Description
This hearty Sausage Breakfast Casserole is the perfect make-ahead meal for busy mornings or weekend brunches. Featuring savory browned sausage, crispy hash browns, fluffy eggs, and melted cheddar cheese, this casserole is baked to golden perfection and offers a deliciously satisfying start to your day.
Ingredients
Scale
Sausage Mixture
- 1 pound breakfast sausage
Base Layer
- 3 cups frozen shredded hash browns
Egg Mixture
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 2 cups shredded cheddar cheese
Instructions
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until it is browned and crumbled. Drain excess grease and set the sausage aside to cool slightly.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until the mixture is smooth and fully combined.
- Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking. Evenly spread the frozen shredded hash browns across the bottom of the dish as the base layer.
- Layer Sausage and Cheese: Scatter the cooked sausage evenly over the hash browns, then sprinkle the shredded cheddar cheese evenly on top of the sausage layer.
- Add Egg Mixture: Pour the egg mixture carefully and evenly over all the ingredients in the baking dish, ensuring it fully saturates the hash browns and toppings.
- Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for 45 to 50 minutes, until the center is fully set and the top is nicely golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before slicing into 12 servings. This resting time helps the casserole set perfectly for easier serving.
Notes
- Use any variety of shredded cheese you prefer; Monterey Jack or Pepper Jack add a nice twist.
- Substitute turkey sausage for a leaner option.
- For a vegetarian version, omit the sausage and add sautéed mushrooms or bell peppers instead.
- Make the casserole a day ahead, cover, and refrigerate. Bake fresh the next morning for a convenient breakfast.
- If using fresh hash browns, ensure they are well-drained to avoid excess moisture in the casserole.
