This Sausage Hashbrown Breakfast Casserole is the kind of breakfast that everyone gets excited about! It’s layered with shredded hashbrowns, homemade maple chicken sausage, peppers & onions, sharp cheddar cheese and fluffy eggs blended with cottage cheese. It’s high in protein, makes 8 servings and can even be assembled the night before, making it perfect for meal prep, holiday mornings or feeding a hungry crowd.
Prep School Episode 4 is here! In case you missed it, I started this meal prep series in honor of back-to-school season when life gets crazy and we could all benefit from some healthy meals prepped and ready to go. I’ve already shared a sweet breakfast (these Coconut Mango Overnight Oats) so today I wanted to switch it up with a savory one!
This Sausage Hashbrown Breakfast Casserole combines all the best breakfast elements into one easy, high-protein, dish that feeds 8 people! This means you and your partner can both have a delicious, filling breakfast for 4 days straight — or you can freeze any leftovers for a later date. It would also be a great thing to make when hosting!
This recipe is as simple as some chopping, sautéing, blending and then pouring it all into a casserole dish and letting the oven do the rest of the work! It’s boosted with protein from the homemade chicken breakfast sausage, eggs, cottage cheese and cheddar cheese. We’re also sneaking in some healthy carbs from the shredded hash browns and some color and veggies from the bell pepper. I think you’re going to love it!
Why You’ll Love this Sausage Hashbrown Breakfast Casserole
- This is a full breakfast in one dish, complete with protein, healthy fats, veggies and carbs!
- This recipe makes 8 servings and reheats well for quick & easy breakfasts’ throughout the work or school week!
- It’s boosted with 29g of protein per serving thanks to the eggs, cottage cheese, cheddar & chicken breakfast sausage.
- It’s cheesy, savory and seriously satisfying, making it just as perfect for a meal prep breakfast as it is for a holiday brunch.
- This hashbrown breakfast casserole uses simple, homemade chicken breakfast sausage!
What You Need to Make this Sausage Hashbrown Breakfast Casserole
- Olive Oil: Or avocado oil, for sautéing the bell pepper and onion, as well as browning the chicken breakfast sausage.
- Bell Pepper: I typically use a red bell pepper, but green would work here too.
- Yellow Onion: About 1/2 yellow onion, finely diced.
- Ground Chicken: For this hashbrown breakfast casserole, we are making our own chicken breakfast sausage since it can be hard to come by in my area. I recommend using 92% lean, NOT 99% lean. Feel free to substitute 1 lb of raw chicken or pork breakfast sausage if you can find it.
- Rubbed Sage, Thyme, Garlic Powder, Onion Powder, Red Pepper Flakes, Kosher Salt & Black Pepper: These simple seasonings give that delicious savory, peppery and herby flavor to the chicken breakfast sausage. If using a premade chicken/pork breakfast sausage, you can omit these.
- Maple Syrup: Just a touch to add some sweetness to the chicken breakfast sausage.
- Eggs: 12 large eggs, I love to use pasture-raised!
- Cottage Cheese: I prefer full-fat plain, but you can also use low-fat if desired. This adds additional protein and creaminess to the sausage hashbrown breakfast casserole.
- Frozen Shredded Potato Hash Browns: I used one bag of the Trader Joe’s kind for this recipe, and the key is to let them thaw first by placing them in the fridge overnight or microwaving them.
- Sharp Cheddar Cheese: Freshly grated melts best, but pre-shredded will work in a pinch too.
- Chives: Optional, for a beautiful garnish.
How To Make this Chicken Sausage Hashbrown Breakfast Casserole
Preheat Oven & Prepare Baking Dish:
First, preheat your oven to 375F and lightly grease a 9×13″ baking dish. Set aside.
Sauté Peppers & Onions:
Next, bring a large pan up to medium-high heat. Once hot, coat the pan with oil, then add diced bell pepper & onion. Season with kosher salt & black pepper to taste, and sauté, stirring occasionally, for 4-5 minutes until softened. Remove from pan and set aside.
Brown Chicken Breakfast Sausage, Add Back Peppers & Onions:
Return pan to medium-high heat and add a bit more oil. Then add ground chicken. As the chicken cooks, add in the maple syrup & seasonings and use your spatula to break apart into small pieces. Once browned, add back in the sautéed peppers and onions and stir until combined.
Blend Eggs & Cottage Cheese:
Add eggs, cottage cheese, kosher salt & black pepper to a large blender and blend until just combined, 30 seconds or less. Resist over-blending as you will introduce too many air bubbles into the eggs.
Assemble Sausage Hashbrown Breakfast Casserole:
Add thawed shredded hashbrowns to the bottom of the greased baking dish, followed by the chicken sausage, peppers & onions and an even layer of cheddar cheese. Pour the blended egg and cottage cheese mixture evenly over top.
Bake, Garnish & Enjoy:
Finally, transfer sausage hashbrown breakfast casserole to the oven for about 45 minutes, or until the eggs are set. If the top is browning too fast, tent the baking dish with aluminum foil. Optionally, garnish with chopped chives. Let stand for at least 10 minutes before slicing and serving.
Frequently Asked Questions:
- Can you taste the cottage cheese? Nope! It blends seamlessly with the eggs to add more protein and a creamy texture. You wouldn’t even know it’s in there!
- Can I make this dairy free? I have not experimented with a dairy free version of this sausage hashbrown breakfast casserole. Both cottage cheese and sharp cheddar play a key role here, so I can’t confidently recommend a direct substitution without testing it first.
- What is rubbed sage? Can I use ground sage instead? Rubbed sage is dried sage leaves crumbled/rubbed into a fluffy texture. It’s the best choice for this recipe, but if you need to substitute ground sage, I recommend starting with 1/2 tsp as it’s stronger.
- Can I use pre-shredded cheddar cheese? Yes, you can. I prefer freshly grated as it melts better, but pre-shredded will work too if you’re looking to save some time and energy.
- Can I substitute pork sausage or cooked chicken sausage instead? You can absolutely substitute 1 lb of raw pork breakfast sausage and omit the seasonings. If it’s super greasy, I recommend draining off some of the excess liquid. You can also substitute fully cooked chicken breakfast sausage links or patties, chopped up into small pieces and added to the peppers & onions once done sautéing.
- Can I prepare this breakfast casserole ahead of time? I would recommend assembling the entire casserole as directed, covering tightly and refrigerating overnight. When you’re ready to bake, let it sit at room temperature while your oven preheats to 375°F, then bake until the eggs are fully set in the center. Since the casserole will be cold from the fridge, it may need a few extra minutes in the oven.
How Should I Store Leftovers of this Sausage Hashbrown Breakfast Casserole?
Once cooled down, this Sausage Hashbrown Breakfast Casserole can either be wrapped tightly or stored in an airtight container in the fridge for up to 4 days. To reheat a slice from the fridge, simply microwave it for 2 minutes, or until warmed through.
If you’d rather freeze this breakfast casserole, I recommend freezing it by the individual slice and storing in the freezer for 2-3 months. It’s best to let it defrost in the fridge overnight before reheating but if you need to reheat directly from the freezer, try this: add your slice of breakfast casserole to a microwave-safe plate and cover with a damp towel, then microwave on 50-60% power for about 4 minutes, then microwave on full power for 2-3 more minutes or until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Savory Breakfast Recipes?
- Maple Sausage Breakfast Sandwiches
- Healthy Breakfast Burritos
- Mushroom Feta and Spinach Egg Bake
- Homemade Bacon Egg and Cheese McGriddles
Sausage Hashbrown Breakfast Casserole
Equipment
- cheese grater
- large pan
- spatula
- 9×13" baking dish
Ingredients
For the Peppers & Onions:
- olive oil or avocado oil
- 1 large red bell pepper finely diced
- ½ yellow onion finely diced
- kosher salt & black pepper to taste
For the Homemade Chicken Breakfast Sausage:
- olive oil or avocado oil
- 1 lb ground chicken (I recommend 92% lean) — SEE NOTE*
- 2 tsp maple syrup
- 1 tsp rubbed sage
- 1 tsp kosher salt
- ¾ tsp black pepper
- ½ tsp dried thyme
- ½ tsp garlic powder
- ¼ tsp onion powder
- red pepper flakes optional, to taste
For the Blended Eggs:
- 12 large eggs
- 1 cup plain cottage cheese
- ½ tsp kosher salt
- ½ tsp black pepper
For the Casserole:
- 20 oz frozen shredded potato hash browns thawed
- 2 cups freshly grated sharp cheddar cheese (about 6oz)
- chopped chives optional, for garnish
Instructions
- First, preheat your oven to 375F and lightly grease a 9×13" baking dish. Set aside.
- Bring a large pan up to medium-high heat. Once hot, coat the pan with oil, then add diced bell pepper & onion. Season with kosher salt & black pepper to taste, and sauté, stirring occasionally, for 4-5 minutes until softened. Remove from pan and set aside.olive oil, 1 large red bell pepper, ½ yellow onion, kosher salt & black pepper
- Return pan to medium-high heat and add a bit more oil. Then add ground chicken. As the chicken cooks, add in the maple syrup & seasonings and use your spatula to break apart into small pieces. Once browned, add back in the sautéed peppers and onions and stir until combined.olive oil, 1 lb ground chicken, 2 tsp maple syrup, 1 tsp rubbed sage, 1 tsp kosher salt, ¾ tsp black pepper, ½ tsp dried thyme, ½ tsp garlic powder, ¼ tsp onion powder, red pepper flakes
- Add eggs, cottage cheese, kosher salt & black pepper to a large blender and blend until just combined, 30 seconds or less. Resist over-blending as you will introduce too many air bubbles into the eggs.12 large eggs, 1 cup plain cottage cheese, ½ tsp kosher salt, ½ tsp black pepper
- Add thawed shredded hashbrowns to the bottom of the greased baking dish, followed by the chicken sausage, peppers & onions and a layer of cheddar cheese. Pour the blended egg and cottage cheese mixture evenly over top.20 oz frozen shredded potato hash browns, 2 cups freshly grated sharp cheddar cheese
- Transfer sausage hashbrown breakfast casserole to the oven for about 45 minutes, or until the eggs are set. If the top is browning too fast, tent the baking dish with aluminum foil. Optionally, garnish with chopped chives. Let stand for at least 10 minutes before slicing and serving.chopped chives
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.