Description
This Sausage Breakfast Casserole is a hearty and satisfying morning dish combining savory breakfast sausage, crispy hash browns, fluffy eggs, and melted cheddar cheese. Perfect for feeding a crowd, it’s an easy-to-make baked casserole that delivers comfort and delicious flavors that everyone will love.
Ingredients
Scale
Sausage Mixture
- 1 pound breakfast sausage
Egg Mixture
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Other Ingredients
- 3 cups frozen shredded hash browns
- 2 cups shredded cheddar cheese
Instructions
- Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain the excess fat and set the cooked sausage aside.
- Prepare the egg mixture: In a mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until completely combined and smooth.
- Prepare the baking dish: Grease a 9×13-inch baking dish to prevent sticking. Evenly spread the frozen shredded hash browns at the bottom of the dish.
- Add sausage and cheese layers: Evenly distribute the cooked sausage over the hash browns, then sprinkle the shredded cheddar cheese uniformly on top of the sausage layer.
- Pour the egg mixture: Carefully pour the egg mixture evenly over all the ingredients in the baking dish, making sure it covers them well.
- Bake the casserole: Place the dish in a preheated oven at 350°F (175°C) and bake for 45 to 50 minutes, or until the center is set and the top has a beautiful golden color.
- Rest and serve: Allow the casserole to rest for 10 minutes after baking before slicing into portions and serving warm.
Notes
- You can substitute the breakfast sausage with turkey sausage for a leaner option.
- Feel free to add diced onions or bell peppers into the sausage layer for extra flavor and texture.
- Using freshly shredded cheese instead of pre-shredded will melt better and improve the dish’s texture.
- Make sure the casserole rests before slicing to allow it to firm up for cleaner slices.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
