If you’re craving a warm, savory, and satisfying breakfast, look no further than the Cheesy Sausage Hashbrown Bake. Loaded with golden hashbrowns, flavorful sausage, and melted cheese, this dish is a go-to for weekend brunches, holidays, and easy meal prep.
🍳 Why You’ll Love This Breakfast Bake
This comforting casserole checks all the boxes:
- Easy to Make – Minimal prep and simple ingredients.
- Perfect for a Crowd – Ideal for brunches, potlucks, and family mornings.
- Highly Customizable – Adapt to suit dietary needs or taste preferences.
- Great for Meal Prep – Reheats beautifully for busy weekdays.
🛒 Ingredients for Cheesy Sausage Hashbrown Bake
- 1 lb breakfast sausage (pork, turkey, or plant-based)
- 1 bag (20 oz) frozen hashbrowns, thawed
- 1½ cups shredded cheddar cheese (or your favorite blend)
- 6 large eggs
- 1 cup milk (or half-and-half for richness)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika (optional)
- ¼ cup chopped green onions or parsley (for garnish)
👨🍳 How to Make It
Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and no longer pink. Drain any excess grease.
Assemble the Base
In a large bowl, mix together the thawed hashbrowns, cooked sausage, and shredded cheese. Spread evenly in the prepared dish.
Make the Egg Mixture
In a separate bowl, whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and paprika.
Combine and Bake
Pour the egg mixture evenly over the sausage and hashbrowns.
Bake uncovered for 40–45 minutes, or until golden on top and the eggs are fully set.
Garnish and Serve
Sprinkle with chopped green onions or parsley.
Serve warm and enjoy every cheesy, comforting bite!
🍽️ Serving Ideas
- Serve with fresh fruit salad or sliced avocado for balance.
- Pair with mimosas or freshly brewed coffee for brunch.
- Add a side of buttered toast, biscuits, or English muffins.
- Great as a make-ahead weekday breakfast with a side of hot sauce!
📦 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze fully baked portions for up to 2 months.
- Reheat: Microwave or bake at 350°F (175°C) until warmed through.
🥔 Cheesy Sausage Hashbrown Bake
Equipment
- 9×13-inch baking dish
- Large skillet
- Mixing bowls
- Whisk
- Spatula
- Oven
Ingredients
- 1 lb breakfast sausage pork, turkey, or plant-based
- 1 bag 20 oz frozen hashbrowns, thawed
- 1½ cups shredded cheddar cheese or blend of choice
- 6 large eggs
- 1 cup milk or half-and-half for creamier texture
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika optional
- ¼ cup chopped green onions or parsley for garnish
Instructions
- 1️⃣ Preheat the Oven
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- 2️⃣ Cook the Sausage
- In a skillet, cook sausage over medium heat until browned and cooked through.
- Drain excess grease.
- 3️⃣ Assemble the Base
- In a large bowl, combine thawed hashbrowns, cooked sausage, and shredded cheese.
- Spread evenly in prepared baking dish.
- 4️⃣ Make the Egg Mixture
- Whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and paprika in a separate bowl.
- 5️⃣ Combine and Bake
- Pour egg mixture over the hashbrown layer.
- Bake uncovered for 40–45 minutes, or until golden on top and the eggs are fully set.
- 6️⃣ Garnish and Serve
- Sprinkle with chopped green onions or parsley.
- Serve warm and enjoy!
Notes
🔍 Nutrition (Per Serving – Approximate)
- Calories: ~320
- Protein: ~18g
- Carbs: ~12g
- Fat: ~23g
- Sodium: ~580mg
- Sugar: ~1g
🔥 Pro Tips
- Fully thaw hashbrowns to prevent a soggy base.
- Brown and drain sausage well for a better texture.
- Rest the bake before slicing to allow the eggs to set.
- Double the recipe for a crowd — it scales beautifully.
- Use freshly shredded cheese for the best melt and flavor.
🔄 Variations & Add-Ons
- Veggie Lover’s: Add sautéed bell peppers, mushrooms, spinach, or zucchini.
- Southwest Style: Use chorizo sausage, pepper jack cheese, and a dash of cumin.
- Meat Lover’s: Combine sausage with crumbled bacon or diced ham.
- Low-Carb Swap: Use riced cauliflower instead of hashbrowns.
- Dairy-Free: Use plant-based cheese and milk alternatives.
🔍 Nutrition (Per Serving – Approximate)
- Calories: ~320
- Protein: ~18g
- Carbs: ~12g
- Fat: ~23g
- Sodium: ~580mg
- Sugar: ~1g
❓ FAQs
Can I make this casserole ahead of time?
Yes! Assemble the night before, cover, and refrigerate. In the morning, just bake as directed.
Can I freeze the leftovers?
Absolutely. Let the casserole cool completely, then portion and freeze in airtight containers for up to 2 months. Reheat in the oven or microwave.
Can I use fresh potatoes instead of frozen hashbrowns?
Yes, but shred and drain them well to avoid excess moisture.
What kind of sausage works best?
Pork sausage is classic, but turkey sausage or plant-based alternatives work well too.
Can I add vegetables?
Definitely! Bell peppers, spinach, mushrooms, or even zucchini make great additions.
How do I know when it’s fully cooked?
The casserole is done when the top is golden brown and the center is set. A knife inserted in the middle should come out clean.
✅ Final Thoughts
This Cheesy Sausage Hashbrown Bake is the ultimate comfort breakfast — rich, savory, and effortlessly satisfying. Whether you’re feeding a crowd or planning ahead for the week, this casserole will quickly become a brunch favorite. 🧀🥓🍳
Give it a try and watch it disappear from the table — fast! 🙌
