Sausage Hashbrown Breakfast Casserole

This breakfast casserole comes together very quickly and tastes great all week long! I paired it with a big serving of roasted veggies for breakfast and we also enjoyed as "brinner" one night with a big, leafy green salad. It can be easily customized to your preferences, using the milk, cheese, sausage, and egg variety of your choice. I used unsweetened almond milk and egg whites to cut down on the fat, but went for the regular breakfast sausage and a full cup of shredded cheddar to pack the most flavor. Hope you enjoy!


  • 12 oz. ground breakfast sausage

  • 1 package frozen shredded hash browns (I used Trader Joe's brand, 595 g.)

  • 1 1/2 tsp. salt, divided

  • 1/2 tsp. pepper

  • 1 c. shredded cheese (I used mild cheddar)

  • 8 eggs or egg whites (I used egg whites, 368 g.)

  • 2 c. milk (I used unsweetened almond milk)


  1. Cook sausage in a skillet over medium-high heat until it is no longer pink. Stir well so that it crumbles. Drain grease.

  2. Prepare hash browns according the package directions. Season with 1/2 tsp. salt and pepper.

  3. Combine hash browns, sausage, and cheese in a large bowl. Pour into a lightly greased 9x13 baking dish.

  4. In a separate bowl, whisk together eggs, milk, and remaining 1 tsp. salt. Pour evenly over the potato/sausage/cheese mixture.

  5. Bake at 350 degrees for 35-40 minutes.


*Makes 8 servings.
Per serving: 299 calories; 14g Carbs, 19g Fat, 17g Protein


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