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–+ servings

Sausage Breakfast Casserole with Hash Brown Crust

This sausage breakfast casserole with a hash brown crust is a hearty, comforting dish made with eggs, cheese, and savory sausage—perfect for weekend brunch or feeding a crowd.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Course Breakfast, Main Course
Cuisine American, Southern
Servings 8
Calories 482 kcal

Equipment

  • 1 9 x 13 baking dish casserole dish (ceramic or glass)
  • 1 large skillet for cooking sausage
  • 1 large mixing bowl for egg mixture
  • 1 whisk for combining eggs and milk
  • 1 spatula or spoon for stirring and assembling
  • 1 set measuring cups and spoons for accurate measurements

Ingredients
  

Hash Brown Crust

  • 3 Cups frozen shredded hash browns thawed and squeezed dry
  • 3 Tbsp melted butter
  • ¼ tsp black pepper

Sausage Filling

  • 1 lb breakfast sausage
  • ½ Cup diced onion optional but recommended
  • 2 Tbsp flour
  • 1 Cup milk

Egg Custard

  • 8 large eggs
  • 1 Cup sour cream
  • 1 Cup shredded sharp cheddar cheese
  • ½ tsp dry mustard
  • ½ tsp paprika
  • ¼ tsp black pepper

Instructions
 

Prepare the crust

  • Preheat oven to 400°.
    Grease a 9×13 baking dish.
    In a bowl, mix hash browns, melted butter, and pepper. Press firmly into the bottom of the baking dish to form a crust.
    Bake 30–35 minutes, until the hash browns begin turning golden brown and the edges look crispy. Remove from the oven and reduce the oven temperature to 350°.

Cook the sausage and onions

  • In a skillet over medium heat, cook sausage until browned. If using onion, add it to the skillet and cook until softened. Leave about 2 tablespoons of sausage drippings in the pan.

Make the quick gravy

  • Sprinkle flour over the sausage mixture and stir for about 1 minute. Slowly whisk in 1 cup milk, cooking until the mixture thickens into a light gravy. Remove from heat and allow to cool slightly.

Prepare the egg mixture

  • In a large bowl whisk together: eggs, sour cream, dry mustard, paprika, and black pepper. Stir in the shredded cheese.

Assemble the casserole

  • Spread the sausage gravy mixture evenly over the hash brown crust. Pour the egg mixture over the sausage.

Bake

  • Bake at 350°F for 35–40 minutes, or until the eggs are set in the center.
  • Allow the casserole to rest 10 minutes before slicing

Notes

Serve warm with fresh fruit or biscuits for a hearty brunch.

Nutrition

Calories: 482kcalCarbohydrates: 20gProtein: 21gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 251mgSodium: 588mgPotassium: 542mgFiber: 1gSugar: 3gVitamin A: 844IUVitamin C: 8mgCalcium: 209mgIron: 2mg
Keyword breakfast casserole, brunch casserole, easy breakfast casserole, egg casserole, hash brown breakfast casserole, sausage breakfast casserole, savory breakfast bake
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