Sausage Hash Brown Breakfast Casserole

This Sausage Hash Brown Breakfast Casserole is proper weekend brunch material – crispy hash browns layered with seasoned sausage, vegetables, and cheese, all baked together with a creamy egg custard!

If you love easy breakfast dishes like my Cheese and Bacon Mini Quiches and make-ahead morning meals, this hearty breakfast casserole is going to become your new favourite for feeding a crowd!

I absolutely love this recipe because it’s one of those brilliant dishes you can throw together with whatever’s in your fridge. Got some leftover vegetables? Chuck them in! Extra cheese? Even better! The basic formula works with so many variations, and it always comes out looking impressive even though it’s dead simple to make.

What makes this casserole special is how everything comes together – the crispy hash browns on the bottom soak up all those lovely flavours from the sausage and vegetables, whilst the egg mixture binds it all into something you can actually cut into proper squares. Perfect for Sunday brunch or even making ahead for busy weekday mornings.

Why You’re Going To Love This Recipe

Feeds a crowd – one 9×13 dish serves plenty of people.
Use what you’ve got – brilliant for using up leftover vegetables and cheese.
Make ahead friendly – assemble the night before and bake in the morning.
Proper filling – keeps everyone satisfied all morning.
Customisable – swap ingredients based on what your family likes.
Great for meal prep – reheats beautifully throughout the week.

Jump to:

Why You’re Going To Love This Recipe
What You Need
Putting It Together
Handy Tips
Questions You Might Have
More Breakfast Favourites

What You Need

Simple ingredients create this satisfying breakfast bake!

Note: Full measurements and complete instructions are in the recipe card at the bottom.

Pork sausage – 1 pound of ground sausage works brilliantly. Already seasoned sausage saves you adding extra spices.
Fresh potatoes – about 4-5 medium potatoes, grated. You could use frozen hash browns if that’s easier.
Eggs – 8 large eggs create the custard base.
Heavy cream – 1 cup makes it lovely and rich. Whole milk works too if you prefer.
Cheese – 2 cups shredded cheddar. Grate it yourself for better melting!
Vegetables – bell peppers, onions, and tomatoes add flavour and nutrition. Use whatever you’ve got.
Salt and pepper – season to your taste. I use coarse kosher salt and smoked black peppercorns.
Cooking spray or butter – for greasing the dish.

Putting It Together

This comes together in straightforward layers!

Note: Pop down to the recipe card for exact quantities and the complete method.

Prepare your dish

Preheat your oven to 190°C (375°F). Spray a 9×13-inch baking dish thoroughly with cooking spray or butter, making sure you get the sides too.

Brown the sausage and vegetables

In a large frying pan over medium heat, brown your sausage, breaking it up as it cooks. When it’s about halfway done, add your diced onions – they take the longest to cook. Let them soften for a few minutes, then add your bell peppers. If you’re using tomatoes, add them at the end. The vegetables will cook down quite a bit, so don’t worry about having too many.

Prepare the potatoes

Whilst your sausage cooks, grate your potatoes using a box grater. No need to peel them – just give them a good scrub first. The skin adds nutrients and helps them hold together.

Make the egg mixture

In a large bowl, whisk together your eggs and cream until well combined. Season with salt and pepper – be generous! This is what flavours the entire casserole.

Layer everything

Start with your grated potatoes on the bottom of your greased dish, spreading them evenly. Next, add your sausage and vegetable mixture, spreading it out nicely. Sprinkle most of your cheese over the top (save some for later). Pour your egg mixture over everything, making sure it gets into all the corners.

Bake

Cover your dish tightly with foil (shiny side up!) and bake for 40 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 15-20 minutes until the top is golden and a toothpick inserted in the centre comes out clean.

Rest and serve

Let it sit for about 10 minutes before cutting – this helps it set properly so you get clean squares instead of a runny mess!

Handy Tips

Little tricks to make this casserole brilliant:

Grate your own cheese – pre-shredded has a waxy coating that doesn’t melt as well.
Squeeze excess moisture from grated potatoes if they’re very wet.
Dice onions finely – they’ll dissolve and distribute flavour evenly.
Don’t skip the foil – covering for the first part keeps moisture in.
Shiny side up on the foil – that’s the money side!
Check with a toothpick – insert in several spots to make sure the eggs are fully set.
Let it rest – those 10 minutes are crucial for clean slicing.
Make ahead – assemble everything the night before, cover, and refrigerate. Bake fresh in the morning.
Storage – keeps in the fridge for up to 4 days in a sealed container.
Reheating – individual portions reheat brilliantly in the microwave for 2-3 minutes.

Questions You Might Have

Can I use frozen hash browns instead?

Absolutely! Use about 4 cups of frozen hash browns. Just make sure they’re thawed and any excess moisture is drained off before layering.

What vegetables work best?

Honestly, whatever you’ve got! Mushrooms, courgette, spinach, or even leftover roasted vegetables all work brilliantly. Just make sure any watery vegetables are cooked first.

Can I make this vegetarian?

Yes! Skip the sausage and add extra vegetables and perhaps some veggie sausage. You might want to add a bit more seasoning since you’ll miss the flavour from the pork.

My casserole is watery – what went wrong?

This usually happens if your vegetables released too much moisture. Make sure to cook them first and drain any excess liquid before adding to the dish.

Can I use a different type of sausage?

Definitely! Turkey sausage, chicken sausage, or even chorizo would be lovely. Just adjust your seasoning based on how spicy your sausage is.

How do I know when it’s done?

Insert a toothpick or knife in the centre – it should come out clean with no liquid egg on it. The centre shouldn’t wiggle when you gently shake the dish.

Can I freeze this?

You can freeze individual portions for up to 2 months. Wrap them well and reheat from frozen in the oven at 180°C until heated through.

More Breakfast Favourites

Other brilliant morning meals perfect for feeding a crowd:

Sausage Hash Brown Breakfast Casserole

Crispy hash browns layered with seasoned sausage, vegetables, and cheese, all baked together with a creamy egg custard – perfect for weekend brunch or meal prep!

Course: Breakfast, Brunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Serves: 8

Ingredients

1 lb ground pork sausage
4-5 medium potatoes, grated (or 4 cups frozen hash browns)
8 large eggs
1 cup heavy cream
2 cups cheddar cheese, shredded
1 bell pepper, diced
1 medium onion, finely diced
1 cup cherry tomatoes, halved (optional)
Salt and black pepper, to taste
Cooking spray or butter, for greasing

Instructions

Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish thoroughly with cooking spray.
In a large frying pan over medium heat, brown the sausage, breaking it up as it cooks. When halfway done, add the diced onions and cook until softened, about 5 minutes.
Add the bell peppers and cook for another 3-4 minutes until they start to soften. If using tomatoes, add them now. Remove from heat.
If using fresh potatoes, grate them using a box grater. Squeeze out any excess moisture if they’re very wet.
In a large bowl, whisk together the eggs and cream until well combined. Season generously with salt and pepper.
Layer the grated potatoes evenly in the bottom of your prepared baking dish.
Spread the sausage and vegetable mixture over the potatoes.
Sprinkle about 1½ cups of cheese over the sausage layer.
Pour the egg mixture evenly over everything, making sure it reaches all the corners.
Cover tightly with foil (shiny side up) and bake for 40 minutes.
Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for 15-20 minutes until golden and a toothpick inserted in the centre comes out clean.
Let rest for 10 minutes before cutting into squares. Serve hot!