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Hashbrown Breakfast Casserole

Hashbrown breakfast casserole layers thawed shredded potatoes, browned sausage and onion, cheddar, and a savory egg custard in a 9x13-inch dish. Bake until the center is set, then rest for 10 minutes for easy slicing.
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Prep Time 15 minutes
Cook Time 1 hour 4 minutes
resting 10 minutes
Total Time 1 hour 29 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter softened, for greasing
  • 1 lb breakfast sausage
  • 1 yellow onion medium, finely diced
  • 30 oz shredded hash browns package, frozen, thawed and patted dry
  • 2 cups shredded cheddar cheese divided
  • 12 eggs large
  • 2 cups whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

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

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Cook the breakfast sausage and finely diced onion in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking up the sausage, until it is browned and cooked through.
  4. Drain off excess grease.
  5. Spread the thawed, patted-dry hash browns in the prepared dish.
  6. Top with the sausage mixture and sprinkle with 1 cup of the cheddar.
  7. Whisk the eggs, whole milk, kosher salt, and black pepper in a large bowl.
  8. Pour the egg mixture evenly over the casserole and sprinkle with the remaining 1 cup cheddar.
  9. Bake for 50 to 60 minutes, until the center is set and registers 160°F on an instant-read thermometer.
  10. Let the casserole rest for 10 minutes before serving.

Notes

Pat the thawed hash browns dry to help the casserole set without excess moisture. Refrigerate leftovers for 3 to 4 days; freeze individual portions for up to 2 months. For a dairy-free variation, use unsweetened dairy-free milk and dairy-free cheddar.