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Easy Sausage Hash Brown Breakfast Casserole Best Recipe

Sausage Hash Brown Breakfast Casserole - featured image
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This Easy Sausage Hash Brown Breakfast Casserole is a creamy, cheesy, and crispy breakfast dish that comes together in just 10 minutes of prep. Perfect for lazy weekends, holiday mornings, or brunch gatherings, it uses frozen hash browns straight from the bag for effortless deliciousness.

Ingredients

Scale
  • 1 lb ground breakfast sausage
  • 1 (30 oz) bag frozen shredded hash browns
  • 8 large eggs
  • 1 ½ cups whole milk
  • 2 cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Place the baking dish on a baking sheet. In a large skillet over medium-high heat, cook the ground sausage, breaking it up with a spatula, until fully cooked (6-8 minutes). Drain off excess grease.
  3. Spread the frozen hash browns evenly across the bottom of the prepared baking dish.
  4. Sprinkle the cooked sausage evenly over the hash browns, gently pressing it into the potatoes.
  5. Sprinkle the shredded cheddar and mozzarella over the sausage layer, reserving about ½ cup of cheese for the top.
  6. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until smooth and pale yellow (about 30 seconds).
  7. Slowly and evenly pour the egg mixture over the casserole. Use a fork to gently poke through the layers so the egg mixture seeps down.
  8. Sprinkle the remaining ½ cup of cheese over the top.
  9. Bake uncovered for 40-45 minutes, until the edges are golden brown and the center is set (a knife inserted into the center should come out clean).
  10. Let the casserole rest for 5-10 minutes before serving.
  11. Garnish with fresh parsley if desired, then slice and serve warm.

Notes

For extra crispy edges, bake on the lower rack. Let the casserole rest for 5-10 minutes after baking to allow the custard to set. This casserole can be assembled the night before and refrigerated; add 5-10 minutes to baking time if starting cold. Freezes well for up to 3 months.

Nutrition

Keywords: breakfast casserole, sausage hash brown casserole, easy breakfast, brunch recipe, holiday breakfast, freezer-friendly breakfast

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