This classic recipe combines all the elements of a traditional breakfast – sausage, eggs and potatoes – into a warm and comforting casserole that’s perfect for entertaining.
The best thing about this casserole – besides its delicious flavor – is that you can prepare it ahead of time and let it rest in the refrigerator overnight. Then just pop it into the oven in the morning! That means it’s perfect for Sunday brunch or holiday breakfasts when you want to enjoy a nice breakfast but don’t want to spend a lot of time fussing in the kitchen.
A lot of recipes for breakfast casserole call for cooking the hash browns before adding them in with the rest of the ingredients. I’ve found that step to not only be unnecessary but to actually interfere with the texture of the final dish. Using raw hash browns means the potato will combine with the egg into a creamy casserole with the texture of scrambled eggs.
Just be sure to defrost the hash browns and blot them dry with a kitchen towel – adding them in frozen incorporates too much liquid into the recipe and prevents the casserole from setting properly.Print
- 1 lb. ground sausage
- 16 oz. shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 6 large eggs
- 1/2 cup milk
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 scallions (or green onions), chopped
- Cook the sausage in a large skillet 6-8 minutes, until browned and cooked through.
- Spray a 9×13 inch casserole dish with cooking spray.
- Add the hash browns and spread into an even layer.
- Top with the cooked sausage and shredded cheese.
- In a bowl, whisk together the eggs and milk.
- Season with salt and pepper.
- Pour the eggs over the hash brown mixture.
- Cover and refrigerate at least 2 hours, or overnight.
- Uncover and bake at 375°F for 55-60 minutes, or until the edges brown and the center is set.
- Remove from the oven and let cool for 10 minutes before serving.