This easy sausage and hashbrown breakfast casserole is the perfect make-ahead brunch! Loaded with eggs, peppers, cheese, and savory sausage — just mix, bake, and serve. Family-friendly, freezer-friendly, and great for holidays or busy mornings.
If you’re looking for a hearty, make-ahead breakfast that’s perfect for weekend brunch, holidays, or busy school mornings, this easy sausage and hashbrown breakfast casserole checks every box. It’s packed with flavorful sage sausage, melty cheese, tender potatoes, and fluffy eggs—all baked together in one 9×13 dish.
This crowd-pleasing egg bake takes just a few minutes to prep and feeds a group, making it ideal for holiday mornings, potlucks, or meal prep for the week. Serve it warm with fruit or fresh pastries for a cozy and satisfying breakfast.
Ingredients
- 1 lb breakfast sausage
- 1 sweet onion, peeled and diced
- 1 red bell pepper, seeded and diced
- 4 cups frozen shredded hashbrown potatoes, thawed
- 6 large eggs
- 1 cup half-and-half
- 1 ½ cups shredded cheese (Use your favorite: cheddar, Monterey Jack, Mexican blend)
- ½ teaspoon ground sage
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Tip: Sharp cheddar + Monterey Jack is a delicious combo that melts beautifully in this egg casserole.
How to Make This Easy Breakfast Casserole
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Preheat oven to 350°F. Grease a 9×13 glass baking dish; set aside.
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In a large skillet, cook sausage, onion, and red pepper over medium heat until sausage is browned and vegetables are soft (about 10 minutes). Drain excess grease and let cool slightly.
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In a large bowl, whisk eggs with half-and-half, sage, salt, and pepper.
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Stir in hashbrowns, cheese, and the cooked sausage/veggie mixture.
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Pour mixture into the prepared baking dish.
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Bake for 35 minutes, or until edges are golden and eggs are set.
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Let rest for 5 minutes before slicing and serving.
This easy sausage and hashbrown breakfast casserole is delicious on its own or served with hot sauce or salsa for extra kick.
Make-Ahead Instructions
Want to prep this casserole ahead of time? Simply assemble as directed, cover tightly, and refrigerate overnight. In the morning, bake as written—adding 5 to 10 extra minutes if baking straight from the fridge.
This also makes a fantastic holiday morning breakfast since you can do most of the work the night before.
Storage & Leftovers
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze slices tightly wrapped or in a freezer-safe container for up to 3 months.
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Reheat: Warm in the microwave until heated through, or reheat in a 300°F oven until hot.
This casserole reheats beautifully, making it perfect for meal prep.
Frequently Asked Questions
Can I use different sausage?
Yes! Use mild, hot, or maple sausage. Turkey sausage also works well.
Can I substitute the hashbrowns?
Yes—cubed hashbrown potatoes or diced potatoes will work. If swapped, the baking time may increase slightly.
Can I add more vegetables?
Absolutely. Mushrooms, spinach, or green peppers are great additions. Just sauté before adding.
Can this be made without dairy?
Use nondairy milk and nondairy shredded cheese. Texture may vary slightly.
What cheese works best?
Cheddar, Monterey Jack, mozzarella, or a Mexican blend all melt well.
Serving Suggestions
Serve this casserole with:
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Fresh fruit
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Toast or biscuits
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Yogurt parfaits
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Hot sauce, salsa, or sour cream
More Easy Breakfast Recipes
- Sausage and Crescent Roll Breakfast Casserole
- Bacon Egg and Cheese Breakfast Bundt
- Bisquick Sausage Balls
- Breakfast Pizza
Loved This Recipe?
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Photos by Lindsay Evers Photography
Recipe Card
Easy Sausage and Hashbrown Breakfast Casserole
Ingredients
- 1 lb breakfast sausage (such as Jimmy Deans)
- 1 sweet onion peeled and diced
- 1 red bell pepper seeded and diced
- 6 large eggs
- 1 cup half and half
- ½ teaspoon ground sage
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 4 cups frozen shredded hash brown potatoes thawed (2 cups thawed)
- 1 ½ cups shredded cheese I typically use half sharp cheddar and half mexican blend, but have also used all monterey jack
Instructions
- Preheat oven to 350°F. Grease 9x13 glass baking dish; set aside.
- In a large skillet, cook sausage, onion and bell pepper over medium heat until sausage is browned and veggies are just soft; about 10 minutes. Drain excess grease; set aside to slightly cool.
- In a large bowl, whisk eggs with half and half, sage, salt and pepper. Stir in the hashbrowns, cheese, and the cooked sausage/veggie mixture.
- Pour mixture into the prepared pan. Bake for 35 minutes or until edges are golden and eggs are set. Remove from the oven and let rest in the pan for 5 minutes before serving.
Notes
- Nutrition information is an estimate only.
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