Sausage Hashbrown Breakfast Casserole is a hearty, satisfying dish that combines the best of breakfast in one easy-to-make casserole. Packed with crispy hashbrowns, savory sausage, melty cheese, and scrambled eggs, this casserole is a crowd-pleaser for brunches, holiday mornings, or family gatherings. The layers of seasoned sausage and cheese create a savory, flavorful base, while the hashbrowns provide a crispy texture that contrasts beautifully with the creamy eggs. Whether you prepare it the night before and bake it in the morning or cook it fresh, this casserole makes breakfast easy and delicious for a crowd. It’s a fantastic make-ahead dish that can be customized to your taste by adding vegetables, spices, or different types of cheese. Best of all, it’s a one-dish wonder that is sure to leave everyone full and happy.
Ingredients:
- 1 pound breakfast sausage (mild or spicy, depending on your preference)
- 1 (30-ounce) bag frozen hashbrowns (shredded or diced)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup shredded mozzarella cheese (optional, for extra melt)
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon paprika (optional, for extra flavor)
- 1/4 cup chopped green onions (optional, for garnish)
- 2 tablespoons unsalted butter, for greasing the pan
Instructions:
- Cook the Sausage:
- In a large skillet, cook the sausage over medium heat until browned and crumbled, about 6-8 minutes. Break it up into small pieces with a wooden spoon as it cooks. Once cooked, drain any excess grease and set the sausage aside.
- Prepare the Casserole Dish:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or cooking spray to prevent sticking.
- Assemble the Casserole:
- Layer the frozen hashbrowns evenly in the bottom of the prepared casserole dish. Sprinkle the cooked sausage over the hashbrowns. Top with the shredded cheddar cheese and mozzarella cheese (if using), spreading it out evenly.
- Make the Egg Mixture:
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, paprika, salt, and pepper until fully combined.
- Pour and Bake:
- Pour the egg mixture evenly over the sausage and hashbrowns, making sure it covers all the ingredients. Give the dish a slight shake to settle everything into place.
- Bake the Casserole:
- Cover the casserole with aluminum foil and bake for 25-30 minutes. After that, remove the foil and continue baking for an additional 15-20 minutes, or until the eggs are set in the middle and the top is lightly golden. A knife inserted into the center should come out clean.
- Serve:
- Remove the casserole from the oven and let it sit for 5-10 minutes before slicing. Garnish with chopped green onions for a fresh, colorful touch, if desired.
- Enjoy:
- Serve the casserole warm as a main dish for breakfast or brunch. It pairs wonderfully with fresh fruit or a side salad for a complete meal.
