Summary:

This easy breakfast casserole features chunks of savory sausage, hash browns, colorful vegetables, eggs, and cheddar cheese. Save time in the morning by preparing this dish the day before.

Sausage Breakfast Casserole

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Prep: 20

Cook: 1 5

Yield: 8 servings

INGREDIENTS

▢ 2 pounds raw pork sausage, casings removed
▢ 20 ounces frozen shredded hash browns
▢ 3 cups mixed chopped vegetables (Note 1)
▢ 12 large eggs, beaten
▢ 1 cup whole milk
▢ 1 cup shredded cheddar cheese
▢ 3/4 teaspoon table salt
▢ 1/4 teaspoon ground black pepper

INSTRUCTIONS

Prepare: Add all chopped vegetables and half of cheddar cheese to 9×13 inch baking dish. Set aside.
Cook Hash Browns: Working in batches, heat hash browns on large oiled pan over medium heat. Cook until browned, 5 to 10 minutes. Transfer hash browns to baking dish, and set aside.
Cook Sausages: Add pork sausages to now-empty pan over medium heat, and use stiff utensil to break apart and crumble sausages. Cook until browned, about 10 minutes. Transfer sausages to baking dish, excluding any liquid in pan. Stir sausages with hash browns and vegetables in baking dish.
Make Liquid Mixture: In large mixing bowl, stir together eggs, milk, salt, and pepper until mixed. Pour mixture into baking dish, or keep separate if making ahead of time (Note 2).
Bake & Serve: Bake casserole at 350 F until eggs are set, about 45 minutes. Top with remaining cheddar cheese. Let cool before serving (Note 3).

NUTRITION

Makes 8 Servings

Amount Per Serving:

Calories 730 (65% from fat)
Total Fat 53g	81%
Saturated Fat 18g	89%
Cholesterol 394mg	131%
Sodium 1600mg	67%
Net Carb 25g
Total Carb 27.5g	9%
Dietary Fiber 2.5g	10%
Sugars 6g
Protein 37g

Vitamin A 24% · Vitamin C 71% · Calcium 20% · Iron 15%

PHOTOS

pouring a milk egg mixture into the baking dish

freshly baked breakfast casserole with sausage

overhead view of breakfast casserole on a white plate

NOTES & TIPS

(1) Mixed Vegetables. You may use a variety of chopped mixed fresh vegetables — anything that sounds like it would be tasty in an egg-based breakfast casserole. It’s also a great way to use up leftover vegetables in the refrigerator. I typically use 1 red bell pepper, 1 green bell pepper, and 1 small red onion.

(2) Making Ahead Of Time. This recipe can be prepared the night before to expedite the cooking process in the morning. Keep the browned sausage, cooked hash browns, and chopped vegetables in the baking dish separate from the egg mixture. Both should be covered and stored in the refrigerator overnight. In the morning, pour the egg mixture into the baking dish and bake according to the recipe’s instructions. Watch the baking time — it may take a little longer than the recipe states because the sausage and hash browns will be cold.

(3) Serving / Leftovers. The breakfast casserole will be too hot to eat immediately after baking. Let it cool a bit before slicing and serving. Enjoy this breakfast casserole alongside oven-baked bacon, toast, cheesy biscuits, or a mixed berry salad. Leftovers can be stored in the refrigerator for up to 2 days, and reheated in the oven.

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Kristen

Could you substitute 2% milk instead of whole?

Julia

Yes, that should be fine.

Louisa Sellinger

Planning on making this tomorrow for Thanksgiving breakfast to enjoy while we watch the Macy’s Thanksgiving Parade & dog show!

Megan

Would it be possible to bake this then freeze it ahead of time? I am going down to the beach with a bunch of people and would love to make this, freeze it, then put it in the oven the morning we choose to use it. Thanks!

Hi Megan! I haven’t tried that so I can’t say how it’ll turn out. I think it’ll probably work just fine, especially since you’re using the oven to reheat it.

Sausage Breakfast Casserole With Hash Browns