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Best Cheesy Sausage Hash Brown Casserole Recipe

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This cheesy sausage hash brown casserole is a crowd-pleasing breakfast dish with a golden, crispy top, creamy center, and savory sausage. It’s perfect for brunches, potlucks, and holiday mornings, and it even converts casserole-haters.

Ingredients

Scale
  • 1 pound (450g) breakfast sausage
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (30-ounce / 850g) bag frozen shredded hash browns, thawed and squeezed dry
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded Monterey Jack cheese
  • 6 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (120g) sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup (100g) shredded sharp cheddar cheese (for topping)
  • 2 tablespoons chopped fresh parsley or chives (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the sausage in a large skillet over medium-high heat, breaking it apart, for 5-7 minutes until browned. Transfer with a slotted spoon to a plate, leaving about 1 tablespoon of drippings in the pan.
  3. In the same skillet, sauté the diced onion over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  4. Place the thawed hash browns in a clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible.
  5. In a large mixing bowl, whisk together the eggs, milk, sour cream, salt, pepper, smoked paprika, and cayenne (if using) until smooth.
  6. Add the squeezed hash browns, cooked sausage, sautéed onions and garlic, and 2 cups of the shredded cheddar and Monterey Jack cheese to the egg mixture. Stir gently until evenly distributed.
  7. Pour the mixture into the prepared baking dish and spread into an even layer. Press down gently to compact slightly.
  8. Sprinkle the reserved 1 cup of shredded cheddar evenly over the top.
  9. Bake on the middle rack for 40-45 minutes, until the edges are golden brown and bubbly and the center is set (a knife inserted in the middle comes out clean). Tent with foil if browning too quickly.
  10. Let the casserole rest for 10 minutes before serving.
  11. Garnish with fresh parsley or chives, cut into squares, and serve warm.

Notes

Squeeze hash browns dry to prevent a watery casserole. Let the casserole rest for 10 minutes after baking for clean slices. Use full-fat dairy for the best creamy texture. Shred your own cheese for optimal melting. For extra crispy edges, toast the squeezed hash browns on a baking sheet at 400°F for 10 minutes before adding to the mixture. Can be assembled up to 24 hours in advance and refrigerated; add 5-10 minutes to baking time if starting from cold.

Nutrition

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