Sausage Egg and Hash Brown Biscuit Bake

Casseroles like this Sausage Egg and Hash Brown Biscuit Bake are the equivalent of comfort food for breakfast. This biscuit bake is perfect for breakfast or brunch, but it works equally well for those days you’re in the mood to have breakfast for dinner.

Ingredients to Make Sausage Egg and Hash Brown Biscuit Bake Recipe

There’s something extra comforting about enjoying breakfast foods any time of day, especially a hearty Southern breakfast for dinner. This Easy Breakfast Casserole has it all: a golden biscuit crust filled with a cheesy egg and hash brown mixture, savory hot sausage, and plenty of melted cheese on top. What could be better than a breakfast casserole with biscuits and hash browns?

After baking, slice it into squares and serve it warm with your morning coffee or a cup of hot tea. It’s a great recipe for home cooks who love a comforting, crowd-pleasing meal, and it’s easy to customize with your favorite mix-ins or toppings. This sausage egg biscuit casserole is ideal for Christmas morning, Thanksgiving, Easter, Mother’s Day, Father’s Day or a cozy weekend brunch with friends.

Checkout this quick list of ingredients you’ll need to make Sausage Egg and Cheese Biscuit Casserole: (Scroll down for the full printable recipe card.)

• Biscuits – White Lily Self-Rising flour made with cold butter and buttermilk.
• Sausage – You can use ground chorizo sausage, Italian sausage or classic pork breakfast sausage.
• Whole Eggs – 10 large eggs form the base of the egg custard.
• Dairy – Sour cream and whole milk give the eggs a creamy texture.
• Cheese – Parmesan cheese and shredded colby-jack cheese holds everything together.
• Seasonings – Ground mustard, garlic salt and black pepper to amp up the flavor.
• Hash Browns – Refrigerated shredded hash brown potatoes. You can use Southwestern seasoned or plain shredded hash browns.
• Onion – Green onions add a mild onion flavor.

How to Make Sausage Egg and Hash Brown Biscuit Bake

• Heat Oven and Prepare Dish – Preheat the oven to 375°F. Spray a 13×9-inch baking dish with nonstick cooking spray.
• Cut Butter into the Biscuit Mix – Use a pastry blender to cut cold butter into the flour until it resembles coarse crumbs.
• Add Liquid to Form the Biscuit Dough – Add the buttermilk mixing just until combined. Using floured hands, press the dough onto the bottom of the baking dish.
• Cook Sausage – Cook the sausage in a large skillet or pan until no pink remains. Drain grease then sprinkle the sausage crumbles over the biscuit crust.
• Make the Egg Mixture – In a medium mixing bowl, whisk together the eggs, sour cream, milk, grated Parmesan cheese, ground mustard, garlic salt and black pepper.
• Combine – Stir in the hash browns, 2 cup shredded cheese, and green onions. Pour egg mixture over the sausage. Top with cheese.
• Oven – Bake for per the baking time in the recipe until golden brown and a knife inserted into the center comes back clean.
• Serve – Let stand for 5-10 minutes, then serve.

Kitchen Equipment to Make Sausage Egg and Hash Brown Casserole

• Large bowl and medium bowl.
• Large skillet to cook the sausage.
• 13×9-inch baking dish or cake pan.
• Measuring cups and spoons.
• Pastry blender or two forks to cut the butter into the bisquick mix. You can also use a food processor.
• Knife and cutting board.
• Cheese grater.

Recipe Variations, Tips and Substitutions

• Protein – I used chorizo sausage in this casserole, but you can use sage flavored pork sausage, classic mild pork breakfast sausage, sweet or spicy Italian sausage, chicken sausage or turkey sausage.
• Ham – You could also replace the sausage with cubed ham or bacon.
•  Hash Browns – Southwestern flavored hash browns give this dish a little kick, but you can use plain hash browns, if that suits your taste more.
• Cheese – As with any recipe, you can adapt the flavor of the shredded cheese to your taste. You can use pepper jack cheese, gruyere cheese, mild or medium cheddar cheese, sharp cheddar cheese, swiss cheese or any variety of shredded cheese that you enjoy.
• Vegetables – You could add sautéed mushrooms, spinach, red bell pepper or green bell pepper to the sausage mixture.
• Seasonings – You can use garlic powder and plain table salt in place of garlic salt.
• Use Finely Grated Parmesan Cheese – The Parmesan cheese in this recipe is finely grated, not shreds. It can be confusing so I just wanted to mention it.
• How to Serve Breakfast Casserole – When serving for brunch add a fruit salad or Southern fried apples to round out the meal. You may also like to serve it drizzled with white gravy.

Storage and Leftovers

• Make-Ahead Tip – You can assemble this breakfast casserole one day in advance and have it ready to bake the next morning. When doing so, allow time for the dish 15-20 minutes to come to room temperature before baking. You may also need to extend the baking time by 5-10 minutes.
• Leftovers – Store leftover Sausage Egg and Hash Brown Biscuit Bake in an airtight container or covered with aluminum foil chilled in the refrigerator for up to 3 days.
• Reheating – Leftovers reheat beautifully. Reheat individual portions in the microwave, in a preheated 350°F oven or in an air fryer.
• Freezing – Store Sausage Egg and Cheese Hash Brown Casserole frozen for up to 3 months. Thaw overnight in the fridge and reheat just before serving.

More Breakfast Casserole Recipes to Make

• Ham and Swiss Brunch Delight drizzled with pure maple syrup.
• Asiago Cheese and Italian Sausage Strata can be made the night before for an impressive breakfast in the morning.
• Ham Cheese and Hash Brown Brunch Bake is a one dish meal.
• Sausage Breakfast Casserole will start your day right!
• Ham and Sweet Potato Hash with Eggs is perfection for a fall brunch.
• This Ham and Egg Bubble Up uses frozen dinner rolls for the topping.
• Vegetarian Breakfast Casserole from Well Plated.

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Helpful Kitchen Items:

• Mixing Bowl Set
• Measuring Set
• Cheese Grater
• 13×9-inch Baking Dish

Disclaimer:  The J.M. Smucker Company has compensated me for this post as one of their Brand Ambassadors representing White Lily flour. The opinions and text are all mine. Thank you for being supportive and allowing me to share trusted brands with you that I enjoy. ~ Melissa

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5 from 1 vote

Sausage Egg and Hash Brown Biscuit Bake

A hearty, comforting breakfast bake made with savory sausage, fluffy eggs, crispy hash browns, and buttery biscuits. This easy, crowd-pleasing casserole is perfect for busy mornings, weekend brunch, or feeding a hungry family.

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Breakfast, brunch

Cuisine: American, Southern

Keyword: sausage-egg-hash-brown-biscuit-bake

Servings: 12 servings

Calories: 440kcal

Author: Melissa Sperka

Ingredients

• 12 oz ground chorizo or Italian or pork breakfast sausage cooked and crumbled
• Biscuit Dough:
• 1 1/2 cup White Lily Self-Rising flour
• 4 Tbsp cold butter cubed
• 2/3 cup buttermilk
• Egg Mixture:
• 10 large eggs
• 1 8 oz sour cream
• 3/4 cup whole milk
• 1/4 cup grated Parmesan cheese
• 1 Tbsp ground mustard
• 2 tsp garlic salt
• 2 tsp black pepper
• 1 20 oz refrigerated shredded hash brown potatoes Southwestern or plain
• 2 1/2 cup shredded colby-jack or pepper-jack cheese divided
• 3 green onions thinly sliced

Instructions

• Sausage: Cook the sausage over medium heat in a large skillet until no pink remains. Drain excess grease from the pan then drain on paper towels.
• Preheat the oven to 375°F. Spray a 13×9-inch baking dish with cooking spray. Set aside.
• Biscuit Crust: In a large bowl, use a pastry blender to cut cold butter into the flour until it resembles coarse crumbs.
• Add the buttermilk mixing just until combined. Using floured hands, press the dough onto the bottom of the baking dish.
• Sprinkle the cooked sausage crumbles over the biscuit crust.
• Egg Mixture: In a medium mixing bowl, whisk together the eggs, sour cream, milk, grated Parmesan cheese, ground mustard, garlic salt and black pepper.
• To the egg mixture stir in the hash browns, 2 cup shredded colby jack cheese, and green onions.
• Pour egg mixture evenly over the sausage. Sprinkle the remaining cheese on top.
• Bake for 45-50 minutes until golden brown and a knife inserted into the center comes back clean.
• Let stand 5-10 minutes then slice and serve.

Notes

• Protein: I used chorizo sausage in this casserole, but you can use sage flavored pork sausage, classic mild pork breakfast sausage, sweet or spicy Italian sausage, chicken sausage or turkey sausage.
• Ham: You could also replace the sausage with cubed ham or bacon.
•  Hash Browns: Southwestern flavored hash browns give this dish a little kick, but you can use plain hash browns, if that suits your taste more.
• Cheese: As with any recipe, you can adapt the flavor of the shredded cheese to your taste. You can use pepper jack cheese, gruyere cheese, mild or medium cheddar cheese, sharp cheddar cheese, swiss cheese or any variety of shredded cheese that you enjoy.
• Vegetables: You could add sautéed mushrooms, spinach, red bell pepper or green bell pepper to the sausage mixture.
• Seasonings: You can use garlic powder and plain table salt in place of garlic salt.

Nutrition

Serving: 1serving | Calories: 440kcal | Carbohydrates: 22g | Protein: 21g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 925mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 783IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 2mg

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