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Easy Cheesy Hash Brown Breakfast Casserole

Hash brown breakfast casserole is layered with browned pork sausage, shredded cheddar, and a simple egg-and-milk mixture. Bake it uncovered until the center is set for a cheesy, hearty breakfast with crisp edges.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter softened, for greasing
  • 1 lb pork breakfast sausage
  • 1 package (30 oz) frozen shredded hash browns thawed and patted dry
  • 2 cups shredded cheddar cheese
  • 10 eggs large
  • 2 cups whole milk
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked to 160°F; drain off excess grease.
  4. Spread the hash browns evenly in the prepared dish.
  5. Top the hash browns with the cooked sausage and cheddar cheese.
  6. Whisk the eggs, milk, salt, and pepper in a large bowl.
  7. Pour the egg mixture evenly over the casserole.
  8. Bake uncovered for 50 to 60 minutes, until the center is set and reaches 160°F on an instant-read thermometer.
  9. Rest for 10 minutes before serving.

Notes

Pat the thawed hash browns dry so the casserole sets instead of turning watery. Refrigerate leftovers for 3 to 4 days or freeze for up to 2 months. For a gluten-free option, check that the breakfast sausage is labeled gluten-free.