Sausage Hashbrown Breakfast Casserole: A Comforting Start to Your Day
This Sausage Hashbrown Breakfast Casserole is a comforting and crowd-pleasing dish, perfect for make-ahead breakfasts or holiday brunches. Packed with crispy hashbrowns, savory sausage, eggs, and melted cheese, it’s a guaranteed hit.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound ground breakfast sausage
- 1 (30 oz) bag frozen hashbrowns, thawed
- 1 1/2 cups shredded cheddar cheese
- 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: 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. Preheating the oven ensures even cooking. Greasing the baking dish prevents the casserole from sticking. Use a baking dish that is oven-safe and large enough to accommodate the ingredients. Beginner Note: Use a pastry brush to apply a thin layer of grease to the 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. Cook the sausage thoroughly to ensure food safety. Draining excess grease prevents the casserole from becoming greasy. Use a skillet that is large enough to accommodate the sausage. Beginner Note: Use a spatula or wooden spoon to break up the sausage as it cooks.
- 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. Spread the hashbrowns in an even layer to ensure even cooking. Layer the ingredients evenly for a balanced flavor in each serving. Use your hands or a spatula to spread the ingredients. Beginner Note: Distribute the sausage evenly over the hashbrowns.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined. Whisk the egg mixture thoroughly to ensure a smooth and even texture. Use a whisk or a fork to mix the ingredients. Beginner Note: Add the milk gradually to the eggs while whisking.
- 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. Pour the egg mixture slowly and evenly to prevent it from overflowing. Bake until the eggs are fully cooked and the cheese is melted and bubbly. Use a toothpick to check if the eggs are set. Insert the toothpick into the center of the casserole; if it comes out clean, the eggs are cooked. Beginner Note: Rotate the baking dish halfway through baking for even browning.
- Serve: Let the casserole cool for 5-10 minutes before slicing. Garnish with chopped green onions or parsley if desired. Letting the casserole cool slightly allows the eggs to set further and makes it easier to slice. Garnish adds a touch of freshness and visual appeal. Use a sharp knife to slice the casserole. Beginner Note: Use a spatula to serve the casserole.
Notes
- Thaw hashbrowns fully.
- Drain sausage well.
- Customize cheese and spices.