Sausage Hashbrown Breakfast Casserole
A nine-by-thirteen-inch breakfast bake with sausage, thawed shredded potatoes, milk, eggs, and cheddar cheese.
Ingredients
Main Ingredients
- 1 pound breakfast sausage
- 1 30-ounce bag plain frozen shredded hash browns thawed in refrigerator and drained
- 2 cups shredded cheddar cheese
- 6 large eggs
- 2 cups milk
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- as needed cooking spray for the baking dish
Instructions
- Set the oven to 350°F. Grease a 9-by-13-inch baking dish. Thaw shredded potatoes in the refrigerator and drain.
- Crumble and brown sausage in a skillet. Verify pork sausage reaches 160°F, or poultry sausage 165°F, then drain rendered fat.
- Beat eggs with milk, salt, pepper, and optional seasoning powders. Distribute potatoes, sausage, and cheddar evenly in the dish.
- Pour custard across the layers and gently settle it into dry areas. Bake 45–60 minutes until the middle is set and measures 165°F. Tent foil if needed to prevent excessive browning.
- Allow 10 minutes of rest, then portion into 8 servings.
Notes
Use thawed, drained plain shredded hash browns and fully cooked sausage. Center must reach 165°F. The sixty-minute baking allowance and ten-minute rest are included; longer baking adds time. Optional overnight refrigerated assembly is separate.