Irresistible Hash Brown and Turkey Sausage Casserole for 6

Name: Irresistible Hash Brown and Turkey Sausage Casserole for 6
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups frozen hash browns; 1 lb turkey sausage, cooked and crumbled; 6 eggs, beaten; 1 cup shredded cheddar cheese; 1/2 cup milk; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder

Author: lia

Published: November 20, 2025

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There’s something magical about a breakfast casserole—it’s cozy, filling, and always feels like a hug on a plate. My family’s go-to is this hash brown and turkey sausage casserole, a dish that’s saved me more mornings than I can count. Whether it’s a lazy Sunday brunch or a hectic weekday breakfast, this casserole is a lifesaver. It’s got all the good stuff: crispy hash browns, savory turkey sausage, fluffy eggs, and melty cheddar cheese. Plus, it’s a breeze to throw together. Trust me, once you try it, it’ll become a staple in your kitchen too.

Why You’ll Love This Hash Brown and Turkey Sausage Casserole

This casserole is a total game-changer—here’s why:

Quick prep: Just layer, pour, and bake. Perfect for sleepy mornings or last-minute brunch plans.
Protein-packed: Turkey sausage and eggs keep you full for hours (no mid-morning snack attacks!).
Totally customizable: Toss in peppers, swap cheeses, or spice it up—it’s your canvas.
Meal prep hero: Make it ahead, reheat slices all week, and thank yourself later.

Seriously, it’s the breakfast MVP you didn’t know you needed.

Ingredients for Hash Brown and Turkey Sausage Casserole

Here’s everything you’ll need to make this cozy breakfast masterpiece—trust me, these simple ingredients come together like magic:

3 cups frozen hash browns (thawed—this makes all the difference for that perfect crispy texture)
1 lb turkey sausage, cooked and crumbled (I like the spicy kind for extra kick!)
6 large eggs, beaten (farm-fresh if you can get ’em)
1 cup shredded cheddar cheese (sharp is my go-to, but any melty cheese works)
1/2 cup milk (whole milk makes it extra rich)
1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder (the flavor trifecta!)

Pro tip: Measure everything before you start—it makes assembly a breeze when you’re still half-asleep!

How to Make Hash Brown and Turkey Sausage Casserole

Okay, let’s get cooking! This casserole comes together so easily, you’ll wonder why you ever bothered with complicated breakfasts. Just follow these simple steps:

Preheat that oven! Crank it to 350°F (175°C) so it’s nice and hot when your casserole goes in. Trust me, starting with a cold oven leads to sad, soggy hash browns.
Prep your pan: Grab that trusty 9×13 inch baking dish and give it a good greasing. I use butter because… well, butter makes everything better.
Layer those hash browns: Spread your thawed hash browns evenly across the bottom. Press them down gently—you want a solid foundation for all the goodness to come.
Sausage time! Sprinkle your cooked turkey sausage crumbles over the hash browns. Don’t skimp—this is where all that savory flavor comes from!
Whisk it good: In a big bowl, beat those eggs with the milk, salt, pepper, and garlic powder until they’re perfectly blended. Pro tip: I like to use a fork and whisk until the yolks and whites are completely combined.
Pour and cover: Slowly pour your egg mixture over everything in the pan. Tilt the dish a bit to make sure it spreads evenly into all the nooks and crannies.
Cheese, please! Sprinkle that glorious cheddar over the top. I usually do a nice even layer, but sometimes I get fancy and leave little cheese-free spots for variety.
Bake to perfection: Pop it in the oven for 35-40 minutes. You’ll know it’s done when the eggs are set (no jiggling in the middle!) and the cheese is golden and bubbly.
Resting period: This is crucial! Let it sit for about 5 minutes before cutting. I know it’s hard to wait, but this helps everything set up beautifully.

Pro Tips for the Best Casserole

After making this about a zillion times, I’ve learned a few tricks:

Thaw those hash browns overnight or microwave them briefly—frozen ones take forever to cook through!
Watch the clock: Overbaking makes dry eggs. Pull it when the center just barely sets.
Cheese distribution: Mix half into the eggs, half on top for maximum cheesy goodness in every bite.

Ingredient Substitutions and Variations

One of my favorite things about this casserole is how easily you can make it your own! Here are some delicious twists I’ve tried over the years:

Switch up the sausage: Chicken sausage works beautifully, or go classic with pork if you’re feeling indulgent. Vegetarian? Crumbled tofu sausage or even mushrooms work surprisingly well!
Veggie boost: Toss in diced bell peppers, onions, or spinach when layering. Just sauté them first to avoid extra moisture.
Cheese choices: Swap cheddar for pepper jack (spicy!), Swiss (so melty), or even feta for a tangy surprise.
Potato alternatives: No hash browns? Try shredded sweet potatoes for a vitamin-packed twist—just add 5 extra minutes baking time.

The possibilities are endless—have fun with it!

Serving Suggestions for Hash Brown and Turkey Sausage Casserole

This casserole shines all on its own, but here’s how I love to serve it up:

Brunch superstar: Pair with fresh orange slices and buttery croissants when you’re feeling fancy.
Weekday warrior: Just grab a slice and go—or add toast for extra crunch.
Spice lover’s dream: Drizzle with hot sauce or serve with salsa for an extra kick.
Balance it out: A simple green salad turns it into a hearty lunch or dinner!

Honestly? It’s delicious straight from the pan with a fork—no judgment here!

Storage and Reheating Instructions

This casserole keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer the oven (350°F for about 10 minutes) to keep that crispy hash brown texture. The microwave works in a pinch, but be warned—it can get a little soggy. Pro tip: Add a sprinkle of fresh cheese before reheating for that melty goodness all over again!

Hash Brown and Turkey Sausage Casserole Nutritional Information

Here’s the scoop on what’s in this hearty dish—keep in mind, nutritional values are estimates and can vary based on your ingredients. Per serving: 320 calories, 22g protein, 18g fat, and 20g carbs. It’s a balanced breakfast that’ll keep you fueled all morning!

Frequently Asked Questions

I get asked about this casserole all the time—here are the answers to the most common questions:

Can I use fresh potatoes instead of frozen hash browns?

Absolutely! Just shred 2 medium russet potatoes (no need to peel) and squeeze out the excess moisture in a clean towel. Fresh potatoes give a slightly crispier texture—my grandma swears by this method!

Can I freeze this casserole?

You bet! Bake it completely, let it cool, then wrap tight in foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating at 350°F for 20-25 minutes. The eggs might get a tad rubbery, but it’s still delicious in a pinch!

How do I prevent dryness?

Two secrets: Don’t overbake (check at 35 minutes!) and use whole milk—the extra fat keeps everything moist. If it looks dry while baking, just tent with foil.

Can I make this ahead?

Oh yes! Assemble everything (unbaked) the night before, cover, and refrigerate. In the morning, just pop it in the oven—add 5-10 minutes to the baking time since it’ll be cold.

Rate This Recipe

Did you try this casserole? I’d love to hear how it turned out—leave a comment and rating below to share your experience!