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Hash Brown Egg Casserole Recipe

Hash Brown Egg Casserole

A hearty, make-ahead breakfast bake featuring a crispy potato crust, savory breakfast sausage, and fluffy, cheesy eggs.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 30 ounces frozen shredded hash browns thawed and drained
  • 1 pound ground breakfast sausage
  • 10 large eggs
  • 1.5 cups whole milk
  • 2 cups sharp cheddar cheese grated and divided
  • 0.5 cup yellow onion finely diced
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • 9x13 inch baking dish
  • Large skillet

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
  2. Press the thawed hash browns into the bottom of the dish to form an even crust.
  3. Bake the potato crust alone for 15 minutes to slightly crisp the edges.
  4. Brown the breakfast sausage and diced onion in a skillet over medium heat for 8 minutes, then drain the grease.
  5. Spread the cooked sausage mixture evenly over the par-baked potato crust.
  6. Sprinkle 1.5 cups of the cheddar cheese over the meat.
  7. Whisk the eggs, milk, dry mustard, salt, and pepper in a large bowl until smooth.
  8. Pour the egg mixture slowly over the layers in the baking dish.
  9. Top with the remaining half cup of cheese and bake uncovered for 40 to 45 minutes until set.

Notes

  • Thoroughly drain the thawed potatoes by squeezing them in a towel to prevent a watery casserole.
  • If baking straight from the refrigerator the next morning, add 15 minutes to the final cooking time.