Breakfast Sausage Casserole

A white casserole dish with a breakfast casserole inside.

Breakfast Sausage Casserole is a family favorite breakfast casserole packed with all your morning favorites - shredded hash brown potatoes, fluffy eggs, two kinds of cheese, cottage cheese, and crumbled browned breakfast sausage.

Course Breakfast

Cuisine American

Keyword breakfast sausage casserole

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 542kcal

Author Jessica

Equipment

Ingredients

1 lb ground breakfast sausage
1 small onion finely chopped
1 teaspoon kosher salt
4 cups shredded hash browns completely thawed
6 large eggs lightly beaten
1 container (16 oz) cottage cheese
2 cups shredded swiss cheese
1 cup shredded colby jack cheese OR cheddar cheese

Instructions

Preheat the oven to 350℉. Spray a 9x13 baking dish with cooking spray. Set aside.
In a large skillet pan, over medium-high heat, add the breakfast sausage, diced onion, and salt. Cook and crumble until the sausage is no longer pink. Drain any excess grease from the pan and ground sausage.
1 lb ground breakfast sausage, 1 small onion, 1 teaspoon kosher salt
In a large mixing bowl, add the cooked and drained ground sausage, thawed shredded hash browns, beaten large eggs, cottage cheese, and shredded cheeses. Stir until everything is well combined.
4 cups shredded hash browns, 6 large eggs, 1 container (16 oz) cottage cheese, 2 cups shredded swiss cheese, 1 cup shredded colby jack cheese OR cheddar cheese
Evenly spread the egg mixture into the prepared pan.
Cook for 45-50 minutes or until the edges are golden brown and the middle looks set and not "jiggly".
Let the breakfast casserole cool for 5-10 minutes before serving it warm. Enjoy!

Notes

Onion : I use a sweet onion, but you could use a white onion, yellow onion, or even a red onion if you prefer.

Shredded Hash Browns : I use a 20 ounce bag of Simply Potatoes which are refrigerated, ready-to-use, already thawed shredded hashbrowns. The bag contains the 4 cups needed that the recipe calls for. Other options include, using the dehydrated shredded potatoes that you add boiling water to. Or you can measure out 4 cups from a bag of frozen shredded hash brown potatoes (make sure they are completely thawed before using!).

Salt : If using finer table salt or sea salt, I would recommend starting with 1/2 teaspoon and adding more as needed. Kosher salt is a larger texture so you need more of it to help flavor the casserole.

Breakfast Sausage : I use a roll of 1 pound of mild breakfast country sausage. You could also use hot or spicy sausage, regular, or the sweeter maple sausage.

Cheese : For best results, shred your own cheese. Buy an 8 ounce block of Swiss cheese and shred it yourself, same with the cheddar or Colby Jack cheese. Any cheese combination can be used, although I think the Swiss + cheddar is the best.

Nutrition