Hash Brown and Egg Casserole
This hearty hash brown and egg casserole combines crispy potatoes, savory sausage, fluffy eggs, and melted cheddar cheese for the ultimate make-ahead breakfast. Perfect for feeding a crowd at brunch or busy weekday mornings.
Ingredients
- 2 pounds frozen hash brown potatoes thawed completely
- 1 pound pork sausage any variety
- 1 small onion diced finely
- 5 large eggs room temperature preferred
- ½ cup milk whole milk gives best results
- ½ teaspoon onion powder
- ⅛ teaspoon garlic powder
- Salt to taste
- Ground black pepper to taste
- 12 ounces shredded Cheddar cheese sharp cheddar adds more flavor
Instructions
- Prepare the baking dish: Preheat oven to 350°F. Grease a deep 8x8-inch square baking dish with butter or cooking spray. Spread thawed hash browns evenly across the bottom.
- Cook the sausage: In a skillet over medium heat, cook pork sausage and diced onion together, breaking sausage into small crumbles. Cook for 10 minutes until sausage has no pink remaining and onions are translucent. Drain excess grease thoroughly and set aside.
- Prepare egg mixture: In a large bowl, whisk together eggs, milk, onion powder, garlic powder, salt, and pepper until smooth with no streaks of egg white visible.
- Assemble the casserole: Pour egg mixture over hash browns in baking dish. Sprinkle half the shredded cheddar cheese over the top. Spread cooked sausage and onion mixture evenly. Add remaining cheddar cheese as final layer. Cover tightly with aluminum foil.
- Bake: Place covered casserole in preheated oven and bake for 1 hour without removing foil. After 1 hour, remove foil and bake uncovered for an additional 10 minutes. Casserole is done when a knife inserted in the center comes out clean.
- Rest and serve: Remove from oven and let rest for 5 minutes before cutting. Cut into 6 generous squares and serve hot.
Notes
Baking Dish Depth: Use a dish at least 3 inches deep. If using a shallower pan, switch to 9x13-inch and reduce baking time by 10-15 minutes.
Hash Browns: Must be completely thawed before using. Frozen hash browns release excess moisture and create a watery casserole. Thaw overnight in refrigerator.
Sausage Drainage: Drain grease thoroughly and dab with paper towels to remove excess fat for best texture.
Make-Ahead: Assemble casserole the night before and refrigerate covered. Add 15 extra minutes to baking time when starting cold.
Storage: Store leftovers in airtight container in refrigerator for up to 4 days. Reheat individual portions in microwave for 90 seconds or larger portions in 300°F oven for 15 minutes.
Freezing: Cut into portions, wrap tightly in plastic wrap, and store in freezer bags for up to 3 months. Thaw overnight in refrigerator before reheating.
Variations: Use turkey sausage for lighter option. Add diced bell peppers or mushrooms with sausage. Try hot Italian sausage for spice. Substitute Monterey Jack, pepper jack, or Mexican cheese blend for cheddar.
Vegetarian Option: Omit sausage and add sautéed vegetables like mushrooms, spinach, or zucchini. Add extra cheese for richness.Claude is AI and can make mistakes. Please double-check responses.
Hash Browns: Must be completely thawed before using. Frozen hash browns release excess moisture and create a watery casserole. Thaw overnight in refrigerator.
Sausage Drainage: Drain grease thoroughly and dab with paper towels to remove excess fat for best texture.
Make-Ahead: Assemble casserole the night before and refrigerate covered. Add 15 extra minutes to baking time when starting cold.
Storage: Store leftovers in airtight container in refrigerator for up to 4 days. Reheat individual portions in microwave for 90 seconds or larger portions in 300°F oven for 15 minutes.
Freezing: Cut into portions, wrap tightly in plastic wrap, and store in freezer bags for up to 3 months. Thaw overnight in refrigerator before reheating.
Variations: Use turkey sausage for lighter option. Add diced bell peppers or mushrooms with sausage. Try hot Italian sausage for spice. Substitute Monterey Jack, pepper jack, or Mexican cheese blend for cheddar.
Vegetarian Option: Omit sausage and add sautéed vegetables like mushrooms, spinach, or zucchini. Add extra cheese for richness.Claude is AI and can make mistakes. Please double-check responses.