If you’re searching for a delicious, hearty breakfast that feels like a warm hug on a plate, then this Sausage Hashbrown Breakfast Bake Recipe is exactly what you need. Packed with savory sausage, crispy hashbrowns, and a luscious blend of cheeses and eggs, this bake combines comfort and flavor in the most irresistible way. It’s perfect for weekend mornings or when feeding a crowd, offering a satisfying start that everyone will rave about.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity and the way each ingredient plays a vital role in building layers of richness, texture, and vibrant color. From the spicy sausage to the creamy cheeses and tender veggies, every component enhances the overall magic of the bake.
- 450 g breakfast sausage (Italian or sage variety): Provides a savory, flavorful foundation with a hint of herbal goodness.
- 900 g frozen hashbrowns, thawed: Adds crispy, golden textures that soak up all the delicious juices.
- 8 large eggs: Create the rich, custard-like base that holds everything together.
- 360 ml whole milk: Adds creaminess and moisture for the perfect bake consistency.
- 200 g sharp cheddar cheese, shredded: Offers a tangy, melty layer that browns beautifully on top.
- 120 g cream cheese, softened: Makes the dish luxuriously creamy and smooth inside.
- 1 medium onion, diced: Brings sweetness and depth when sautéed with the sausage.
- 1 bell pepper, chopped (any color): Adds vibrant color and a mild, fresh crunch.
- 2 cloves garlic, minced: Infuses an aromatic punch just before baking.
- 1 teaspoon salt: Enhances all the natural flavors.
- ½ teaspoon black pepper: Adds a gentle heat and complexity.
- ½ teaspoon paprika: Brings a smoky, warm undertone.
- ¼ teaspoon cayenne pepper (optional): For anyone who loves a bit of a spicy kick.
- Fresh chives or green onions, chopped (for serving): Sprinkle on top for freshness and a pop of green.
- Sour cream (for serving): Creamy and cool, balancing the savory richness.
- Hot sauce or salsa (for serving): To add an extra layer of zing, if desired.
How to Make Sausage Hashbrown Breakfast Bake Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 175°C and greasing a 23×33 cm baking dish with butter. This step sets the stage for your bake to cook evenly and not stick to the pan, ensuring a smooth release at serving time.
Step 2: Brown the Sausage
In a large skillet over medium heat, brown the breakfast sausage, breaking it up into bite-sized pieces as it cooks. Once browned, remove it with a slotted spoon, and keep about 2 tablespoons of the flavorful rendered fat in the pan. This fat carries all the sausage’s savory flavor into the next steps.
Step 3: Sauté Onions, Peppers, and Garlic
Add your diced onion and chopped bell pepper to the skillet with the sausage drippings, and sauté for 4 to 5 minutes until they soften and sweeten. In the last minute, stir in the minced garlic to release its aromatic presence, making your kitchen smell absolutely irresistible.
Step 4: Layer the Base
Spread the thawed hashbrowns evenly in your prepared baking dish. Lightly season with salt and pepper to enhance the natural flavor of the potatoes. Then, spread the cooked sausage and vegetable mixture over the hashbrowns, creating a hearty and colorful base.
Step 5: Make the Egg Mixture
In a bowl, whisk together the eggs, milk, softened cream cheese, salt, black pepper, and paprika until smooth. Don’t worry if small lumps of cream cheese remain; they will melt beautifully in the oven, adding pockets of creaminess throughout the bake.
Step 6: Combine and Top with Cheese
Pour the egg mixture evenly over the hashbrowns and sausage layer. Gently press down with a fork to make sure the liquid can seep into the layers below, ensuring every bite is flavorful. Finally, sprinkle the shredded sharp cheddar cheese across the top for a delicious, golden crust.
Step 7: Bake to Perfection
Bake your Sausage Hashbrown Breakfast Bake Recipe uncovered for 45 to 50 minutes. You’ll know it’s ready when the center is set, the top is golden brown, and the edges start to slightly pull away from the dish. A clean knife inserted in the middle should come out without any liquid clinging to it, signaling that your bake is perfectly cooked through.
How to Serve Sausage Hashbrown Breakfast Bake Recipe
Garnishes
Sprinkle fresh chopped chives or green onions over each serving for a burst of freshness. Adding a dollop of sour cream adds a creamy, tangy contrast that perfectly balances the rich sausage and cheese. For anyone who loves a bit of heat, a drizzle of hot sauce or a spoonful of salsa elevates the dish with a lively kick.
Side Dishes
This breakfast bake pairs beautifully with crisp, fresh fruit to add a light and sweet counterpoint to the savory flavors. A simple green salad or steamed asparagus also works wonderfully if you’re enjoying the bake later in the day and want to round out the meal with something fresh and vibrant.
Creative Ways to Present
For a brunch party, consider serving your Sausage Hashbrown Breakfast Bake Recipe in individual ramekins for a personalized touch. You could also layer it in mini muffin tins for bite-sized, handheld portions that are perfect for gatherings or potlucks. No matter how you serve it, this bake always impresses.
Make Ahead and Storage
Storing Leftovers
Allow the bake to cool completely before covering it tightly with plastic wrap or foil. Store in the refrigerator for up to 3 days. This makes it a perfect option for meal prep or quick breakfasts during the busy week.
Freezing
If you want to keep the Sausage Hashbrown Breakfast Bake Recipe for longer, freeze the cooled, unbaked mixture in an airtight container or foil-lined pan for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat individual portions in the microwave for 1 to 2 minutes until warmed through, or place the whole dish in a 175°C oven for about 20 minutes, covered with foil to prevent over-browning. This ensures the bake stays moist and flavorful, just like fresh.
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Absolutely! You can peel and grate fresh potatoes, then squeeze out excess moisture before using. Keep in mind that frozen hashbrowns are more convenient and often give a consistent texture, but fresh potatoes will lend an even more homemade vibe.
What type of sausage works best for this bake?
Breakfast sausage with Italian or sage seasoning works beautifully, lending a savory, herb-infused flavor profile. Feel free to use your favorite variety, but avoid overly spicy types if you want to keep the flavor balanced.
Is it possible to make this bake vegetarian?
Yes! Simply substitute the sausage with a plant-based alternative or add extra veggies like mushrooms and zucchini. You could also incorporate black beans or cooked lentils for added protein and texture.
Can I prepare this bake the night before?
Definitely. Assemble the bake as instructed, cover it tightly, and refrigerate overnight. In the morning, bake it fresh, adding about 10 extra minutes to the cooking time since the dish will be colder going into the oven.
What can I serve with this dish for a balanced breakfast?
Pair this bake with some fresh fruit or a light green salad to balance the richness with freshness. A tall glass of freshly squeezed juice or a hot cup of coffee makes a perfect complement to round out your meal.
Final Thoughts
I can’t recommend trying the Sausage Hashbrown Breakfast Bake Recipe enough—it’s one of those dishes that feels like a weekend celebration even on a regular morning. Easy to make, full of flavor, and perfect for sharing, it quickly becomes a go-to breakfast everyone loves. Give it a try and watch it become a cherished breakfast staple in your home!
Print
Sausage Hashbrown Breakfast Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This hearty Sausage Hashbrown Breakfast Dish combines savory breakfast sausage, crispy hashbrowns, and a creamy cheesy egg mixture baked to golden perfection. Flavored with onions, bell peppers, and spices, it makes a satisfying breakfast or brunch that feeds a crowd with ease.
Ingredients
Meat
- 450 g breakfast sausage (Italian or sage variety)
Vegetables
- 900 g frozen hashbrowns, thawed
- 1 medium onion, diced
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
Dairy & Eggs
- 8 large eggs
- 360 ml whole milk
- 200 g sharp cheddar cheese, shredded
- 120 g cream cheese, softened
Spices & Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
Garnishes (optional)
- Fresh chives or green onions, chopped (for serving)
- Sour cream (for serving)
- Hot sauce or salsa (for serving)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 175°C (350°F) and butter a 23×33 cm (9×13 inch) baking dish to prevent sticking.
- Cook Sausage: In a large skillet over medium heat, brown the breakfast sausage, breaking it into bite-sized pieces as it cooks. Once browned, remove the sausage with a slotted spoon, leaving about 2 tablespoons of the rendered fat in the skillet.
- Sauté Vegetables: Add the diced onion and chopped bell pepper to the skillet with the sausage drippings. Sauté for 4-5 minutes until the vegetables soften. Stir in the minced garlic during the final minute until fragrant and aromatic.
- Assemble Hashbrowns and Sausage Layer: Evenly spread the thawed hashbrowns in the prepared baking dish. Lightly season them with salt and pepper. Top the hashbrowns with the cooked sausage and sautéed vegetable mixture.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, whole milk, softened cream cheese, salt, black pepper, and paprika until smooth. It’s fine if there are small lumps of cream cheese; they will melt during baking.
- Combine and Add Cheese: Pour the egg mixture evenly over the hashbrowns, sausage, and vegetables. Gently press with a fork to help the liquid penetrate the layers. Sprinkle the shredded sharp cheddar cheese evenly on top.
- Bake: Bake the casserole uncovered for 45-50 minutes until the center is set and the top is golden brown. The edges will start to pull away from the baking dish. Use a clean knife inserted into the center to check for doneness; it should come out clean.
Notes
- You can substitute the breakfast sausage with turkey sausage or a plant-based sausage to customize your dish.
- If you prefer spicier flavors, increase the cayenne pepper or add hot sauce to the egg mixture.
- Make sure to thaw the hashbrowns completely to ensure even cooking.
- This dish can be prepared the night before and baked fresh in the morning for convenience.
- Leftovers keep well for 2-3 days refrigerated and reheat nicely in the oven or microwave.
