Crispy Hashbrown Breakfast Casserole with Sausage and Cheddar
A hearty and comforting breakfast casserole featuring crispy hashbrowns, savory sausage, and melty cheddar cheese. Perfect for busy mornings or brunch gatherings.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 4 cups (about 340g) frozen shredded hashbrowns
- 1 pound (450g) ground breakfast sausage
- 2 cups (200g) shredded cheddar cheese (mix of sharp and mild)
- 6 large eggs
- 1 cup (240ml) whole milk or 2% milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 2 tablespoons chopped fresh chives or parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a large skillet over medium heat. Add the ground breakfast sausage and break it up with a spatula. Cook for about 7-8 minutes until browned and cooked through, with no pink remaining. Drain excess grease if needed, then set aside.
- In a large bowl, whisk together 6 large eggs and 1 cup (240ml) of milk until smooth and slightly frothy. Add 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk again to combine.
- Add 4 cups (340g) of frozen hashbrowns and the cooked sausage to the egg mixture. Stir gently until everything is evenly coated.
- Lightly grease your 9×13 inch baking dish. Pour half of the hashbrown mixture in and spread evenly. Sprinkle 1 cup (100g) shredded cheddar cheese over the first layer. Add the remaining hashbrown mixture on top, then finish with the remaining 1 cup cheddar cheese.
- Place the casserole in the oven and bake uncovered for 40-45 minutes. The top should turn golden brown and crispy, and the casserole should be set in the middle (a knife inserted should come out mostly clean).
- Let the casserole cool for 5-10 minutes before slicing to help it set.
- Optional: Sprinkle freshly chopped chives or parsley on top before serving.
Notes
Cook the sausage fully and drain excess fat to avoid sogginess. Use frozen hashbrowns without thawing or pat dry if thawed to maintain crispiness. Tent with foil halfway through baking if edges brown too fast. Assemble the casserole the night before and refrigerate for convenience, adding 10-15 minutes to baking time if baking from cold.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sodium: 600
- Fat: 22
- Carbohydrates: 12
- Fiber: 1.5
- Protein: 18
Keywords: breakfast casserole, hashbrowns, sausage, cheddar, easy breakfast, brunch, crispy casserole