Breakfast Hashbrown Casserole with Sausage
This easy Sausage Hashbrown Breakfast Casserole layers frozen hash browns, browned sausage, eggs and cheddar into a cheesy, crowd-pleasing bake. With just 6 ingredients and no need to thaw the hashbrowns, it’s my go-to make-ahead breakfast, and I’ve served it every Christmas morning for almost 30 years!
Servings: 12 servings
Calories: 1serving
Ingredients
- 1 (16 ounce) package breakfast sausage
- 4 cups frozen shredded hash browns (no need to thaw) about half of a 30 ounce package
- 1 ½ teaspoons seasoning blend (salt, pepper, garlic-I use Kinders “The Blend”) or seasoning salt or a mixture of garlic salt and pepper
- 8 large eggs
- 2 cups whole milk or half and half
- 1 (12 ounce) package shredded Cheddar or Colby Jack cheese 3 cups
Instructions
- Preheat oven to 350 degrees, if baking right away. Grease a 13 x 9 inch baking dish.
- Brown the sausage in a large skillet, stirring often to crumble; drain and discard the drippings.
- Meanwhile, toss the frozen hash browns with the seasoning blend. I usually just do it right in the 4 cup measuring cup or a medium size bowl. Add the hash browns to the greased baking dish, spreading it to the edge of the dish.
- Whisk the eggs in a medium size bowl until well beaten. Gradually whisk in the milk. No need to add more salt to the eggs because there is plenty of salt in the hashrown mixture.
- Evenly distribute the cooked sausage on top of the hash browns. Pour the egg mixture over the sausage. Then, sprinkle evenly with the shredded cheese.Make Ahead Option: You can bake the casserole now, if serving soon. Or, this is where I usually cover with foil on Christmas Eve, and refrigerate overnight to bake Christmas morning. Just know that you will add an extra 5 or 6 minutes baking time if it’s refrigerated overnight.
- Bake, uncovered, for 35 to 40 minutes or until golden brown and bubbling around the edges.
- Yield: 12 servings
Notes
- Make ahead (unbaked): Assemble, cover with foil and refrigerate overnight. Bake uncovered, adding 5 to 6 minutes to the baking time.
- Make ahead (baked): Bake, cool completely and refrigerate. Reheat at 350°F for about 25 minutes, covering with foil for the last 10 minutes if it gets too brown.
- Seasoning: Creole, Cajun or onion salt can replace the seasoning blend. If you use O’Brien hash browns, you can skip the seasoning entirely.
- Hash browns: A 20-ounce bag of refrigerated shredded hash browns can be used in place of the frozen ones.
- Add-ins: Chopped bell pepper or sliced green onion can be added if you like.
- Leftover hash browns: Use the rest of the bag for potato pancakes or fritters, or stir them into soup or chowder in place of diced potatoes.
- Storage: Refrigerate leftovers, covered, for up to 3 to 4 days, or freeze for up to 2 to 3 months.
