Description
This Sausage Hashbrown Breakfast Casserole is a comforting and crowd-pleasing dish packed with crispy hashbrowns, savory sausage, eggs, and melted cheese. Perfect for a make-ahead breakfast or holiday brunch.
Ingredients
Units
Scale
- 1 pound ground breakfast sausage (mild or spicy)
- 1 (30 oz) bag frozen hashbrowns, thawed
- 1 1/2 cups shredded cheddar cheese (or your favorite cheese blend)
- 1/2 cup shredded mozzarella cheese
- 6 large eggs
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnish: chopped green onions or parsley
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the sausage:
- In a large skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess grease and set aside.
- Assemble the casserole:
- Spread the thawed hashbrowns evenly in the prepared baking dish. Sprinkle the cooked sausage over the hashbrowns.
- Top with 1 cup of shredded cheddar cheese and the mozzarella cheese.
- Prepare the egg mixture:
- In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.
- Combine and bake:
- Pour the egg mixture evenly over the casserole. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 40-45 minutes, or until the eggs are set and the top is golden brown.
- Serve:
- Let the casserole cool for 5-10 minutes before slicing. Garnish with chopped green onions or parsley if desired.
Notes
- For extra flavor, add sautéed onions, bell peppers, or spinach.
- This casserole can be assembled the night before. Cover and refrigerate, then bake fresh in the morning.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.