Meal prep this delicious sausage hashbrown casserole for breakfast. Packed with protein and flavor, it's the perfect way to start your day!
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This is one of my favourite things to make for Christmas morning. My family alternates between this and my French toast casserole because it's so easy to assemble for a big group and EVERYONE loves it!
Why you'll love this recipe
- Make it ahead: Assemble it up to 3 days ahead of time, then cook in the oven.
- Easy to make: It's super easy to throw together. Just cook the sausage, layer everything and bake until cooked through.
- Crowd-pleaser: Serve it on Mother's Day, Easter, Christmas morning, or any occasion for a big group!
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Ingredients and substitutions
- Turkey sausage – make it with bacon, ham or chicken instead.
- Butter – or use a butter substitute of your choice.
- Eggs – fresh eggs are best but eggs from a carton will work in a pinch.
- Frozen hashbrowns – frozen tater tots would be good.
- Red and green pepper – try spinach, broccoli, diced tomatoes or mushrooms instead.
- Red onion – white or yellow onion can be used, but will have a milder flavour.
- Cheese – cheddar, Swiss and Tex Mex cheese are all great options.
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How to make this breakfast casserole
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Step 1: Prep your dish.
Grease a casserole dish with butter.
Step 2: Cook the sausage.
Cook the meat, slice it into pieces and add it to the dish.
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Step 3: Layer your ingredients.
Layer the hashbrowns, cheese and veggies, then pour the eggs over top.
Step 4: Bake the casserole.
Bake until the eggs are cooked through, then slice and serve.
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Recipe tips & variations
- Try egg whites: Swap out half of the eggs for egg whites (about 1 cup liquid egg whites) for a lighter version.
- Use another protein: Italian sausage, bacon, ham or leftover chicken are great options if you've got them lying around!
- Go low-carb – Swap the hashbrowns for cauliflower rice or shredded zucchini to lighten it up.
- Let it rest: After baking, wait for 5-10 minutes for the dish to cool. This'll make slicing and serving much easier.
Frequently asked questions
Why is my breakfast casserole soggy?
Your casserole could be soggy because of too much moisture in the hashbrowns, or undercooking. To prevent this, make sure the hashbrowns are thawed and patted dry before you add them. And be sure to cook the casserole until the eggs are fully set.
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! Grating fresh potatoes is an option. Be sure to squeeze out as much moisture as possible before mixing them into the egg base to prevent a watery casserole.
How can I make this casserole gluten-free?
To make a gluten-free version, just make sure all ingredients, including the sausages and hashbrowns, are certified gluten-free.
Can I add vegetables to this casserole?
You bet. Incorporating vegetables like bell peppers, onions, or spinach is a great idea. I recommend sautéing them beforehand to remove extra moisture.
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What to serve with this dish
This breakfast casserole is a hearty and complete meal in itself, but adding a few complementary sides can really round out your breakfast. Here are some options:
- Toast or English muffins
- Fruit salad or a green salad like this arugula one
- Yogurt parfaits or orange slices
How to store and reheat
Make-ahead: You can assemble the casserole, refrigerate it overnight, and then bake in the morning.
Store: Refrigerate leftovers in an airtight container for 3-4 days.
Reheat: Reheat in oven or microwave until warmed through.
Freeze and reheat: Freeze cooked casserole in portions, thaw overnight in refrigerator, then reheat.
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Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this breakfast casserole into your weekly meal prep.
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Sausage Hashbrown Breakfast Casserole
Ingredients
- 10 turkey or chicken breakfast sausage links
- 1 tbsp butter
- 16 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups frozen hashbrowns
- 1/2 each red and green pepper, diced
- 1 small red onion, diced
- 1/2 cup cheese
Instructions
- Preheat oven to 375 F.
- Cook breakfast sausage in a skillet over med-high heat for 4-5 minutes until mostly cooked through. Slice into small pieces and set aside with other toppings.
- Grease a 9×13” casserole dish with the 1 tbsp butter (this is the best greasing agent to ensure egg doesn't get stuck – you can also use cooking spray).
- Mix eggs together in a large bowl with salt and pepper. Layer sausage, hashbrowns, cheese and vegetables into casserole dish then pour eggs in overtop.
- Bake for 45 minutes or until egg is cooked through. Remove from oven and let cool before slicing into individual portion sizes.
- Storing: Serve immediately or store in microwave-safe containers up to 5 days in the fridge. You can also freeze in individual portion sizes in glass containers up to 3 months. Reheat frozen portions in microwave for 1-3 minutes until warm.
Video
Notes
Nutrition
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