Sausage Hashbrown Breakfast Casserole
A hearty, cheesy breakfast casserole with crispy hashbrowns, savory sausage, and fluffy eggs—perfect for brunch or meal prep!
Ingredients
Main Components
- 1 lb 450g ground breakfast sausage
- 1 30 oz / 850g bag frozen hashbrowns, thawed
- 1 ½ cups 150g shredded cheddar cheese, divided
- ½ cup 50g shredded mozzarella cheese
Egg Mixture
- 6 large eggs
- 1 cup 240ml whole milk
- ½ tsp 2.5g garlic powder
- ½ tsp 2.5g onion powder
- ½ tsp 3g salt
- ¼ tsp 1g black pepper
Optional Garnish
- Chopped green onions or parsley
Instructions
Preheat & Prep
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33cm) baking dish.
Cook Sausage
- Brown sausage in a skillet over medium heat (5–7 minutes). Drain grease.
Layer Casserole
- Spread hashbrowns in dish. Top with sausage, 1 cup (100g) cheddar, and mozzarella.
Whisk Egg Mixture
- Whisk eggs, milk, garlic powder, onion powder, salt, and pepper until smooth.
Assemble & Bake
- Pour egg mixture over layers. Top with remaining ½ cup (50g) cheddar.
- Bake 40–45 minutes until golden and set.
Rest & Serve
- Let cool 10 minutes. Garnish and slice.
Notes
- Make-Ahead: Assemble the night before; bake in the morning.
- Add-Ins: Try bell peppers, spinach, or mushrooms.
- Storage: Refrigerate for 3 days or freeze for 2 months.