Description
You might wonder why you should choose a Sausage and Hashbrown Breakfast Casserole over standard pancakes or scrambled eggs. The answer lies in the efficiency and the depth of flavor. Unlike pancakes, which require you to stand over a hot griddle while everyone else eats, this casserole allows the cook to join the conversation.
Ingredients
Scale
- 500g breakfast sausage (or any ground sausage)
- 1 bag (about 700–800g) frozen hashbrowns (thawed)
- 1½ cups shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- ½ cup chopped onion (optional)
- ½ cup chopped bell pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp butter or oil (for cooking)
Instructions
- Preheat oven to 180°C (350°F). Grease a baking dish.
- Cook the sausage
Heat a pan, add sausage, and cook until browned. Drain excess fat. - Sauté veggies (optional)
In the same pan, lightly cook onions and peppers until soft. - Layer the casserole
- Spread hashbrowns evenly in the dish
- Add cooked sausage
- Add veggies (if using)
- Sprinkle cheese on top
- Prepare egg mixture
In a bowl, whisk eggs, milk, salt, pepper, and garlic powder. - Combine
Pour the egg mixture evenly over the casserole. - Bake
Bake for 40–50 minutes or until the center is set and top is golden. - Rest & serve
Let it cool for 5–10 minutes before cutting.
Notes
This Sausage & Hashbrown Breakfast Casserole is the perfect comfort dish for busy mornings or weekend brunch. It’s warm, filling, and easy to customize with your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
Keywords: Breakfast potato bake with sausage, Cheesy hashbrown egg casserole, Morning sausage and potato bake, Overnight hashbrown breakfast dish