, this Sausage Hashbrown Breakfast Casserole is about to be your new best friend. Make it ahead, enjoy it all week, and actually have time to sip your coffee while it’s still hot. Try it out and let me know how you make it your own!