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A hearty breakfast casserole combining crispy shredded hashbrowns, eggs, cheddar cheese, and savory pork sausage baked together for a filling and easy meal perfect for brunch or busy mornings.

Ingredients

Scale
  • 1 package (30 oz) frozen shredded hashbrowns, thawed and squeezed dry
  • 2 cups shredded cheddar cheese
  • 8 eggs (room temperature recommended)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1 pound pork sausage
  • 1 teaspoon black pepper
  • 1 1/2 cups whole milk or heavy cream

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking pan with non-stick spray.
  2. Thaw the frozen shredded hashbrowns and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  3. Cook 1 pound pork sausage in a skillet over medium heat, breaking it into small crumbles as it browns.
  4. Drain off excess grease from the cooked sausage and set aside.
  5. Bring eggs to room temperature if time allows.
  6. In a large bowl, whisk together 8 eggs, 1 1/2 cups whole milk or heavy cream, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1/4 teaspoon garlic powder until smooth.
  7. Spread the thawed and drained hashbrowns evenly in the bottom of the prepared baking dish.
  8. Sprinkle the cooked sausage evenly over the hashbrowns.
  9. Top the sausage with 2 cups shredded cheddar cheese.
  10. Pour the egg mixture evenly over the hashbrowns, sausage, and cheese.
  11. Cover the casserole with foil and bake for 40 minutes.
  12. Remove the foil and bake uncovered for an additional 20 minutes, until the eggs are set and the top is lightly browned.
  13. Let the casserole rest 5–10 minutes before slicing and serving.

Notes

Thawing and squeezing moisture out of hashbrowns is essential to prevent sogginess., Fully brown and drain sausage to avoid greasy spots., Removing foil for the last 15-20 minutes helps develop a crispy, golden top., Let the casserole rest to set the eggs and aid slicing., Make-ahead: Assemble the night before, refrigerate up to 24 hours, increase baking time to 65-80 minutes., Leftovers keep up to 4 days in the fridge; freeze unbaked or leftovers for 2-3 months., Reheat covered in 350°F oven for 15-25 min or microwave single servings for 1-2 min for convenience., Variations include substituting pork sausage with turkey, chicken, bacon, or plant-based sausage and adding sautéed vegetables., Options for milk include whole milk, heavy cream, half-and-half, 2% milk, or dairy-free alternatives like almond or oat milk., Cheese variations: Monterey Jack, pepper jack, Swiss, Mexican cheese blend, or mixtures thereof.

Nutrition

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