Easy Sausage Hashbrown Breakfast Casserole

A hearty and simple breakfast casserole that combines breakfast sausage, hashbrowns, cheese, and eggs, perfect for busy mornings and can be made ahead of time.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound breakfast sausage, casings removed Use your favorite type of sausage.
6 large eggs
2 cups milk or half-and-half
1 bag frozen shredded hashbrowns, thawed Ensure fully thawed and patted dry.
2 cups shredded sharp cheddar, divided A mix of cheddar and mozzarella can also be used.
1 small onion, finely diced (optional) Use if desired.
1 bell pepper diced (optional) Use if desired.
1 teaspoon garlic powder
to taste Salt and black pepper Season each layer.
as needed Butter or nonstick spray for the baking dish Grease the pan well.

Method

Preparation

Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
Cook the sausage in a skillet over medium heat until browned. If using onion or bell pepper, add and sauté until tender. Drain excess grease.
Spread the thawed hashbrowns evenly in the baking dish, sprinkling lightly with salt and pepper.
Top with the cooked sausage mixture and 1 cup of the cheese.
Whisk eggs, milk, garlic powder, and additional salt and pepper until smooth. Pour over the casserole, letting the liquid settle into the corners.
Finish with the remaining cup of cheese on top.
Bake for 40 to 50 minutes, until the center is set and the top is golden. If you like extra-browned cheese, broil for 1 to 2 minutes at the end.
Let rest for 10 minutes before slicing. Serve warm.

Notes

For a make-ahead option, assemble the casserole the night before and refrigerate. Allow to sit at room temperature for 10-15 minutes before baking. Leftovers can be stored in the fridge for 3 to 4 days and reheated in the oven or toaster oven.