This Hash Brown and Egg Breakfast Casserole is a hearty, comforting dish that’s perfect for breakfast, brunch, or even breakfast-for-dinner. Made with crispy hash browns, savory sausage, fluffy eggs, and melted Cheddar cheese, it’s easy to prepare and bakes into a warm, satisfying meal the whole family will love.
Serves: 6
1 (2-pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 large eggs
½ cup milk
½ teaspoon onion powder
⅛ teaspoon garlic powder
Salt and ground black pepper, to taste
12 ounces shredded Cheddar cheese
Prepare the Baking Dish
Preheat the oven to 350°F (175°C).
Grease a deep-sided 8×8-inch baking dish.
Spread the thawed hash browns evenly in the bottom of the dish.
Cook the Sausage
In a large skillet over medium heat, cook the sausage and diced onion until the sausage is browned and crumbled, about 10 minutes.
Drain excess grease and set aside.
Mix the Eggs
In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper until well combined.
Assemble the Casserole
Pour the egg mixture evenly over the hash browns.
Sprinkle half of the Cheddar cheese on top.
Add the cooked sausage mixture, then finish with the remaining cheese.
Bake
Cover the dish with aluminum foil and bake for 1 hour.
Remove the foil and continue baking for 10 minutes, or until a knife inserted in the center comes out clean.
Rest and Serve
Let the casserole rest for 5 minutes before slicing and serving.
Thaw and pat dry the hash browns to avoid excess moisture.
Use sharp Cheddar for the best flavor.
Drain the sausage well to keep the casserole from becoming greasy.
Add bell peppers, mushrooms, or spinach for extra flavor and texture.
This casserole reheats well, making it great for meal prep.
Find it online: https://chocotune.com/hash-brown-and-egg-breakfast-casserole/