This easy Sausage Hash Brown Breakfast Casserole is loaded and filled with flavor. Feed a crowd on a weekend morning or enjoy the leftovers all week long!
Every holiday season, I always make a hash brown egg casserole (egg bake) with lots of cheese and whatever I’m hankering for that particular day. This year I’m sharing my favorite version: sausage hash brown casserole with eggs, cheese and loads of mushrooms.
Casserole Ingredient Notes
I like to call this a loaded breakfast casserole because I put an entire pound of mushrooms in this hash brown casserole recipe along with two pounds of ground sausage! Another pound of hash browns is used for the “crust” along with almost a dozen eggs.
- Shredded potatoes, hash browns: They can be thawed or frozen hashbrowns, frozen will just take a bit longer to bake. I used Ore Ida Hash Brown Potatoes but any shredded potatoes will work.
- Breakfast sausage: I like a combination of hot and mild sausage but choose any pork sausage you like or even turkey sausage. You can also make this with any meat including ham, bacon, chicken or beef.
- Eggs: The eggs put the breakfast in this breakfast casserole.
- Mushrooms: Choose your favorite mushroom for this recipe or a combination. I usually use white button mushrooms but Cremini (aka baby bellas), shiitake, Cremini or other mushrooms will do fine.
- Shredded cheddar cheese: The cheddar makes this dish cheesy and totally delicious. Use freshly grated cheddar cheese if you have it!
Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.
How to Make Hash Brown Casserole
- Sauté the mushrooms
- Cook the sausage
- Make crispy Hash Browns
- Layer ingredients into a baking dish
- Bake and garnish with green onions
Variations & Cooking Tips
- Make it Vegetarian: This dish can easily be made vegetarian by taking out the meat or substituting the meat with other vegetables.
- Switch the Cheese: Other melty cheeses like mozzarella, Monterey Jack, and Pepper Jack work great as a substitute for cheddar.
- Make it Spicy: Add some heat with jalapeños or hot sauce.
- Bake or air fry hash browns: You can also bake your hash browns, make them in an air fryer, or even use an instant pot.
Make Ahead of Time
This easy hashbrown casserole recipe can easily be prepared ahead of time and refrigerated until ready to bake! Simply prepare the breakfast hashbrown casserole according to instructions but don’t bake it.
Wrap the baking dish in foil and store in the refrigerator overnight. Allow the casserole to return to room temperature before baking. I don’t recommend freezing as this recipe contains dairy products which don’t hold up well to freezing.
Storage & Reheating
To Store in Refrigerator: This hash brown potato casserole can be covered in plastic wrap or foil and stored in the refrigerator for up to 4 to 5 days. Again, I don’t recommend freezing as this recipe contains dairy products.
How To Reheat: To reheat hashbrown casserole leftovers place the entire dish in a preheated 350°F oven for 15-20 minutes, until heated through. For individual servings you can reheat in a microwave at 30 second intervals, until heated through.
- 2 tablespoons vegetable oil, divided
- 16 oz. mushrooms, thickly sliced
- 32 oz. ground breakfast sausage, I like a combination of hot and mild
- 16-20 oz. shredded potatoes, hash browns
- 10 large eggs
- 2 cups milk
- 2 cups shredded cheddar cheese
- kosher salt and freshly ground black pepper
- 1/4 cup chopped green onions
- Preheat oven to 350°F.
- Heat 1 tablespoon vegetable oil over high heat in a skillet. Add mushrooms and cook until all water has been released and evaporated and mushrooms are golden brown. Set aside.
- Cook sausage in a skillet over medium heat until browned and no pink remains. Remove with a slotted spoon and set aside.
- Heat 1 tablespoon vegetable oil over medium heat. Season hash browns with kosher salt and pepper. Add shredded potatoes, spreading to cover bottom of pan. Allow to sit, undisturbed, until golden brown on the bottom, then flip and cook the other side until that's also golden brown and crispy.
- Meanwhile, beat eggs in a large mixing bowl with about 1/4 cup cold water and 1 t kosher salt. Add milk and shredded cheese and combine thoroughly.
- Grease at 13x9 baking dish. Spread hash browns on bottom of pan, then top with sausage mixture. Top with mushrooms then carefully pour egg mixture over all, taking care to ensure that the cheese is spread out equally.
- Cover casserole and bake for 20 minutes. Uncover and bake another 20 minutes or until eggs are cooked through. Remove from oven and allow to rest for 10 minutes. Sprinkle on chopped green onions and serve.
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