Description
Whipping up this hash brown breakfast casserole means diving into a hearty morning feast that’ll energize your entire day. Crispy potatoes, melted cheese, and savory breakfast meats come together in one skillet for a crowd-pleasing dish that makes weekend mornings feel extra special.
Ingredients
Scale
Proteins:
- 1 pound ground breakfast sausage
- 8 large eggs
- 1 cup ham, diced
Starches:
- 30 ounces (850 grams) frozen hash browns, thawed
- 2 cups bread cubes
Dairy and Seasonings:
- 2 cups cheddar cheese, shredded
- 1 cup sour cream
- ½ cup milk
- 1 tablespoon dried minced onion
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a 9×13-inch baking dish with non-stick cooking spray.
- Combine 32 ounces (907 grams) of frozen hash browns, 1 cup shredded cheddar cheese, and ½ cup diced onions in a large mixing bowl.
- Whisk together 6 large eggs, 1 cup whole milk, 1 teaspoon salt, and ½ teaspoon black pepper in a separate bowl until smooth and well-blended.
- Pour the egg mixture over the hash brown combination, stirring gently to ensure every potato strand gets coated evenly.
- Mix in ½ pound cooked and crumbled breakfast sausage, distributing the meat throughout the casserole.
- Transfer the entire mixture into the prepared baking dish, spreading it uniformly with a spatula.
- Sprinkle an additional ½ cup of cheddar cheese across the top for extra golden crispiness.
- Bake uncovered for 45-50 minutes, checking that the edges turn golden brown and the center sets completely.
- Remove from the oven and let the casserole rest for 10 minutes, allowing it to firm up before serving.
- Cut into square portions and serve hot, garnishing with fresh chopped chives if desired.
Notes
- Grate potatoes when they’re cold from the refrigerator for the crispiest texture and easiest shredding.
- Squeeze excess moisture from shredded potatoes using a clean kitchen towel to prevent a soggy casserole.
- For a gluten-free version, swap regular flour with almond flour or cornstarch and use gluten-free cheese.
- Let the casserole rest for 10 minutes after baking so it sets and cuts cleanly, making serving much easier.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 150 mg