Breakfast Sausage Casserole is all your favorite breakfasts in one casserole! Shredded hash browns, fluffy eggs, cheese, and crumbled sausage. Serve as is or use it as filling for breakfast burritos topped with salsa, sour cream and cheese.
1teaspoonkosher salt(if using table salt start with ½ teaspoon)
4cupsshredded & thawed hash browns(*see notes)
1container (16 oz)cottage cheese
2cupsshredded swiss cheese
1cupshredded colby jack cheese OR cheddar cheese
Heat oven to 350°. Spray a 9x13 baking dish well with cooking spray. Set aside.
In a skillet pan, over medium-high heat, cook sausage, diced onion, and salt until sausage is no longer pink. Crumble sausage as you cook it.
In a large mixing bowl add the thawed hash browns, eggs, cottage cheese, and shredded cheeses. Stir together until combined.
Drain the sausage of any grease once it's done cooking. Add into the hash brown mixture and stir everything together. Dump into the prepared pan and evenly spread it out.
Cook for 45-50 minutes. Edges will be golden brown and the middle should look set and not "jiggly".
Let cool for 5-10 minutes in the pan before serving.
Use regular breakfast sausage, hot breakfast sausage, or even the maple breakfast sausage. My kids love the maple one so I normally use that in this casserole. Recipe originally published in June 2016. I have updated the post with new text and new pictures July 2020. Recipe is the same. There have been several times that I have not used both swiss cheese and colby jack cheese and it's turned out fine. If you want less cheese than just use 2 cups cheese total or 1 cup of each. It really is very adaptable. For the hash browns : I like to use the dehydrated shredded potatoes that you let sit in boiling water. You can also buy a large bag (like 30 oz) of frozen shredded hash browns and let them thaw.