Sausage Hashbrown Breakfast Casserole: A Hearty and Flavorful Make-Ahead Meal

A Crowd-Pleasing Casserole That’s Perfect for Any Occasion

This Sausage Hashbrown Breakfast Casserole is a hearty and flavorful dish that’s perfect for feeding a crowd. It’s a complete breakfast in one pan, featuring savory breakfast sausage, crispy hash browns, fluffy eggs, and plenty of cheese. It’s a make-ahead friendly recipe that’s ideal for busy mornings, holiday brunches, or any time you need a satisfying and delicious meal. The combination of flavors and textures makes this casserole a true comfort food classic that’s sure to please everyone at the table.

A Recipe That’s Become a Holiday Tradition

I first made this Sausage Hashbrown Breakfast Casserole for Christmas morning a few years ago. I wanted a dish that was hearty, flavorful, and could be prepared ahead of time so I wouldn’t be stuck in the kitchen all morning. This casserole was a huge hit! Everyone loved the combination of the savory sausage, the crispy hash browns, and the cheesy egg mixture. It was the perfect way to start the day, and it allowed me to spend more time with my family. Since then, this casserole has become a holiday tradition in our house. It’s a dish that we all look forward to, and it’s a reminder of the joy of sharing a delicious meal with loved ones. I often make it for other occasions as well, such as Easter brunch or when we have overnight guests.

Ingredient Insights: Choosing the Right Ingredients for a Hearty Casserole

The success of this casserole lies in the combination of flavorful ingredients. Here’s what you’ll need:

• Breakfast Sausage (1 pound): The main protein source, providing a savory and flavorful base.
  • Tip: You can use any type of breakfast sausage you like – mild, spicy, or maple-flavored.
  • Recommendation: The recipe suggests Jimmy Dean brand.
• Eggs (8 large): Bind the casserole together and add richness and protein.
• Whole Milk or Heavy Cream (1 ½ cups): Creates a creamy, custard-like texture.
  • Tip: Whole milk or heavy cream will create the richest flavor.
• Frozen Shredded Hash Browns (1 package, 30 oz): A convenient and delicious addition, providing a crispy potato layer.
  • Tip: Make sure to thaw the hash browns completely before using them. This will help them cook evenly and prevent the casserole from becoming watery.
• Cheddar Cheese (2 cups, shredded): Adds a sharp, cheesy flavor and a melty texture.
  • Tip: You can use other cheeses, such as Monterey Jack, Colby, or a blend of your favorites.
• Seasonings:
  • Salt (1 ½ teaspoons): Essential for enhancing the flavors of the other ingredients.
  • Black Pepper (1 teaspoon): Adds a touch of warmth and spice.
  • Garlic Powder (¼ teaspoon): Provides a subtle, savory flavor.

Essential Equipment: Tools for Easy Casserole Assembly and Baking

• 9×13 Inch Baking Dish: The standard size for this casserole recipe.
• Large Skillet: For cooking the breakfast sausage.
• Large Mixing Bowl: For whisking together the eggs and milk.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Whisk: For combining the egg mixture.
• Spatula or Wooden Spoon: For stirring and mixing ingredients.
• Aluminum Foil: For covering the casserole during baking.

The Recipe: A Step-by-Step Guide to Sausage Hashbrown Breakfast Casserole

Ingredients with Measurements

• 1 pound breakfast sausage, cooked and crumbled
• 1/2 cup chicken broth (optional, for added moisture)
• 8 eggs
• 1 1/2 cups whole milk or heavy cream
• 1 package (30 oz) frozen shredded hash browns, thawed
• 2 cups cheddar cheese, shredded
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 teaspoon garlic powder

Detailed Instructions

1. Prepare the Oven and Baking Dish: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Grease Baking Dish: Generously grease a 9×13 inch baking dish with butter or non-stick cooking spray. This will prevent the casserole from sticking and make cleanup easier.

2. Cook the Sausage: Creating a Flavorful Base

1. Brown Sausage: In a large skillet, add the uncooked breakfast sausage. Cook over medium-high heat, breaking it up with a spoon or spatula as it cooks, until it’s fully browned and no longer pink. This should take about 7-10 minutes.
2. Drain Grease: Once the sausage is cooked, carefully drain off any excess grease from the skillet.

3. Prepare the Egg Mixture: Adding Richness and Binding Power

1. Whisk Eggs: In a large mixing bowl, whisk together the 8 large eggs until they are well beaten and slightly frothy.
2. Add Milk: Pour in the 1 ½ cups of whole milk or heavy cream and whisk until combined.
3. Season: Season the egg mixture with 1 ½ teaspoons of salt, 1 teaspoon of black pepper, and ¼ teaspoon of garlic powder. Whisk well to distribute the seasonings evenly.

4. Assemble the Casserole: Building Layers of Flavor

1. Thaw Hash Browns: Ensure that the frozen shredded hash browns are completely thawed.
   • Tip: You can thaw them overnight in the refrigerator or place them in a colander and run cold water over them until thawed.
2. Layer Hash Browns: Spread the thawed hash browns evenly in the bottom of the prepared 9×13 inch baking dish.
3. Layer Sausage: Sprinkle the cooked and crumbled sausage evenly over the hash browns.
4. Layer Cheese: Sprinkle 1 cup of the shredded cheddar cheese evenly over the sausage layer.
5. Pour Egg Mixture: Carefully pour the whisked egg mixture over the layered ingredients in the baking dish. Try to distribute the mixture evenly to ensure that all the ingredients are moistened.

5. Bake the Casserole: Achieving a Golden-Brown and Bubbly Dish

1. Cover with Foil: Cover the baking dish tightly with aluminum foil.
2. Bake: Place the covered casserole in the preheated oven and bake for 40 minutes.
3. Uncover and Continue Baking: After 40 minutes, remove the foil from the baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Continue baking uncovered for another 20 minutes.
   • Check for Doneness: The casserole is done when it’s golden brown on top, the cheese is melted and bubbly, and the center is set.

6. Cool and Serve: Enjoying Your Hearty Creation

1. Cool Slightly: Remove the casserole from the oven and let it cool for about 5-10 minutes before slicing and serving. This allows the casserole to set and makes it easier to serve.
2. Serve Warm: Slice the Sausage Hashbrown Breakfast Casserole into squares or rectangles and serve warm.
3. Optional Toppings: You can serve with your favorite toppings such as hot sauce, salsa, sour cream, or avocado.

Troubleshooting Common Problems: Tips for Success

• Casserole Watery:
  • Problem: The casserole is too watery.
  • Solutions: Make sure the hash browns are completely thawed and drained well before using.
• Casserole Bland:
  • Problem: The casserole lacks flavor.
  • Solutions: Use a flavorful breakfast sausage. Don’t be afraid to adjust the seasonings to your liking. You can also add other herbs and spices, such as onion powder, paprika, or red pepper flakes.
• Eggs Not Set:
  • Problem: The eggs are not fully cooked through.
  • Solutions: Make sure your oven is at the correct temperature. Bake the casserole for the full recommended time.

Tips and Variations: Customize Your Breakfast Casserole

• Add Vegetables: Incorporate sautéed onions, bell peppers, mushrooms, or spinach into the casserole for added flavor and nutrients.
• Spice it Up: Add a pinch of red pepper flakes, a dash of hot sauce, or some diced jalapeños to the egg mixture for extra heat.
• Different Cheese: Experiment with different cheese blends, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
• Bacon: Add cooked and crumbled bacon to the casserole for even more savory flavor.
• Make it Ahead: Assemble the casserole the night before (without the cheese topping), cover it tightly with plastic wrap, and refrigerate. In the morning, let it sit at room temperature for 30 minutes, add the cheese, and then bake as directed.
• Breakfast Burritos: Use the filling to make breakfast burritos.

Serving Suggestions: A Versatile Dish for Any Morning

• Family Breakfast: A perfect way to start the day with a hearty and satisfying meal.
• Brunch: Serve this casserole as part of a larger brunch spread, alongside other dishes like fresh fruit, pastries, and mimosas.
• Holidays: A great option for holiday mornings, such as Christmas or Easter.
• Potlucks: Easy to transport and always a popular choice.

Pairing Recommendations: Drinks and Sides

• Drinks:
  • Coffee: A classic breakfast beverage that pairs well with the savory flavors.
  • Orange Juice: A refreshing and citrusy option.
  • Bloody Marys or Mimosas: For a festive brunch pairing.
• Sides:
  • Fresh Fruit: A bowl of fresh berries, melon, or other fruit provides a light and healthy contrast.
  • Toast or Biscuits: Serve with your favorite toast or biscuits for a complete breakfast.
  • Yogurt: A dollop of plain or vanilla yogurt adds a creamy element.

Nutritional Information: A Hearty and Protein-Packed Breakfast

Per serving (approximate, will vary based on size and specific ingredients): Calories: 400-450, Fat: 25-30g, Carbohydrates: 20-25g, Protein: 25-30g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Sausage Hashbrown Breakfast Casserole Questions Answered

• Q: Can I use fresh potatoes instead of frozen hash browns?
  • A: Yes, you can use fresh potatoes. You’ll need to peel, shred, and cook them partially before adding them to the casserole. You can also dice them, but they will need to be cooked beforehand.
• Q: Can I make this casserole without meat?
  • A: Yes, you can omit the sausage for a vegetarian version. You might want to add some sautéed vegetables, like mushrooms or bell peppers, for extra flavor and texture.
• Q: Can I use a different type of cheese?
  • A: Absolutely! Monterey Jack, Colby, provolone, or a blend of your favorite cheeses would all work well in this casserole.
• Q: What if I don’t have whole milk?
  • A: You can use 2% milk, half-and-half, or heavy cream instead of whole milk. The higher the fat content, the richer the casserole will be.
• Q: Can I make this casserole in a slow cooker?
  • A: Yes, you can adapt this recipe for a slow cooker. You may need to adjust the cooking time and liquid amounts.
• Q: How do I store leftovers?
  • A: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
• Q: Can I freeze this casserole?
  • A: Yes, you can freeze this casserole for up to 3 months. Allow it to cool completely before wrapping it tightly in plastic wrap and then aluminum foil, or placing it in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
• Q: Can I use a different type of sausage?
  • A: Yes, you can use Italian sausage, chorizo, or any other type of sausage you prefer.
• Q: Can I add other seasonings to this casserole?
  • A: Yes, feel free to experiment with other seasonings, such as paprika, onion powder, or dried herbs like oregano or thyme.
• Q: What’s the best way to reheat this casserole?
  • A: You can reheat the casserole in a preheated oven at 350°F (175°C) until heated through, or you can reheat individual portions in the microwave.
• Q: Can I make this recipe spicier?
• A: Yes, add a dash of hot sauce or red pepper flakes to taste.
• Q: Can I make this recipe ahead of time?
• A: Yes, you can assemble it the night before.
• Q: Can I make this recipe in individual ramekins?
• A: Yes, you can divide the mixture into individual ramekins and bake them for a shorter amount of time.