Hash Brown Breakfast Casserole with Sausage | CookOS

Hash Brown Breakfast Casserole

Name: Hash Brown Breakfast Casserole with Sausage
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 9 servings
Cuisine: American
Ingredients: 6-8 frozen hash brown patties, defrosted; 1 lb (8-10) cooked breakfast sausage patties; 6 oz shredded Monterey jack cheese; ½ cup sour cream or full fat yogurt; 8 large eggs

This is a hearty, sliceable breakfast casserole that layers hash browns, cooked sausage patties, and a creamy egg-and-sour-cream custard, then bakes into a golden, cheesy dish that feeds 8–10 people.

🌍American 🥗Keto 🏷️Hash browns 🏷️Breakfast casserole 🏷️Sausage 🏷️Eggs Cheese

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Total

55 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

6-8 frozen hash brown patties, defrosted
1 lb (8-10) cooked breakfast sausage patties
6 oz shredded Monterey jack cheese
½ cup sour cream or full fat yogurt
8 large eggs

5 Ingredients

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Instructions

1
Spray a Suvie pan with cooking spray. Arrange hash browns over the bottom of a Suvie pan (you may need to cut some of them to fit evenly across the bottom of the pan). Layer sausage patties over the hash browns, breaking them up into pieces as needed.
2
In a large bowl, whisk together ½ cup sour cream, 8 eggs, and ½ tsp salt. Pour egg mixture over the sausage patties, pressing down as needed to ensure they are submerged. Top with 6 oz shredded cheese. Place pan in the bottom of Suvie. Input settings and cook now or schedule.
3
Roast at 350°F for 45 minutes in bottom zone.
4
Remove pan from Suvie and allow to cool for 5 minutes before cutting into slices and serving.

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Tips & Notes

Pro tips

Defrost hash browns fully and pat them dry to remove excess ice crystals, which prevent crispness and keep the casserole from setting properly.
Whisk eggs and sour cream until completely smooth before pouring to ensure an even, creamy custard with no streaks.
Layer sausage patties in a single, even layer between hash brown sections so they cook evenly and distribute throughout each slice.
Test doneness by inserting a knife in the center—it should come out clean with no wet custard. Overbaking dries out the eggs.

Substitutions

Monterey jack cheese → sharp cheddar or a blend (sharpness will be more pronounced)
Breakfast sausage patties → cooked bacon, diced ham, or spicy chorizo (adjust salt to taste)
Sour cream → full-fat Greek yogurt or crème fraîche (1:1 ratio)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat individual portions at 350°F for 15–20 minutes or microwave 1–2 minutes until warm throughout. Freezing not recommended as eggs become rubbery.