SAUSAGE HASH BROWN CASSEROLE
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Sausage Hash Brown Casserole is an easy one-dish meal that can be made and baked or made ahead, refrigerated, and baked later. It’s great for breakfast and brunch during the holidays, it feeds a crowd, and it’s convenient to serve when you have overnight guests.
It’s a delicious, no-fuss way to start your day!
SAUSAGE HASH BROWN CASSEROLE
This recipe really deserves a 5-star rating for all of its great attributes! It’s easy to make and can be made the night before. In the morning, just put it in the oven to cook while your family is doing other fun activities.
However, you don’t have to put it together the night before. As well, you can make it and bake it immediately.
One important tip if you’re making it and baking it immediately is to use thawed hash browns. You can use frozen, but you’ll need to add about 15 minutes to your cooking time. You can also thaw the hash brown potatoes in the microwave before putting the casserole together.
We love to enjoy this for a lazy Saturday brunch served with Easy Baked Frittata.
HASHBROWN CASSEROLE TIPS
- Sausage – I used Jimmy Dean’s regular pork sausage. However, you can use turkey sausage or chicken sausage if you prefer. As well, you can use any flavor or hot.
- Cream cheese – I don’t recommend low-fat or fat-free
cream cheese for this recipe. It really needs to be at room temperature and soft; otherwise, it won’t mix well. - Hash browns – You can use tator tots or hash brown patties for this recipe. Additionally, you could use leftover home fries or roasted potatoes. I used thawed hash browns. However, you can use frozen but you’ll need to add about 15 to 20 minutes extra cooking time. Additionally, if you’re using frozen you can thaw them in the microwave first.
- Cheddar cheese – I used cheddar cheese because I always have it on hand. However, you can use your favorite melty cheese or whatever you have on hand. Swiss cheese doesn’t melt well so I don’t recommend it.
- Eggs – I used 5 large eggs at room temperature. If you don’t have large eggs, use this Egg Size Conversion Chart to quantity for this recipe.
- Milk – I used 2% milk, but you can use skim, 1%, whole, heavy whipping cream, or evaporated milk.
How to Make Sausage Hash Brown Casserole
- Spread thawed shredded hash browns in the bottom of a 7×11-inch baking dish.
- Cook the sausage then drain. Crumble it evenly over the top of the potatoes.
- Whip the room temperature
cream cheese , then mix in the egg. Add the milk and seasoning and whip until frothy. You can mix with a whisk by hand or a mixer. - Pour the milk mixture over the top.
- Finally, evenly sprinkle the shredded cheese on the top.
- Refrigerate if you’re going to bake it later. Or, heat the oven to 375°F and bake for 30 to 35 minutes.
- Allow the casserole to rest and cool about 5 minutes before cutting.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
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- SHEET PAN CHIPOTLE SWEET POTATO HASH
- Sausage Potato Hash
- Overnight Sausage Hash Brown Casserole
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- Breakfast Grilled Sausage Cheese
Sausage Hash Brown Casserole {Make Ahead}
Ingredients
- 1 pound breakfast sausage pork, any flavor
- 4 ounces cream cheese at room temperature
- 16 ounces hash browns thawed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups cheddar cheese shredded
- 5 large eggs beaten
- 1 cup whole milk
Instructions
- Preheat oven to 375°F (If you plan to cook it now). I
- In a large skillet, cook sausage until no longer pink. Drain fat.
- Add hash browns the bottom of lightly greased 7×11-inch baking pan. Top with sausage.
- Whisk cream cheese until smooth. Whisk in the eggs and beat until well blended. Add the seasonings and milk and beat until frothy. Pour over the hashbrown and sausage.
- Cover and refrigerate if you're baking it later.
- If baking now, place in a 375°F preheated oven, uncovered. Bake for 30 to 35 minutes until heated cooked throughout and the cheese has melted.
- Allow the casserole to sit and cool 5 minutes before cutting and serving.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.