Print

Easy Sausage and Hashbrown Breakfast Casserole: Best Make-Ahead Recipe

easy sausage and hashbrown breakfast casserole - featured image
Print Recipe

This easy sausage and hashbrown breakfast casserole features crispy edges, a creamy custard-like center, and golden hashbrowns. Perfect for make-ahead holiday brunches or breakfast-for-dinner, it’s a crowd-pleaser that disappears every time.

Ingredients

Scale
  • 1 pound breakfast sausage (preferably sage variety)
  • 1 (30-ounce) bag frozen shredded hashbrowns, thawed
  • 2 cups shredded sharp cheddar cheese
  • 8 large eggs, room temperature preferred
  • 2 cups whole milk (2% works, but whole milk is creamier)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
  • 1/4 cup melted butter (for greasing and drizzling)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter or non-stick spray.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add the sausage and break it apart with a spatula. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Leave a little fat for flavor. Set aside to cool slightly.
  3. Prepare the hashbrowns: Ensure hashbrowns are fully thawed. Spread them on a paper towel-lined baking sheet and pat dry to remove excess moisture.
  4. Layer the casserole: Spread the thawed hashbrowns evenly in the greased baking dish. Sprinkle the cooked sausage over the top, then sprinkle the shredded cheese evenly over the sausage layer. Do not mix.
  5. Make the egg mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until smooth and slightly frothy, about 30 seconds.
  6. Pour and rest: Pour the egg mixture evenly over the casserole. Do not stir; let it seep down through the layers naturally. Gently press down with a spatula if needed. Let rest for 5-10 minutes so the hashbrowns absorb some liquid.
  7. Drizzle with butter: Drizzle the melted butter over the top to help create a golden, crispy crust.
  8. Bake: Place the dish in the preheated oven and bake for 45-55 minutes, or until the center is set and the edges are golden brown. A knife inserted in the center should come out clean. If the top browns too quickly, tent loosely with foil after 30 minutes.
  9. Rest before serving: Let the casserole rest for 10 minutes after removing from the oven. Sprinkle with fresh parsley or chives if desired.

Notes

For make-ahead: Assemble the casserole completely the night before, cover tightly with foil, and refrigerate. In the morning, bake as directed, adding 10-15 minutes to the baking time since starting from cold. Thaw hashbrowns completely to avoid a watery casserole. Shred your own cheese for best melting results. Do not overmix the eggs to prevent puffing and deflating.

Nutrition

Keywords: breakfast casserole, sausage hashbrown casserole, make-ahead breakfast, holiday brunch, easy breakfast recipe, egg casserole, overnight breakfast casserole

Find it online: https://perkypan.com/easy-sausage-and-hashbrown-breakfast-casserole-best-make-ahead-recipe/