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Breakfast Hashbrown Casserole with Sausage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 14 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 35 to 40 minutes
  • Total Time: 45 to 50 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Breakfast Hashbrown Casserole with Sausage is a hearty and savory dish perfect for feeding a crowd. Featuring crispy browned sausage, tender hashbrowns, eggs, and melted cheddar cheese baked to golden perfection, it's a comforting and satisfying breakfast or brunch option. The casserole can be made ahead and baked fresh or refrigerated overnight for convenience, making it ideal for holiday mornings or busy weekends.

Ingredients

Sausage

  • 1 (16 ounce) package breakfast sausage

Hashbrowns

  • 4 cups frozen shredded hash browns (no need to thaw) (about half of a 30 ounce package)
  • 1 1/2 teaspoons seasoning blend (salt, pepper, garlic - use Kinders “The Blend” or seasoning salt or garlic salt and pepper mixture)

Egg Mixture

  • 8 large eggs
  • 2 cups whole milk (or half and half)

Cheese

  • 1 (12 ounce) package shredded Cheddar or Colby Jack cheese (3 cups)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Grease a 13 x 9 inch baking dish thoroughly to prevent sticking and help with even cooking.
  2. Cook Sausage: In a large skillet over medium heat, brown the breakfast sausage, stirring often to crumble it evenly. Once cooked through and browned, drain the sausage in a colander and discard the drippings to reduce excess fat.
  3. Season Hashbrowns: While the sausage cooks, toss the frozen shredded hash browns with the seasoning blend directly in a medium bowl or measuring cup. Then spread the seasoned hash browns evenly across the bottom of the greased baking dish, pressing slightly to cover the dish edges.
  4. Mix Eggs and Milk: In a medium bowl, whisk the eggs until fully beaten. Slowly add the milk (or half and half) while continuing to whisk until well combined. There is no need to add extra salt to this mixture due to the seasoning on the hash browns.
  5. Assemble Casserole: Evenly distribute the cooked sausage over the hash browns in the baking dish. Pour the egg and milk mixture over the sausage layer. Finally, sprinkle the shredded cheddar or Colby Jack cheese evenly on top.
  6. Bake: Bake the casserole uncovered in the preheated oven for 35 to 40 minutes until the top is golden brown and the edges are bubbling. If baking from refrigerated overnight, add an extra 5 to 6 minutes to the baking time to ensure it's cooked through.

Notes

  • This casserole can be assembled the night before and refrigerated overnight; add 5–6 minutes to the baking time if baking from cold.
  • You can substitute half and half for whole milk for a richer texture.
  • Feel free to use your favorite seasoning blend or seasoning salt to customize the hash brown flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • For a lower-fat version, use turkey sausage and reduce the cheese amount or use a low-fat cheese.

Find it online: https://suerecipe.com/breakfast-hashbrown-casserole-with-sausage-recipe/