The Best Hashbrown Breakfast Casserole Ever
A hearty, cheesy, and comforting hashbrown breakfast casserole perfect for family gatherings and lazy brunches.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 lb Pork sausage (browned and drained)
- 30 oz Frozen shredded hashbrowns (thawed)
- 2 cups Sharp cheddar cheese (shredded)
- 8 Large eggs
- 1.5 cups Whole milk or heavy cream
- 1.5 tsp Salt
- 1 tsp Black pepper
- 0.25 tsp Garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- Cook 1 pound of pork sausage over medium heat until browned and crumbly. Drain any excess fat and set aside.
- Combine the thawed 30 ounces of shredded hashbrowns, the cooked sausage, and 2 cups of shredded sharp cheddar cheese in a large bowl. Stir until well mixed.
- Whisk together 8 large eggs, 1.5 cups of whole milk (or cream), 1.5 teaspoons of salt, 1 teaspoon of black pepper, and 0.25 teaspoon of garlic powder until blended and creamy.
- Pour the egg mixture over the hashbrown mixture and gently stir until everything is evenly coated.
- Transfer the combined mixture to a greased casserole dish and bake for 60 minutes, or until set and golden brown on top.
- Let the casserole cool for about 10 minutes before slicing.
Notes
For a leaner option, substitute pork sausage with turkey sausage or use plant-based sausage for a vegetarian dish. Allow leftovers to cool completely before storing in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg