Can I make this casserole ahead of time?

Yes! You can assemble it the night before, cover it, and store it in the refrigerator. In the morning, bake as directed.

Can I use fresh potatoes instead of frozen hashbrowns?

Absolutely! Just peel and shred fresh potatoes, then soak them in water for 10 minutes, drain well, and pat dry to remove excess moisture before using.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or bake at 350°F (175°C) until warmed through.

Can I freeze this breakfast casserole?

Yes! After baking, let it cool completely, then cut into portions and freeze in airtight containers. To reheat, thaw overnight in the fridge and bake at 350°F until hot.

Sausage Hashbrown Breakfast Casserole

Name: Sausage Hashbrown Breakfast Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 large eggs; 1 pound pork sausage (Jimmy Dean or similar); 1 ½ cups whole milk or heavy cream; 1 (30 oz) package frozen shredded hashbrowns, thawed; 2 cups shredded cheddar cheese; 1 ½ teaspoons salt; 1 teaspoon black pepper; ¼ teaspoon garlic powder

Ingredients

Scale

8 large eggs
1 pound pork sausage (Jimmy Dean or similar)
1 ½ cups whole milk or heavy cream
1 (30 oz) package frozen shredded hashbrowns, thawed
2 cups shredded cheddar cheese
1 ½ teaspoons salt
1 teaspoon black pepper
¼ teaspoon garlic powder

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Instructions

Preheat the oven and prepare the dish: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick cooking spray to prevent sticking.
Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it into crumbles with a spatula. Stir occasionally until fully browned and cooked through. Drain excess grease and set aside.
Whisk the egg mixture: In a large mixing bowl, whisk together the eggs, milk (or heavy cream), salt, black pepper, and garlic powder until smooth and well combined. This ensures even seasoning throughout the casserole.
Assemble the layers: Spread the thawed hashbrowns evenly in the greased baking dish. Sprinkle the cooked sausage over the hashbrowns, followed by a generous layer of shredded cheddar cheese. Pour the egg mixture evenly over the layers, making sure it covers all the ingredients. Use a spoon to gently press everything down so the liquid is absorbed.
Bake the casserole: Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for another 20 minutes, or until the center is set and a knife inserted in the middle comes out clean. The top should be lightly golden brown.
Let it rest and serve: Allow the casserole to cool for about 5-10 minutes before slicing. Serve warm with hot sauce, salsa, or a side of fresh fruit.

Notes

Make-Ahead Tip: Assemble the casserole the night before and refrigerate. Bake fresh in the morning.
For Extra Flavor: Add diced bell peppers, onions, or spinach for added texture and color.
Lighter Option: Use turkey sausage and swap heavy cream for whole or skim milk.
Cheese Variations: Try using mozzarella, pepper jack, or a blend of cheeses for a different flavor profile.

Author: Ashely
Prep Time: 10 minutes
Cook Time: 1 hour
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 1g
Sodium: 620mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 16g
Cholesterol: 190mg