Sausage, Egg & Hash Brown Breakfast Bake

This is a hearty breakfast casserole with sausage, eggs, and crispy hash browns that you can slice like lasagna.

It is built to be simple to assemble, easy to customize, and sturdy enough for meal prep.

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Why You’ll Love It

• It uses affordable, easy-to-find ingredients you probably already buy.
• Hands-on prep is minimal, and the oven does most of the work.
• It is easy to scale up or down for small families or big brunch crowds.
• It is customizable with different sausages, cheeses, and veggies.
• It slices and reheats well for quick weekday breakfasts.
• It is a great make-ahead option for holidays or busy mornings.

Ingredients (What You Actually Need)

Serves 8 generously.

For the casserole:

• 1 lb breakfast sausage, pork or turkey, mild or hot.
• 1 (30–32 oz) bag frozen shredded hash browns, thawed.
• 2 cups shredded cheddar cheese, packed into the measuring cup.
• 8 large eggs.
• 1 cup milk, whole or 2% for best texture.
• 1 tsp kosher salt.
• ½ tsp black pepper.
• ½ tsp garlic powder, optional but adds good flavor.
• ½ tsp onion powder, optional but recommended.
• Cooking spray or 1–2 tsp neutral oil for greasing the pan.

Optional add-ins (choose a few, not all):

• ½ cup finely chopped onion, sautéed until soft.
• ½ cup diced bell pepper, any color, sautéed.
• 1 cup fresh spinach, roughly chopped and sautéed to wilt.
• ¼–½ cup diced cooked bacon or ham for extra meatiness.
• ½–1 cup extra cheese for topping, if you like a cheesier top.

Helpful tools:

• A sturdy 9×13 inch baking dish, like this ceramic 9×13 baking dish.
• A large nonstick skillet, such as this versatile nonstick skillet for browning the sausage.
• A set of heatproof mixing bowls, like these stackable mixing bowls.
• A sturdy whisk, for example this balloon style stainless steel whisk that blends eggs smoothly.
• A flexible silicone spatula, like this heat-safe silicone spatula set for stirring and scraping the pan.
• A good box grater if you are shredding cheese from a block, like this simple box cheese grater.

Steps (Do This)

Preheat your oven to 375°F (190°C) so it is fully hot by the time the casserole is assembled.

Lightly grease a 9×13 baking dish with cooking spray or a thin film of oil, making sure to coat the corners so the potatoes do not stick.

Place your frozen shredded hash browns in a large bowl and let them sit at room temperature for about 10–15 minutes until they are mostly thawed and easy to separate.

If the hash browns seem very wet or icy, pat them gently with paper towels to remove excess moisture so the casserole bakes up less soggy.

Spread the thawed hash browns evenly in the bottom of the greased baking dish, breaking up any clumps and pressing them into an even layer.

Sprinkle a small pinch of salt and pepper over the hash browns if you like a more seasoned potato base.

Set a large nonstick skillet over medium heat and add the sausage in an even layer.

Cook the sausage, breaking it up with a spatula into small crumbles, until it is browned and no pink remains, about 7–10 minutes.

If you are adding onions or peppers, push the sausage to one side of the skillet and sauté the vegetables on the other side until softened and lightly golden.

Tilt the skillet carefully and spoon off excess fat, or drain the sausage mixture briefly on a plate lined with paper towels, so the finished bake is not greasy.

Scatter the cooked sausage and any cooked veggies evenly over the hash brown layer, making sure every part of the pan gets some sausage.

Sprinkle the shredded cheddar cheese evenly over the sausage so there is a good layer of cheese across the whole surface.

In a medium mixing bowl, crack in the eggs and whisk until the yolks and whites are completely blended and slightly frothy.

Add the milk, salt, black pepper, garlic powder, and onion powder to the eggs and whisk again until the mixture looks smooth and uniform.

Taste a tiny drop of the egg mixture on a clean finger if you want to check seasoning, keeping in mind the sausage and cheese are also salty.

Slowly pour the egg mixture all over the casserole, moving the bowl around the pan so it covers from corner to corner.

Gently shake or tap the baking dish on the counter a couple of times to help the egg mixture settle down into the layers.

If you want a cheesier top, sprinkle an extra handful of shredded cheese over the surface now.

Place the baking dish on the center rack of the oven to promote even cooking and browning.

Bake for 40–50 minutes, checking around 35 minutes, until the edges are puffed, the top is lightly golden, and the center does not jiggle like liquid when you gently shake the pan.

Insert a knife or toothpick near the center, and if it comes out mostly clean without wet egg, the casserole is done.

If the top is browning too fast before the center is set, loosely tent the dish with foil and continue baking until fully cooked.

Once baked, transfer the dish to a cooling rack or stovetop and let it rest for at least 10 minutes so the egg structure firms up.

Use a sharp knife to cut the casserole into squares, wiping the knife between cuts if needed for cleaner slices.

Use a spatula to lift out pieces and serve warm.

Helpful Tips & Substitutions

Shredded hash browns work best, but you can use diced hash browns if you spread them in a single layer so they cook evenly.

If you use fresh potatoes, shred them, rinse briefly in cold water, squeeze them dry in a clean towel, and then proceed as with frozen hash browns.

If your sausage is very salty, slightly reduce the added salt in the egg mixture to avoid an overly salty casserole.

Turkey sausage works just as well as pork sausage and keeps the casserole a bit lighter.

For a milder dish, choose a mild sausage and use cheddar or Colby Jack cheese.

For more heat, use hot sausage and swap some cheddar for pepper jack cheese.

You can substitute part of the cheddar with Swiss or Gruyère for a more savory, quiche-like flavor.

Do not skip draining excess grease after browning the sausage, because extra fat will pool in the corners and make the texture heavy.

If you like a crispier potato bottom, prebake the hash browns alone for 15–20 minutes before adding sausage, cheese, and egg.

When prebaking the hash browns, you can toss them with a tablespoon of oil for extra crispness.

If you add watery vegetables like mushrooms or zucchini, always cook them first until most of their moisture is gone.

Fresh spinach should be wilted in a pan and squeezed lightly to remove excess liquid before adding to the casserole.

You can use half-and-half instead of milk for a richer, more custardy texture.

If you only have skim milk, the casserole will still work, but the texture will be a bit lighter and less creamy.

If you need to feed more people, you can add 2–4 extra eggs and ½ cup more hash browns and bake in the same size pan, adding a bit of extra time.

To make a smaller batch, halve everything and bake in an 8×8 or 9×9 dish, watching the time since it will cook faster.

For a more defined cheesy top, reserve about ½ cup of cheese and add it to the casserole only in the last 10–15 minutes of baking.

Letting the casserole rest before slicing is important because it stops the eggs from weeping and helps each square hold together.

Serving Ideas

Serve each slice with hot sauce, salsa, or ketchup on the side so everyone can customize their own plate.

Add a dollop of sour cream or Greek yogurt on top for a creamy contrast.

Pair the casserole with a simple fruit salad or sliced fruit to balance the richness.

For a bigger brunch, serve alongside toast, biscuits, or English muffins.

Make breakfast burritos by wrapping reheated slices in warm tortillas with extra cheese and salsa.

Pack cooled slices in an insulated container or a casserole carrier if you are bringing this to a potluck or brunch gathering.

Make-Ahead & Storage

To assemble the night before, build the casserole completely, cover it tightly with foil or plastic wrap, and refrigerate it overnight.

When baking from cold, place the dish in the oven as it preheats to reduce the risk of a cold glass or ceramic dish cracking.

Add about 5–10 minutes to the bake time if the casserole is going into the oven straight from the fridge.

For meal prep, let the baked casserole cool completely, then cut it into squares and transfer it to airtight containers or lidded glass meal prep dishes.

Refrigerate leftovers for up to 3–4 days, making sure they are fully cooled before sealing to prevent condensation.

Reheat individual pieces in the microwave for 1–2 minutes on medium power so they warm through without drying out.

For better texture, reheat slices in a 325°F (165°C) oven or toaster oven for about 10–15 minutes until hot in the center.

You can freeze individual squares by wrapping each piece tightly in plastic wrap and then placing them in a freezer bag, pressing out excess air.

Frozen portions keep well for about 1–2 months without much change in quality.

Thaw frozen slices overnight in the refrigerator before reheating for the best texture.

If reheating from frozen, use a lower oven temperature and give the casserole extra time so it warms through evenly.

Final Notes

This sausage, egg, and hash brown breakfast bake is meant to be a reliable base recipe that you can tweak based on what is in your fridge.

Once you cook it a couple of times, you will know exactly how you like the sausage, cheese, and veggie balance and can adjust it without needing to look anything up.