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Easy Cheesy Hash Brown Breakfast Casserole

Easy cheesy hash brown breakfast casserole layers thawed shredded potatoes with browned pork sausage, onion, and cheddar under a savory egg and milk mixture. Baked until the center is set, it makes a hearty, sliceable breakfast for a crowd.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened
  • 1 lb bulk pork breakfast sausage
  • 1 yellow onion small, finely chopped
  • 1 package (30 oz) frozen shredded hash browns thawed and patted dry
  • 2 cups shredded cheddar cheese
  • 10 eggs large
  • 1.5 cups whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

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

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Cook the sausage and onion in a large skillet over medium heat for 8 to 10 minutes, breaking up the sausage, until browned and cooked through to 160°F.
  4. Drain off excess grease.
  5. Spread the hash browns in the prepared dish.
  6. Distribute the sausage mixture over the hash browns and sprinkle with the cheddar.
  7. Whisk the eggs, milk, salt, and pepper in a large bowl.
  8. Pour the egg mixture evenly over the casserole.
  9. Bake for 50 to 60 minutes, until the center is set and reaches 160°F.
  10. Let the casserole rest for 10 minutes before serving.

Notes

For even baking, thaw and pat the hash browns dry before assembling. Refrigerate leftovers for 3 to 4 days; freeze individual portions for up to 2 months. For a lighter option, use turkey breakfast sausage.