Best Breakfast Hashbrown Casserole (Print Format)
Cheesy hashbrowns, sausage, and eggs baked golden—perfect for easy breakfast or brunch.
# Ingredients:
→ Casserole Base
01 -
1 package (30 oz) frozen shredded hash browns, thawed
02 -
2 cups cheddar cheese, shredded
→ Filling
03 -
8 eggs, room temperature
04 -
1 1/2 tsp salt
05 -
1/4 tsp garlic powder
06 -
1 lb pork sausage
07 -
1 tsp black pepper
08 -
1 1/2 cups whole milk or heavy cream
# Steps:
01 -
Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with non-stick cooking spray to prevent sticking and ensure easy cleanup.
02 -
Cook pork sausage in a skillet over medium heat, breaking it into small pieces. Once fully browned, drain any excess grease and set aside.
03 -
In a large bowl, whisk together eggs, whole milk or heavy cream, salt, black pepper, and garlic powder until smooth and well combined.
04 -
Layer thawed hash browns evenly in the prepared baking dish. Add the cooked sausage on top, sprinkle with shredded cheddar cheese, and pour the egg mixture evenly over the layers.
05 -
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake uncovered for another 20 minutes until the eggs are set and the top is lightly browned. Let rest for 5 minutes before slicing.
06 -
Slice into portions and serve warm. Optional toppings include hot sauce or salsa for added flavor.
# Tips:
01 -
Thawing and squeezing frozen hash browns helps remove excess moisture, ensuring a crispier casserole top.
02 -
Letting the casserole rest after baking allows the egg mixture to set for cleaner slicing.