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Sausage Hash Brown Casserole

Sausage Hash Brown Casserole

I’ve been craving a good ol’ fashioned sausage casserole lately. Not the “new school” recipe made with condensed soup and that onion dip stuff. I’m talking about the kind that big mama use to make for baby shower brunches and for those on the “sick and shut in” list at church. Yep that comforting, creamy, fluffy, cheesy, hearty sausage hash brown casserole that stuck to your ribs and kept you full all day.

Sausage Hash Brown Casserole Recipe

It looks divine even before you cut into it…yum!

My grandmother Barb was in the hospital when this craving hit a few weeks ago (she’s perfectly fine now btw) so I didn’t want to bother her. She would have surely checked herself out and went home to make me a pan of sausage hash brown casserole. Those that know her know I’m not exaggerating either. She’s sweet and strong-willed like that. Fortunately my cousin Quanna never fails to come through with a tried & true recipe and this is one I’ve tweaked a bit to suit my families tastes buds. I’m not sure if the ingredients are the ones that those old southern church ladies used (they never like giving up their recipes) but the taste is spot on. I’m pleased.

Sausage Hash Brown Casserole Recipe

So creamy and cheesy!

Sausage hash brown casserole is one of those dishes that can be served for breakfast, lunch, brunch or dinner…kinda like a quiche. I prefer it for brunch.  If you’re a potato lover then you’ll definitely appreciate this dish. It’s loaded with cheesy goodness, hash browns, sausage, onions, peppers and eggs. Pure comfort at it’s best. It’s a complete meal so I usually serve it with fresh cut melons if they’re in season.

Sausage Hash Brown Casserole Recipe

Perfect for brunch!

Watch me make this sausage hash brown casserole from start to finish!

4.9 from 12 reviews

Sausage Hash Brown Casserole
 
Author:
Ingredients
  • 1 lb breakfast sausage (I used hot and spicy turkey)
  • ½ small red bell pepper
  • ⅓ white onion
  • ½ small green bell pepper
  • 1 lb frozen hash browns
  • ½ cup sour cream
  • ½-3/4 cup processed cheese, shredded
  • Garlic powder (I used a few dashes)
  • salt & pepper
  • 4 eggs
  • ¼ cup milk
  • 1 cup cheese, shredded (I used a mixture of cheeses)
Instructions
  1. Preheat oven to 375
  2. In a large skillet cook sausage until browned. Place the sausage on paper towels to drain. Leave the fat in the skillet. (You may need to pour some of it out if it’s a lot)
  3. Dice up the onions, green bell pepper, and red bell pepper.
  4. Add to skillet and sauté until just tender. ( It won’t take long so be careful not to overcook)
  5. Place the sautéed veggies on a plate and set aside.
  6. In a large bowl add the thawed, hash browns.
  7. Stir in the sour cream until it coats the hash browns
  8. Stir in the processed cheese.
  9. Season with salt, pepper and garlic powder. I used just a few dashes. (Taste the mixture to make sure the seasonings are just right. Be careful not to over-season, since we’ll also be using sausage and cheese)
  10. Spray a 9 inch deep dish pie plate with cooking oil and press the hash brown mixture into the pie plate getting it as flat and even as possible.
  11. Cover the top with sausage, onions and peppers. Set aside.
  12. In a small bowl beat eggs with milk.
  13. Pour the egg mixture evenly over the top of the casserole. (sometimes I’ll use a knife to poke holes in the casserole so that the eggs mixture goes down further)
  14. Top with shredded cheese.
  15. Cover with foil and bake for 45 minutes.
  16. Remove the foil and bake for another 10-15 minutes or until the casserole is fully set. (See note below on cooking times)
  17. Let cool for 10 minutes and enjoy!
Notes
Cooking times: I baked this in a 9 inch deep dish pie plate for 45 minutes covered and 17 minutes uncovered. You may need to adjust the cooking time so check it after 45 minutes. The casserole is done when it is completely set and edges are golden brown. It should not have any liquid from the egg present at all and it should be fluffy and creamy, not runny or wet. ~TIPS~ Feel free to add in more things like bacon, broccoli, etc. Using a variety of cheeses is best! Yum! Casserole should be FULLY set & fluffy when done. Nothing jiggling, wet, or runny!

 

24 comments

  1. Hey! my husband likes stuff like this for break fast. But what can I serve it with to make the meal complete? please help

  2. Great recipe. Made for a Christmas Brunch I was hosting. I did not change a thing. Leftovers are even better. Keep them coming Monique!

  3. Wow…try this with a slice of your moist Banana Bread…absolutely YUMMIE!

  4. Looks so good. Can I make this the night before and cook the next day?

  5. This was good, I made it last night and used cheddar cheese, a little Italian cheese on top and a few dashes of cajun, onion and garlic powder.

  6. Another delicious recipe from divascancook.com. This is the 4th recipe I have tried and they have all been a hit with my family. I love this blog!!!!!

  7. YUMMY!!! Simply comfort to my family. AND I noticed the flavors marinate and taste even better after the first day. Also, I am from Wisconsin, so everything gotta have cheese, cheese and more cheese on it, so I added more than what the recipe calls for and it was ‘guuud’. Definitely will be a repeat in this family! =)

  8. This looked so good that I decided to be nice and make some for my co-workers. They loved it!

  9. Hey has anyone done this “meatless”? any tips?

  10. Made this yesterday for breakfast along with your cinnamon roll pancakes. OMG. Incredible! So far I have made 3 of your dishes & I have loved everyone of them. Once again, my boyfriend simply loved it! I cant believe how EASY it was in the in! For the casserole, I dived everything in half because I didnt want to make a huge dish bc its only 2 of us. I didnt have any red bell pePper so I added a dash of paprika instead. Still came out great! I used Jimmy dean’s country mild sausage. Omg. My mouth is watering now I want to go finish the left overs! Thanks MO!

  11. Charlotte murdin

    This looks amazing! I love your videos! And I will definitely be trying lots of your recipes soon! from over the pond! (England)

  12. Ok…so, I found this website about a year ago and have tried quite a few recipes. Monique, my hats off to you!! I have not found one yet that I didn’t like (not that I was looking) or that didn’t turn out right. Thanks so much for making me a more confident cook. Keep it up!!! I made breakfast for the office today and my latest recipes were the sausage hash brown casserole, cinnamon roll coffee cake and banana bread. MANY compliments from everyone.

  13. I used pork sausage and I added mushrooms to my peppers and it was amazing…

  14. We made this today for an early dinner. It’s definitely going into our “must make again” category. It was WONDERFUL. I added a little thyme, pepper, and garlic to the eggs, but other than that, no changes. FABULOUS!!!

  15. I made this last night for dinner and it was simply delicious. The only complaint was that I didn’t make enough! This meal is so simple and the preparation is quick. Thanks for the recipe. Next time I will have to make double!

  16. This is my third item I have tried from this websit . Everything is soooo good!!! Do you have a 2013 cook book coming out?

  17. CONGRATULATIONS!!!!!!!

  18. Gonna try this easter morning i know it’s gonna be great. thanks so much for the recipes monique..is it me or did i see a baby bump?

  19. I made this yesterday night for dinner. My boyfriend and I loved it. We gobbled the rest of it this morning. Thank you for providing this recipe, I definitely will be making this again.

  20. Thanks for this Monique. Cant wait to try this one!

  21. Wow… That looks good ::drooling::.. I just may have to try this!

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