This is a hearty, cheesy breakfast casserole featuring sausage and hash browns. It is simple to prepare ahead of time, making it a perfect crowd-pleasing dish for busy mornings or brunch gatherings.
Author:Carla Davis
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:8 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound breakfast sausage, cooked and drained
1 (32 ounce) bag frozen shredded hash browns, thawed
1 cup chopped onion
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
12 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Spread the thawed hash browns evenly across the bottom of the prepared baking dish.
Scatter the cooked and drained sausage, chopped onion, cheddar cheese, and Monterey Jack cheese over the hash browns.
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
Pour the egg mixture evenly over the sausage and hash brown layers in the baking dish.
Cover the dish tightly with aluminum foil. You can refrigerate the casserole at this point for up to 24 hours (make-ahead step).
If baking immediately, place the covered dish in the preheated oven and bake for 30 minutes.
Remove the foil and continue baking for another 15 to 20 minutes, or until the eggs are set and the top is lightly golden brown. If baking from the refrigerator, add about 10 minutes to the covered baking time.
Let the cheesy breakfast bake rest for 5 minutes before slicing and serving.
Notes
For a high protein breakfast bake, you can substitute the sausage with lean ground turkey sausage.
If you want a Pioneer Woman inspired flavor, add a dash of smoked paprika to the egg mixture.
This recipe is excellent for Christmas morning breakfast because you assemble it the day before.