Cheesy Sausage & Hashbrown Bake

Let me tell you, if you’re on the hunt for a breakfast (or brunch… or dinner) dish that’s hearty, cheesy, and downright comforting, this Cheesy Sausage & Hashbrown Bake is exactly what you need in your life. It’s one of those recipes that checks all the boxes: quick to throw together, made with simple ingredients, and crowd-pleasing to the max. We’re talking crispy hashbrowns, flavorful sausage, gooey cheese, and a creamy egg mixture that binds it all together into one golden, bubbly, irresistible bake.

This recipe is a staple in my house for lazy weekends, holiday mornings, and even make-ahead weekday breakfasts. It also happens to be one of the first dishes I learned to make when I moved into my first apartment—cheap ingredients, minimal cleanup, and leftovers that somehow taste even better the next day? Say no more. It’s stayed in the rotation ever since.

You’ll love this dish for the same reason everyone else does: it’s rich, filling, and feels like a warm hug on a plate.

Why You’ll Love This Recipe

• Easy prep – Minimal chopping, no fancy techniques, and it all comes together in one casserole dish.
• Hearty and satisfying – Packed with protein, carbs, and cheesy goodness—it’ll keep you full for hours.
• Great for feeding a crowd – Perfect for brunch parties, potlucks, or breakfast-for-dinner nights.
• Make-ahead friendly – Assemble it the night before and just pop it in the oven the next morning.
• Customizable – Swap out meats, cheeses, or veggies to make it your own.
• Kid and picky-eater approved – Who can say no to sausage, potatoes, and cheese?
• Freezer-friendly – Great for meal prepping or storing leftovers.

Ingredients You’ll Need

This recipe uses affordable, easy-to-find ingredients. Here’s what you’ll need:

• 1 pound breakfast sausage (pork or turkey)
  (Go with your favorite! Spicy sausage adds a little kick if that’s your thing.)
• 1 (30 oz) bag frozen shredded hashbrowns, thawed
  (You can use cubed hashbrowns if you prefer more texture—just make sure they’re thawed.)
• 1 1/2 cups shredded cheddar cheese
  (Sharp cheddar is great for bold flavor, but any melty cheese will work.)
• 1/2 cup shredded mozzarella cheese (optional)
  (Adds an extra gooey factor—it’s totally worth it.)
• 6 large eggs
  (These help hold everything together and add protein.)
• 1 cup milk (whole or 2%)
  (Makes the egg mixture rich and creamy.)
• 1/2 teaspoon garlic powder
  (Adds a savory depth without overpowering.)
• 1/2 teaspoon onion powder
  (For that comforting, breakfasty flavor.)
• Salt and black pepper, to taste
  (Start with 1/2 teaspoon of salt and 1/4 teaspoon pepper and adjust from there.)
• Chopped green onions or parsley (optional, for garnish)
  (Adds a fresh pop of color and flavor.)

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Cook the sausage

In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it up into crumbles as it cooks. Drain any excess grease and set the sausage aside to cool slightly.

Pro tip: For added flavor, you can toss in some diced onion or bell pepper with the sausage as it cooks.

Step 2: Preheat and prep

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or a little butter. This makes cleanup way easier and helps prevent sticking.

Step 3: Mix the base

In a large mixing bowl, combine the thawed hashbrowns, cooked sausage, 1 cup of the shredded cheddar cheese, and all of the mozzarella. Stir everything together so it’s evenly distributed.

Tip: Make sure your hashbrowns are fully thawed and pat them dry with a paper towel if they seem too wet. This helps the bake cook evenly and prevents sogginess.

Step 4: Add the eggs and seasoning

In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Pour this mixture over the hashbrown mixture and stir everything together until well combined.

Don’t worry if it looks a little liquidy—those eggs will firm up and turn into the perfect custardy texture during baking.

Step 5: Assemble and top with cheese

Pour the mixture into your prepared baking dish and smooth out the top with a spatula. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.

If you’re a cheese lover (join the club), feel free to add even more than what’s listed here. No judgment.

Step 6: Bake to golden perfection

Bake uncovered for 45–50 minutes, or until the edges are golden and the center is set (no jiggly egg). If the top starts to brown too quickly, you can loosely cover it with foil around the 35-minute mark.

Let the casserole rest for 5–10 minutes before slicing. It helps the egg set and makes cutting easier.

Step 7: Garnish and serve

Sprinkle chopped green onions or parsley on top before serving for a fresh touch. Serve warm, maybe with a little hot sauce on the side or ketchup if you’re feeling classic.

Helpful Tips

Make it ahead
You can assemble the entire dish the night before. Cover it tightly and refrigerate overnight. In the morning, bake it as directed (you may need to add 5–10 minutes to the bake time if it’s cold from the fridge).

Freeze for later
This bake freezes beautifully. Let it cool completely, then slice into portions and wrap individually in foil or plastic wrap. Freeze for up to 2 months. Reheat in the microwave or toaster oven.

Reheat like a pro
To avoid a rubbery texture, reheat leftovers in a 350°F oven for 10–15 minutes, or microwave on 50% power in 30-second intervals until warmed through.

Add-ins and swaps
This dish is super flexible. Try these ideas:

• Add sautéed bell peppers, mushrooms, or spinach.
• Use ham or bacon instead of sausage.
• Use pepper jack cheese for a little heat.
• Stir in a spoonful of sour cream for extra creaminess.

Serving ideas
Serve with a side of fruit or a fresh salad to lighten things up. It’s also fantastic alongside biscuits or toast for a full-on brunch plate.

Frequently Asked Questions (FAQs)

Can I use fresh potatoes instead of frozen hashbrowns?
You can, but it’s more work. You’d need to shred and wring out the potatoes thoroughly to remove excess moisture. Frozen hashbrowns are just easier and more consistent.

Is this dish spicy?
Not at all, unless you use spicy sausage or cheese. If you want to add some heat, toss in chopped jalapeños or use a spicy hot sauce on top.

Can I make it dairy-free?
Yes, substitute a non-dairy milk (like almond or oat) and use dairy-free cheese alternatives. Just be sure your replacements melt well.

Is it gluten-free?
This recipe is naturally gluten-free as long as your sausage and cheese are certified gluten-free. Always double-check packaging.

How long does it keep in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat as needed and enjoy easy breakfasts all week long.

This Cheesy Sausage & Hashbrown Bake is one of those recipes you’ll find yourself making over and over again. It’s reliable, hearty, and honestly just plain comforting. I love whipping it up for brunch when friends are over or meal prepping it on Sunday night to make weekday mornings less chaotic. It’s always a hit, and the leftovers are just as good as the day you make it.

Give it a try and let me know how it goes! I’d love to hear what variations you come up with—whether you toss in some veggies or go big on the cheese. However you make it, this casserole is sure to earn a regular spot in your breakfast (or dinner) rotation.