What size baking dish should I use for this sausage hash brown casserole?

For best results, use a 9×13-inch baking dish. That size ensures your sausage hash brown casserole cooks evenly and sets properly without overflowing. If your dish is smaller or shallower, baking time may need adjustment.

Can I prepare the casserole the night before and bake it in the morning?

Yes — you can assemble the casserole ahead of time. Just layer the ingredients, cover with foil, and refrigerate overnight. In the morning, let it sit at room temperature for 20-30 minutes before baking. This make-ahead method gives you a stress-free morning and helps the casserole hold together beautifully.

Why did my casserole turn out soggy or watery?

If the potatoes (frozen or fresh) are too wet, they’ll release moisture during baking and make the dish greasy or soft in the middle. To fix this: thaw frozen hash browns and pat dry, or if using fresh potatoes rinse, dry, and pre-soak/cook them. Also, drain excess grease from the sausage layer before baking for a firmer texture.

Can I substitute tater tots or diced potatoes instead of shredded hash browns?

Absolutely! Using tater tots or diced potatoes in place of shredded hash browns is a fun variation that gives a crispier top and chunkier texture. Just ensure your potato base still covers the bottom of the dish and adjust baking time if the pieces are much larger.

How long will leftovers stay good, and can I freeze this casserole?

You can store leftovers in an airtight container in the fridge for up to 3 to 4 days. To freeze: wrap individual portions or the full dish tightly and freeze for up to 2 to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave until warmed through.

Sausage Hash Brown Casserole – The Ultimate Comfort Breakfast Bake

Description

This Sausage Hash Brown Casserole is a hearty, cheesy breakfast bake layered with crispy potatoes, savory sausage, and fluffy eggs. Perfect for cozy mornings, brunch gatherings, or meal prep, it’s comforting, flavorful, and simple to make.

Ingredients

Scale

1 lb breakfast sausage (mild or spicy)
20 oz frozen shredded hash browns, thawed and dried
6 large eggs
1 ½ cups whole milk or half-and-half
2 cups shredded cheddar cheese
1 cup diced onion
1 cup diced bell pepper
2 tbsp butter or olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning

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Instructions

Preheat the oven to 375°F and grease a 9×13-inch baking dish.
Brown the sausage in a skillet over medium heat until fully cooked, then drain excess grease.
Sauté the diced onions and bell peppers in the same pan until soft.
Spread the thawed hash browns evenly in the baking dish and season with salt and pepper.
Layer the cooked sausage and sautéed vegetables on top of the hash browns.
In a large bowl, whisk together eggs, milk, garlic powder, and Italian seasoning, then pour evenly over the layers.
Top with shredded cheese and small butter pieces for extra browning.
Bake uncovered for 45–55 minutes or until the top is golden and the center is set.
Let rest for 10 minutes before slicing and serving.

Notes

To prevent sogginess, dry the hash browns thoroughly before layering.
For extra flavor, mix cheddar with mozzarella or pepper jack cheese.
You can assemble the casserole the night before and bake it fresh in the morning.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 780 mg
Sodium: 28 g
Fat: 13 g
Saturated Fat: 12 g
Unsaturated Fat: 0 g
Trans Fat: 22 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 210 mg