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Sausage Hashbrown Breakfast Casserole Recipe

Sausage Hashbrown Breakfast Casserole
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This breakfast casserole combines cooked sausage, shredded hashbrowns, eggs, milk, and cheese into a baked dish. It’s filling, full of flavor, and simple to prepare ahead of time. Think of it as a mix between a breakfast skillet and an egg bake, with the added richness of sausage that makes it extra satisfying.

Ingredients

Scale

  • 1 lb breakfast sausage (pork, turkey, or chicken, cooked and crumbled)

  • 3 cups frozen shredded hashbrowns (thawed and patted dry)

  • 8 large eggs

  • 1 cup milk

  • 2 cups shredded cheddar cheese (or a blend of your choice)

  • 1 small onion, finely chopped (optional)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 2 tablespoons chopped parsley (optional, for garnish)

Instructions

Step 1: Preheat oven

Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2: Cook the sausage

Brown the sausage in a skillet over medium heat, breaking it into small pieces. Drain excess grease.

Step 3: Layer hashbrowns

Spread the thawed and dried hashbrowns evenly in the bottom of the dish.

Step 4: Add sausage

Evenly distribute the cooked sausage over the potatoes.

Step 5: Prepare the egg mixture

In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.

Step 6: Assemble and top

Pour the egg mixture over the layers and sprinkle cheese on top.

Step 7: Bake the casserole

Bake uncovered for 40–45 minutes, or until the eggs are set and the top is golden.

Step 8: Rest before serving  

Allow the casserole to cool for 5 minutes, then garnish with parsley and slice.

Find it online: https://gordonramsayeats.com/sausage-hashbrown-breakfast-casserole/