Frozen hash brown patties layered with browned sausage and sharp cheddar, bound in a seasoned egg-and-sour-cream custard and baked until set. An easy make-ahead breakfast built to feed a full table.
VegetarianHigh ProteinMake-AheadKid-Friendly
Best for: holiday mornings, guests, and feeding a crowd from one dish. Serves 8–10. Assembles the night before; bake in the morning.
Sausage & Hash Brown Breakfast Casserole — Recipe
Prep
15 min
Cook
60 min
Total
~75 min
Serves
8–10
Equipment
9×13-inch baking dish
Large skillet
Ingredients
8 frozen hash brown patties
1 lb sausage
2 cups shredded cheddar cheese
8 large eggs
1 cup milk
¼ cup sour cream
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dry mustard
Salt and pepper, to taste
Instructions
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Place the frozen hash brown patties in the bottom of the dish.
In a large skillet, cook the sausage over medium heat until no longer pink. Drain excess grease.
Spread the cooked sausage over the patties. Top with the shredded cheese.
In a large bowl, whisk together the eggs, milk, sour cream, garlic powder, onion powder, dry mustard, salt, and pepper.
Pour the egg mixture over the casserole. Cover the dish with foil.
Bake covered 30 minutes. Remove the foil and bake another 30 minutes, until the eggs are set.
Make-ahead
Assemble through the egg pour the night before, cover, and refrigerate. Add a few minutes to the covered bake time if it goes in cold. Let it rest 5–10 minutes after baking so it slices cleanly.
Storage & reheating
Refrigerate up to 4 days. Reheat individual squares in the oven or microwave. Freezes reasonably well once baked and cooled.
Dietary note
Marked vegetarian as conditional — it is only meatless if you use a meat-free sausage; as written, with pork sausage, it is not vegetarian. Contains dairy, egg, and (in most hash brown patties) wheat or starch coatings, so it is not gluten-free unless every component is certified GF.
