Sausage Egg Hashbrown Bake

Warm and filling with just enough crunch and gooey cheese, this sausage egg hashbrown bake was born of busy weekends and sleepover brunches when I needed something hearty that could please a crowd with minimal fuss. It checks every box for simple comfort and comes together using staples I already have on hand.

I have made this bake for every holiday morning and neighborhood brunch potluck. It never fails to disappear quickly, and people ask for the recipe every single time. The prep is so hands off you can savor your coffee while it bakes.

Ingredients

• Breakfast sausage crumbled: Choose a well-seasoned pork or turkey option for the most flavor and make sure it is broken into bite-size pieces
• Frozen hash browns thawed: Go for shredded style for the best texture and use ones without added seasoning
• Small onion finely chopped: Sweet yellow or white onions add great depth Choose one that feels heavy for its size
• Large eggs: Use fresh eggs with bright yolks for creamy structure
• Milk: Whole milk or two percent make the custard rich and springy
• Shredded cheddar cheese divided: I suggest sharp cheddar for punchy flavor and look for blocks to shred yourself
• Salt pepper and paprika to taste: Smoked paprika brings warmth but even basic paprika will do

Instructions

Prepare the baking dish:

Grease a nine by thirteen inch baking dish thoroughly with butter or cooking spray This prevents sticking and makes cleanup easier

Brown the sausage:

Place the crumbled breakfast sausage in a skillet over medium heat Break it up with a spoon as it cooks and keep going until it is browned with no pink spots visible This step builds deep meaty flavor Drain away any grease before moving on

Sauté the onion:

Add the finely chopped onion directly to the sausage drippings in the skillet Cook over medium heat stirring often until the onion turns soft and translucent This releases natural sweetness

Layer the base:

Spread the thawed hash browns across the bottom of your prepared dish Scatter the cooked sausage and sautéed onion mixture evenly over the potatoes Try to reach all the corners so every bite has some sausage

First cheese layer:

Sprinkle one cup of shredded cheddar cheese evenly over the sausage mixture This layer helps hold everything together

Mix and pour the custard:

In a large bowl vigorously whisk together the eggs milk salt pepper and paprika until the yolks and whites are fully blended Pour this mixture evenly over the casserole letting it soak in

Top with more cheese:

Add the remaining cup of cheddar cheese across the surface for bubbling cheesy goodness

Bake the casserole:

Place the dish on the center oven rack and bake uncovered at three hundred fifty degrees Fahrenheit for thirty five to forty minutes You will know it is done when the center is set and the cheese is golden and bubbling

Rest and serve:

Allow the bake to cool for at least five minutes before slicing This resting period makes it easier to cut neat squares and enjoy

This bake is a true one dish wonder with protein carbs and veggies in every bite Cheese is my weakness and sharp cheddar never lets me down here The molten top layer with crispy corners gets everyone racing to the table My kids remember Christmas mornings mostly for this breakfast

Storage Tips

Store leftovers in a sealed container in the refrigerator for up to four days For best results reheat individual portions in the oven or toaster oven to restore some crispiness to the hash brown base If freezing cool completely then wrap well in two layers and freeze for up to two months Thaw overnight before warming through

Ingredient Substitutions

Try swapping the sausage for cooked bacon or diced ham For a lighter option use turkey sausage or add more vegetables such as diced bell peppers or spinach If cheddar is not your cheese of choice Monterey Jack or mozzarella also work well Non dairy milk is fine but avoid very low fat for the best texture

Serving Suggestions

This bake pairs wonderfully with fresh fruit or a simple mixed greens salad It is also fantastic alongside roasted tomatoes or warm biscuits For holiday brunches I set out hot sauce and extra shredded cheese on the side People love to personalize each square

Cultural Context

Hashbrown casseroles have deep roots in American Midwest cooking They were created to feed a crowd at family gatherings or church breakfasts Mixing eggs sausage cheese and potatoes in one dish has become an iconic brunch favorite in the United States

Seasonal Adaptations

Add diced red bell pepper in spring for sweetness Chopped green onions or chives on top give summer freshness Substitute roasted butternut squash cubes in fall for extra color

Success Stories

I have swapped in plant based sausage for vegetarian friends and the bake still vanishes Each time I change up the mix ins neighbors have raved about the results This is one of those dishes that never fails to bring folks together and turns into a hearty memory

Freezer Meal Conversion

To make ahead and freeze assemble the bake up to the point before baking Cover tightly and freeze it right in the dish When ready to eat thaw completely then bake as directed adding five to ten more minutes to the timer

This bake is pure comfort any time of year and a guaranteed crowd pleaser. Enjoy every cheesy forkful and do not be surprised when you are asked for the recipe.

Recipe FAQs

→ Can I use fresh potatoes instead of frozen hashbrowns?

Yes, grate fresh potatoes and squeeze out excess moisture before layering. This keeps the bake from becoming soggy.

→ What type of sausage works best for this dish?

Breakfast sausage is ideal, but you can substitute spicy or mild Italian sausage for different flavor profiles.

→ Can I prepare this dish ahead of time?

Absolutely. Assemble the casserole the night before, refrigerate, and bake in the morning as directed.

→ Is it possible to add vegetables?

Yes, try adding bell peppers, spinach, or mushrooms for extra nutrition and flavor. Sauté before adding.

→ How do I know when it’s fully cooked?

The bake is done when the eggs are set and the cheese is melted and bubbly, about 35–40 minutes.