Comforting Pork Sausage Hashbrown Casserole

Finding a crowd-pleasing breakfast dish that works for both busy weekday mornings and lazy weekend brunches can feel impossible. You need something hearty enough to satisfy everyone at the table, simple enough to throw together without much fuss, and tasty enough that people actually ask for seconds.

That’s exactly where this pork sausage hashbrown casserole comes in. It’s the kind of dish that makes mornings easier because you can prep it the night before, and it’s filling enough to keep everyone happy until lunch rolls around.

What Kind of Sausage Should I Use?

You can use either pork or turkey breakfast sausage for this casserole, and both will give you great results. Pork sausage tends to be a bit richer and more flavorful, while turkey sausage is a lighter option that still packs plenty of taste. Look for sausage that comes in casings so you can remove them and crumble the meat easily, or buy it already in loose form to save yourself a step. Whether you go with mild, medium, or spicy sausage is totally up to your preference – just keep in mind that spicy sausage will add some heat to the whole dish.

Options for Substitutions

This breakfast casserole is pretty forgiving when it comes to swaps and substitutions:

• Breakfast sausage: You can easily swap pork sausage for turkey sausage, chicken sausage, or even crumbled bacon. Ground beef or turkey work too – just add some extra seasoning like sage and fennel to mimic that sausage flavor.
• Hash browns: Both cubed and shredded frozen hash browns work great. If you only have fresh potatoes, peel and dice them, then parboil for 5-7 minutes before using in the recipe.
• Bell peppers: Don’t have both colors? Use whatever peppers you have on hand, or try diced jalapeños for a spicy kick. You can also substitute with mushrooms or zucchini.
• Whole milk: Heavy cream makes it richer, while 2% milk works fine for a lighter version. Half-and-half is a nice middle ground. If using evaporated milk, thin it out with a little water.
• Shredded cheese: Cheddar is classic, but Swiss, Monterey Jack, or a Mexican blend all work well. Just stick with good melting cheeses and avoid anything too crumbly.
• Eggs: This is one ingredient you really can’t substitute – the eggs are what hold the whole casserole together and give it that custard-like texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making this casserole is not cooking the sausage completely before adding it to the dish, which can leave you with greasy, undercooked meat that ruins the whole meal – make sure to brown it thoroughly and drain off excess fat.

Another common error is using frozen hash browns straight from the freezer without thawing them first, as this creates excess moisture that makes your casserole watery instead of fluffy.

Don’t skip seasoning your egg mixture properly with the full amount of salt and pepper, since this large casserole needs adequate seasoning to taste good, and always check the center with a knife before removing from the oven – it should come out mostly clean with just a few moist crumbs.

For best results, let the casserole rest for about 10 minutes after baking so it can set up properly and won’t fall apart when you serve it.

What to Serve With Pork Sausage Hashbrown Casserole?

This hearty casserole is pretty much a complete meal on its own, but I love serving it with some fresh fruit to balance out all that rich, cheesy goodness. A simple fruit salad with berries and melon works great, or even just some sliced oranges or grapefruit segments on the side. If you’re feeding a crowd for brunch, add some buttered toast or English muffins for extra carbs, and maybe a light green salad with a tangy vinaigrette to cut through the richness. Coffee and orange juice are must-haves for drinks, and if you want to get fancy, some crispy bacon strips on the side never hurt anyone!

Storage Instructions

Refrigerate: This casserole is perfect for meal prep! Cover it tightly with foil or plastic wrap and keep it in the fridge for up to 4 days. I love making this on Sunday and having breakfast ready for the whole week – just cut a square and you’re good to go.

Freeze: You can freeze this casserole for up to 3 months, either before or after baking. If freezing unbaked, wrap it really well in plastic wrap and foil. If it’s already cooked, let it cool completely first, then wrap and freeze in individual portions for easy grab-and-go breakfasts.

Warm Up: To enjoy leftovers, just pop a portion in the microwave for 1-2 minutes or reheat in a 350°F oven for about 15 minutes until heated through. If reheating from frozen, thaw it overnight in the fridge first, then warm it up as usual.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2950-3250
• Protein: 170-200 g
• Fat: 200-225 g
• Carbohydrates: 90-110 g

Ingredients

For the casserole base:

• 1 lb bulk breakfast sausage (pork or turkey, no casing)
• 4 cups frozen hash brown potatoes (cubed or shredded)
• 1/2 medium red bell pepper, diced
• 1/2 medium green bell pepper, diced
• 1/2 medium onion, finely chopped
• 3 cups grated cheese

For the egg custard:

• 10 large eggs
• 1 1/2 cups whole milk or evaporated milk (or a combination with cream)
• 1 1/2 tsp salt
• 1 tsp dried parsley flakes
• 1/2 tsp ground black pepper

Step 1: Prepare the Oven and Casserole Dish

Preheat your oven to 350°F (175°C).

While the oven is heating, lightly grease a 9×13-inch casserole dish to prevent sticking.

I like to use a bit of olive oil or nonstick spray for this step for easy cleanup later.

Step 2: Cook the Sausage

• 1 lb bulk breakfast sausage (pork or turkey, no casing)

In a large skillet over medium-high heat, crumble and brown the sausage until it is fully cooked through and nicely browned.

If you are using turkey sausage, you may need to add a little oil to prevent sticking.

Once cooked, transfer the sausage to a large bowl and set aside.

Step 3: Sauté the Vegetables

• 1/2 medium red bell pepper, diced
• 1/2 medium green bell pepper, diced
• 1/2 medium onion, finely chopped

Using the same skillet, add the diced red bell pepper, diced green bell pepper, and finely chopped onion.

Sauté over medium heat, stirring occasionally, until the vegetables are softened and fragrant.

If needed, add a touch of oil to keep things from sticking.

Step 4: Assemble the Casserole

• 4 cups frozen hash brown potatoes (cubed or shredded)
• cooked sausage from Step 2
• sautéed vegetables from Step 3
• 2 cups grated cheese (from the 3 cups total)

Add the frozen hash brown potatoes to the prepared casserole dish.

Top with the cooked sausage from Step 2 and sautéed vegetables from Step 3.

Add 2 cups of the grated cheese and mix everything well to distribute evenly throughout the dish.

Step 5: Prepare the Egg Mixture

• 10 large eggs
• 1 1/2 cups whole milk or evaporated milk (or a combination with cream)
• 1 1/2 tsp salt
• 1 tsp dried parsley flakes
• 1/2 tsp ground black pepper

In a separate bowl, whisk together the eggs, milk (or evaporated milk/cream), salt, dried parsley flakes, and ground black pepper until well combined.

I like to whisk the eggs until just frothy—it makes the casserole a bit fluffier.

Step 6: Combine and Bake

• egg mixture from Step 5
• remaining 1 cup grated cheese (from the 3 cups total)
• assembled casserole from Step 4

Pour the egg mixture from Step 5 evenly over the mixture in the casserole dish.

Sprinkle the remaining 1 cup of grated cheese on top.

Cover the dish with foil and bake in the preheated oven for 40–50 minutes, or until the eggs are set in the center.

If you like a browned top, uncover and broil for a few minutes at the end.

Step 7: Serve the Breakfast Casserole

Remove the casserole from the oven and let it cool slightly before slicing and serving.

For an extra pop of flavor, I sometimes sprinkle a little extra parsley on top before serving.

Enjoy!

Comforting Pork Sausage Hashbrown Casserole

Delicious Comforting Pork Sausage Hashbrown Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 3100 kcal

Ingredients

  

For the casserole base:

• 1 lb bulk breakfast sausage (pork or turkey, no casing)
• 4 cups frozen hash brown potatoes (cubed or shredded)
• 1/2 medium red bell pepper, diced
• 1/2 medium green bell pepper, diced
• 1/2 medium onion, finely chopped
• 3 cups grated cheese

For the egg custard:

• 10 large eggs
• 1 1/2 cups whole milk or evaporated milk (or a combination with cream)
• 1 1/2 tsp salt
• 1 tsp dried parsley flakes
• 1/2 tsp ground black pepper

Instructions

 

• Preheat your oven to 350°F (175°C). While the oven is heating, lightly grease a 9x13-inch casserole dish to prevent sticking. I like to use a bit of olive oil or nonstick spray for this step for easy cleanup later.
• In a large skillet over medium-high heat, crumble and brown the sausage until it is fully cooked through and nicely browned. If you are using turkey sausage, you may need to add a little oil to prevent sticking. Once cooked, transfer the sausage to a large bowl and set aside.
• Using the same skillet, add the diced red bell pepper, diced green bell pepper, and finely chopped onion. Sauté over medium heat, stirring occasionally, until the vegetables are softened and fragrant. If needed, add a touch of oil to keep things from sticking.
• Add the frozen hash brown potatoes to the prepared casserole dish. Top with the cooked sausage from Step 2 and sautéed vegetables from Step 3. Add 2 cups of the grated cheese and mix everything well to distribute evenly throughout the dish.
• In a separate bowl, whisk together the eggs, milk (or evaporated milk/cream), salt, dried parsley flakes, and ground black pepper until well combined. I like to whisk the eggs until just frothy—it makes the casserole a bit fluffier.
• Pour the egg mixture from Step 5 evenly over the mixture in the casserole dish. Sprinkle the remaining 1 cup of grated cheese on top. Cover the dish with foil and bake in the preheated oven for 40–50 minutes, or until the eggs are set in the center. If you like a browned top, uncover and broil for a few minutes at the end.
• Remove the casserole from the oven and let it cool slightly before slicing and serving. For an extra pop of flavor, I sometimes sprinkle a little extra parsley on top before serving. Enjoy!