Sausage Hash Brown Breakfast Casserole
When my kids were younger, mornings were always a whirlwind. Between school runs, work deadlines, and trying to keep the house in order, I needed something quick and filling to feed everyone without spending hours in the kitchen. That’s when I started making this Sausage Hash Brown Breakfast Casserole. It became a family favorite because it’s simple to put together, uses ingredients I always have on hand, and keeps everyone full until lunch. Over the years, I’ve made it for holiday mornings, potlucks, and even lazy Sundays when we just want to sit around the table together. It’s not fancy, but it’s reliable, comforting, and always hits the spot.
Equipment
- 9x13-inch baking dish
- Large skillet for cooking sausage.
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula or spoon for stirring.
Ingredients
- 1 pound breakfast sausage (turkey).
- 4 cups shredded hash brown potatoes (thawed if frozen).
- 6 large eggs.
- 1 ½ cups milk.
- 2 cups shredded cheddar cheese.
- 1 teaspoon salt.
- ½ teaspoon black pepper.
- ½ teaspoon garlic powder (optional).
- ½ teaspoon onion powder (optional).
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large skillet, cook the sausage over medium heat until browned and cooked through. Drain any excess grease.
- Spread the shredded hash browns evenly in the prepared baking dish.
- Sprinkle the cooked sausage over the hash browns.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour the egg mixture evenly over the sausage and hash browns.
- Sprinkle the shredded cheese on top.
- Bake in the preheated oven for 45-50 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for 5-10 minutes before serving.