Looking for a really delicious breakfast idea? This cheesy sausage hash brown breakfast casserole is full of flavor but totally easy to make.
I’ve had plenty of savory breakfast casseroles, but I’ve rarely had one that I can’t wait to get the recipe for. It seems like it’s often bland or way too eggy.
We have an absolutely delicious recipe for a Southern Breakfast Sausage Cake with, wait for it, a maple butter sauce that has changed me on savory breakfasts forever. It is slam packed full of flavor and something I’m not craving. It’s exclusive to our new cookbook, Our Sweet Basil Kitchen!! It’s on sale for the holidays so hurry and snag a copy before prices move back up!
Anyway, that recipe set us out to discover more savory breakfasts that would be worth making and after a little event at our church we both decided to make a good hash brown casserole.
It starts off with good sausage. This is the most important part as the sausage will breath flavor into the entire dish. We like to use a medium or maple sage sausage but of course, use whatever you like. You could throw in diced green chiles and peppers too but we will leave that for another time.
The hash browns are totally frozen, but if you feel ambitious go ahead and shred your own. Now, we do cook them a little but that’s because we noticed that not crisping the potatoes or even adding them frozen, while more convenient did in fact lead to a soggier casserole which also means that you’re not going to enjoy it because one of the best parts about shredded hash browns is the texture.
Can You Freeze Cheezy Sausage Hashbrown Breakfast Casserole?
Regardless of your particular recipe for hash brown casserole, you can freeze the dish either before you bake it or after it has come out of the oven and cooled.
A properly frozen hash brown casserole will keep for up to three months.
Finally, it’s all about that cheese on top. Every potato dish is better with cheese and this is one where you get to be creative. We used mozzarella for the gooey factor and sharp cheddar for the flavor. It’s not sharp because that mozz smoothes it out but it is more flavorful. You could use pepper jack which would be totally awesome, colby jack or any combination you like, just have fun with it!
Can Breakfast Casserole be Made the Night Before?
You can prep it the night before, making it the ultimate lazy morning meal.
Prep it, wrap it tightly in plastic wrap, and refrigerate it overnight and then pop it into the oven.
Hash brown breakfast casserole will keep for a few days if covered well in the fridge but the potatoes do break down a little more each day so just be mindful of that.
Will Hash Browns Hurt My Dog?
Potatoes, cooked and in moderation are safe for dogs.
Cheesy Sausage Hash Brown Breakfast Casserole
- 1 Pound of Maple Sage or any other flavor Breakfast Sausage
- 1/4 Cup Onion, minced
- 15 ounce bag of Shredded Hash Browns
- 1/2 Teaspoon Salt
- Pinch of Pepper
- 4 Large Eggs, whisked
- 1 Cup of Milk
- 1 cup Shredded Sharp cheddar cheese
- 1 Cup Shredded Mozzarella Cheese
- Preheat the oven to 350 degrees.
- Whisk together eggs, salt, pepper, and milk.
- Set aside to allow the salt to break down the egg, creating a fluffier baked egg dish.
- Spray an 8x8" baking dish with nonstick spray.
- In a large skillet, cook sausage until almost all of the pink is gone.
- Add the onion and finish cooking the meat, stirring occasionally.
- Using a slotted spoon, remove the meat and onions to a plate.
- Add hash browns to skillet and cook until lightly brown, flip and cook on the other side, adding a drizzle of oil if needed.
- Place hash browns in bottom of lightly greased square pan. Top with sausage and 1/2 of each cheese.
- Pour egg mixture over hash brown mixture and sprinkle with remaining cheese.
- Sprinkle a little fresh cracked pepper over the top and bake for 35-40 minutes or until set and golden.
This dish can be prepped ahead. Once assembled, place foil over the dish and refrigerate up to 12 hours. Remove from the fridge for 15 minutes before baking.
Amount Per Serving:Calories: 727 Total Fat: 43g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 181mg Sodium: 1058mg Carbohydrates: 72g Fiber: 33g Sugar: 3g Protein: 30g
It’s a new twist on breakfast casseroles! Mexican breakfast enchiladas!