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Hashbrown Breakfast Casserole

Hashbrown breakfast casserole layers shredded potatoes, browned sausage, and sharp cheddar under a savory egg and milk mixture. Bake it until the center is set for a hearty breakfast with tender potatoes and a golden, cheesy top.
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Prep Time 15 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter softened
  • 1 lb breakfast sausage
  • 1 yellow onion small, finely chopped
  • 1 bag (30 oz) frozen shredded hash browns thawed and patted dry
  • 2 cups sharp cheddar cheese shredded
  • 10 eggs large
  • 2 cups whole milk
  • 0.75 tsp salt
  • 0.5 tsp black pepper

Equipment

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

Method
 

  1. Heat the oven to 350°F and grease a 9x13-inch baking dish with the butter.
  2. Cook the sausage and onion in a large skillet over medium heat, breaking up the sausage, until the sausage is browned and reaches 160°F and the onion is softened; drain excess fat.
  3. Spread the hash browns in the baking dish, then scatter the sausage mixture and cheddar evenly over them.
  4. Whisk the eggs, milk, salt, and pepper in a large bowl, then pour the mixture evenly over the casserole.
  5. Bake for 50–60 minutes, until the center is set and reaches 160°F.
  6. Rest the casserole for 10 minutes before serving.

Notes

For the best texture, thaw the hash browns fully and pat them dry before assembling. Refrigerate leftovers for 3–4 days; freeze portions for up to 2 months. Turkey sausage can be used as a lighter alternative.