Description
This Sausage Hash Brown Breakfast Casserole is a simple, savory dish perfect for feeding a crowd. My family’s favorite, easy to make for any morning!
Ingredients
Scale
- Main Stars:
- 1 lb ground breakfast sausage
- 30 oz (about 5 cups) frozen shredded hash browns, thawed and excess water squeezed out
- Dairy & Eggs:
- 10 large eggs
- 1 cup milk (whole or 2%)
- 2 cups shredded cheddar cheese, divided
- Flavor Boosters:
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- Finishing Touches:
- 1 tbsp dried parsley (optional, for garnish)
Instructions
- Prep the Pan and Sausage: First things first, grab your trusty 9×13 inch baking dish and give it a good spray with non-stick spray. You don’t want any of that cheesy goodness sticking! Next, in a large skillet over medium heat, crumble and cook your ground breakfast sausage until it’s beautifully browned and cooked through. This is where the kitchen starts to smell amazing, a real preview of what’s to come. Once it’s done, drain off any excess grease. Trust me, I learned the hard way that too much grease makes for a soggy casserole bottom. Just scoop that glorious sausage right into the prepared baking dish.
- Layer the Hash Browns: Now, on top of that browned sausage, spread your thawed and gently squeezed hash browns. You want an even layer here, a nice fluffy potato bed for everything else. I usually press them down just a little bit with the back of a spoon. This is where I always think, “Is this enough potato?” and then remember it’s a casserole, so yes, it’s enough! If you skipped thawing, this step would be a fight, so don’t do that.
- Whisk the Egg Mixture: In a large bowl, crack those eggs, pour in the milk, and add your diced onion, minced garlic, a good pinch of salt, and a generous grind of black pepper. Whisk it all together until the yolks and whites are fully combined and it looks like a pale yellow, slightly bubbly concoction. Don’t overdo it, though; you’re not making meringue. You just want it all incorporated. This is the liquid gold that transforms everything into a cohesive, fluffy dish.
- Add the Cheese and Pour: Sprinkle about half of your shredded cheddar cheese evenly over the hash browns in the baking dish. Then, carefully pour that glorious egg and milk mixture over the hash browns and sausage. I like to pour slowly, making sure it seeps down into all the nooks and crannies. This is the moment where the casserole really starts to take shape, and you can almost feel the comfort radiating from the pan.
- Top with More Cheese: Now, sprinkle the remaining shredded cheddar cheese over the top. This top layer of cheese is going to get wonderfully golden and bubbly, forming a delicious crust. Sometimes I get a little heavy-handed here, because honestly, can you ever have too much cheese? I didn’t expect that answer to be no, but it’s true. This is where the casserole gets its signature cheesy crown.
- Bake to Golden Perfection: Pop that beautiful casserole into your preheated oven at 375°F (190°C) and bake for 40-45 minutes. You’re looking for a golden-brown top, the eggs to be set, and the cheese to be bubbly and melted. If it starts getting too dark too fast, just loosely tent it with some foil. Once it’s done, pull it out and let it rest for about 5-10 minutes before slicing. This resting time helps everything set up, and trust me, it’s worth the wait. The kitchen will smell incredible!