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Cheesy Hash Brown Casserole with Sausage

This recipe is super simple & can easily be made ahead of time so you don't have to wake up any earlier in the morning to make breakfast! You can assemble the whole casserole a day or two in advance & just pop it in the oven before serving.
5 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: blue cheese, breakfast, brunch, casserole, eggs, hashbrown, hashbrown casserole
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 10 servings
Calories: 300kcal


  • 2 20oz bags Hashbrowns frozen or refrigerated
  • Kosher Salt
  • Black Pepper
  • 1 tablespoon Olive Oil
  • 1 large Yellow Onion medium diced
  • 1 lb Breakfast Sausage
  • 12 Eggs scrambled
  • 6 oz Shredded Cheddar Cheese


  • Preheat the oven to 375° & prepare a baking dish by spraying it with nonstick spray, then set aside.
  • Cook the hash browns according to package & season with 1 teaspoon salt. As the hash browns begin to brown remove them to a large bowl. Once all the hash browns have browned & are moved to the bowl, begin cooking the onions.
  • Saute the onions in olive oil set over medium heat. Cook until onions are translusent and soft, about 10 minutes. Season with salt and pepper and add to the bowl with the hashbrowns.
  • Return the pan to the heat & cook the sausage over medium heat until browned & cooked through. Make sure to break up the sausage with a wooden spoon as it cooks.
  • Once the sausage has cooked through it’s time to assemble the casserole. Begin by laying down the hashbrown and onion mixture. Then scoop on the sausage using a slotted spoon to leave off any excess oil.
  • Season the eggs with salt and pepper and pour over the casserole. Tilt the pan around to ensure the eggs are evenly distributed.
  • Finally, sprinkle the top with cheese* and bake, covered, for 40 minutes. Then bake, uncovered, for 10 minutes.


*This is the point where you can refrigerate or freeze the casserole if not serving right away. Wrap the dish, tightly, in plastic wrap & foil, then place in the fridge or freezer. Once you’re ready to bake the casserole, remove it from the fridge & let it come to room temperature on the counter for 30 minutes before baking. If frozen, thaw overnight in the fridge before baking. Remove the plastic wrap before baking.


Calories: 300kcal | Carbohydrates: 2g | Protein: 18g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 470mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg