Sausage Hashbrown Breakfast Casserole

This tasty breakfast casserole is loaded with savory sausage, tender hash browns, and fluffy eggs! Prep the night before and bake when ready!

4.92 from 12 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Preheat the oven to 350F. Spray casserole dish with nonstick spray.
In a large skillet, cook the sausage until no longer pink, drain if desired.
In a small bowl, whisk together milk and eggs.
In a large mixing bowl, combine the cooked sausage, hash browns, 1 cup of cheddar cheese, sour cream, onion powder, garlic powder, salt, pepper. And milk mixture.
Mix to combine.
Spread evenly in the casserole dish. Top with remaining shredded cheese.
Bake uncovered for 30 minutes or until the cheese is melted and the casserole is bubbly.
Remove from oven and garnish with parsley or green onions if desired. Enjoy!

To pack in more veggies, try adding in red bell pepper or green pepper to the recipe.
Use finely chopped onion instead of onion powder.
For a little kick, try adding red pepper flakes or hot sauce to the top of your egg casserole breakfast bake.
If your cheese on top starts to burn, cook covered with aluminum foil for the majority of the time and remove for the last 10 minutes.
Since the cheese topping is usually the best part of this delicious casserole, make sure that you’re adding plenty. When reheating, add on a little extra cheese to top off this sausage breakfast casserole.

This recipe is adapted from Savory Experiments.