This Sausage Hash Brown Bake has breakfast sausage, shredded potatoes and lots of cheddar, with six eggs baked right on top. You make little wells in the hash browns for the eggs, so when it's time to serve, everyone gets an egg and a scoop of the cheesy potatoes and sausage underneath.
This is the perfect breakfast to make when you have overnight company. You can put one dish in the oven and pour yourself a cup of coffee while it bakes. It's just as good a fit for a holiday morning when everyone's up at once. And on a regular week, I'd bake it ahead and warm up a serving on a morning when we need to get out the door.
If you're looking for more breakfasts you can make ahead and warm up during the week, try my Southwest Cottage Cheese Egg Bites, too.
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Quick Wins 🙌
- Breakfast is all in one dish. The eggs bake right over the sausage, hash browns and cheddar, so there's no separate pan of eggs to cook while everyone waits.
- You can reheat one serving at a time. Scoop an egg and some of the hash brown mixture into each container, and breakfast is ready to warm up over the next few mornings.
Game Plan 📋
- For a holiday morning or overnight guests, chop the onion and shred the cheese the night before. Refrigerate them in separate containers so you can get the skillet going in the morning.
- For busy weekday mornings, bake it ahead and portion the leftovers into individual containers. In the morning, you only have to warm up what you're going to eat.
Ingredients 🛒
Here are a few things to keep in mind when gathering your ingredients. See the recipe card below for the complete ingredient list and measurements.
- Pork breakfast sausage. Look for a one-pound package of ground breakfast sausage. Mild works well if you're feeding a group, and hot breakfast sausage is an easy swap if you want some heat.
- Shredded hash browns. I use plain refrigerated shredded hash browns. Frozen shredded hash browns will work, too. Just thaw them first and measure out 15 ounces.
- Seasoned salt. Look for a bottle labeled seasoned salt or seasoning salt in the spice aisle.
- Cheddar cheese. Sharp cheddar is a good choice if you want more cheddar flavor. Mild or medium cheddar works, too.
Variations
- Use a different cheese. Swap the cheddar for Monterey Jack or use half cheddar and half pepper Jack.
- Add something fresh at the table. Sprinkle sliced green onions or chopped chives over the eggs after baking.
Equipment Needed 🥄
- Large skillet. Use one with enough room to stir the sausage, shredded hash browns and cheese together.
- 11 × 7-inch casserole dish. This size gives you room for six eggs with a layer of hash browns underneath.
Step by Step Instructions
STEP 1: Preheat the oven to 350°F. Spray an 11x7-inch casserole dish with cooking spray.
n a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and sausage and cook until sausage is browned.
STEP 2: Add the hash browns, seasoned salt and pepper to the skillet and stir to combine. Cook until potatoes are heated through, about 2 minutes. Remove from the heat.
STEP 3: Add the cheese to the skillet and stir to combine.
STEP 4: Transfer the mixture to the prepared casserole dish.
STEP 5: Using the bottom of a glass or jar, make six indentations in the hash brown mixture.
STEP 6: Carefully crack the eggs into the indentations. Sprinkle with pepper, if desired.
STEP 7: Bake in the preheated oven for 25-27 minutes or until the eggs are set and cooked to desired doneness.
Remove from the oven, sprinkle with flaky salt and serve.
Expert Tips
- Space the wells before you add the eggs. Two rows of three fit nicely in an 11 × 7-inch dish. Press each well wide enough to hold the egg white as it spreads.
- Crack each egg into a small bowl first. It's easier to remove any shell and slide the egg right where you want it.
- Check the eggs toward the end of baking. Start checking at 23 minutes. Check whether the eggs are set and cooked to your liking.
FAQ ❓
Crack the eggs whole into the wells. Each serving gets its own baked egg on top of the sausage and hash browns.
Yes. Bake it the night before, then refrigerate it in individual portions so breakfast is ready to reheat. If you'd like to serve it fresh from the oven, you can chop the onion and shred the cheese the night before.
If I'm making this for a holiday breakfast or we have overnight guests, I'd put out a bowl of fruit and a few slices of Apple Banana Bread. You can bake the bread the day before and slice it while the hash brown bake is in the oven.
Storage
Refrigerate leftovers promptly in airtight containers and enjoy them within 3 to 4 days.
Reheat in the microwave, loosely covered, until warm throughout.
More Recipes to Try
Looking for other recipes to make? Try these:
If you make this Sausage Hash Brown Bake, I'd love to hear how it turned out.
Leave a star rating and a comment below!
Recipe
Sausage Hash Brown Bake
Ingredients
- 1 tablespoon olive oil
- 1 pound pork breakfast sausage
- 1 small onion chopped
- 15 ounces shredded hash browns
- 1 teaspoon seasoned salt
- ½ teaspoon coarse ground pepper
- 1½ cups shredded cheddar cheese
- 6 eggs
Instructions
- Preheat the oven to 350°F. Spray an 11x7-inch casserole dish with cooking spray.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and sausage and cook until sausage is browned, about 8-10 minutes.1 tablespoon olive oil, 1 small onion, 1 pound pork breakfast sausage
- Add the hash browns, seasoned salt and pepper to the skillet and stir to combine. Cook until potatoes are heated through, about 2 minutes. Remove from the heat.15 ounces shredded hash browns, 1 teaspoon seasoned salt, ½ teaspoon coarse ground pepper
- Add the cheese to the skillet and stir to combine.1½ cups shredded cheddar cheese
- Transfer the mixture to the prepared casserole dish.
- Using the bottom of a glass or jar, make six indentations in the hash brown mixture.
- Carefully crack the eggs into the indentations. Sprinkle with pepper, if desired.6 eggs
- Bake in the preheated oven for 25-27 minutes or until the eggs are set and cooked to desired doneness.
- Remove from the oven, sprinkle with flaky salt and serve.
Notes
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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