Print

Cozy Sausage Hash Brown Breakfast Casserole: Easy Make-Ahead Recipe

cozy sausage hash brown breakfast casserole - featured image
Print Recipe

This easy make-ahead breakfast casserole uses frozen shredded hash browns instead of bread, creating a hearty, crispy, and cheesy dish perfect for holidays, lazy weekends, or feeding a crowd with minimal morning stress.

Ingredients

Scale
  • 1 lb (450g) breakfast sausage (e.g., Johnsonville or Jimmy Dean)
  • 1 tablespoon olive oil (if sausage is lean)
  • 1 (30 oz / 850g) bag frozen shredded hash browns (thawed and patted dry)
  • 8 large eggs (room temperature)
  • 1 ½ cups (360ml) whole milk (or 2%)
  • ½ cup (120ml) heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 2 cups (8 oz / 225g) sharp cheddar cheese, shredded (from a block)
  • 1 cup (4 oz / 115g) Monterey Jack cheese, shredded
  • 2 green onions, sliced (for topping, optional)
  • Fresh parsley, chopped (for topping, optional)

Instructions

  1. Prep the Hash Browns: Thaw frozen shredded hash browns slightly. Place on a clean kitchen towel or paper towels and press firmly to absorb as much moisture as possible.
  2. Cook the Sausage: Heat a large skillet over medium-high heat. Add breakfast sausage and cook, breaking it up, until browned and cooked through (8-10 minutes). Drain excess grease and set aside to cool slightly.
  3. Whisk the Egg Mixture: In a large mixing bowl, whisk together eggs, whole milk, heavy cream, salt, pepper, garlic powder, and smoked paprika until smooth and slightly frothy.
  4. Shred the Cheese: Shred sharp cheddar and Monterey Jack cheese using the large holes of a box grater. Combine in a bowl.
  5. Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Spread dried hash browns in an even layer. Sprinkle cooked sausage evenly over hash browns. Sprinkle about 2 ½ cups of shredded cheese over the sausage. Reserve ½ cup for topping.
  6. Pour and Top: Slowly pour egg mixture over the casserole, ensuring it seeps through layers. Gently press down with a spatula. Sprinkle reserved ½ cup cheese on top.
  7. Chill: Cover tightly with plastic wrap or foil and refrigerate for at least 30 minutes, preferably overnight.
  8. Bake: Preheat oven to 375°F (190°C). Remove casserole from fridge and let sit on counter for 15 minutes. Bake uncovered for 45-55 minutes, until top is golden brown and bubbly, and center is set (knife inserted comes out clean).
  9. Rest and Serve: Let casserole rest for at least 10 minutes before slicing. Sprinkle with sliced green onions and fresh parsley.

Notes

Do not skip drying the hash browns; excess moisture leads to a soggy casserole. The overnight rest is key for best texture. Let the casserole rest after baking for cleaner slices. For dairy-free, use unsweetened oat or almond milk and dairy-free cheese. For vegetarian, omit sausage and add sautéed mushrooms, bell peppers, and onions.

Nutrition

Keywords: breakfast casserole, hash brown casserole, sausage casserole, make-ahead breakfast, holiday brunch, easy breakfast recipe, gluten-free breakfast

Find it online: https://perkypan.com/cozy-sausage-hash-brown-breakfast-casserole-easy-make-ahead-recipe/