Sausage and Egg Casserole
A layered combination of golden hash browns, flavorful sausage, and egg custard baked to cheesy perfection.
Ingredients
Main
- 30 oz frozen shredded hash browns thawed and patted dry (about 5 cups)
- 1 lb breakfast sausage
- 0.5 cup onion diced
- 2 cups shredded cheddar cheese divided
- 10 large eggs
- 1.75 cups milk
Spices
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Main
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- In a skillet over medium heat, cook the sausage and diced onion until the sausage is no longer pink, about 8 to 10 minutes, then drain any excess fat.
- Spread the thawed, patted-dry hash browns evenly in the prepared baking dish. Top with the cooked sausage mixture and 1 cup of shredded cheddar cheese.
- In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until smooth. Pour the egg mixture evenly over the layers, then sprinkle the remaining 1 cup of cheese on top.
- Bake for 40 to 45 minutes until the edges are golden and the center is set. Let the casserole rest for 10 minutes before slicing and serving.
Notes
Prep Tip: Pat the thawed hash browns dry to avoid a watery casserole.
Cooking Note: Rotate the pan halfway through baking to ensure even browning.
Storage Insight: Thaw leftover portions overnight in the fridge for the best reheating results.
Nutrition
Serving: 250gCalories: 380kcalCarbohydrates: 18g
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