Sausage Hashbrown Breakfast Dish

Sausage Hashbrown Breakfast Casserole transforms ordinary morning meals into something special with its hearty layers of savory sausage, creamy cheese, and crispy potatoes. This make-ahead dish has become my weekend staple when hosting family brunches, offering the perfect balance of comfort and convenience. The recipe yields generous portions, making it ideal for feeding a crowd or having delicious leftovers to enjoy throughout the week.

The first time I made this casserole was for a holiday morning when I needed something substantial but didn't want to miss family time. Everyone kept returning to the kitchen for seconds, and my brother-in-law actually requested it specifically for the next gathering.

Ingredients and Selection Tips

• 2 pounds ground breakfast sausage: Choose high-quality sausage with visible herbs and spices. The fat content here provides essential flavor, so avoid extremely lean varieties.
• 16 ounces cream cheese (room temperature): Allow to soften completely for easier mixing. Full-fat provides the creamiest texture, but reduced-fat works in a pinch.
• 32 ounces frozen hashbrown potatoes: The shredded style works better than cubed in this recipe. No need to thaw, but removing excess moisture with a kitchen towel improves browning.
• 2 cups shredded cheddar cheese: Grate your own for best melting properties. Sharp cheddar offers more flavor depth than mild varieties.
• 8 large eggs: Farm-fresh or organic eggs provide richer color and flavor in the final dish.
• 2 cups milk: Whole milk creates the richest texture, but 2% works well too. Avoid skim as it makes the casserole less silky.
• 1/4 teaspoon onion powder: This provides subtle depth without chunks of onion that might put off picky eaters.
• 1/4 teaspoon garlic powder: Adds aromatic quality without overpowering the dish.
• Salt and pepper to taste: Diamond Crystal kosher salt works beautifully here; start with 1/2 teaspoon and adjust to your preference.

Detailed Cooking Instructions

Step 1:

Preheat your oven to 350°F and allow it to fully preheat while you prepare the ingredients. This temperature ensures the eggs will set properly without burning the top or edges of the casserole. Position the rack in the middle of the oven for even heat distribution.

Step 2:

Heat a large skillet over medium-high heat until you can feel warmth hovering your hand above it. Add the ground sausage, breaking it into small, even crumbles with a wooden spoon. Cook thoroughly until no pink remains, about 8-10 minutes, stirring occasionally to prevent burning. Transfer the cooked sausage to a paper towel-lined plate to absorb excess grease, which would otherwise make your casserole oily.

Step 3:

Transfer the drained sausage to a large mixing bowl. Add the softened cream cheese and mix thoroughly using a sturdy spatula. The warmth from the sausage will further soften the cream cheese, creating a spreadable mixture. Continue folding and stirring until no white streaks remain and the mixture has a uniform appearance.

Step 4:

Return the skillet to the heat and add a tablespoon of butter or oil. Add the frozen hashbrowns in an even layer and allow them to cook for 5-7 minutes, turning occasionally until they develop golden patches. This pre-cooking step ensures your potatoes will have a pleasant texture in the finished casserole rather than becoming soggy.

Step 5:

Thoroughly grease a 9×13 inch baking dish with butter or cooking spray, being sure to coat the corners and sides. Spread the pre-cooked hashbrowns evenly across the bottom, pressing lightly to create a consistent layer that reaches all edges of the dish.

Step 6:

Carefully spread the sausage and cream cheese mixture over the hashbrowns, using an offset spatula to create an even layer without disturbing the potato base. Sprinkle the shredded cheddar evenly over the entire surface, ensuring complete coverage all the way to the edges for maximum flavor in every bite.

Step 7:

In a separate large bowl, crack all 8 eggs and whisk vigorously until fully blended. Pour in the milk and continue whisking while adding the garlic powder, onion powder, salt, and pepper. Mix until the mixture has a uniform color and consistency, about 30-45 seconds of continuous whisking.

Step 8:

Slowly pour the egg mixture over the layered casserole, starting at the edges and moving inward. If needed, use a fork to gently create small channels that allow the egg to penetrate through to the bottom. Place the dish in the preheated oven and bake for 40-50 minutes. The casserole is done when the center is set (not jiggly) and the top has turned a beautiful golden brown. Allow to rest for 5-10 minutes before serving.

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My family particularly loves the cream cheese element in this recipe. My husband, who typically avoids breakfast casseroles, specifically requests this one because the cream cheese creates a flavor reminiscent of his grandmother's potato pierogi filling. The first time he tried it, he went back for thirds and claimed it cured his hangover - whether true or not, it's become our traditional New Year's Day breakfast!

Make-Ahead Magic

This casserole shines as a prep-ahead wonder. I often assemble everything the night before, cover with plastic wrap, and refrigerate. In the morning, I let it sit at room temperature for 30 minutes while the oven preheats, then bake as directed. The flavors actually improve with this overnight rest, allowing the seasonings to permeate throughout the dish. This preparation method has saved countless holiday mornings, allowing me to enjoy coffee with family instead of frantically cooking. It's worth noting that a refrigerated casserole may need an extra 5-10 minutes of baking time.

Customization Options

Don't feel limited by the basic recipe - this casserole welcomes creative variations. My summer version includes diced bell peppers and fresh herbs from my garden. For a more indulgent weekend version, I've added caramelized onions and mushrooms sautéed in butter. My daughter prefers when I substitute bacon for the sausage, cooking it until crisp before crumbling it into the layers. You can also accommodate dietary needs by using lactose-free dairy products or gluten-free sausage without sacrificing flavor. Just remember that any vegetable additions should be pre-cooked to remove excess moisture.

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Serving Suggestions

Transform this casserole into a complete brunch spread with thoughtful accompaniments. I typically serve it with a fresh fruit salad dressed with honey and mint to provide a refreshing contrast to the richness of the casserole. For special occasions, mimosas or a spicy Bloody Mary bar encourage guests to customize their drinks. A basket of warm biscuits or croissants offers something for those who might want to make breakfast sandwiches with portions of the casserole. Consider offering hot sauce or salsa on the side for those who enjoy adding heat. When hosting extended family, I've found setting up a buffet-style service allows everyone to help themselves at their leisure while keeping the casserole warm in a low oven.

Frequently Asked Questions

→ Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can use fresh potatoes. Shred them and remove excess moisture by squeezing them in a towel before sautéing.

→ Can this dish be made ahead of time?

Absolutely! Assemble the casserole, cover, and refrigerate overnight. Simply bake it fresh in the morning at 350°F.

→ Can I substitute the ground breakfast sausage?

Yes, you can use turkey sausage, chicken sausage, or even plant-based sausage alternatives for variation.

→ How do I know when the casserole is done baking?

The casserole is fully cooked when the center is set and a knife inserted comes out clean. It should also be golden brown on top.

→ How can I make this dish spicier?

Add red pepper flakes or diced jalapeños to the sausage mixture, or use spicy breakfast sausage for a kick.

→ Can I freeze leftovers?

Yes, the casserole freezes well once baked. Let it cool completely, cut into portions, and store in an airtight container for up to 3 months.