If you’re on the hunt for a hearty, comforting breakfast that feels like a warm hug on a plate, this Cheesy Sausage Hashbrown Breakfast Bake Recipe is exactly what you need. Loaded with crispy hashbrowns, savory sausage, vibrant bell peppers, and melty cheddar cheese, it’s the perfect dish to gather around the table with family or friends. Whether you’re preparing a lazy weekend brunch or meal prepping to kick off busy mornings, this breakfast bake delivers big on flavor and satisfying texture in every single bite.
Ingredients You’ll Need
This recipe calls for simple, trusty ingredients that together create the ultimate balance of flavor, color, and texture. Each component plays a specific role—crispy hashbrowns provide a golden base, juicy sausage brings savory richness, and colorful bell peppers add a fresh pop of sweetness to brighten every forkful.
- 20 ounces shredded hash browns, thawed: The starchy foundation that crisps up beautifully during baking.
- 1 pound ground pork sausage, cooked, crumbled, and drained: Adds a mouthwatering, hearty meatiness that complements the cheese perfectly.
- ¼ cup finely diced onion: Brings subtle sharpness and sweetness as it cooks down.
- ½ red bell pepper, diced: Adds vibrant color and a sweet crunch to brighten the dish.
- ½ green bell pepper, diced: Provides a slight bitterness and fresh texture to balance the richness.
- 2 cups shredded cheddar cheese, divided: Creates that luscious cheesy pull and golden topping everyone loves.
- 8 eggs: Binds the bake together, infusing it with rich creaminess and protein.
- 12 ounces evaporated milk (1 can) or 1 â…“ cups milk: Enhances the custard-like texture and adds moisture.
- ½ teaspoon Italian seasoning or preferred herbs/spices (optional): Introduces a subtle herby note that lifts the flavors beautifully.
- ½ teaspoon Kosher salt, or to taste: Essential for seasoning and enhancing all the ingredients.
- ¼ teaspoon black pepper: Adds a gentle kick to keep things interesting.
How to Make Cheesy Sausage Hashbrown Breakfast Bake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. Grease a 9×13-inch pan or a 3-quart baking dish generously to ensure your bake doesn’t stick and comes out with a beautiful crust on the edges.
Step 2: Cook Sausage
Brown the ground pork sausage in a skillet over medium heat until it’s no longer pink. Be sure to crumble it as it cooks so every bite has a nice even distribution of meat, then drain off excess fat to keep the bake from getting greasy.
Step 3: Assemble the Base
In your prepared baking dish, combine the thawed hash browns, cooked sausage, finely diced onions, both the red and green bell peppers, and 1½ cups of shredded cheddar cheese. This colorful mix forms a hearty and flavorful base for the bake.
Step 4: Mix the Egg Mixture
In a separate bowl, whisk together the eggs, evaporated milk (or regular milk), salt, black pepper, and Italian seasoning if using. This egg custard mixture is what binds everything together and adds a creamy richness to your bake.
Step 5: Combine and Top
Pour the egg mixture evenly over the hashbrown and sausage mixture in the baking dish. After that, sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top for that irresistible cheesy crust.
Step 6: Bake
You have two options here. Cover the dish with foil and refrigerate overnight if prepping ahead of time, which allows the flavors to meld wonderfully. When ready to bake, uncover and bake in the preheated oven for 55 to 65 minutes, or until the top is golden and the center is set but still slightly springy.
How to Serve Cheesy Sausage Hashbrown Breakfast Bake Recipe
Garnishes
To take your Cheesy Sausage Hashbrown Breakfast Bake Recipe to the next level, sprinkle freshly chopped parsley or chives on top right before serving. A dollop of sour cream or a spoonful of salsa on the side adds a nice tang and freshness that complements the rich flavors perfectly.
Side Dishes
This breakfast bake pairs beautifully with fresh fruit salad or a simple green salad dressed with a light vinaigrette for a balanced meal. A side of crispy bacon or toasted crusty bread also makes a lovely companion if you’re looking to indulge a bit more.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins for a charming presentation at brunch. You could also add a layer of sautéed mushrooms or swap out the cheddar for pepper jack cheese to bring in some heat, customizing this Cheesy Sausage Hashbrown Breakfast Bake Recipe to your liking.
Make Ahead and Storage
Storing Leftovers
Leftover bake keeps well stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making reheated portions just as delicious, if not better!
Freezing
You can freeze this breakfast bake before baking by assembling it in a freezer-safe dish and wrapping it tightly with foil and plastic wrap. It will stay fresh in the freezer for up to 2 months, perfect for ready-made breakfast options on busy mornings.
Reheating
To reheat, thaw frozen portions overnight in the fridge, then bake uncovered at 350°F until warmed through, about 20-25 minutes. For refrigerated leftovers, microwave individual slices for 1-2 minutes or warm them in a preheated oven for a crispier top.
FAQs
Can I use frozen hashbrowns instead of thawed?
Yes, frozen hashbrowns work well as long as they’re fully thawed and drained of excess moisture before assembling. This helps avoid a soggy bake and ensures crispy, golden edges.
Is it possible to make this recipe vegetarian?
Absolutely! Simply replace the sausage with your favorite vegetarian sausage or sautéed mushrooms and seasonings. The flavors and textures still marry beautifully in this tasty Cheesy Sausage Hashbrown Breakfast Bake Recipe.
Can I prepare this breakfast bake the night before and bake it in the morning?
Yes, this recipe is perfect for making ahead. Cover the assembled dish with foil and refrigerate overnight, then bake the next morning for a fresh and easy breakfast.
What type of cheese works best in this bake?
Sharp cheddar is the classic choice for this recipe because of its melting quality and tangy flavor, but feel free to experiment with monterey jack, pepper jack, or even gouda for a different twist.
How do I know when the bake is fully cooked?
The bake is done when the top is golden brown and the center is set but slightly springy to the touch. A knife inserted in the middle should come out mostly clean without wet egg mixture.
Final Thoughts
This Cheesy Sausage Hashbrown Breakfast Bake Recipe has become a beloved staple in my kitchen and I’m sure you’ll find it irresistible too. It’s the kind of dish that brings people together, filling the room with cozy warmth and the comforting aroma of a home-cooked meal. Whether for a holiday brunch or a weekend treat, give it a try and enjoy every cheesy, savory bite!
Print
Cheesy Sausage Hashbrown Breakfast Bake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
A hearty and delicious Cheesy Sausage Hashbrown Breakfast Bake, perfect for a make-ahead breakfast or brunch. This casserole combines savory ground pork sausage, tender hash browns, colorful bell peppers, and rich cheddar cheese all baked together with a creamy egg mixture. It’s easy to prepare ahead, refrigerate overnight, and bake fresh the next morning for a satisfying start to your day.
Ingredients
Main Ingredients
- 20 ounces shredded hash browns, thawed
- 1 pound ground pork sausage, cooked, crumbled, and drained
- ¼ cup finely diced onion
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
- 8 eggs
- 12 ounces evaporated milk (1 can) or 1 â…“ cups milk
- ½ teaspoon Italian seasoning or preferred herbs/spices (optional)
- ½ teaspoon Kosher salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a 3-quart baking dish to prevent sticking.
- Cook Sausage: In a skillet over medium heat, brown the ground pork sausage until it’s fully cooked and no longer pink. Drain excess fat thoroughly to avoid a greasy casserole.
- Assemble Ingredients: In the prepared baking dish, combine the thawed hash browns, cooked and crumbled sausage, finely diced onion, diced red and green bell peppers, and 1 ½ cups of the shredded cheddar cheese. Mix these ingredients evenly.
- Mix Egg Mixture: In a separate mixing bowl, whisk together the 8 eggs, evaporated milk (or regular milk), Kosher salt, black pepper, and Italian seasoning until smooth and fully combined.
- Combine and Top: Pour the egg mixture evenly over the hash brown and sausage mixture in the baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
- Bake: Cover the dish with foil if you plan to refrigerate and bake later, allowing it to chill overnight if desired. When ready to bake, remove foil and bake uncovered in the preheated oven for 55 to 65 minutes, until the casserole is set in the center and the cheese is melted and bubbly.
Notes
- This casserole can be prepared the night before; just cover tightly with foil and refrigerate overnight before baking.
- Use evaporated milk for a creamier texture, or substitute with regular milk if preferred.
- For variations, try adding mushrooms, spinach, or different cheese types.
- Make sure to drain the cooked sausage well to prevent excess grease.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
