A baked brunch casserole with sausage, eggs, and potatoes
Brunch Sausage Hash Brown Casserole
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
8
8 servings
Difficulty
Easy
Cost
Budget
$
Brunch Sausage Hash Brown Casserole
A baked brunch casserole with sausage, eggs, and potatoes
A hearty brunch casserole with sausage, hash browns, eggs, and cheese that feeds a group without much fuss.
20m
Prep Time
40m
Cook Time
60m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This kind of brunch casserole exists for a reason. It is sturdy, crowd-friendly, and forgiving if timing slips a little.
Ingredients
- 1 lb breakfast sausage
- 1 bag frozen hash browns
- 8 eggs
- 1 cup milk
- 1.5 cups shredded cheddar
- 1 onion, diced
- Salt and pepper
- Chives for serving
Instructions
- 1
Cook the sausage and onion and drain excess fat.
- 2
Whisk the eggs with the milk, salt, and pepper.
- 3
Layer the hash browns, sausage, and cheddar in a baking dish.
- 4
Pour over the eggs and bake until set.
Serving Suggestions
Ways to Serve This Dish
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Tips & Storage
Pro Tips
Let it stand a few minutes before cutting.
Hot sauce is a good table option.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 square) · 8 servings
Calories390
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein19g
Carbohydrates17g
Fat27g
Fiber1g
Sugar2g
Sodium690mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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