This sausage hashbrown breakfast casserole is made with simple ingredients for a hearty and filling breakfast! Prep it the night before and bake in the next morning.
Prep Time: 10 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 50 minutesminutes
Servings: 12
Ingredients
1poundbreakfast sausage
1(30-ounce) bagfrozen shredded hash browns
8largeeggs
1 ¼cupsmilk, I use 2%
¼teaspoongarlic powder
¾teaspoonKosher salt, or 1/2 teaspoon table salt
¼teaspoonground black pepper
1/2-1cupshredded cheddar cheese
½cupshredded Monterey jack cheese, can sub for cheddar or mozzarella if preferred
Instructions
Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray.
In a large skillet over medium heat, cook the sausage and break into small pieces with a spatula. Transfer to a paper towel-lined plate to absorb extra grease. Add hash browns to the pan and cook until lightly brown (add more oil if necessary).
In a large bowl, beat the eggs. Whisk in the milk, garlic powder, salt, and pepper.
Place hash browns on the bottom of the baking dish. Sprinkle the sausage over the hash browns. Spread the cheese evenly over the sausage. Pour the eggs over the top.
Bake uncovered 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool a few minutes before serving.
Notes
Variations:
For a different flavor, you can use sage sausage and Gruyere cheese.
Swap the sausage for turkey sausage, diced ham or bacon crumbles.
For a little kick, add a few dashes of hot sauce and red pepper flakes in with the eggs.
Add in some sauteed vegetable such as onions, bell peppers or mushrooms.
Make-ahead: Cover the unbaked casserole and refrigerate up to 12 hours.Storage: Store leftovers in a covered container in the refrigerator up to 3 days. Reheat in the microwave, a toaster oven, or the air fryer to get crispy.