Description
This easy sausage and hashbrown breakfast casserole features crispy edges, a fluffy center, and melty cheese in every bite. Made with frozen hashbrowns instead of bread, it’s a simple, crowd-pleasing dish perfect for holidays, weekends, or breakfast-for-dinner.
Ingredients
Scale
- 1 pound ground breakfast sausage
- 1 (30-ounce) bag frozen shredded hashbrowns
- 2 cups shredded cheddar cheese
- 8 large eggs
- 1 ½ cups whole milk
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons unsalted butter
- Optional: ¼ cup chopped green onions or fresh chives
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 9×13-inch baking dish.
- Cook the sausage in a large skillet over medium-high heat, breaking it up with a spatula, until browned and crumbly, about 6-8 minutes. Leave about a tablespoon of fat in the pan. Set aside to cool slightly.
- Spread the frozen shredded hashbrowns evenly in the bottom of the buttered baking dish. Do not press them down.
- Sprinkle the cooked sausage evenly over the hashbrowns.
- Sprinkle the shredded cheddar cheese over the sausage layer.
- In a large mixing bowl, whisk together the eggs, milk, sour cream, salt, pepper, garlic powder, and onion powder until smooth and slightly frothy.
- Slowly and evenly pour the egg mixture over the casserole. Do not stir.
- Optional: Let the casserole rest on the counter for 15-20 minutes before baking to allow the hashbrowns to absorb the egg mixture.
- Bake on the middle rack for 40-45 minutes, until the center is set and the edges are golden brown and crispy. A knife inserted in the center should come out clean.
- Remove from the oven and let rest on a wire rack for at least 10 minutes before slicing.
- Garnish with chopped green onions or chives if desired. Slice into squares and serve warm.
Notes
Do not thaw the hashbrowns; use them straight from the freezer for the best texture. Let the casserole rest for 10 minutes after baking to ensure clean slices. For make-ahead, assemble the night before, refrigerate, and add 5-10 minutes to the baking time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/8 of cas
- Calories: 435
- Sugar: 3.5
- Sodium: 750
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 20
- Fiber: 2.5
- Protein: 23
Keywords: breakfast casserole, sausage casserole, hashbrown casserole, easy breakfast, holiday breakfast, make-ahead breakfast