Cheesy Sausage Breakfast Casserole Recipe

The experts all agree that breakfast is the most important meal of the day. There's no better way to kick off the morning than by fueling your body with delicious food. And when it comes to breakfast options? The possibilities are endless! However, we are big fans of an all-in-one meal like a casserole, which combines all of the best breakfast foods into one. This cheesy sausage breakfast casserole has it all — from hash browns to two different types of cheeses, eggs, and breakfast sausage, it's totally delicious and incredibly filling. All you need to do is dress your piece of casserole with your favorite sauce like hot sauce or salsa and you've got a killer meal.

Recipe developer Jessica Morone came up with this fantastic recipe that checks every single box for a complete breakfast. "My favorite thing about this casserole is that is easy to put together and is packed with flavors," Morone shares. "One thing that makes this casserole so great is that you can definitely prepare the casserole up to 24 hours ahead of time and cover it and leave it in the fridge until you are ready to bake it in the oven." We love a meal you can prep ahead of time! 

Gather the ingredients for this cheesy sausage breakfast casserole

You will first need to head to the store and load up your cart with ingredients. For this dish, you need breakfast sausage, green onions, eggs, sour cream, salt, black pepper, sharp cheddar cheese, jack cheese, and shredded hash browns. "You can switch up the cheeses to others if you prefer. I like to use a combination of cheddar and pepper jack, because I like the flavor that pepper jack brings to it, but some people use all cheddar or combinations like cheddar and Monterey jack," Morone says. "It's totally up to you." 

Once you have those things, you can make this cheesy breakfast casserole.

Preheat the oven and cook the sausage

Before you do anything else, you will need to preheat your oven to 350 F. Then, spray a 9x13 inch baking dish with nonstick cooking spray and set it to the side for the time being.

Take out a large skillet and place it on your stove. Turn the heat to medium-high and toss in the breakfast sausage. Continue cooking the sausage until it's no longer pink, which should take about 7 minutes. Use a spoon or something similar to break apart the sausage as it cooks. Then, add the green onion whites and continue cooking them with the sausage for about 3 minutes. 

Now, you can remove the pan from heat and set it to the side. 

Mix the eggs, sour cream, salt, and pepper

For this step, you will need a large mixing bowl. Toss in the eggs, sour cream, salt, and pepper, and mix until well-combined. Once everything is mixed well, toss in the cheddar and pepper jack cheeses. "The secret ingredient in this casserole is the sour cream. It makes the eggs really fluffy and gives them a nice flavor," Morone notes. "You could actually always use sour cream in your scrambled eggs instead of milk or heavy cream for a better flavor and texture." 

Now, add the remaining green onions, the cooked sausage, and the hash browns to the mix. Remember, you should have let the frozen hash browns thaw ahead of time. Mix well to combine all the ingredients.

Transfer ingredients to a baking dish

Now, the casserole mix is good to go! Transfer the mixture to a prepared baking dish and spread it out evenly. Double-check to ensure your oven has finished preheating and cook the casserole or 45 to 50 minutes. You can check doneness by ensuring the center of the casserole is set, and the edges are a nice, golden color.

Add remaining green onions, serve, and enjoy

Once you remove the casserole from the oven, add the remaining green onions on top and serve. How easy was that? With hashbrowns, cheese, and sausage, this dish is a complete meal on its own. Of course, you could always add your favorite topping, like hot sauce, salsa, or ketchup, if you wish. "This casserole is great for a weekend brunch or a special occasion breakfast," Morone notes. "You can also make it over the weekend and reheat it for an easy weekday breakfast." 

Anything left? Be sure to keep it for another meal. "You should store leftovers covered in the fridge, and they will be good for 3 to 4 days, just reheat leftovers in the microwave," Morone shares. We hope this dish hits the spot. 

Cheesy Sausage Breakfast Casserole Recipe
4.9 from 17 ratings
Learn how to make this delicious cheesy sausage breakfast casserole recipe, which you can customize by using your favorite combination of cheeses.
Prep Time
15
minutes
Cook Time
60
minutes
Servings
12
Servings
cheesy sausage breakfast casserole in dish
Total time: 75 minutes
Ingredients
  • 1 lb. breakfast sausage
  • 4 green onions, chopped, separating the whites from the greens
  • 6 eggs
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 cup pepper jack cheese
  • 15 ounces frozen, shredded hash browns, thawed
Directions
  1. Preheat the oven to 350 F. Spray a 9x13-inch baking dish with nonstick spray, and set aside.
  2. Heat a large skillet over medium-high heat. Add the sausage and cook it until it is no longer pink, about 7 minutes. Break the sausage into small pieces as it cooks. Add the green onion whites to the pan and cook for 3 more minutes. Remove from the stove and set aside.
  3. In a large bowl mix together the eggs, sour cream, salt, and pepper until well combined. Add the cheddar cheese, pepper jack cheese, half of the remaining green onions, sausage, and hash browns to the bowl and mix well.
  4. Transfer the mixture to the prepared baking dish and spread evenly. Bake in the preheated oven for 45-50 minus, until the center of the casserole is set and the edges are golden.
  5. Top with the remaining green onions, then serve warm.
Nutrition
Calories per Serving 339
Total Fat 24.8 g
Saturated Fat 9.6 g
Trans Fat 0.2 g
Cholesterol 132.4 mg
Total Carbohydrates 13.9 g
Dietary Fiber 1.3 g
Total Sugars 1.4 g
Sodium 573.6 mg
Protein 15.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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