Print

Easy Make-Ahead Sausage Hash Brown Breakfast Casserole

breakfast casserole - featured image
Print Recipe

A forgiving, crowd-pleasing breakfast casserole made with frozen hash browns, breakfast sausage, eggs, and cheese. Perfect for holidays, brunches, or lazy weekends, it comes together in under 20 minutes of active prep and can be made ahead for a stress-free morning.

Ingredients

Scale
  • 1 pound breakfast sausage
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced (optional)
  • 1 (30-ounce) bag frozen shredded hash browns, thawed and patted dry
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup chopped fresh parsley (for garnish, optional)
  • 2 green onions, sliced

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. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of fat in the pan.
  3. In the same skillet, add the diced onion. Cook over medium heat for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  4. Place the thawed hash browns in a clean kitchen towel or between layers of paper towels. Squeeze out as much moisture as possible.
  5. Spread the dried hash browns evenly in the bottom of the prepared baking dish. Sprinkle the cooked sausage and onion mixture over the top. Then sprinkle both cheeses evenly over the sausage layer.
  6. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, smoked paprika, and cayenne (if using) until smooth and slightly frothy, about 1 minute.
  7. Slowly pour the egg mixture over the entire casserole, making sure it reaches all the edges. Gently press down with a spatula to help the liquid seep into the layers. Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours, or overnight.
  8. When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for 15 minutes while the oven heats.
  9. Bake covered with foil for 40 minutes. Then remove the foil and bake for another 15-20 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out clean).
  10. Let the casserole rest for 10 minutes before slicing. Garnish with fresh parsley and sliced green onions. Serve warm.

Notes

For best texture, let the casserole rest overnight in the fridge. Dry the hash browns thoroughly to avoid a watery casserole. Use room temperature eggs for a creamier texture. Cover with foil for the first 40 minutes of baking to prevent burning.

Nutrition

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

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