Description
A hearty and delicious Sausage Breakfast Casserole featuring savory browned breakfast sausage, crispy hash browns, fluffy eggs, and melted cheddar cheese baked to golden perfection. Perfect for a family brunch or make-ahead breakfast.
Ingredients
Scale
Meat
- 1 pound breakfast sausage
Vegetables
- 3 cups frozen shredded hash browns
Dairy & Eggs
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded cheddar cheese
Spices
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Sausage: In a large skillet over medium heat, cook the sausage until it is browned and crumbled. Drain the excess fat and set the cooked sausage aside.
- Mix the Egg Mixture: In a bowl, whisk together the eggs, whole milk, salt, and black pepper until the mixture is fully combined and smooth.
- Prepare the Baking Dish: Grease a 9×13-inch baking dish lightly with butter or non-stick spray. Spread the frozen shredded hash browns evenly across the bottom of the dish to form a base layer.
- Layer Sausage and Cheese: Evenly distribute the cooked sausage over the hash brown layer. Then sprinkle the shredded cheddar cheese evenly on top of the sausage.
- Add Egg Mixture: Carefully pour the egg mixture evenly over all ingredients in the baking dish, ensuring it penetrates through the layers.
- Bake the Casserole: Place the baking 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 is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to set before slicing and serving warm.
Notes
- For crispier hash browns, you can thaw and drain excess moisture before layering.
- This casserole can be assembled the night before; just cover and refrigerate, then bake in the morning.
- Feel free to add diced onions, bell peppers, or mushrooms for extra flavor and veggies.
- Use low-fat milk and reduced-fat cheese for a lighter version.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
