My daughter once told me I looked like I was about to throw a hissy fit when the brunch I was planning nearly fell apart, hence the name of this dish. I was expecting company on a lazy Sunday, and the kitchen was a whirlwind of sizzling pans, chopped veggies, and strong coffee.
I’d run out of everything I had planned to make. No bread. No fruit. The grits burned. I opened the freezer and saw a bag of hash browns. Then the lightbulb moment happened. I had sausage, eggs, milk, cheese. What else did I need?
I threw everything in the pan with crossed fingers, tossed it in the oven, and hoped for the best. Forty-five minutes later, I pulled out a bubbly, golden casserole that smelled like a Southern diner in the best possible way. One bite, and we all knew it, this one was going in the family recipe book.
I’ve had friends beg for the recipe and others laugh when I say it’s called “Hissy Fit Hash Brown Casserole.” But once they taste it, they get it. Comforting, hearty, and a little bit sassy. Just like me.
Short Description
A rich, cheesy breakfast casserole made with crispy hash browns, spicy sausage, and a savory egg custard. It’s hearty, easy to prep, and a guaranteed crowd-pleaser.
Key Ingredients
- 2 lb hot breakfast sausage
- 1 (30–32 oz) bag frozen shredded hash browns
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 cup shredded muenster cheese
- 1 cup shredded Velveeta cheese
- 8 large eggs
- 2 cups milk
- 1 Tbsp Worcestershire sauce
Tools Needed
- 9×13-inch baking dish
- Large skillet
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Cooking spray
- Spatula
Cooking Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray to keep the casserole from sticking.
Step 2: Cook the Sausage
In a large skillet over medium heat, cook the breakfast sausage until browned and no longer pink. Use a spatula to break it into crumbles. Drain excess fat and set aside.
Step 3: Brown the Hash Browns
Add the frozen hash browns to the same skillet. Let them cook undisturbed for a few minutes to get some golden crisp on the bottom. Stir and continue cooking until lightly browned. You may need to add a splash of oil to prevent sticking.
Step 4: Layer the Ingredients
Transfer the cooked hash browns to the greased baking dish. Spread evenly to cover the bottom. Sprinkle the cooked sausage on top, followed by the muenster and Velveeta cheeses.
Step 5: Make the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, Worcestershire sauce, salt, pepper, garlic powder, and onion powder until smooth and frothy.
Step 6: Pour and Bake
Carefully pour the egg mixture over the hash brown, sausage, and cheese layers in the baking dish. Gently shake the pan or use a spatula to ensure even distribution.
Step 7: Bake Until Golden and Set
Bake uncovered at 350°F for 45–60 minutes. You’ll know it’s done when the top is golden brown and a knife inserted in the center comes out clean. Let it rest 10 minutes before slicing.
Why You’ll Love This Recipe
Comfort Food Classic: Packed with sausage, cheese, and crispy potatoes, it hits every comfort food note.
Perfect for a Crowd: Easily feeds 8–10 people. Great for brunch gatherings or family holidays.
Make-Ahead Friendly: Assemble the night before and bake fresh in the morning.
Flexible: Can be adapted with different proteins or cheeses to suit what you have on hand.
Hearty and Satisfying: Protein, carbs, and flavor all in one warm dish.
Mistakes to Avoid & Solutions
Using watery hash browns: If your hash browns are soggy or not thawed, they’ll release moisture and make the casserole mushy.
Solution: Thaw and pat dry with paper towels or cook until browned before layering.
Skipping the grease spray: This casserole will stick if you skip this step.
Solution: Always spray your baking dish generously, even if it’s nonstick.
Undercooked center: If the middle jiggles or is wet, it’s not ready.
Solution: Cover loosely with foil and continue baking in 5-minute increments until fully set.
Overbaking: Can dry out the eggs and cheese.
Solution: Start checking at 45 minutes. If the top is browning too fast, tent it with foil.
Serving and Pairing Suggestions
As a main: Serve warm with a side of fruit salad or sautéed greens.
Buffet style: Keep warm in a chafing dish for brunch gatherings.
Family-style: Place in the center of the table with toast, jam, and juice pitchers.
Pair with drinks: Hot coffee, spiced chai, or a light mimosa work beautifully.
Storage and Reheating Tips
To Store: Let the casserole cool completely. Store leftovers in an airtight container or cover tightly in the baking dish. Refrigerate for up to 4 days.
To Freeze: Wrap tightly with plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm slices in the microwave in 30-second intervals. For oven reheating, cover with foil and bake at 325°F for 15–20 minutes until heated through.
FAQs
1. Can I make this ahead of time?
Yes! Assemble it the night before, cover, and refrigerate. In the morning, let it sit at room temp for 20–30 minutes before baking.
2. Can I substitute the sausage?
Absolutely. You can use turkey sausage, plant-based crumbles, or even chopped cooked bacon. Just make sure it’s fully cooked and drained before adding.
3. Is this spicy?
The hot sausage adds a bit of kick, but it’s not overpowering. For less heat, use mild or sweet sausage instead.
4. Can I use fresh potatoes instead of frozen hash browns?
Yes, but you’ll need to shred them and squeeze out excess moisture with a towel before cooking.
5. What’s the best cheese substitute if I don’t have Velveeta?
You can swap with cheddar or Colby-Jack for a different flavor. For creaminess, adding a couple tablespoons of cream cheese can help mimic Velveeta’s texture.
Tips & Tricks
Use a glass baking dish if possible, it helps monitor browning and bakes more evenly.
If your egg mixture looks too thin, add an extra egg for a firmer texture.
Want a crispy top? Sprinkle extra shredded cheese on top during the last 10 minutes of baking.
Let it rest before serving, this allows the layers to firm up and flavors to settle.
Serve with a dollop of sour cream or a drizzle of hot sauce for an extra punch.
Recipe Variations
Southwestern Style
Swap hot sausage with chorizo. Add ½ cup diced green chiles and 1 tsp cumin to the egg mix. Use a blend of cheddar and pepper jack cheese.
Vegetarian Version
Omit the sausage. Sauté 1 cup mushrooms, 1 bell pepper, and 1 zucchini in olive oil and layer instead. Add an extra pinch of salt.
Biscuit-Top Casserole
After pouring the egg mixture, top with biscuit dough (store-bought or homemade). Bake as usual. The biscuits bake right into the egg mix for a hearty twist.
Creamy Spinach & Cheese
Add 1 cup cooked spinach (well-drained) to the hash brown layer. Use mozzarella and Swiss cheese instead of Velveeta and muenster.
Final Thoughts
Sometimes, the best dishes come from a pinch of desperation and a dash of creativity. That’s exactly how this Hissy Fit Hash Brown Casserole came to be. It’s hearty and familiar, but with enough personality to stand out at any table. Every time I serve it, I get asked for the recipe, which tells me it’s a keeper.
I’ve come to appreciate recipes like this that don’t ask for fancy steps or gourmet flair. Just honest ingredients, a warm oven, and a bit of love. Whether you’re serving a big family breakfast or needing something cozy for yourself, this dish always feels right. It’s the kind of recipe you’ll want to pass down, just like I’m doing now.
Next time your morning’s in chaos and you’re not sure what to cook, don’t panic. Reach for those frozen hash browns and throw your own little hissy fit in the most delicious way possible.
Easy Hissy Fit Hash Brown Casserole
Print ThisIngredients
- 2 lb hot breakfast sausage
- 1 (30–32 oz) bag frozen shredded hash browns
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 cup shredded muenster cheese
- 1 cup shredded Velveeta cheese
- 8 large eggs
- 2 cups milk
- 1 Tbsp Worcestershire sauce
Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
Step 2: Cook the Sausage
Brown sausage in a skillet over medium heat, breaking it into crumbles. Drain fat and set aside.
Step 3: Brown the Hash Browns
In the same skillet, cook hash browns until lightly golden. Add oil if needed.
Step 4: Layer the Dish
Spread hash browns in the baking dish. Top with sausage, then sprinkle both cheeses evenly.
Step 5: Mix the Eggs
Whisk together eggs, milk, Worcestershire sauce, salt, pepper, garlic powder, and onion powder.
Step 6: Assemble and Pour
Pour the egg mixture evenly over the layered ingredients. Gently shake the pan to distribute.
Step 7: Bake
Bake uncovered for 45–60 minutes until golden and set. Let rest 10 minutes before slicing.
