Sausage Brunch Dinner is my kind of breakfast-for-dinner casserole: hearty, cheesy, and actually filling. It’s got that classic diner-style comfort, but it’s easy enough for a normal weeknight.
I like how this one bakes up firm enough to slice, with soft eggs and crisp-tender hash browns underneath. The sausage, peppers, and onion keep it savory, and the cheddar on top makes it feel like a full meal instead of “just eggs.”
This is especially good for busy evenings, lazy weekends, or when I need something that can feed a lot of people without juggling a bunch of pans. I usually serve it with something fresh on the side and call it dinner.
Why You’ll Love This Recipe
Weeknight Friendly: It’s one dish, simple ingredients, and it holds up well for a real dinner.
Hearty and Filling: Sausage, eggs, and hash browns make this the kind of meal that actually keeps everyone full.
Easy to Make Ahead: You can assemble it earlier, then bake when you’re ready, which is nice for mornings and busy nights.
Great for a Group: It’s a 9×13 situation, so it’s an easy way to feed family or friends without cooking to order.
Flexible: You can swap the sausage, change the cheese, and add vegetables without messing up the basic recipe.
Ingredients You’ll Need
Casserole base
- Breakfast sausage: I like regular pork breakfast sausage here for the classic flavor, but turkey sausage works if you want it a little lighter.
- Olive oil: Just a little helps get the sausage started and keeps the veggies from sticking, especially if your sausage is lean.
- Yellow onion: This softens into the filling and makes the whole casserole taste more “dinner” than “plain eggs.”
- Bell pepper: Any color works. I usually use what’s in the fridge, but red or orange adds a little sweetness.
- Frozen shredded hash browns: Thawed is important, and I like to squeeze them dry so the bottom doesn’t get watery.
- Kosher salt: Season the base so the potatoes don’t taste bland once everything is baked together.
- Black pepper: This gives the casserole that simple breakfast-skillet bite.
- Garlic powder: I use this instead of fresh garlic for a cleaner flavor that doesn’t take over.
Egg mixture
- Eggs: Large eggs are the standard for casseroles like this and set up nicely in a 9×13 pan.
- Whole milk: Whole milk makes the eggs a little softer and creamier, but 2% works if that’s what you keep around.
- Dijon mustard: You don’t taste “mustard,” but it adds a little tang that keeps the eggs from tasting flat.
- Salt: I add a pinch here too, since eggs always need it. Go light if your sausage is very salty.
Topping
- Cheddar cheese: Sharp cheddar is my go-to, but mild cheddar is totally fine. Pepper jack is great if you want a little heat.
- Green onions: This is an easy garnish that adds freshness and a little bite right at the end.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9 x 13-inch baking dish.
- Cook the sausage: Heat the olive oil in a skillet over medium heat, then cook the breakfast sausage until browned and cooked through.
- Cook the vegetables: Add the diced onion and bell pepper to the skillet and cook until softened. Drain off excess fat so the casserole doesn’t get greasy.
- Add the hash browns: Spread the thawed hash browns evenly in the baking dish, then season with the salt, pepper, and garlic powder.
- Add the sausage mixture: Spoon the sausage, onion, and pepper mixture evenly over the hash browns.
- Whisk the eggs: In a bowl, whisk the eggs, milk, Dijon mustard, and a little salt and pepper until smooth.
- Pour the eggs: Pour the egg mixture evenly over the casserole so it settles into the layers.
- Add the cheese: Sprinkle the shredded cheddar over the top.
- Bake: Bake for about 45 minutes, until the center is set and the top is lightly browned.
- Rest and serve: Let the casserole rest for about 10 minutes, then garnish with sliced green onions and slice to serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Squeeze the hash browns dry. If they’re holding a lot of water after thawing, the casserole can bake up a bit soft. A quick squeeze in a clean towel helps it slice cleaner.
Drain the sausage fat. Even if you love sausage, too much fat in the pan can make the finished bake feel heavy and a little greasy.
Season the potatoes. Hash browns are bland on their own, so I season that bottom layer instead of relying on the sausage to do all the work.
Don’t rush the set. If the center still jiggles a lot, give it a few more minutes. The rest time matters too, especially if you want neat slices.
Use the cheese you actually like. Cheddar is classic, but pepper jack is great here, and mozzarella is nice if you want it milder and extra melty.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Hot sauce: A few dashes on top is really good with the sausage and cheddar. I like something vinegary rather than super sweet.
- Simple salad: A chopped salad with cucumber and tomato (or even just mixed greens) is nice next to a rich casserole like this.
- Fruit: Fresh pineapple, melon, or berries work well if you want something cold and fresh on the plate.
- Extra toppings: Sour cream, sliced avocado, or salsa all make it feel more like a full dinner. Pick one and keep it simple.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I usually slice what’s left so it’s easy to grab a portion.
Reheat individual pieces in the microwave until hot, or warm the whole casserole in the oven (covered) so it heats through without drying out.
You can also make this recipe ahead. Assemble the casserole, cover it tightly, and refrigerate up to 12 hours, then bake as directed.
If you’re baking it straight from the fridge, you may need to add a few extra minutes to the bake time. Just go by the center being set.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I know when the casserole is done?
The center should look set, not wet, and a knife inserted in the middle should come out mostly clean. A little moisture is fine, but it shouldn’t look like uncooked egg.
Can I use turkey sausage or plant-based sausage?
Yes. Turkey sausage works the same way; just watch the fat level and add a splash more oil if the pan looks dry. Plant-based sausage is fine too—brown it well for the best texture.
Can I add extra vegetables?
Definitely. Spinach, mushrooms, or diced tomatoes are all good here. If you add mushrooms or tomatoes, cook off some of the moisture first so the casserole doesn’t get watery.
Can I swap the cheese?
Yes. Pepper jack adds a little heat, and mozzarella makes it milder and extra stretchy. I’d still use a cheese that melts well rather than something dry and crumbly.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Sausage Brunch Dinner
INGREDIENTS
Casserole base
- 1 lb breakfast sausage
- 1 tbsp olive oil
- 1 cup yellow onion diced
- 1 cup bell pepper diced
- 3 cups frozen shredded hash browns thawed
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder.
Egg mixture
- 8 large eggs
- 1 cup whole milk
- 1 tsp Dijon mustard
- salt to taste.
Topping
- 2 cups cheddar cheese shredded
- 2 tbsp sliced green onions for garnish.
INSTRUCTIONS
Prep and cook sausage
- Heat oven to 350 F and grease a 9 x 13 inch baking dish
- heat olive oil in a skillet over medium heat then cook sausage until browned and cooked through
- add onion and bell pepper and cook until softened then drain excess fat.
Assemble and bake
- Spread hash browns evenly in the baking dish then top with the sausage mixture
- whisk eggs milk mustard salt and pepper until smooth then pour evenly over the casserole
- sprinkle cheddar over the top and bake until the center is set and the top is lightly browned
- rest 10 minutes then garnish with green onions and slice to serve.
