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Cheesy Potato Breakfast Casserole

Cheesy potato breakfast casserole layers thawed shredded hash browns, browned pork sausage, and cheddar under a savory egg-and-milk mixture. Bake it until the center is set for a hearty breakfast with tender potatoes and a cheesy top.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray for greasing
  • 1 lb pork breakfast sausage bulk
  • 0.5 yellow onion medium, finely chopped
  • 1 package (30 oz) shredded hash browns frozen, thawed and patted dry
  • 2 cups cheddar cheese shredded
  • 10 eggs large
  • 2 cups whole milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
  2. Cook the sausage and onion in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking up the sausage, until browned and the sausage reaches 160°F; drain excess fat.
  3. Spread the hash browns in the prepared dish and top evenly with the sausage mixture and cheddar cheese.
  4. Whisk the eggs, milk, salt, and pepper in a large bowl, then pour the mixture evenly over the casserole.
  5. Bake for 45 to 55 minutes, until the center is set and reaches 160°F.
  6. Rest the casserole for 10 minutes before serving.

Notes

Pat the thawed hash browns dry to help the casserole set without excess moisture. Refrigerate leftovers for 3 to 4 days; freeze baked portions for up to 2 months.