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Easy Hashbrown Breakfast Casserole Recipe

Easy Hashbrown Breakfast Casserole Recipe

A hearty breakfast casserole made with shredded hash browns, browned breakfast sausage, eggs, milk, and cheddar cheese. It is simple to assemble, feeds a crowd, and can be prepared the night before.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 30 ounces Frozen shredded hash brown potatoes, thawed and drained
  • 1 pound Breakfast sausage, browned and crumbled
  • 8 eggs Large eggs
  • 1 cup Whole or 2% milk
  • 1 1/2 cups Shredded cheddar cheese
Seasonings
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Add-Ins
  • 1/2 cup Diced onion or bell pepper
For the Pan
  • 1 tablespoon Cooking spray or butter

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C), then grease a 9-by-13-inch baking dish with cooking spray or 1 tablespoon butter.
  2. Cook the breakfast sausage in a skillet over medium heat until it is no longer pink and is fully browned. Drain excess fat, and sauté the optional onion or bell pepper until slightly softened.
  3. Spread the thawed and drained hash browns evenly across the bottom of the prepared baking dish.
  4. Sprinkle the cooked sausage, optional vegetables, and about 1 cup of the shredded cheddar over the potatoes.
  5. Whisk the eggs, milk, salt, and black pepper in a bowl until combined. Pour the egg mixture evenly over the potatoes, sausage, vegetables, and cheese.
  6. Scatter the remaining 1/2 cup cheddar over the top of the casserole.
  7. Bake uncovered for 45–55 minutes, until the center is set, the eggs are no longer wet, and the internal temperature reaches about 160°F.
  8. Let the casserole stand for 5–10 minutes before cutting into squares and serving.

Notes

Thaw and drain the hash browns thoroughly to prevent a watery casserole. For a make-ahead version, cover the assembled dish and refrigerate overnight; let it sit at room temperature for about 20–30 minutes before baking, then add roughly 5–10 minutes to the baking time if needed. Bacon can replace the sausage; use about 8 slices, cooked and crumbled.