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Easy Sausage and Hash Brown Breakfast Casserole

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This easy sausage and hash brown breakfast casserole is the ultimate comfort food—hearty, cheesy, and perfect for holiday mornings, lazy Sundays, or even a random Thursday night. With simple ingredients and minimal prep, it delivers a golden, crispy crust and a savory, satisfying center every time.

Ingredients

Scale
  • 1 pound breakfast sausage (mild, spicy, or turkey)
  • 1 (20-ounce) bag frozen shredded hash browns (thawed slightly)
  • 8 large eggs (room temperature preferred)
  • 1 cup whole milk (or half-and-half; dairy-free milk like oat milk works)
  • 2 cups shredded cheddar cheese (sharp cheddar recommended)
  • 1/2 teaspoon kosher salt (or less table salt)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder
  • 2 tablespoons unsalted butter (for greasing dish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with the butter, covering every corner.
  2. Brown the sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned and crumbly (about 6-8 minutes). Transfer to a paper towel-lined plate to drain excess grease and set aside.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined and slightly frothy (about 30 seconds).
  4. Spread the thawed hash browns evenly across the bottom of the greased baking dish, pressing them down gently to form an even layer.
  5. Sprinkle the cooked sausage evenly over the hash browns, then top with 1 1/2 cups of the shredded cheddar cheese. Reserve the remaining 1/2 cup for the top.
  6. Slowly pour the egg mixture over the entire dish, ensuring it seeps down through the layers. Gently shake the dish or poke a few holes with a fork to distribute the liquid evenly.
  7. Sprinkle the reserved 1/2 cup of cheese over the top.
  8. Bake uncovered for 35-40 minutes, until the edges are golden brown and the center is set (firm, not jiggly). If the top browns too quickly, tent with foil for the last 10 minutes.
  9. Let the casserole rest for 5-10 minutes before slicing and serving. This allows the eggs to finish setting.

Notes

For make-ahead: Assemble the night before, cover with foil, and refrigerate. Bake the next morning, adding 10-15 minutes to the cooking time. For best texture, let hash browns thaw slightly (10-15 minutes) before using. Use freshly shredded cheese for optimal melting. The flavors deepen after a day in the fridge.

Nutrition

Keywords: breakfast casserole, sausage casserole, hash brown casserole, easy breakfast, holiday brunch, make-ahead breakfast, gluten-free breakfast

Find it online: https://elaraeats.com/easy-sausage-and-hash-brown-breakfast-casserole/