sausage hashbrown breakfast casserole
This sausage hashbrown breakfast casserole is a crowd-pleasing dish that combines crispy hash browns, savory spicy sausage, and cheesy goodness, making it a perfect choice for large gatherings or cozy family breakfasts.
Ingredients
- Cooking spray Cooking spray
- 2 pounds bulk spicy breakfast sausage
- 2 pounds frozen hash brown potatoes
- 2 cups shredded Cheddar cheese
- 1 (7 ounce) can green chile peppers (optional)
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
- In a skillet over medium heat, cook the sausage, breaking it into crumbles until fully cooked and no longer pink. This should take about 5-7 minutes. Drain and set aside.
- Using the same skillet, cook the hash browns over medium heat in the sausage drippings. Stir occasionally until they’re golden and slightly crispy, about 8 minutes. Then spread the hash browns evenly into the prepared baking dish.
- Layer the cooked sausage evenly over the hash browns, followed by the cheese. If using green chiles, sprinkle them on top.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder. Pour this mixture evenly over the layers.
- Bake uncovered for 35-40 minutes, or until bubbly and golden brown on top. Let it cool slightly before serving.
Notes
You can assemble this casserole the night before! Just cover it tightly and refrigerate. Bake it fresh in the morning—add an extra 5-7 minutes to account for the chill.