Easy Cheesy Sausage Hashbrown Breakfast Bake
A warm, bubbly breakfast casserole that's super easy to throw together and always disappears fast. Perfect for brunch or family gatherings.
Equipment
- 9x13 inch baking dish greased
- Mixing bowl largest size
- Oven preheated to 350°F (175°C)
Ingredients
Hauptzutaten
- 450 g sausage crumbled and cooked (1 pound); your favorite breakfast sausage works perfectly; make sure it's fully cooked and drained of any excess grease
- 30 oz frozen hashbrowns bag, shredded, thawed; make sure they are fully thawed
- 10.5 oz cream of chicken soup can
- 1.5 cup shredded cheddar cheese feel free to use sharp or mild cheddar; can mix in Monterey Jack
- 0.5 cup chopped onion chop finely; can quickly sauté with sausage if raw onion isn't preferred
- 0.5 cup milk any milk will do
- Salt and pepper to taste; remember sausage and soup are already seasoned
- 0.25 cup melted butter drizzled over the top; creates golden crust
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine the cooked sausage, thawed hashbrowns, cream of chicken soup, shredded cheddar cheese, chopped onion, milk, and salt and pepper.
- Mix everything together really well until evenly distributed and coated.
- Pour the mixture into the prepared baking dish and spread evenly.
- Drizzle the melted butter evenly over the top of the mixture.
- Bake for 45-60 minutes in the preheated oven until the center is heated through, edges are bubbly, and top is golden brown. Optionally broil briefly for extra crispiness.
- Let it sit for a few minutes before serving.
Notes
Substitutions & Additions:
- Meat: Try cooked and crumbled bacon, diced ham, or cooked ground beef.
- Cheese: Use Colby Jack, Monterey Jack, a Mexican blend, or Swiss cheese.
- Veggies: Add sautéed bell peppers, mushrooms, spinach (squeeze out water), or diced green chiles.
- Soup: Cream of mushroom or cream of celery soup can work, but cream of chicken gives classic flavor.
- Spice: Add red pepper flakes or hot sauce. Tips for Success:
- Thaw Hashbrowns: Essential for proper texture. Can quickly thaw by baking on a sheet at 300°F for 10-15 mins.
- Don't Overmix: Mix only until incorporated.
- Cook Sausage Thoroughly: Ensure it's fully cooked and drained to avoid a greasy casserole.
- Even Baking: Rotate the dish if your oven has hot spots.
- Prep Ahead: Mix everything (except butter drizzle) the night before, cover, and refrigerate. Add 10-15 mins to baking time if baking from cold. How to Store It:
- Cool completely, then cover tightly or portion into airtight containers.
- Refrigerate for up to 3-4 days.
- Reheat individual portions in the microwave or cover with foil and warm in a 300°F oven (15-20 mins for larger pieces).
- Freeze cooled leftovers in airtight containers for 2-3 months. Thaw overnight in the fridge before reheating.
- Meat: Try cooked and crumbled bacon, diced ham, or cooked ground beef.
- Cheese: Use Colby Jack, Monterey Jack, a Mexican blend, or Swiss cheese.
- Veggies: Add sautéed bell peppers, mushrooms, spinach (squeeze out water), or diced green chiles.
- Soup: Cream of mushroom or cream of celery soup can work, but cream of chicken gives classic flavor.
- Spice: Add red pepper flakes or hot sauce. Tips for Success:
- Thaw Hashbrowns: Essential for proper texture. Can quickly thaw by baking on a sheet at 300°F for 10-15 mins.
- Don't Overmix: Mix only until incorporated.
- Cook Sausage Thoroughly: Ensure it's fully cooked and drained to avoid a greasy casserole.
- Even Baking: Rotate the dish if your oven has hot spots.
- Prep Ahead: Mix everything (except butter drizzle) the night before, cover, and refrigerate. Add 10-15 mins to baking time if baking from cold. How to Store It:
- Cool completely, then cover tightly or portion into airtight containers.
- Refrigerate for up to 3-4 days.
- Reheat individual portions in the microwave or cover with foil and warm in a 300°F oven (15-20 mins for larger pieces).
- Freeze cooled leftovers in airtight containers for 2-3 months. Thaw overnight in the fridge before reheating.