Description
This Easy Egg Hashbrown Casserole is a hearty breakfast or brunch dish combining savory sausage, tender hashbrown potatoes, fluffy eggs, and melted cheddar cheese. Perfectly seasoned and baked to golden perfection, this casserole delivers a comforting and satisfying meal for family or guests.
Ingredients
Scale
Potatoes and Meat
- 2 pounds thawed frozen hash brown potatoes
- 1 pound pork sausage
- 1 small diced onion
Egg Mixture
- 5 eggs
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Cheese
- 12 ounces shredded cheddar cheese
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook the sausage and onion: In a skillet over medium heat, cook the pork sausage and diced onion together, breaking the sausage apart until fully cooked and the onion is softened. Drain any excess grease.
- Combine ingredients: In a large mixing bowl, whisk the eggs, milk, onion powder, garlic powder, salt, and black pepper until well combined. Add the thawed hash brown potatoes, cooked sausage and onion mixture, and half of the shredded cheddar cheese. Stir until everything is evenly mixed.
- Transfer to baking dish: Lightly grease a 9×13 inch baking dish and spread the mixture evenly into it. Sprinkle the remaining shredded cheddar cheese on top.
- Bake the casserole: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the casserole is set and the top is golden and bubbly. A knife inserted in the center should come out clean.
- Cool and serve: Remove the casserole from the oven and let it cool slightly before cutting into portions. Serve warm for a delicious and filling meal.
Notes
- Make sure the hash brown potatoes are fully thawed to ensure even cooking.
- You can substitute the pork sausage with turkey sausage for a leaner option.
- Feel free to add bell peppers or mushrooms for extra vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
