Breakfast Casserole with Sausage and Hashbrowns
This Sausage Hashbrown Breakfast Casserole is the perfect make-ahead meal for busy mornings or holiday breakfasts. With crispy hash browns, savory sausage, melted cheese, and a rich egg mixture, it’s a delicious, hearty dish that’s easy to prepare and sure to please a crowd. Customize it with your favorite ingredients, and enjoy a filling breakfast with minimal effort!
Equipment
- 1 Casserole Dish 9x13
Ingredients
- 26 ounce bag of frozen hash browns
- 1 pound ground sausage
- 1 teaspoon dried minced onion
- 1 teaspoon dried minced garlic
- ½ teaspoon dried sage
- 8 ounce package cream cheese, softened to room temperature
- 10 medium eggs
- 1 ½ cup whole milk
- 2 teaspoons salt,
- 1 teaspoon ground black pepper,
Instructions
- In a large skillet over medium-high heat, cook the sausage (or chop sausage links into small pieces) until browned. Drain grease, then stir in the dried minced onion and garlic, sage, and cream cheese.
- Heat frozen hash browns in a skillet until golden and crispy. Season with 1 teaspoon salt and ½ teaspoon pepper. Cooking first adds flavor and removes excess moisture for a good breakfast casserole that won’t be soggy.
- Combine the cooked sausage and crispy hash browns and then spread evenly in a buttered 9×13-inch casserole dish or baking dish. Add a layer of shredded cheese.
- In a large bowl, whisk together eggs, whole milk, 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture over the sausage and hashbrown layer.
- Sprinkle green chilies or additional cheese on top.
- Cover with aluminum foil and bake at 350°F for 50-60 minutes, or until the center is set. Remove the foil and bake AT 400°F for an additional 10 minutes for a golden-brown top.
- Let rest at room temperature for 5-10 minutes before serving.