Description
A hearty hashbrown breakfast casserole made with sausage, eggs, cheese, and golden hash browns. Easy to prepare, customizable with veggies or different cheeses, and perfect for feeding a crowd at brunch or holidays.
Ingredients
- 1 pound breakfast sausage, crumbled
- 1 cup yellow onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 10 large eggs, lightly beaten
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 (32-ounce) package frozen shredded hash brown potatoes, thawed and drained
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook sausage in a skillet over medium-high heat until browned. Drain excess grease. Add onions and cook until soft, about 5 minutes. Stir in garlic powder, salt, and pepper.
- In a large bowl, whisk eggs and milk. Stir in shredded cheddar cheese and sausage-onion mixture.
- Fold in thawed and drained hash browns until evenly combined.
- Pour mixture into prepared baking dish and spread evenly.
- Bake 40–50 minutes, until golden brown on top and the center is set.
- Let casserole rest 5 minutes before slicing and serving.
Notes
- Swap sharp cheddar with Monterey Jack, Colby, or your favorite cheese.
- Add cooked veggies like mushrooms, spinach, peppers, or broccoli for extra flavor.
- Season with smoked paprika or dried herbs for depth.
- Make it dairy-free by using plant milk and vegan cheese.
- Reheat leftovers in the oven for best results, or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg
