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Easy Sausage & Hash Brown Breakfast Casserole Recipe

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This make-ahead breakfast casserole is the ultimate stress-free dish for holidays and brunches. Packed with savory sausage, crispy hash browns, and creamy, cheesy eggs, it’s a crowd-pleaser that lets you enjoy the party instead of being stuck in the kitchen.

Ingredients

Scale
  • 1 lb ground breakfast sausage (pork, turkey, or chicken)
  • 1 (30 oz) bag frozen shredded hash browns (thawed slightly)
  • 2 cups shredded cheddar cheese (sharp or mild)
  • 1 cup shredded mozzarella cheese
  • 6 large eggs
  • 2 cups whole milk (or 1 cup milk + 1 cup half-and-half)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup chopped green onions (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium-high heat, cook the ground sausage, breaking it up with a wooden spoon, until browned and cooked through (about 6-8 minutes). Set aside to cool slightly.
  3. Spread the thawed frozen hash browns in an even layer in the bottom of the prepared baking dish. Do not press them down.
  4. Sprinkle the cooked sausage evenly over the hash browns. Top with the shredded cheddar and mozzarella cheeses.
  5. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and smoked paprika (if using) until the mixture is a uniform pale yellow.
  6. Slowly and evenly pour the egg mixture over the entire casserole. Gently shake the dish or use a fork to help the liquid settle. If making ahead, cover and refrigerate for up to 12 hours.
  7. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 10-15 minutes, until the center is set (not jiggly) and the top is golden brown and slightly puffed. A knife inserted into the center should come out clean.
  8. Let the casserole rest on the counter for 5-10 minutes before slicing. Garnish with chopped green onions just before serving.

Notes

Thaw hash browns partially to avoid sogginess. Season the egg mixture well. Do not over-bake; the center should be slightly moist. Let the casserole rest before slicing for cleaner pieces. For make-ahead, assemble the night before and add 10-15 minutes to covered baking time.

Nutrition

Keywords: breakfast casserole, sausage hash brown casserole, make-ahead breakfast, holiday brunch, easy breakfast recipe, crowd-pleasing breakfast

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