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Ultimate Loaded Breakfast Casserole with Sausage and Hash Browns

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A hearty, cheesy breakfast casserole with crispy hash browns, savory sausage, and perfectly set eggs. Perfect for feeding a crowd or making a weekend morning special.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 (30-ounce) bag frozen shredded hash browns, thawed slightly
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup sour cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/2 cup diced bell pepper (optional)
  • 1/4 cup chopped green onion (optional)
  • 1 cup fresh spinach (optional)
  • 1/2 cup diced mushrooms (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. Leave about a tablespoon of fat in the pan for flavor. Set aside to cool slightly.
  3. Spread the frozen shredded hash browns evenly across the bottom of the greased baking dish. Press them down gently with a spatula.
  4. Sprinkle the cooked sausage evenly over the hash browns.
  5. Sprinkle both the cheddar and mozzarella cheeses over the sausage layer, reserving about 1/2 cup of cheddar for the top.
  6. In a large mixing bowl, whisk together the eggs, milk, sour cream, salt, pepper, garlic powder, onion powder, and paprika until well combined and slightly frothy, about 1 minute.
  7. Slowly pour the egg mixture over the layered ingredients in the baking dish. Tilt the dish to spread evenly, and gently press down the layers with a spatula so the egg mixture seeps through.
  8. Sprinkle the reserved cheddar cheese on top. If using optional add-ins like bell peppers or spinach, scatter them on top now.
  9. Cover the dish with aluminum foil and bake for 35 minutes.
  10. Remove the foil and bake for another 15-20 minutes, until the top is golden brown, the edges are bubbling, and a knife inserted in the center comes out clean.
  11. Let the casserole rest for 10 minutes before serving.
  12. Garnish with chopped green onions if desired. Cut into squares and serve warm.

Notes

For best results, let hash browns thaw slightly and pat dry to avoid a watery casserole. Don’t overmix the eggs. Let the casserole rest for 10 minutes after baking to set properly. To make ahead, assemble the night before, refrigerate, and add 10-15 minutes to baking time. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: breakfast casserole, loaded breakfast casserole, sausage and hash brown casserole, easy breakfast recipe, holiday brunch, crowd-pleasing breakfast

Find it online: https://novanosh.com/ultimate-loaded-breakfast-casserole-with-sausage-and-hash-browns/