Hashbrown Breakfast Casserole
The ultimate crowd-pleaser combining savory pork sausage, crispy hashbrowns, and gooey cheddar cheese baked into a fluffy custard.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 lb Pork sausage (browned and drained)
- 30 oz Frozen shredded hashbrowns (thawed)
- 2 cups Sharp cheddar cheese (shredded)
- 8 Large eggs
- 1.5 cups Whole milk or heavy cream
- 1.5 tsp Salt
- 1 tsp Black pepper
- 0.25 tsp Garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pork sausage in a skillet over medium heat until browned and crumbly, then drain excess fat and set aside.
- Mix together the thawed hashbrowns, cooked sausage, and shredded cheddar cheese in a large bowl.
- Whisk together the eggs, whole milk (or cream), salt, pepper, and garlic powder until well blended in a separate bowl.
- Pour the egg mixture over the hashbrown and sausage blend, gently stirring to coat all ingredients.
- Transfer the mixture into a greased casserole dish and bake for about 60 minutes, or until the top is golden brown and the center is set.
- Allow the casserole to cool for 10 minutes before slicing into squares.
Notes
Leftovers can be stored in an airtight container for up to 3-4 days. For reheating, microwave individual portions or warm the entire dish covered in foil at 350°F (175°C).
Find it online: https://breakfastrecip.com/hashbrown-breakfast-casserole-2/