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A cooked sausage hashbrown breakfast casserole in a black casserole dish cut into 8 pieces with a spatula picking up a piece.
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4.85 from 19 votes

Sausage Hashbrown Breakfast Casserole

This Sausage Hashbrown Breakfast Casserole is made healthier thanks to turkey breakfast sausage and less cheese - it's a great meal prep idea that is also freezer-friendly!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 235kcal


  • 10 turkey or chicken breakfast sausage links
  • 1 tbsp butter
  • 16 eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups frozen hashbrowns
  • 1/2 each red and green pepper, diced
  • 1 small red onion, diced
  • 1/2 cup cheese


  • Preheat oven to 375 F. 
  • Cook breakfast sausage in a skillet over med-high heat for 4-5 minutes until mostly cooked through. Slice into small pieces and set aside with other toppings.
  • Grease a 9x13'' casserole dish with the 1 tbsp butter (this is the best greasing agent to ensure egg doesn't get stuck - you can also use cooking spray). 
  • Mix eggs together in a large bowl with salt and pepper. Layer sausage, hashbrowns, cheese and vegetables into casserole dish then pour eggs in overtop.
  • Bake for 45 minutes or until egg is cooked through. Remove from oven and let cool before slicing into individual portion sizes. 
  • Storing: Serve immediately or store in microwave-safe containers up to 5 days in the fridge. You can also freeze in individual portion sizes in glass containers up to 3 months. Reheat frozen portions in microwave for 1-3 minutes until warm.



Calories: 235kcal | Carbohydrates: 12g | Protein: 16g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 347mg | Sodium: 458mg | Potassium: 298mg | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 5.4mg | Calcium: 114mg | Iron: 2.3mg