Sausage Hash Brown Casserole

This sausage hash brown casserole is made with breakfast sausage, shredded hash browns, eggs, and milk. It’s a complete meal in an easy breakfast bake.

Course Breakfast

Cuisine American

Keyword casseroles, eggs, sausage

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 418kcal

Author Elizabeth

Ingredients

1 pound Pork Sausage Breakfast Sausage, casings removed and torn into small pieces, if using a roll or bulk sausage break it into pieces too
1 Small Onion finely diced (use a yellow or white onion)
1 Garlic Clove minced
1 tablespoon Fresh Sage finely chopped (about 4-5 leaves)
8 Large Eggs
1 cup Milk whole or 2% milk
¾ teaspoon Salt we use Kosher salt
¼ teaspoon Black Pepper
15 ounces Shredded Hash Brown Potatoes thawed and excess moisture removed (if necessary)
8 ounces Shredded Cheddar Cheese
Cooking Spray or Oil to grease the casserole dish
Sliced Green Onions or Other Fresh Herbs for garnish (optional)

Instructions

Heat a large, deep skillet over medium heat, add the breakfast sausage. Cook it for 5-7 minutes until browned. Stir often while breaking up large pieces with a wooden spoon or a spatula.
Drain excess oil if needed (see notes).
Place the skillet back over medium heat. Add the onions and cook for 2-3 minutes, stir occasionally.
Add the garlic and sage cook 1-2 minutes, stir often.
Take the pan off the heat and let the sausage cool some. Stir it occasionally to let the steam escape. This will hasten the cooling.
If you are baking the hash brown casserole right away without refrigerating overnight, then preheat oven to 350°F. at this time. If refrigerating overnight continue to the next step.
Combine the eggs, milk, salt, and pepper in a large bowl. Whisk well.
Combine the hash browns, sausage mixture, and half (4 ounces) of the shredded cheese.

Build the sausage hash brown casserole

Use a baking dish that is at least 11x7½ inch (2.5 quarts). Spray it lightly with cooking spray to coat the bottom and sides. Alternatively, use a pastry brush to apply a light coat of oil.
Add the hash brown sausage mixture to the prepared baking dish. Arrange it so it is in an even layer.
Next, pour the egg mixture over it.
Sprinkle the remaining cheese (4ounces) on top.
If you are not baking the breakfast casserole right away cover the dish with plastic wrap (or a lid). Refrigerate overnight.

Bake

Remove the baking dish from the refrigerator a little while before baking to let the chill come out of the dish. Some bakeware does not do well with extreme temperature changes.
Bake, uncovered, for 50-55 minutes until cooked through. It should be set in the center and not jiggly. A toothpick inserted in the center should come out clean.
Let it sit for a few minutes before cutting. Garnish with sliced green onions, if desired, and serve.

Notes

If too much oil is rendered during browning the sausage drain it before continuing. The best way that I’ve found to do this is to take the pan off the heat. Pile the sausage to one side. Tip the pan slightly so that the grease runs off and pools opposite the sausage. Use a large spoon or ladle to remove the oil, discard.

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