This sausage, egg, hash brown casserole recipe takes the ideal breakfast and makes it simple to create in one pan. With flavorful sausage, the perfect quantity of shredded potatoes and nutritious eggs, this recipe has it all and is something everyone in your house will love.
A Complete Breakfast
Our sausage egg hash brown casserole not only tastes amazing, but it is a true, complete breakfast. Anytime you sit down to eat a meal, you want to try to get all the nutrients and food groups you need to stay healthy and energized. This can be quite the task!
A well balanced diet will ensure that your body functions properly and will help you fight off fatigue and even illness. Luckily, there are many fantastic foods in the world that can help us achieve a balanced diet while still tasting amazing.
This recipe is a great example of a complete breakfast. To start your day on the right foot, you need protein along with healthy carbohydrates. Not only will these two components give you a balanced meal but they will also ensure that you stay full and satiated throughout the morning.
Our recipe is full of eggs, sausage and also potatoes, all of which fall into either the carbohydrate or protein category. When you make this recipe, you can instantly check off “eat a balanced breakfast” from your list of daily to-do’s!
Easy Breakfast Ideas
While there may be many breakfast recipes out there that say they are “complete and balanced”, not many can also claim to be easy. Luckily, this recipe is definitely easy. As someone who is often quite busy and rushed in the morning, I know how important this point can be.
To make this sausage, egg, hashbrown casserole, all you need to do is:
- Preheat oven to 350 degrees F
- Cook the sausage
- Add the shredded hash browns
- Add the egg mixture
- Bake for 30 minutes
- Uncover and finish baking
Seems pretty simple, right? What I especially love is that everything is made in one pan. This means clean up is also simple. Be sure to use a big oven safe pan (one that does not have a plastic handle!) when you make this recipe to ensure that it truly is a one dish meal!
Make Ahead Sausage Egg Hash Brown Casserole
This recipe may be easy to make but it does require some cooking and baking time. If you are looking to save some time in the morning, there are a few tricks that may help you.
- Cook the sausage in advance, essentially completing step 1 of the instructions. Once the sausage is brown and crisp, place it in an airtight food container in the fridge. In the morning put it back in the pan and simply start with step 2!
- Bake the casserole completely, cooking it as directed. Allow the casserole to cool and then place a microwave food cover on top. Refrigerate until the morning then place the whole dish in the microwave to reheat. You can also heat the casserole in individual portions, saving some for the next day, too.
- Rather than cook the sausage yourself, purchase sausage that has already been cooked. Add it to the hash in the pan and your prep time will be much less!
- Cook the casserole completely and then divide into individual meal prep containers. Take out a container each morning, reheat at home or work and you have a perfect breakfast every day!
There are many make-ahead options for you to explore which make this recipe even more wonderful. Give these a try in addition to simply making the recipe as written.
Adding To the Hash Brown Casserole
If you are checking out this recipe and thinking of ways to make it even better, you are not alone. I did the same thing! After all, this recipe is great but making it better would be, well, better! Here are a few things I came up with to make the hash brown casserole a little different and a little more exciting.
- Change the meat, opting for chopped bacon or cooked ham instead of sausage
- Use chicken sausage, pork sausage, breakfast sausage or even veggie sausage
- Sprinkle in extra salt and pepper to boost the taste of the eggs
- Use a half teaspoon of white ground pepper instead of black pepper
- Add vegetables to the casserole. After you brown the sausage, add bell pepper, chopped onion, mushrooms, or baby spinach to the pan and then continue with the recipe as written.
- Add shredded cheese when you uncover the baking dish, adding the last eggs.
- Replace the cup of milk with almond milk, soy milk or any milk alternative
- Add a little cayenne to the egg mixture for a spicy hash brown casserole
As you can see, there are many simple alterations you can make to our delicious recipe, making you love this dish even more!
Before you start cooking, take a look at these FAQ’s that we have received as they may help you make this breakfast dish even better. You may be wondering a few of these things as well!
Can you freeze breakfast casserole?
Absolutely! Bake the entire dish as directed then cover well and place in the freezer (you can keep the dish in the baking pan or place it in something smaller to fit in your freezer). When you are ready to enjoy, move the dish to the fridge the night before to thaw. Reheat in the morning in a 350 degree F oven for about 15 minutes or in the microwave. You can freeze the casserole for up to three months.
How long can breakfast casserole be refrigerated before cooking?
If you are thinking of making this dish ahead and keeping it in the refrigerator until you are ready to eat it, the best idea is to bake it fully and then refrigerate. If the raw egg and hashbrowns are combined in the pan and left to sit, they can get very soggy. See our section above about how to meal-prep this dish for more detail but, in a nut shell, bake the mixture and then refrigerate.
Should you thaw frozen hashbrowns before cooking?
You do not need to thaw your frozen hash browns before you cook them. In fact, this is part of the beauty of the dish- there is very little prep time! If your hash browns have been out for a while and thawed on their own, that is not a problem either. This recipe will work wonderfully with both frozen and thawed hash browns.
This hearty and satisfying sausage, egg and hash brown meal will be a family favorite everyone craves!
- 1 lb. shredded potatoes or hashbrowns
- 12 ounces breakfast sausage
- 9 eggs
- ¼ cup milk (or almond milk for paleo)
- 1 teaspoon Herbes of Provence
- salt + pepper to taste
- green onions (optional for topping)
- Preheat oven to 350(F) degrees and prepare an 8×8 pan (or skillet) with non-stick spray. Brown sausage until fully cooked then remove from heat and set aside.
- In a mixing bowl, whisk 6 eggs with milk and seasonings. Add shredded potatoes (or hashbrowns) and cooked sausage then stir until combined. Transfer to prepared pan and cover with foil.
- Bake for 30 minutes then carefully remove foil and place remaining eggs on top. Increase oven to 425(F) degrees and bake (uncovered) for an additional 10-15 minutes.
- Remove from oven and let cool for several minutes before serving.
A large cast iron skillet works the best for this casserole. It is ideal for cooking the sausage and then placing the hash brown casserole in the oven. It also creates a picture perfect meal!
If you are adding veggies to the dish, cut back on the sausage, using a little less meat since the veggies will add bulk to the dish.
Remember that any alterations you make to the hash brown breakfast casserole will alter the nutritional value.
After cooking the sausage, use some of the grease to run on the sides of the pan. This will help the casserole easily release from the pan and you will not need to use cooking spray or any other kind of grease or fat.