My family had this sausage and egg breakfast casserole at the lake one weekend for breakfast with muffins, fruit, and a cinnamon roll casserole. There was plenty of food there that morning to eat. I thought that this would be a great recipe to share with everyone. The perfect recipe for making at the lake this weekend or Easter Brunch!
This is also great as leftovers the next morning. Just reheat it in the microwave.
Weight Watcher Friendly casserole
To make this casserole a bit more WW friendly follow the recipe below but replace the items with these.
Hot Italian Sausage – Jimmy Dean Fully cooked turkey sausage crumbles (1 1/2 cups) Since the sauge is fully cooked already just you don’t need to heat it up in the pan for very long. It will cook in the casserole dish.
Change the cheddar cheese to a reduced fat cheddar
Use 1% milk instead of full fat milk
The points per serving will be 5 smart points.
How to make Hash Brown Casserole (Two Different Methods)
There are two different methods you can use to make this casserole. One is by following the directions below. This is the directions for “Oops, I forgot to defrost my hash browns overnight method.” Cook them on the stove for a bit and heat them through. The hash browns do not need to be browned, they just need to be warmed up.
Defrosted hash browns: The other method is to have the hash browns completely defrosted before making this. It can be made ahead of time this way. Just make sure to have the sausage cooked ahead of time so all you have to do is assemble the casserole in the morning and pop it in the oven.
5 Ingredient Sausage Hash Brown Casserole
- Prep Time: 10min
- Cook Time: 35min
- Total Time: 45 minutes
- Yield: 12 1x
Ingredients
- 2 lb hot breakfast sausage
- 1 (30-32oz) bag frozen shredded hash browns
- 2 cups shredded cheddar cheese
- 8 eggs
- 2 cups milk
- 1/2 tsp pepper
Instructions
- Preheat oven to 350 degrees
- In a large skillet, cook sausage until no longer pink. Drain fat.
- Add hash browns to skillet and cook until slightly softened or warmed through.
- Place the cooked hash browns and sausage in the bottom of a lightly greased 9×13-inch pan.
- Whisk together eggs, salt, pepper, and milk. Pour over hash brown mixture. Top with cheese.
- Cover and refrigerate at this point if baking later.
- Bake for 35-40 minutes.
- Slice the casserole into 12 equal pieces. Serving size: 1 pieces.
Notes
Blue 8; Green 10 ; Purple 3
Points are calculated with the WW recipe builder app and not using the nutrition info.
Another way you can make this is to defrost the hash browns completely and make sure the sausage is cooked prior to making this. Then add everything to a bowl and pour it in the casserole dish.
- Category: Breakfast
- Method: Bake
Nutrition
- Calories: 632
- Sugar: 4
- Fat: 46
- Saturated Fat: 16
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 26
- Fiber: 3
- Protein: 24
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. This recipe is based on WW Freestyle program, and SmartPoints are the value system the company bases their foods on. Some recipes will have older points system values listed in them.
Jenna says
Yep! Leftover ham would be great.
Patricia says
Can you make this with ham?
Shana says
Do you remove the sausage before cooking the hash browns or do they end up mixed together in the skillet? Directions sound like the latter, but I’m kind of surprised.
Marilyn Hildahl says
I made 2 pans this morning and WOW the flavor! My family “Oooed & Awwwed” over their plates. Thank you!
★★★★★
Jenna says
Hi Heather, the hashbrowns do not need to be completely browned, just warmed up a little bit. The oven continues cooking them in the casserole dish. Another way you can make this is to defrost the hash browns completely and make sure the sausage is cooked prior to making this. Then add everything to a bowl and pour it in the casserole dish. Not sure who reads my replies, but hope that helps.
Heather says
I too struggled with browning the hash browns. They stick to the pan even with adding oil and don’t brown very well. Also they start to turn to mashed potatoes.
The instructions say to “add “the hash browns after browning the sausage but then say to put only the hash browns in the bottom of the casserole dish. How does that work if you “added” them to the sausage?
Otherwise I like the recipe, just not sure how to best make this part work.
Kathleen Sweeney says
Hi there! Making this for a virtual Easter brunch so it’ll just be me eating it – need an easy way to portion control / save leftovers (want to have a few servings in fridge and then freeze the rest as individual servings) so I’m thinking of baking in muffin tin instead of pan. Has anyone tried that and does anyone have tips (adjusted baking temp and time)? Thanks!!
Jenna says
You can make it a day or two ahead of time just let everything cool first and wrap it tightly with saran wrap.
Kristen says
How far in advance can I make this? I made this once and it was fantastic, but the hash browns took me forever to brown. We are staying with friends at a lake house and like to prep at home before we leave.