Cheesy sausage hash brown breakfast casserole is perfect for any occasion. This hearty dish combines savory sausage, tender hash browns, eggs, cottage cheese, and a blend of cheddar and Swiss cheeses into a delicious breakfast bake. Whether hosting a brunch or preparing a holiday breakfast for the family, this make-ahead casserole will surely impress.
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Ingredients for Sausage Hash Brown Breakfast Casserole
- Eggs and Cottage Cheese: Eggs serve as the foundation and are processed into a custard-like base with cottage cheese. Their binding properties help to hold everything together, ensuring each bite is rich and satisfying.
- Sausage: Ground pork sausage offers a savory depth that complements the eggs. My choice is Jimmy Dean Hot Sausage. For those seeking different flavors or dietary preferences, turkey sausage or bacon can be substituted.
- Cheese: The cheese adds creaminess and flavor to the casserole. Cheddar cheese adds a sharpness, while Swiss cheese adds a subtle twist.
- Starch: Starch is indispensable for absorbing moisture and adding structure. Hash browns served that purpose.
- Added Flavor: Onions, salt, and pepper added flavor to the casserole.
Step-by-Step Guide to Assembling the Casserole
- Cooking the Sausage: I started by cooking the sausage in a skillet over medium heat, which took about seven minutes.
- Draining the Sausage: Once the sausage was cooked, I transferred it to a paper towel-lined plate to drain.
- Cooking the Onions: I wiped out the skillet with a paper towel and cooked the onions over medium heat until they softened, about five minutes.
- Transferring the Onions: Then, I transferred the onions to the same plate as the sausage.
- Preparing the Custard: I added the eggs, cottage cheese, salt, and pepper to my food processor with the steel blade. I pulsed the mixture 10 times to transform the cottage cheese curds into a creamy consistency.
- Mixing the Sausage and Cheeses: Then, I added the sausage, onions, cheddar cheese, Swiss cheese, and egg custard to a large mixing bowl with a spout. I stirred everything together until well combined.
- Time for Hash Browns: I spread the hash browns in an even layer in a 9 x 13-inch casserole dish that I had sprayed with nonstick spray. Then, I added the egg/sausage/cheese mixture and spread it into an even layer.
- Make-Ahead: I covered the casserole with aluminum foil before refrigerating it. This saves time and allows the flavors to meld together overnight.
Baking the Casserole
I removed the casserole from the refrigerator while the oven was preheating to 375°F. Once it reached 375°F, I placed the casserole in the oven, uncovered and baked it for about an hour. This included the extra time because the casserole was cold from the refrigerator.
If I had baked the casserole right after assembling it, it would have taken about 40 minutes in the oven.
Once the casserole was done, I removed it from the oven and garnished it with sliced green onion tops.
I served the Cheesy Sausage Hash Brown Breakfast Casserole with Southern Ambrosia, compliments of Grits and Pinecones, and fresh croissants. Yum!
Frequently Asked Questions
Cottage cheese adds protein to this dish. However, you can substitute heavy cream or half and half.
For a vegetarian version, substitute the sausage with plant-based sausage or add sautéed vegetables like bell peppers, onions, and spinach.
Once the casserole is assembled, cover it with aluminum foil or plastic wrap and refrigerate it for up to 24 hours.
Feel free to mix the hash browns with the other ingredients before adding the mixture to the casserole dish.
Recipe Tips and Tricks
- Oven Temperature and Timing: The first time I made this casserole in advance, I baked it at 350°F and "guessed" that it needed an additional 15 minutes in the oven since it was cold from the refrigerator. This was a big mistake on both parts. I cooked the casserole for a total of an hour at 350°F. When I removed it from the oven, the casserole looked great. However, when I cut into it, the interior wasn't even close to being done. Subsequently, I bake the casserole at 375°F. Also, I use a temperature probe to test for doneness. It took 20 minutes for the cold casserole to reach a temperature comparable to room temperature and another 40 minutes to reach 165°F.
- To Layer or Not: The first time I made this casserole, I layered the ingredients in the dish and poured the custard over the layered ingredients. I found that the layering was unnecessary. Also, the custard almost overflowed when I added it because it took time to seep into the other ingredients. Since then, I haven't bothered with layering.
- Why Not Frozen Hash Browns? I like to use hash browns available in my grocery store's refrigerated section instead of frozen ones. The reason is that frozen hash browns are somewhat wet when they thaw. Blotting the extra moisture from the frozen hash browns adds an unnecessary step.
- Rest Before Serving: Allow the casserole to rest for 15 minutes after baking to make slicing and serving easier.
Other Delicious Breakfast or Brunch Recipes
If you're interested in other delicious breakfast or brunch recipes, you've come to the right place. Check out these recipes.
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Cheesy Sausage Hash Brown Breakfast Bake
Equipment
- Food processor with a steel blade (See Tip 1)
- 9 x 13-inch casserole dish
Ingredients
- 1 pound (16 ounces) breakfast sausage (See Tip 2)
- 1 small onion chopped (about ¾ cup or 3.5 ounces)
- 10 large eggs
- 1 ½ cups (12 ounces) 4% cottage cheese
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups (8 ounces) shredded extra sharp cheddar cheese (See Tip 3)
- 1 ½ cups (6 ounces) shredded Swiss cheese (See Tip 4)
- 20 ounce package of refrigerated hash browns (about 4 ⅔ cups)
- 1 Tablespoon sliced green onion tops for garnish (optional)
Instructions
- Preheat oven to 375°F. Spray a 9 x 13-inch oven-safe casserole dish with nonstick spray. Set aside.
- Cook and crumble sausage in a skillet over medium heat. Transfer to a paper towel-lined plate to drain.
- Wipe out the skillet with a paper towel. Return it to the stovetop at medium heat. Add the onion. Cook until tender, about 5 minutes. Transfer to the same plate as the sausage.
- Add the eggs, cottage cheese, salt, and pepper to the food processor with a steel blade. Pulse 10 times to transform the cottage cheese into a creamy mixture.
- Add the sausage, onions, cheddar cheese, Swiss cheese, and egg mixture to a large bowl with a pouring spout; mix well. (See Tip 5)
- Spread the hash browns in a single layer in the bottom of the prepared casserole dish. Top with the sausage/egg/cheese; spread to an even layer. The dish may be made in advance up to this point, covered, and refrigerated for up to 24 hours.
- Bake the casserole uncovered in the preheated 375°F oven for 40 to 45 minutes or until the internal temperature reaches 165°F. If the casserole was made in advance and refrigerated, add 20 minutes to the cooking time. (See Tip 6)
- Remove from the oven and, if desired, garnish with green onion tops. Allow to sit for 15 minutes before cutting into 12 pieces and serving.
- Yield 12 servings. (See Tip 7)
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Tips/Notes
- May also use a blender to combine the eggs and cottage cheese. However, if the mixture is too thick, you may need to add a tablespoon or two of milk.
- I used Jimmy Dean Hot Sausage in this recipe, but you can use your favorite breakfast sausage.
- You can also use sharp or regular cheddar cheese in this recipe.
- You can substitute Gruyère, Pepper Jack, or Monterey Jack cheese for the Swiss cheese.
- I use a mixing bowl with a pouring spout is that the spout makes it easier to transfer the mixture to the casserole dish.
- I used a temperature probe to monitor the casserole's temperature as it baked. When baked straight from the refrigerator, it took an extra 20 minutes to reach the desired temperature of 165°F.
- If there are leftovers, they can be stored in the refrigerator in an airtight container for three days or frozen for two months. Reheat in the microwave.
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