Description
A hearty make-ahead breakfast casserole with crispy hash browns, savory sausage, melted cheddar cheese, and a fluffy egg custard.
Ingredients
- 2 pounds hot breakfast sausage
- 1 (30-32 ounce) bag frozen shredded hash browns
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray.
- In a large skillet, cook the breakfast sausage over medium-high heat until fully cooked and crumbly, then drain the fat.
- Add frozen hash browns to the same skillet and cook until lightly browned and crispy.
- Spread the browned hash browns evenly across the bottom of the baking dish.
- Distribute the cooked sausage over the hash browns, then sprinkle the cheddar cheese on top.
- In a bowl, whisk together eggs, milk, and seasonings until combined and frothy.
- Pour the egg mixture evenly over the layers in the baking dish.
- If baking immediately, place the dish in the oven. Otherwise, cover tightly and refrigerate for up to 24 hours or freeze for up to 3 months.
- Bake uncovered for 35-40 minutes or until the eggs are set and the top is golden.
- Let the casserole sit for 5 minutes before cutting and serving.
Notes
Store leftovers in an airtight container; reheat in the microwave or oven. This casserole can be frozen before or after baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American