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–+ servings
Slice of sausage hashbrown breakfast casserole on white plate showing creamy layers with green onion garnish

Sausage and Hashbrown Breakfast Casserole

40aprons.com/breakfast-casserole-with-hashbrowns-and-sausage/
This easy sausage and hashbrown breakfast casserole is pure comfort in a dish! With savory breakfast sausage, crispy hashbrowns, and melty sharp cheddar cheese, it all bakes together in one pan. The ultimate make-ahead brunch dish that feeds a crowd!
Prep 15 minutes
Cook 50 minutes
Resting time 10 minutes
Total 1 hour 15 minutes
Recipe Makes (Approximate): 6

Equipment

  • 8x8x2-inch glass baking dish
  • Heavy large skillet

Ingredients

  • 1 pound bulk breakfast sausage
  • 2 tablespoons all purpose flour
  • 1 ½ cups milk or half and half
  • 1 pound package frozen shredded hash brown potatoes
  • 1 small bunch green onions (about 4-5, finely chopped)
  • 1 ½ cups grated sharp cheddar cheese

Instructions

  • Preheat oven to 350°F. Generously butter 8x8x2-inch glass baking dish and set aside.
  • Cook 1 pound bulk breakfast sausage in heavy large skillet over medium-high heat until completely browned, breaking into small pieces with back of spoon, about 5 minutes.
  • Sprinkle 2 tablespoons all purpose flour over cooked sausage and stir to combine. Cook for 1 minute.
  • Pour in 1 1/2 cups milk or half and half, stirring constantly. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes. Remove from heat.
  • Spread 1 1-pound package frozen shredded hash brown potatoes evenly in prepared baking dish.
  • Sprinkle one-third of finely chopped green onions over potatoes.
  • Add 1 cup grated sharp cheddar cheese in even layer.
  • Top with another third of chopped green onions.
  • Pour sausage gravy mixture evenly over layers.
  • Sprinkle remaining 1/2 cup grated sharp cheddar cheese on top.
  • Bake casserole until potatoes are tender when pierced with fork and cheese is melted and bubbly, about 45 minutes.
  • Remove from oven and sprinkle with remaining green onions. Let rest 5-10 minutes before serving.

Recipe Notes

Make Ahead: Assemble casserole completely, cover tightly with plastic wrap or foil, and refrigerate overnight. In morning, let sit at room temperature while oven preheats, then add 10-15 minutes to bake time.
Storage and Reheating: Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in microwave for 1-2 minutes, or reheat entire casserole covered with foil at 350°F for 20 minutes.
Freezing: Assemble completely, wrap tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in refrigerator before baking as directed.
Cheese Options: Sharp cheddar provides the best flavor, but pepper jack, gruyere, or Mexican cheese blend all work well. Freshly grated cheese melts better than pre-shredded.
Sausage Variations: Regular, sage, or spicy breakfast sausage all work. Turkey breakfast sausage can be used for lighter option.
Spice It Up: Add diced jalapeños or green chiles to sausage gravy for Tex-Mex version. Top with salsa and sour cream when serving.

Nutrition Information (Approximate)

Calories: 447calProtein: 14gFat: 22gSaturated Fat: 8gTrans Fat: 0.2gCholesterol: 62mgSodium: 504mgPotassium: 282mgTotal Carbs: 5gFiber: 0.1gSugar: 3gNet Carbs: 5gVitamin A: 156IUVitamin C: 1mgCalcium: 82mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/breakfast-casserole-with-hashbrowns-and-sausage/