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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 15 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!
 

29 comments

  1. I made this for supper tonight! The family loved it. I added a can of rotel before the top layer of cheese. It was awesome.

  2. I made this yesterday for brunch and it was DELICIOUS and so filling!!! Today I bought some in for my colleagues and they loved it as well. Thank you, Mo. Your recipes are easy to follow and so rewarding. Your red velvet cake is already a staple of mine for special occasions, and now I can add this to my food repertoire. Keep them coming, girl. You inspire me.

  3. BEST breakfast casserole ever! was originally looking for a slow cooker recipe but so glad i found this one. simple but so delicious! thank you!

  4. I have not stop making this since I first saw the recipe. It is AMAZING!! Flavorful and filling. Followed recipe as is, no modifications. My boyfriend loves it. Making if for breakfast the day after Valentine’s Day.

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

  6. Tried this recipe this weekend. My whole family loved it!

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