Description
This Cheesy Potato Breakfast Casserole is loaded with hashbrowns, eggs, cheese, and savory sausage or bacon. It’s an easy, make-ahead dish that’s perfect for feeding a crowd or for holiday mornings.
Ingredients
Units
Scale
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage or bacon, cooked and crumbled
- 8 large eggs
- 1 cup whole milk
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions (optional, for garnish)
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the hashbrown base:
- Spread the thawed hashbrowns evenly in the prepared baking dish. Sprinkle the crumbled sausage or bacon on top.
- Make the egg mixture:
- In a large bowl, whisk together the eggs, milk, sour cream, garlic powder, onion powder, salt, and pepper. Stir in 1 1/2 cups of cheddar cheese and 1/2 cup of mozzarella cheese.
- Assemble the casserole:
- Pour the egg mixture evenly over the hashbrowns and sausage. Gently press down with a spatula to ensure everything is coated.
- Sprinkle the remaining cheddar and mozzarella cheeses over the top.
- Bake:
- Cover the dish loosely with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and the casserole is set in the center.
- Serve:
- Let the casserole cool for 5-10 minutes before slicing. Garnish with chopped green onions if desired.
Notes
- For extra flavor, add diced bell peppers, sautéed mushrooms, or spinach.
- This casserole can be assembled the night before and baked fresh in the morning.