This Sausage Hash Brown Breakfast Casserole is loaded with goodies and so easy to make! It’s perfect for everything from meal prepping, to holiday and weekend breakfasts. There’s even an overnight make ahead option as well to make this recipe even easier.
This is one of those recipes that just makes life easier all around. The inspiration for it came from my sister-in-law’s mom. She often makes a recipe for a breakfast bake that’s commonly called a ‘wife saver’ although I think it has other names as well. The whole premise behind the ‘wife saver’ is the casserole is assembled the night before.
That way when you get up in the morning, all you need to do is pop the casserole in the oven. I loved the idea straight off, but most of these recipes are made with bread, and so I haven’t made one for years now. But recently I started wondering about making the same type of recipe, only using hash browns instead.
As you might have guessed from today’s recipe title, the hash browns work perfectly place of the bread. And so I’m so excited to share this one with you because it’s a great recipe for meal prepping for make ahead breakfasts. But it’s also fantastic for the upcoming holidays as well.
Ok… so first let’s break down the ingredients for this recipe:
- Sausage – We personally lean towards a breakfast sausage here, but I’ve also used Italian sausage which was really good too. If you like spice try ground chorizo! Also you can dice and fry up bacon as well which you can see below in the prep photos.
- Veggies – I used spinach and diced roasted peppers along with some green onion. You can use any veggies you like in a breakfast bake as long as they’re bite sized. Also avoid anything hard like butternut squash because it takes too long to bake for this casserole.
- Hash browns – I used the frozen bagged kind because this casserole is all about convenience, and making the morning nice and easy. If you want to be sure this is Whole30, be careful to read the label on your hash browns, (and choice of meat too). I know we have just 1 brand here that’s compliant, which is Cascadian Farms.
- Eggs – the essential ingredient to hold all of this together.
- Herbs / Spices – I like to make this recipe in it’s simplest form without any seasoning other than salt and pepper most of the time. This allows the flavor of the sausage and veggies to shine. However that being said, I sometimes add 1 teaspoon dried herbs (like Italian seasoning) or 1 tablespoon chopped fresh like basil.
And now let’s make this Sausage Hash Brown Breakfast Casserole recipe step by step!
The first step is to prep all of the veggies. You can use fresh red bell pepper, but at this time of year I often use jarred roasted peppers. They’re both convenient and most of the time more affordable in our area during the colder months.
Next we’re going to sauté your meat of choice – either sausage or bacon, and then add the veggies to the pan just until the spinach is wilted.
From there you add the frozen hash browns to the baking dish, and top them with the veggie mixture.
And finally the egg mixture is poured over the top, and it’s baked into golden puffy perfection.
After this breakfast casserole is done you have quite a few options, which we’ll dive into below. But the first option is of course to eat it straight out of the oven!
Storage and freezing tips for this Sausage Hash Brown Breakfast Casserole:
- If you’re making this as the overnight option, you assemble the casserole, cover, and refrigerate it overnight. In the morning, remove it from the refrigerator, preheat the oven, then bake it.
- For the meal prep option assemble and bake the casserole. Then cool until just warm and portion it out as you’d like. You can place each piece into separate containers, or place all the pieces into 1 container – whatever works the best for you. From there you can refrigerate this for 4-5 days.
- That leads me into the freezing option where you can freeze extra pieces of this breakfast casserole for a later date. It does make quite a bit, but that just makes life easier in the future if you can freeze some! To thaw, place the frozen breakfast casserole in the refrigerator overnight. Then reheat as desired, or eat it at room temperature.
And finally some more breakfast egg inspiration!
- Saucy Italian Baked Eggs
- Easy Veggie Breakfast Bake
- Tostones Eggs Benedict with Mango Salsa
- Bacon and Eggs Hash Brown Breakfast Pizza
- Veggie Scrambled Eggs with Aged White Cheddar
- Mexican Baked Avocado Eggs
I sure hope you get a chance to make this breakfast casserole soon, and if you do, I hope you’ll leave me a comment/rating below. I always love hearing from you here in the comments. And also over on Instagram where you can tag me at #getinspiredeveryday with your photos of what you make.Print
The perfect make ahead or meal prep breakfast absolutely loaded with goodies and packed with flavor!
8 ounces breakfast sausage, see notes, or 8 ounces bacon
3/4 cup thinly sliced green onions, 1/2 bunch
1 clove garlic, minced, or 1/2 teaspoon garlic powder
6 cups roughly chopped spinach, 6 ounces
3/4 cup diced jarred roasted red peppers, see notes
1 – 16 ounce bag frozen hash browns, 4-5 cups
1 Teaspoon sea salt, or to taste
1/2 Teaspoon black pepper
1/2 cup coconut milk, or milk of choice
Optional: 1 Teaspoon Italian seasoning or 1 Tablespoon chopped fresh basil or 1 Tablespoon nutritional yeast
Preheat the oven to 350ºF and grease a 9″x13″ baking pan. (Don’t heat the oven if you’re doing the make ahead option.)
Fry the sausage in a large pan over high heat until browned and cooked through. Then add the green onions and garlic and reduce the heat to medium. Cook 1-2 minutes, then add the spinach and bell pepper, and continue to cook just until the spinach wilts. Remove the pan from the heat and set it aside.
Add the frozen hash browns to the prepared baking pan. Top the hash browns with the spinach mixture, and spread it out as evenly as possible.
In a medium sized bowl or in a blender, add the eggs, salt, pepper, and milk of choice. Whisk or blend until smooth. Pour the egg mixture over the hash browns and spinach mixture. Stir to evenly distribute the ingredients.
If you’re making this ahead, tightly cover the casserole and refrigerate for up to 2 days before baking. When you are ready to bake the casserole, remove it from the fridge to take the chill off while the oven preheats. Also be sure to check if your baking dish can go from the fridge to the oven, (I use Pyrex). It also takes about 5 additional minutes to bake coming from the fridge.
Otherwise if your baking this right away, place the casserole in the oven as soon as it’s assembled. Bake until puffy and the center is done, 35-40 minutes.
Remove the casserole from the oven and serve immediately. Or you can let it cool to room temperature, portion it out and refrigerate it for future breakfasts.
Any leftovers also freeze beautifully for a later date. Thaw the frozen casserole or pieces of the casserole in the refrigerator overnight and reheat as desired.
For the sausage I like to use ground breakfast sausage, but I’ve also used pre-cooked thinly sliced chicken sausage links. Whatever you choose, just make sure it’s in small bite sized pieces.
With the hash browns and the sausage, be sure to check the labels if you want this to be Whole30 compliant. You can also choose to brown them first if desired, I don’t because it’s an extra step and I wanted to keep this casserole super easy.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Breakfast Casserole Easy, Breakfast Casserole with Sausage, Breakfast Casserole Sausage