Sausage Hashbrown Breakfast Casserole
This hearty breakfast casserole combines savory sausage, crispy hashbrowns, fluffy eggs, and melted cheese in a make-ahead dish that’s perfect for busy mornings or holiday brunches. Naturally gluten-free and easy to adapt for dairy-free diets
Servings: 6 people
Calories: 320kcal
Equipment
- 1 9x13-inch baking dish Glass or ceramic preferred
- 1 Large skillet For cooking sausage & veggies
- 1 Mixing Bowl To whisk eggs and milk
- 1 Whisk
- 1 Spatula For layering and serving
Ingredients
- | 1 | lb | ground sausage | Breakfast-style |
- | ¾ | cup | red bell pepper | Diced |
- | ¾ | cup | onion | Diced |
- | 1–2 | cups | spinach | Optional chopped |
- | 10 | oz | frozen hashbrowns | Shredded no need to thaw |
- | 10 | | eggs | Large |
- | ½ | cup | milk | Or non-dairy alternative |
- | 1 | cup | shredded cheese | Cheddar or dairy-free |
- | | | salt and pepper | To taste |
Instructions
- | 1 | Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. |
- | 2 | In a skillet, brown sausage with onion and bell pepper until fully cooked. |
- | 3 | Optional: Stir in spinach until wilted. |
- | 4 | Spread frozen hashbrowns evenly in baking dish. |
- | 5 | Layer sausage mixture on top, then sprinkle ¾ of the cheese. |
- | 6 | In a bowl, whisk together eggs, milk, salt, and pepper. |
- | 7 | Pour egg mixture over casserole. Top with remaining cheese. |
- | 8 | Bake uncovered for 45–55 minutes or until the center is set. |
- | 9 | Let rest 10 minutes before slicing and serving. |
Notes
- For dairy-free: use plant-based milk and cheese
- Freezer-friendly: cool completely, then wrap slices and freeze up to 2 months
- Add-ins: chopped jalapeños, hot sauce, mushrooms, or fresh herbs
- Best served warm but also great reheated
