Name: Hash Brown Sausage Breakfast Bake – A Morning Favorite!
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 bag (30 oz) frozen hash browns, thawed; 1 lb breakfast sausage; 1 small onion, diced; 8 large eggs; 2 cups milk; 2 cups cheddar cheese, shredded; ½ teaspoon garlic powder; ½ teaspoon paprika; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I love this breakfast bake because it’s comforting, customizable, and easy to throw together. It uses simple, everyday ingredients, and the result is a golden, cheesy casserole that’s just as good the next day. Whether I’m making it for brunch guests, holiday mornings, or lazy weekends, it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

▢ 1 bag (30 oz) frozen hash browns, thawed
▢ 1 pound breakfast sausage
▢ 1 small onion, diced
▢ 8 large eggs
▢ 2 cups milk
▢ 2 cups shredded cheddar cheese
▢ ½ teaspoon garlic powder
▢ ½ teaspoon paprika
▢ Salt and black pepper, to taste
▢ Fresh parsley, for garnish

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a skillet over medium heat, I cook the breakfast sausage and diced onion until browned, breaking the sausage apart as it cooks. I drain any excess fat.
I spread the thawed hash browns evenly in the prepared baking dish, then top with the sausage-onion mixture and half of the shredded cheese.
In a mixing bowl, I whisk together the eggs, milk, garlic powder, paprika, salt, and pepper. I pour this egg mixture evenly over the casserole.
I sprinkle the remaining cheese on top.
I bake the dish uncovered for 40 to 45 minutes, until the top is golden and the center is fully set.
After letting it cool slightly, I slice it into portions and garnish with chopped parsley before serving.

Servings and Timing

This recipe makes 8 servings.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

I sometimes add diced bell peppers or mushrooms with the sausage for extra veggies.
To lighten it up, I use turkey sausage and reduced-fat cheese.
For a southwestern twist, I mix in green chilies or top it with salsa before serving.
When I want extra richness, I swap in half-and-half for some of the milk.

Storage/Reheating

I store leftovers in the fridge for up to 4 days, tightly covered.
To reheat, I microwave individual portions for 1–2 minutes, or reheat the whole casserole in a 350°F oven until warmed through.
This dish also freezes well. I cool it completely, wrap portions tightly, and freeze for up to 2 months. I reheat from frozen in the microwave or thaw first for oven reheating.

FAQs

Can I make this breakfast bake ahead of time?

Yes! I assemble the casserole the night before, cover it, and refrigerate. In the morning, I let it sit at room temperature while the oven preheats, then bake as directed.

Do I need to thaw the hash browns first?

Yes, thawing is important so they bake evenly and don’t release too much moisture into the casserole.

Can I use egg whites or a liquid egg substitute?

Absolutely. I’ve made this with liquid eggs or a mix of whole eggs and whites for a lighter option.

Is this recipe gluten-free?

It can be, as long as I check that the sausage and hash browns don’t contain added gluten (some brands do). Always check the labels to be sure.

What kind of sausage should I use?

I usually go with a classic breakfast sausage, but spicy or maple-flavored sausage works great too. I sometimes use ground chorizo for a bold, flavorful version.

Conclusion

This Hash Brown Sausage Breakfast Bake is one of my go-to breakfast casseroles because it’s satisfying, easy, and full of flavor. Whether I’m hosting brunch or just want a warm breakfast ready to go, it always delivers. I love how versatile it is and how simple the prep is — just one pan, one bowl, and breakfast is served.