Loaded Hash Brown and Sausage Gravy Casserole
Table of contents
Intro
If you’re looking for the ultimate sausage gravy breakfast casserole, this recipe is about to become a new family favorite. This loaded hash brown breakfast casserole is packed with crispy bacon, savory breakfast sausage, fluffy eggs, sautéed peppers and onions, plenty of cheese, and a rich homemade sausage gravy.
What makes this breakfast casserole with sausage gravy stand out from the rest is that some of the gravy gets mixed directly into the hash browns before baking. Instead of all the flavor sitting on top, every bite is loaded with creamy sausage gravy, melted cheese, and savory breakfast goodness.
Whether you’re planning Christmas morning breakfast, hosting a weekend brunch, meal prepping for the week, or making breakfast-for-dinner, this hearty hash brown breakfast casserole is guaranteed to satisfy.
And while you are here, check out my very popular Biscuits and Gravy Casserole and these other great breakfast recipes:
Twice Baked Breakfast Potatoes
Bacon Sausage and Potato Breakfast Skillet
Why You’ll Love This Hash Brown Breakfast Casserole
- Loaded with bacon, sausage, eggs, cheese, hash browns, peppers, onions, and homemade sausage gravy
- Perfect for holidays, brunches, meal prep, breakfast-for-dinner and camping trips
- Feeds a crowd with minimal effort
- Easy to prepare ahead of time
- Mildly spicy with plenty of flavor
- Reheats beautifully for leftovers
- Every bite is packed with creamy sausage gravy
Ingredients
For the Breakfast Casserole
- 1 pound bacon, cooked and chopped, divided
- 1 tablespoon butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 pound breakfast sausage
- 8 large eggs
- ¼ cup whole milk
- 30-ounce bag frozen shredded hash browns, thawed (a 32-ounce bag works just fine)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon Slap Ya Mama seasoning
- 1 cup freshly shredded sharp cheddar cheese
- 1 cup freshly shredded pepper jack cheese
- ½ cup sharp cheddar cheese, for topping
- ½ cup pepper jack cheese, for topping
- 4 green onions, sliced
For the Homemade Sausage Gravy
- 2 tablespoons reserved bacon grease
- ⅓ cup all-purpose flour
- 3 cups half-and-half
- Salt and black pepper, to taste
- Pinch of red pepper flakes
How to Make This Sausage Gravy Breakfast Casserole
Start by cooking the bacon. You can make it any way you like, but I prefer to cook mine in the oven. Arrange it on a parchment-lined baking sheet and bake at 400°F for about 20 minutes, or until crispy. Transfer the bacon to a paper towel-lined plate and roughly chop it. Set aside a small amount for topping the casserole later.
While the bacon cooks, melt the butter in a skillet over medium heat. Add the diced onion and green bell pepper. Season lightly with salt and pepper and cook until softened. Remove the vegetables and set aside.
Using the same skillet, brown the breakfast sausage. Once cooked through, reserve about ¼ cup of the sausage for garnish.
Add the bacon grease to the skillet with the remaining sausage. Sprinkle in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the half-and-half until smooth. Season generously with salt, pepper, and a pinch of red pepper flakes. Continue cooking until the gravy thickens.
In a separate bowl, whisk together the eggs, milk, and Slap Ya Mama seasoning. Or just use some salt and pepper.
Grease a 9×13 baking dish. Add the thawed hash browns and season with garlic powder, onion powder, black pepper, and additional Slap Ya Mama seasoning if desired.
Add most of the chopped bacon, the sautéed peppers and onions, 1 cup of sharp cheddar cheese, 1 cup of pepper jack cheese, and 1 cup of the sausage gravy. Stir everything together until evenly combined.
Pour the egg mixture evenly over the top.
Spread the remaining sausage gravy over the casserole and sprinkle with the remaining cheddar and pepper jack cheese.
Bake at 350°F for 45 minutes, or until the eggs are fully set and the cheese is melted and lightly golden.
Remove from the oven and garnish with the reserved sausage, reserved bacon, and sliced green onions.
Allow the casserole to rest for 10 minutes before slicing and serving.
Tips for the Best Breakfast Casserole with Sausage Gravy
- Thaw the hash browns before assembling the casserole.
- Freshly shredded cheese melts better than pre-shredded cheese.
- Mixing some of the sausage gravy directly into the hash browns creates incredible flavor throughout the casserole.
- Let the flour cook for a few minutes before adding the half-and-half to eliminate any raw flour taste.
- Allow the casserole to rest before slicing for cleaner servings.
- For a milder casserole, replace the Slap Ya Mama seasoning with salt and pepper.
Serving Suggestions
This loaded breakfast casserole is rich, creamy, and hearty, making it perfect alongside lighter sides.
Serve it with:
- Fresh fruit
- Buttered toast
- Biscuits
- Coffee
- Orange juice
A drizzle of Cholula hot sauce is especially delicious if you enjoy a little heat.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Loaded Hash Brown and Sausage Gravy Casserole
Ingredients
For the Casserole
- 1 lb Bacon, cooked and chopped set aside about 1/4 cup and also reserve 2 tbsp of the grease
- 1 tbsp Salted Butter
- 1 Yellow Onion, Diced
- 1 Green Bell Pepper, diced
- 8 Large Eggs
- 1/4 Cup Milk
- 30 oz Bag of Frozen Shredded Hash Browns, thawed
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Slap Ya Mama Cajun Seasoning substitute with any cajun seasoning or just omit
- 1.5 Cups Sharp Cheddar Cheese divided
- 1.5 Cups Pepper Jack Cheese divided
- 3-4 Green Onions, sliced
For the Sausage Gravy
- 1 lb Breakfast Sausage reserve about 2 tbsp after cooking it
- 2 tbsp Reserved Bacon Grease or Butter
- 1/3 Cup All Purpose Flour
- 3 Cups Half and Half
- Salt and Pepper to taste
- Pinch of Red Pepper Flakes optional
Instructions
- Cook the bacon on a parchment-lined baking sheet at 400°F for about 20 minutes or until crispy. Transfer to a paper towel-lined plate, chop, and reserve a small amount for garnish.
- Melt the butter in a skillet over medium heat. Add the diced onion and bell pepper, season with a little salt and pepper, and cook until softened. Remove and set aside.
- In the same skillet, cook the breakfast sausage until browned. Reserve about ¼ cup of the sausage for garnish.
- Add the bacon grease to the skillet with the remaining sausage. Stir in the flour and cook for 2 to 3 minutes. Slowly whisk in the half-and-half. Season generously with salt, pepper, and red pepper flakes. Simmer until thickened.
- In a bowl, whisk together the eggs, milk, and Slap Ya Mama seasoning.
- Grease a 9×13 baking dish. Add the hash browns and season with garlic powder, onion powder, black pepper, and additional Slap Ya Mama seasoning if desired.
- Add most of the chopped bacon, the cooked peppers and onions, 1 cup sharp cheddar, 1 cup pepper jack, and 1 cup of the sausage gravy. Stir until well combined.
- Pour the egg mixture evenly over the hash brown mixture.
- Spread the remaining sausage gravy over the top and sprinkle with the remaining cheddar and pepper jack cheese.
- Bake at 350°F for 45 minutes or until the eggs are set and the cheese is melted and lightly golden.
- Garnish with the reserved sausage, reserved bacon, and sliced green onions.
- Let rest for 10 minutes before slicing and serving.
Notes
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through. For larger portions, cover loosely with foil and reheat in a 325°F oven until heated through.Notes
-
- A 32-ounce bag of hash browns works just as well.
- Freshly shredded cheese melts better than pre-shredded cheese.
- For a milder casserole, replace the Slap Ya Mama seasoning with salt and pepper.
- A drizzle of Cholula hot sauce is delicious on top.
- The hash browns bake up soft, creamy, and casserole-like rather than crispy.
Frequently Asked Questions
Can I make this hash brown breakfast casserole ahead of time?
Yes. Assemble the hash brown mixture and refrigerate overnight. Wait to add the eggs and sausage gravy until just before baking.
Can I freeze this sausage gravy breakfast casserole?
Yes. Allow the casserole to cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Can I use different cheeses in this breakfast casserole?
Absolutely. Monterey Jack, Colby Jack, Pepper Jack, or a cheddar blend all work well.
Is this breakfast casserole with sausage gravy spicy?
I would consider it mildly spicy. To make it milder, simply omit the Slap Ya Mama seasoning and red pepper flakes.
Why are the hash browns soft instead of crispy?
Because they’re baked with eggs, cheese, and sausage gravy, the hash browns become tender, creamy, and casserole-like rather than crispy. That’s exactly the texture we’re aiming for in this sausage gravy breakfast casserole.
