Go Back
–+ servings
Serving spoon resting on top of a sausage breakfast casserole that has a serving removed
Print

Sausage Breakfast Casserole Recipe

This is a wonderful Breakfast Casserole Recipe with Pork Sausage. It has layers of flavor and textures from shredded hashbrowns, onions, red peppers, cream cheese, breakfast sausage, eggs and seasonings all topped with melty cheese.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings 12
Calories 357kcal
Author Susie Weinrich

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 9x13 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 aside
    1 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 9x13 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
    Shredded hashbrowns in a glass baking pan topped with cubes of cream cheese topped with salt and pepper.
  • Spread the sausage mixture over the potatoes and then top with ½ of the shredded cheddar cheese.
    Crumbled ground pork and diced red peppers sprinkled over the shredded shashbrowns.
  • 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.
    Shredded cheese added to the top of the hashbrown mixture.
  • Bake for 35-45 minutes until set.
  • Remove from the oven. Let set for 10-15 minutes, then cut into squares to serve.
    Serving spoon resting on top of a sausage breakfast casserole that has a serving removed

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.

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 6g | Protein: 18g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 234mg | Sodium: 934mg | Potassium: 257mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 9mg | Calcium: 212mg | Iron: 1mg
QR Code linking back to recipe