Waking up to the smell of this sausage hashbrown breakfast casserole is like a warm hug on a frosty morning—it’s pure joy wrapped in cheese and comfort. I remember the first time I made it; the kitchen filled with the enticing aroma of sizzling sausage and crispy potatoes, and I knew it was love at first bite. Whether you’re rushing through a weekday or savoring a lazy Sunday, this dish is your trusty sidekick, ready to turn any morning into a mini celebration.
Steps
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish. Spread the thawed hash brown potatoes evenly across the bottom of the prepared dish.
- In a large skillet over medium heat, cook the sausage and diced onion until the sausage is browned and crumbly, which should take about 10 minutes. Drain any excess fat from the skillet.
- In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper until the mixture is smooth and well combined.
- Pour the egg mixture over the hash browns in the baking dish. Sprinkle half of the shredded Cheddar cheese over the top.
- Add the cooked sausage and onion mixture over the egg and hash brown layer. Top with the remaining Cheddar cheese and cover the dish with aluminum foil.
- Bake the casserole in the preheated oven for 1 hour. Remove the foil and continue baking for another 10 minutes, or until a knife inserted into the center comes out clean.
- Allow the casserole to rest for 5 minutes before serving.
Ingredients
- 1 (2-pound) package of frozen hash brown potatoes, thawed
- 1 pound of pork sausage
- 1 small onion, finely chopped
- 5 large eggs
- ½ cup of milk
- ½ teaspoon of onion powder
- ? teaspoon of garlic powder
- Salt and ground black pepper to taste
- 12 ounces of shredded Cheddar cheese
Nutritional Values
Calories: 3696 | Total Fat: 294g | Saturated Fat: 138g | Cholesterol: 1560mg | Sodium: 6852mg | Total Carbohydrate: 180g | Dietary Fiber: 12g | Total Sugars: 12g | Protein: 204g | Vitamin C: 90mg | Calcium: 2910mg | Iron: 18mg | Potassium: 6186mg
FAQ
- Can I make this breakfast casserole in advance?
- Yes, you can prepare the casserole up to the baking step and refrigerate it overnight. In the morning, simply pop it in the oven and bake as directed.
- Is it possible to substitute the pork sausage for a different meat?
- Absolutely! You can replace the pork sausage with turkey sausage, bacon, or even a vegetarian alternative, depending on your preference.
- What is the best way to store leftovers?
- Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven or microwave until heated through.
- Can I use fresh potatoes instead of frozen hash browns?
- Yes, you can use fresh potatoes. Simply peel and shred them, then pat dry to remove excess moisture before using them in the recipe.
- How can I make this dish less salty?
- To reduce the saltiness, use low-sodium sausage and cheese, and be cautious with the added salt in the egg mixture. You can also rinse the hash browns if they seem too salty.
Tips
- Ensure the hash browns are fully thawed and patted dry before layering them in the pan to prevent excess moisture, which can make the casserole soggy.
- For added flavor, consider using a mix of cheeses instead of just Cheddar, such as Monterey Jack or Pepper Jack, to give the casserole a unique taste.
- If you’re short on time, you can prepare the sausage and onion mixture the night before and store it in the refrigerator. This will make the assembly process quicker in the morning.
- After baking, let the casserole sit for a few minutes before serving. This resting period allows it to set and makes it easier to slice and serve.
Equipment
- 8×8-inch square baking pan
- Large skillet
- Whisk
