Easy Sausage Hashbrown Breakfast Casserole
A quick and hearty breakfast casserole made with hash browns, sausage, and cheese, perfect for brunch or a crowd.
Ingredients
Main Ingredients
- 20 ounces frozen hash brown potatoes
- 1 pound breakfast sausage
- ½ large onion (diced)
- 2 ½ cups sharp cheddar cheese (shredded and divided)
- 10 large eggs
- 1 cup milk (or cream) Milk can be substituted with any type of milk alternative.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent any sticking disasters.
- Pull the hash browns out of the freezer; time to let those frozen potatoes thaw a bit.
Cook the Sausage
- In a large skillet over medium-high heat, brown the breakfast sausage, breaking it into crumbles.
- Toss in the diced onion and cook until it’s softened (about 3–4 minutes).
- Drain any excess grease and set aside.
Prepare the Egg/Hash Brown Mixture
- In a large mixing bowl, whisk together the eggs, milk or cream, onion powder, garlic powder, salt, and pepper until it’s all blended.
- Stir in two cups of the shredded cheddar and the hash browns. Mix until everything looks well combined.
Assemble Casserole
- Pour the sausage mixture into the bottom of the baking dish.
- Next, pour the egg and hash brown mixture over the sausage.
- Top it off with the remaining ½ cup of cheddar cheese.
Bake
- Pop it in the oven and bake for 40–45 minutes until the eggs are set and the top is golden.
Serve
- Let the casserole cool for a few minutes, slice it up, serve warm, and enjoy!
Notes
Customize the casserole by adding veggies like bell peppers or spinach. It can also be prepared the night before and baked in the morning. Try using different cheese types for variations.