This is a wonderful Breakfast Casserole Recipe with Pork Sausage. No waiting overnight for this casserole to be ready to bake!! It has layers of flavor and textures from shredded hashbrowns, onions, red peppers, cream cheese, and seasonings all topped with melty cheese. Pair it with assorted pastries and a fresh fruit bowl for a great breakfast, brunch or breakfast-for-dinner.
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Ingredients
Hashbrowns – You can use frozen hashbrowns that are thawed, either overnight in the fridge or thaw them in the microwave. Or you can opt for a refrigerated shredded potato, Simply Potatoes makes a great one!
If you use thawed hashbrowns you will want to squeeze out the excess liquid before using. I like to do this by squeezing them in clean paper towels.
Bulk Breakfast Sausage – Use the breakfast sausage that your family loves. We usually opt for Jimmy Dean Regular or Sage. On the day of these photos I had a breakfast sausage from Aldi, that worked well too.
Onions & Peppers – These are a nice flavor enhancement to your breakfast casserole.
Cream Cheese – Cube the cream cheese into small ½ inch cubes. Cutting it while it is nice and cold makes this task easier. The cream cheese softens while baking, leaving little pockets of cream cheese in the casserole.
Milk – Whole milk is a good option for this casserole.
Flour – a little all purpose flour added to the milk/egg mixture helps to thicken up the eggs and sets it while it bakes, so you don’t have a runny egg casserole.
Cheese – melty cheese is a must in a breakfast casserole! Shred the cheese yourself for the creamiest result. Pre-shredded cheese doesn’t melt as well.
Seasonings – a combo of pepper, Lawry’s seasoned salt, dry mustard, and onion powder season everything perfectly!
How To Make Breakfast Casserole with Sausage
This sausage breakfast casserole has 4 layers; a hashbrown layer, a sausage layer, an egg layer and then a cheese layer. This is a basic overview of how to make Breakfast Sausage Casserole. For more detailed instructions and ingredient amounts, pop down to the recipe card.
Step 1
Mix together shredded hashbrowns, cream cheese cubes, seasoned salt and pepper. Layer in a 9×13 pan.
Step 2
Top with the cooked and crumbled breakfast sausage, onions and peppers. Top with half of the shredded cheese.
Step 3
Whisk the flour and milk together and then add 12 eggs. Pour over the sausage and hashbrowns.
Step 4
Top with the remaining cheese. Bake for 35-40 minutes @ 350°F.
Step 5
Let set and cool for 10-15 minutes. Then cut into squares to serve.
Serving Menu
After the Breakfast Casserole sets up, cut it into large squares for serving. Here are two menus that would make this recipe great for breakfast, brunch or dinner:
Breakfast or Brunch
- Breakfast Casserole with Sausage
- Fresh Fruit Bowl
- Assorted Pastries
Dinner
- Breakfast Casserole with Sausage
- Fresh Fruit Bowl
- Broccoli Bacon Salad
- Muffins
Recipe Tips To Remember
- Cut the cream cheese when it is cold, into small cubes.
- Use Simply Potatoes for faster prep.
- If you use frozen potatoes, thawed, press some of the liquid from the potatoes before adding to the casserole.
- Opt for block cheese that you shred, it melts creamier than pre-shredded.
More Big Breakfast Recipes
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Sausage Breakfast Casserole Recipe
Equipment
Ingredients
- 1 pound breakfast sausage
- 1 small onion - finely diced
- ½ cup red pepper - about 1 small pepper, finely diced
- 15 oz shredded hash browns - thawed if frozen, or use refrigerated Simply Potatoes
- 8 oz cream cheese - cut into ½ inch cubes
- 1 ½ tsp. seasoned salt - Lawrys
- 1 teaspoon pepper
- 8 oz sharp cheddar cheese - shredded
- ¼ cup flour
- 1 cup whole milk
- 12 large eggs
- ½ teaspoon mustard powder
- 1 ½ teaspoon onion powder
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Spray a 9×13 pan with cooking spray
- Crumble and cook the sausage and onion in a skillet over medium high heat. Add in the diced red pepper the last few minutes of cook time. Remove from the heat and set aside1 pound breakfast sausage, 1 small onion, ½ cup red pepper
- If you thawed frozen potatoes, squeeze some of the liquid out with paper towels. If you use refrigerated Simply Potatoes you won't need to squeeze the liquid out.
- In a large bowl, combine the shredded potatoes, seasoned salt and pepper and toss to combine. Add in the cream cheese cubes and gently toss to distribute. Pour the potatoes into the prepared 9×13 pan (make sure the cream cheese cubes are evenly distributed around the pan).15 oz shredded hash browns, 8 oz cream cheese, 1 ½ tsp. seasoned salt, 1 teaspoon pepper
- Spread the sausage mixture over the potatoes and then top with ½ of the shredded cheddar cheese.
- In a large bowl (I use the same bowl I mixed the potatoes in to prevent dirtying another bowl) add the flour and gradually add the milk while whisking constantly to prevent lumps. When the flour mixture is smooth, crack each of the 12 eggs into the flour mixture whisking after each addition.¼ cup flour, 1 cup whole milk, 12 large eggs
- Once all of the eggs are incorporated, add the mustard powder, onion powder and kosher salt.½ teaspoon mustard powder, 1 ½ teaspoon onion powder, 1 teaspoon kosher salt
- Pour the egg mixture over the sausage and potatoes and top with the remaining shredded cheese.
- Bake for 35-45 minutes until set.
- Remove from the oven. Let set for 10-15 minutes, then cut into squares to serve.
WANT TO SAVE THIS RECIPE?!
I’ll email this recipe to you, so you can come back to it later!
Recipe Tips and Notes:
-
- Cut the cream cheese when it is cold, into small cubes.
-
- Use Simply Potatoes for faster prep.
-
- If you use frozen potatoes, thawed, press some of the liquid from the potatoes before adding to the casserole.
-
- Opt for block cheese that you shred, it melts creamier than pre-shredded.
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