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Sausage Egg and Hash Brown Biscuit Bake

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Casseroles like this Sausage Egg and Hash Brown Biscuit Bake represent breakfast comfort food at it’s finest. This dish is a shoe-in for breakfast or brunch, but it works equally well for those days you’re in the mood to have breakfast for dinner.

Sausage Egg And Hash Brown Biscuit Bake

Easy Sausage Egg and Hash Brown Biscuit Bake Recipe

There’s something comforting about having breakfast foods not only early in the day but later later in the day. This breakfast casserole has it all, a biscuit crust is filled with a cheesy egg and hash brown filling with crumbled sausage and topped with plenty of cheese. After baking, cut into portions and enjoy a delicious start to the day with your morning cup of coffee of hot tea. How to make Sausage Egg and Hash Brown Biscuit Bake Casserole:

  • 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.
  • Eggs – 10 large eggs.
  • Dairy – Sour cream and whole milk.
  • Cheese – Parmesan cheese and shredded colby-jack or pepper-jack cheese.
  • Seasonings – Ground mustard, garlic salt and black pepper.
  • Hash Browns – Refrigerated shredded hash brown potatoes. You can use Southwestern seasoned or plain shredded hash browns.
  • Green onions.
step-by-step images how to make biscuit bake

How to Make the BEST Sausage Egg and Cheese Hash Brown Biscuit Bake

  • Ingredients you’ll need to make homemade Sausage Egg and Cheese Hash Brown Biscuit Bake: Self rising flour, butter, sour cream, whole milk, shredded refrigerated hash browns, shredded colby jack or pepper jack cheese, breakfast sausage or Italian sausage, cold butter, grated Parmesan cheese, ground mustard, garlic salt, black pepper, green onions and large eggs.
  • Kitchen tools you’ll need: Large bowl, medium bowl, skillet, 13 x 9 inch baking dish, measuring cups and spoons, pastry blender, sharp knife and cutting board and cheese grater.
  • I used chorizo sausage in this casserole, but you can use sage flavored pork sausage, mild pork sausage, sweet or spicy Italian sausage or whatever suits your fancy.
  •  Southwestern flavored hash browns give this dish a little kick, but you can use plain hash browns if that’s your pleasure. There’s plenty of room to personalize this dish to your own taste.
  • As with any recipe, you can adapt with the same amount of a different variety of shredded cheese.
  • The Parmesan cheese in this recipe is finely grated, not shreds.
  • When serving for brunch add a fruit salad to round out the meal.
  • Leftovers reheat beautifully, too. Reheat in single servings in the microwave or in an air fryer.
  • Store Sausage Egg and Cheese Hash Brown Casserole chilled in the refrigerator for up to 3 days.
Sausage Egg And Hash Brown Biscuit Bake

More Breakfast Casserole Recipes to Make

Sausage Egg And Hash Brown Biscuit Bake

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Disclaimer:  The J.M. Smucker Company has compensated me for this post as  one of their 2015 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

Sausage Egg and Hash Brown Biscuit Bake

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: sausage-egg-hash-brown-biscuit-bake
Servings: 12 servings
Calories: 440kcal
Author: Melissa Sperka


  • 1 1/2 cup White Lily Self-Rising flour
  • 4 Tbsp cold butter cubed
  • 2/3 cup buttermilk
  • 12 oz ground chorizo or Italian or pork breakfast sausage cooked and crumbled
  • 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


  • Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  • 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 sausage crumbles over the biscuit crust.
  • In a medium mixing bowl, whisk together the eggs, sour cream, milk, grated Parmesan cheese, ground mustard, garlic salt and black pepper.
  • Stir in the hash browns, 2 cup shredded cheese, and green onion.
  • Pour the filling evenly over the sausage.
  • Sprinkle the remaining cheese on top.
  • Bake for 45-50 minutes or until a knife inserted into the center comes back clean. Rest for 10 minutes, then serve.


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
Tried this recipe?Mention @melissassk or tag #melissassk!

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