Sausage Hash Brown Casserole is the crowd-pleasing breakfast you didn’t know you needed. This hearty egg bake combines bulk pork sausage, fresh shredded hash browns, eggs, Rotel diced tomatoes with green chiles, and plenty of cheese for a flavorful brunch that disappears fast. It’s perfect for holidays like Easter, Mother’s Day, or Christmas morning.
Last spring I shared a bacon egg bake and it was such a hit that I wanted to test the same concept with crumbled pork sausage and fresh eggs. The result did not disappoint. We enjoy many casserole-style breakfasts with hash browns, including a favorite hamburger hash brown casserole. These one-dish breakfasts are easy to make and always satisfying.
Sausage Hash Brown Casserole Ingredients
To make this sausage breakfast casserole, you will need:
- 20 oz fresh shredded hash brown potatoes (one bag)
- 12 oz bulk pork sausage (pork sausage roll, e.g., Jimmy Dean)
- 10 eggs
- 1 cup milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 stalks green onion, diced (about 1/2 cup, divided)
- 10 oz can Rotel Original, drained well (use mild or hot based on preference)
- 3 cups finely shredded Mexican-style cheese
I used Jimmy Dean bulk pork sausage because it’s what I grew up with and is easy to find locally. Rotel brings a bright, slightly spicy flavor—use the hot or mild variety depending on how much heat you want. If you enjoy this kind of sausage, sausage bites also make a great warm appetizer.
Can I use frozen hash browns?
Most egg bakes work well with thawed frozen hash browns, so you can substitute them if that’s what you have. Thaw them ahead of time and drain any excess moisture. I prefer fresh shredded hash browns for convenience since they store well in the refrigerator and don’t require thawing.
How to Make Sausage Hash Brown Breakfast Casserole
Start by browning the bulk pork sausage in a skillet over medium heat. Crumble it as it cooks, and drain off excess grease once the sausage is fully cooked.
In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder.
Grease a 13×9-inch baking dish with cooking spray. Spread the hash browns evenly across the bottom of the dish, pressing down lightly to form an even layer.
Sprinkle 1 1/2 cups of shredded cheese over the hash browns, then pour the egg and milk mixture evenly on top.
Scatter the well-drained Rotel, the cooked sausage crumbles, and most of the diced green onion over the casserole. Reserve a couple of tablespoons of green onion for garnish if you like. If you want the sausage to stand out visually, you can save a little to add after the casserole has baked for most of the time and then finish with the remaining cheese.
This casserole has a festive red-and-green look that makes it a great option for Christmas breakfast.
Cover the dish with aluminum foil and bake at 350°F (175°C) for about an hour, or until the eggs are set. Uncover, sprinkle the remaining cheese over the top, and bake another 5 to 10 minutes until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving so it firms up slightly and is easier to slice. Garnish with the reserved green onion for color and freshness.
This casserole holds together well, making it easy to serve to a crowd. It reheats nicely, so it’s a great choice for meal prep or leftovers—our family rarely finishes it all in one sitting.
Sausage Hash Brown Casserole
Ingredients
- 20 oz bag fresh shredded hash brown potatoes
- 12 oz bulk pork sausage roll (I used Jimmy Dean)
- 10 eggs
- 1 cup milk
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 stalks green onion, diced (approx 1/2 cup, divided)
- 10 oz can Rotel Original, drained well
- 3 cups finely shredded Mexican-style cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish with cooking spray.
- In a medium skillet over medium heat, crumble and brown the bulk sausage until fully cooked. Drain excess grease.
- Spread the hash brown potatoes evenly in the bottom of the baking dish, pressing down gently. Top with half of the shredded cheese.
- In a medium bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture over the hash browns and cheese.
- Top with well-drained Rotel, the cooked sausage, and most of the green onion (reserve 2 tablespoons for garnish if desired).
- Cover with aluminum foil and bake for 50 minutes to 1 hour, or until the eggs are fully set.
- Remove the foil and sprinkle the remaining cheese on top. Bake an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Let stand for 5 minutes, then garnish with the remaining green onion before serving.
Make Ahead and Leftovers
I haven’t fully tested refrigerating the assembled casserole overnight before baking, but you can cut down on day-of prep by cooking the sausage, chopping the green onion, and measuring spices the night before. Assembling the morning of the bake only takes a few minutes once the oven is preheated.
This casserole stores and reheats very well, making it ideal for meal prep. It holds together when sliced, so you can reheat a portion for breakfast at work or enjoy leftovers throughout the week.
More Brunch Ideas
- Blueberry Buckle
- Fruit Salad (Tropical)
- Roasted Breakfast Potatoes
- Biscuits and Gravy Casserole
- Three Cheese Ham Breakfast Casserole
- Honey Mint Orange Slices
- Mini Pancake Muffins
- Overnight Eggnog Waffle Casserole
Hash brown breakfast casserole doesn’t get much better than this. Packed with sausage, potatoes, tomatoes with chiles, and lots of cheese, it’s an easy, flavorful dish that feeds a crowd and tastes great reheated. What’s not to love?
