Sausage Hash Brown Breakfast Casserole
This sausage hash brown breakfast casserole layers savory sausage, tender potatoes, eggs, milk, and cheddar in one easy 9-by-13-inch bake.
Servings: 12
pieces
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 50 minutes
Ingredients
Ingredients
- 2 pounds hot breakfast sausage cooked and drained
- 1 30-32 ounce bag frozen shredded hash browns slightly thawed or warmed
- 2 cups shredded cheddar cheese divided
- 8 large eggs whisked
- 2 cups milk whole or lactose-free
- to taste salt and black pepper
Instructions
Instructions
- Preheat the oven to 350°F.
- Cook the sausage in a large skillet until no longer pink, then drain excess fat.
- Add the hash browns and cook until slightly softened or warmed through.
- Spread the sausage and hash browns in a lightly greased 9-by-13-inch baking pan.
- Whisk the eggs, milk, salt, and pepper; pour over the hash brown mixture and top with cheddar.
- Cover and refrigerate if making ahead, or bake for 35 to 40 minutes until set.
- Rest briefly, then slice into 12 pieces and serve.
Notes
Slightly thawed hash browns cook more evenly and release less moisture.