Cheesy Sausage Hashbrown Bake, forever and ever, AMEN.

Good Evening friends!
I had high hopes while throwing this recipe together a couple of weeks ago.
I am not big on vegetables alone.
I pretty much only eat lettuce, carrots, and celery raw. BUT I love a good challenge!
So, I always challenge myself to add at least ONE nutrient packed vegetable into whatever it is that I am making.
It’s becoming a hobby. (Don’t judge my lack of interesting hobbies, please)

It literally turned into something magic while cooking in the oven. It is one of my new favorites to have prepared for the week. It’s family approved and oh so yummy!



Just look at that slice of cheesy heaven!

If you read through the recipe and scrunch your nose up at the cup of cottage cheese. Please trust me, I am not a cottage cheese person and this is pretty much perfection.

It adds a sharpness and creaminess to the bake that we all need in life.

I hope you enjoy this as much as my family has.



Cheesy Sausage Hashbrown Bake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author MamaCupcake


  • 20 oz Hashbrowns
  • 8 oz Lean Turkey Breakfast Sausage (I used Jennie-O)
  • 1 cup Fat-Free cottage Cheese
  • 3/4 cup Nonfat Shredded Cheddar (I used Kraft)
  • 3/4 cup Reduced Fat Shredded Mild Cheddar (I used Sargento)
  • 1 1/2 cup Liquid Eggs Substitute (I used EggBeaters)
  • 3 cups Fresh Spinach
  • 1 Onion (chopped)
  • Seasoned Salt
  • Pepper


  1. Preheat Oven to 350. Lightly spray a 9x13 casserole dish with cooking spray.
  2. In a large skillet, cook the turkey sausage, and drain any excess grease.
  3. Return sausage to the skillet and add the onions. Cook until the onion pieces are translucent. then add the spinach, and cook until it's slightly wilted.
  4. Add the hash browns to skillet with sausage and veggie mixture, sprinkle seasoned salt and pepper to taste. cook for about 6-8 minutes, stirring occasionally.
  5. Transfer the mixture to a mixing bowl, add the cottage cheese and then 3/4 cup of the shredded cheddar. Mix until combined.
  6. Add your liquid egg substitute and mix thoroughly.
  7. In your casserole dish, spread the mixture evenly. Top with the remaining 3/4 cup of shredded cheddar. Bake for 40 minutes. Let sit for about 5 minutes, then slice into 6 servings. ENJOY!

Recipe Notes

7 Smart Points (Calculated using WeightWatchers Recipe Builder)
295 Calories, 7g Fat, 3g Fiber, 3g Sugar, 32g Protein (Calculated using My Fitness Pal)


  1. I just made this for the first time and it was AMAZING. Thank you for sharing your recipes.

  2. Kate Adkins

    Does this freeze well?

  3. Kate Adkins

    How well does this freeze? It sounds delicious!!

    • mamacupcake

      I am not sure! It doesn’t last long enough in this house, but I can put a piece in and try! I’ll get back to ya!

  4. Kate Adkins

    This may be silly, but are the hash browns sold in the freezer section of the store? I really want to make this!!!

    • mamacupcake

      Hi! I’m sorry I took awhile to respond. I just saw this for some reason it didn’t show up on my notifications- anyways, they are in the refrigerator section normally by the eggs/butter/yogurt they are in a green bag Simply Hashbrowns!

  5. Kate Adkins

    I made this and it is a hit with my hubby and I. I did find hash browns (I am from MI and I love them). Thank you for the clarity of where to find them at the store (: Thank you for this great recipe!!!

  6. Pingback: Not your mama’s breakfast skillet! – Daily Dose Of Pepper

  7. Nicole Lyons

    I made this with frozen hash browns, and it was delicious. Do you think that will change the point value?

  8. Pingback: Weight Watchers Take Over!! – Daily Dose Of Pepper

  9. I think I died and went to heaven. This is amazing!! I am ready to make your chopped salad and sausage and biscuits next. I can’t believe these are so few smart points! Thank you so much for sharing!

  10. Pingback: Cheesy Bacon Hashbrown Casserole – kaitlingetshealthy

  11. Betsy Maness

    I just made this this morning and I have to say it was fabulous! I used frozen hashbrowns and they worked wonderfully! Thanks for the recipe!

  12. I love your website and all your dishes are delicious! I have made a few and they have been a bit hit in my house! Thanks for the awesome recipes!!

    This is a favourite for sure!

  13. Saved as a favorite, I actually like your site!

  14. Pingback: Bacon Balsamic Turkey Burgers – Daily Dose Of Pepper

  15. Pingback: Breakfast Enchiladas – Daily Dose Of Pepper

  16. Rachel Parrish

    what size casserole dish do you use to make this? I just want to be sure that the serving size is the same since that is based on the size of dish used.

    • I use a 9×13 casserole dish for this. However, as long as you spread it evenly in any dish and divide it into 6 equal pieces it really doesn’t matter the size dish. I hope you enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *