Hash Brown Sausage Egg Breakfast Casserole
Hearty make ahead breakfast casserole with hash browns, sausage, eggs, and cheddar baked until set
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INGREDIENTS
Casserole Base
- 30 oz frozen shredded hash browns thawed and patted dry
- 1 lb breakfast sausage
- 1/2 cup diced yellow onion
- 1 cup shredded cheddar cheese divided
- butter or cooking spray for greasing.
Egg Mixture
- 8 large eggs
- 1 1/2 cups whole milk
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika optional.
Optional Add Ins
- 1 cup diced bell pepper
- 2 tbsp chopped green onions
- hot sauce to taste.
INSTRUCTIONS
Prep and Brown Sausage
- heat oven to 350 F
- grease a 9x13 inch baking dish
- cook sausage in a skillet over medium heat until browned and cooked through breaking into crumbles
- drain excess fat
- add onion and cook 2 to 3 minutes until softened
- cool 5 minutes.
Assemble and Bake
- in a large bowl whisk eggs
- milk
- salt
- pepper
- garlic powder
- and paprika
- fold in hash browns
- cooked sausage mixture
- and 1 1/2 cups cheese until evenly combined
- spread into baking dish and top with remaining 1/2 cup cheese
- bake 45 to 55 minutes until the center is set and the top is golden
- rest 10 minutes before slicing and serving.
Notes
1. Thawing and drying hash browns prevents a watery casserole 2. substitute turkey sausage or diced ham for pork sausage 3. use half and half for richer texture or reduce milk to 1 1/4 cups for firmer slices 4. assemble up to 24 hours ahead and bake from cold adding 5 to 10 minutes 5. cool fully then refrigerate up to 4 days or freeze portions up to 2 months
Nutrition
Calories: 420kcal | Carbohydrates: 20g | Protein: 22g | Fat: 28g