There are some recipes that become family favorites after just one bite—and this Cheesy Sausage & Hashbrown Casserole is one of them.

The first time I made this, it was for a weekend brunch with family. I needed something hearty, filling, and easy enough to pop in the oven while I sipped my coffee. What came out was a bubbly, golden casserole that had everyone coming back for seconds… and thirds! It’s comfort food at its finest.

Whether you’re hosting a brunch, looking for a make-ahead breakfast, or need an easy dinner idea, this casserole delivers every time. It’s rich, cheesy, savory, and makes your kitchen smell downright irresistible.

If you’re craving something that’s as cozy as a Sunday morning, keep reading. You’ll want to make this on repeat!

Why I Love This Recipe

What makes this casserole a must-make? It’s effortless comfort food that works for breakfast, lunch, or dinner—and it feeds a crowd without a fuss.

One of the reasons I keep coming back to this recipe is its simplicity. The ingredients are familiar and easy to find, but when they come together, the result is something you’d happily serve at a holiday brunch or family gathering.

Here’s why you’ll love it:

It’s versatile. You can serve it for breakfast with fresh fruit and coffee, or for dinner with a simple salad. It fits just about any meal.
It’s make-ahead friendly. You can prep it the night before, refrigerate, and bake it fresh in the morning. Perfect for when you want to spend less time in the kitchen and more time with family.
It’s packed with flavor. The combination of savory sausage, gooey melted cheese, and crispy hashbrowns is pure magic.
It’s a crowd-pleaser. Every time I serve this casserole, people ask for the recipe. It’s hearty, comforting, and leaves everyone satisfied.

Plus, this casserole is adaptable. You can switch up the sausage, cheese, or even add some veggies—whatever works for you and your family.

Ingredients for Cheesy Sausage & Hashbrown Casserole

The best part about this casserole? You probably have most of the ingredients on hand already. It’s a simple list, but each ingredient plays an important role in making this dish as comforting and flavorful as it is.

Here’s what you’ll need:

Frozen Hashbrowns – Shredded or diced, depending on your texture preference. They form the crispy, hearty base of this casserole.
Breakfast Sausage – Mild, spicy, or even chicken sausage works here. Browning it first adds so much flavor.
Cheddar Cheese – Sharp cheddar is my favorite, but you can mix it up with Monterey Jack or Pepper Jack for a bit of heat.
Eggs – They help bind everything together, giving the casserole structure.
Milk – Whole milk is ideal for creaminess, but 2% works fine.
Salt & Pepper – The basics that bring out all the flavors.
Onion Powder & Garlic Powder – Optional, but highly recommended for an extra depth of flavor.
Butter – Melted butter helps to crisp up the hashbrowns and adds richness.

If you like, you can also add some diced onions, bell peppers, or even spinach for a pop of color and extra nutrition. This casserole is endlessly customizable.

How Much Time Will You Need

This recipe doesn’t take much effort, but it does need a little time in the oven to get perfectly golden and bubbly.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour and 5 minutes

If you prep everything ahead (which I often do), all you need to do is pop it in the oven when you’re ready to bake. Easy!

How to Make This Cheesy Sausage & Hashbrown Casserole

This casserole is simple to assemble, but I’m going to walk you through every step so you can make it with confidence.

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Cook the Sausage

In a large skillet over medium heat, cook the breakfast sausage until it’s browned and cooked through. Break it into crumbles as it cooks. Once done, drain any excess grease and set the sausage aside.

Step 3: Prepare the Hashbrowns

If using frozen hashbrowns, make sure they’re thawed and patted dry. This helps them crisp up nicely in the casserole. Spread half of the hashbrowns in the bottom of the prepared baking dish. Drizzle with half of the melted butter and sprinkle with a little salt and pepper.

Step 4: Layer the Ingredients

Spread the cooked sausage evenly over the hashbrowns. Then sprinkle half of the shredded cheese on top of the sausage. Add the remaining hashbrowns in an even layer, drizzle the rest of the melted butter over them, and season again with salt and pepper.

Step 5: Make the Egg Mixture

In a medium mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, and a pinch more salt and pepper. Make sure it’s well combined.

Step 6: Pour the Egg Mixture

Carefully pour the egg mixture evenly over the casserole layers. Give the pan a gentle shake to help the liquid settle through the layers.

Step 7: Top with Cheese

Sprinkle the remaining shredded cheese evenly over the top.

Step 8: Bake

Cover the casserole loosely with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden and the casserole is set (a knife inserted in the center should come out clean).

Step 9: Rest and Serve

Let the casserole rest for about 10 minutes before slicing. This helps it set up and makes serving easier.

Substitutions

Don’t have something on hand? Or want to make it your own? Here are some of my favorite substitutions for this casserole.

Hashbrowns – Swap shredded hashbrowns for diced potatoes, or use tater tots for a fun twist.
Sausage – Use turkey sausage, chicken sausage, or even chopped bacon. If you prefer a vegetarian option, try crumbled veggie sausage.
Cheese – Any good melting cheese works. Try mozzarella for extra gooeyness, Pepper Jack for spice, or Swiss for a more savory flavor.
Milk – Whole milk gives the best texture, but you can use half-and-half for extra richness or almond milk for a dairy-free option (just make sure it’s unsweetened).
Eggs – If you’re watching cholesterol, use egg substitutes or a mix of whole eggs and egg whites.

Substitutions make this recipe super flexible—perfect for using up what’s already in your fridge.

Best Side Dishes for Cheesy Sausage & Hashbrown Casserole

Round out your meal with the perfect sides! Whether it’s breakfast, brunch, or dinner, these pairings work beautifully.

Fresh Fruit Salad – A light, refreshing balance to the rich, cheesy casserole. Try a mix of berries, melon, and grapes.
Simple Green Salad – Toss mixed greens with a vinaigrette for a crisp, fresh counterpoint.
Buttery Biscuits – Who can resist warm, flaky biscuits? Perfect for soaking up any extra cheesy goodness.

Serving and Presentation Tips

A golden, bubbly casserole deserves to be served in style. Presentation might be simple here, but it makes all the difference.

I like to serve this Cheesy Sausage & Hashbrown Casserole directly in the baking dish—it keeps things warm and cozy, and it looks delicious when you bring it to the table with that golden cheese crust. For a more polished look, you can:

Sprinkle finely chopped fresh parsley or green onions over the top just before serving. It adds color and a fresh flavor contrast.
Serve portions on warm plates to keep everything hot longer.
Add a side of hot sauce or salsa in small ramekins for those who like a little extra kick.

For brunch gatherings, I often place the casserole at the center of a buffet table with a platter of fresh fruit, a basket of warm rolls or muffins, and a carafe of coffee or fresh juice. It creates a warm, inviting feel that gets everyone excited to dig in.

Tips and Tricks to Make This Recipe Even Better

Want to make this casserole foolproof? These tips will help you take it from good to great every time.

Thaw and Dry Hashbrowns Thoroughly: If your hashbrowns are still frozen or too wet, they won’t cook evenly. Thaw them completely and press out any extra moisture with paper towels before using.
Season Every Layer: Lightly seasoning each layer (hashbrowns, sausage, and eggs) as you go ensures balanced flavor throughout the entire casserole.
Let It Rest After Baking: Allow the casserole to sit for at least 10 minutes after it comes out of the oven. This helps it firm up, making it easier to slice and serve neatly.
Use Quality Cheese: Freshly shredded cheese melts better than pre-shredded varieties. It’s worth the extra effort for that creamy, gooey texture.
Make It Ahead: Assemble the casserole the night before, cover it tightly with foil or plastic wrap, and refrigerate. In the morning, bake as directed. It saves so much time and lets the flavors meld together beautifully.

Common Mistakes to Avoid

Even the easiest recipes can go wrong without a little know-how. Here’s what to watch out for.

Skipping the Thaw on Hashbrowns: Using frozen hashbrowns will result in uneven baking. Always thaw and dry them before layering.
Overbaking: Baking too long can dry out the eggs and cheese. Check the casserole at the 40-minute mark and pull it when the center is set but still tender.
Underseasoning: Because the ingredients are simple, seasoning matters. Don’t forget the salt, pepper, and a little onion and garlic powder to boost the flavor.
Using Too Much Liquid: Stick to the recipe proportions for eggs and milk. Too much liquid will make the casserole soggy rather than fluffy and firm.
Serving Immediately: As tempting as it is to cut right in, give it time to rest after baking so it holds its shape and isn’t runny.

How to Store It

This casserole stores and reheats beautifully, making it ideal for meal prep or leftovers.

Refrigerate:

Once the casserole has cooled to room temperature, cover it tightly with foil or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.

Freeze:

For longer storage, freeze individual portions or the whole casserole. Wrap tightly in plastic wrap and then foil, or use freezer-safe containers. It will keep for up to 2 months.

Reheat:

Refrigerated: Reheat slices in the microwave for 1-2 minutes until heated through, or warm in a 350°F oven for about 15 minutes.
Frozen: Thaw overnight in the refrigerator, then reheat in the oven at 350°F for about 20-25 minutes until hot and bubbly.

FAQ

Got questions? Here are the answers to some of the most common ones about this Cheesy Sausage & Hashbrown Casserole.

Q1: Can I make this casserole vegetarian?

Absolutely! Swap the sausage for plant-based sausage crumbles or sautéed mushrooms for a hearty, meat-free alternative.

Q2: Can I use fresh potatoes instead of frozen hashbrowns?

Yes. Grate raw potatoes and squeeze out all the moisture with a clean towel. Keep in mind that fresh potatoes might take a little longer to cook through.

Q3: How can I make it spicier?

Use hot breakfast sausage or add diced jalapeños to the sausage layer. You can also mix some hot sauce into the egg mixture for extra heat.

Q4: Is this casserole gluten-free?

Yes, this recipe is naturally gluten-free as long as you check that your sausage and hashbrowns don’t have any added gluten ingredients.

Q5: Can I double the recipe for a larger crowd?

You sure can! Double all the ingredients and bake in two separate 9×13-inch dishes. Keep an eye on the bake time—larger batches may need a little extra time in the oven.