Ingredients
4 cups frozen hash browns, thawed
1 pound breakfast sausage (bulk or links, crumbled)
2 cups shredded cheddar cheese (or cheese blend of choice)
8 large eggs
2 cups milk (or evaporated milk/light cream)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Dijon mustard (optional)
Instructions
- Preheat a skillet over medium heat. Brown the sausage until no longer pink, then drain the excess fat.
- Grease a 9×13‑inch baking dish. Spread the thawed hash browns evenly in the bottom of the dish.
- Layer the cooked sausage over the hash browns, followed by 1 1/2 cups of the shredded cheese.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and Dijon mustard if using.
- Pour the egg mixture evenly over the layered ingredients in the dish.
- Cover the dish with foil and refrigerate overnight or for at least 12 hours.
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and uncover.
- Top with the remaining 1/2 cup of cheese if desired, and bake uncovered for 45–65 minutes, or until the center is set and the top is golden and bubbly.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
- Thaw hash browns fully to avoid a soggy casserole.
- Customize with vegetables like bell peppers, mushrooms, or green chiles.
- Can be assembled up to 48 hours ahead using pasteurized eggs.
- Leftovers can be refrigerated for up to 4 days or frozen for 3–4 months.
- Serve with salsa, sour cream, or fresh fruit for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45–65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 slice (1/12 of casserole)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 195mg
