Name: Sausage Hashbrown Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 lbs ground breakfast sausage; 2 lbs frozen hashbrown potatoes; 2 cups shredded cheddar cheese; 9 large eggs; 2 cups milk; 1 can diced green chilis, drained (4 ounces); 1 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; Cooking spray or butter for greasing the baking dish

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This Sausage Hashbrown Casserole is my favorite make-ahead breakfast that also works perfectly for dinner. I love how it layers crispy hashbrowns, seasoned sausage, creamy eggs, melted cheese, and mild green chilis into one comforting, hearty dish. It’s simple to prepare, feeds a crowd, and always disappears fast from the table.

Sausage Hashbrown Casserole

Why You’ll Love This Recipe

I like that this casserole can be fully prepared the night before, so I can just bake it in the morning without rushing. The combination of golden potatoes, gooey cheese, and savory sausage makes it rich and satisfying. It’s ideal for holiday mornings, weekend brunches, or when I just want an easy dinner that still feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs. ground breakfast sausage
2 lbs. frozen hashbrown potatoes
2 cups shredded cheddar cheese
9 large eggs
2 cups milk
1 can diced green chilis, drained
1 tsp. garlic powder
½ tsp. onion powder
Salt and pepper to taste

Directions

I preheat the oven to 350°F.
I cook the sausage in a skillet over medium-high heat until browned, then set it aside.
In the same skillet, I heat the hashbrowns until lightly browned and mostly thawed, about 8–10 minutes.
I spread the hashbrowns evenly in a greased 9×13-inch casserole dish.
I layer the sausage over the potatoes, then sprinkle the cheese on top.
I scatter the green chilis evenly over the cheese.
In a large bowl, I whisk together the eggs, milk, garlic powder, onion powder, and a pinch of salt and pepper.
I pour the egg mixture evenly over the casserole.
I bake uncovered for 35–40 minutes, until the eggs are set in the center.
I slice and serve hot.

Servings and timing

Servings: about 10
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

I sometimes add sautéed vegetables like bell peppers, spinach, or mushrooms for extra flavor and nutrition. For a spicier version, I use pepper jack cheese or add diced jalapeños.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions in the oven at 350°F until hot, or microwave individual servings for 1–2 minutes. This casserole also freezes well—once baked and cooled, I wrap it tightly and freeze for up to 2 months.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the night before, cover it, and refrigerate. In the morning, I bake it as directed.

Can I use fresh potatoes instead of frozen hashbrowns?

I can, but I make sure to grate them and squeeze out the excess moisture to prevent sogginess.

How do I know when the casserole is done?

I check that the eggs are set in the center and the top is lightly golden.

Can I make this dairy-free?

Yes, I use plant-based milk and dairy-free cheese as substitutes.

What can I serve with this casserole?

I like pairing it with fresh fruit, toast, or a crisp salad for balance.

Conclusion

This Sausage Hashbrown Casserole is one of my favorite easy, hearty meals. I love that I can prepare it in advance, let the oven do the work, and have a dish that’s just as good for breakfast as it is for dinner. It’s warm, filling, and always brings smiles to the table.