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Stroller Envy

Sausage, Egg, and Hash Brown Breakfast Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb bulk breakfast pork sausage
  • 24 oz frozen shredded hash browns thawed in the refrigerator and squeezed dry
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 2 cups shredded cheddar cheese divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon butter for dish
  • 2 tablespoons chopped parsley

Method
 

  1. Heat oven to 350°F; butter a 9x13-inch baking dish. Brown sausage in a skillet over medium heat 8–10 minutes, breaking it up, until 160°F. Drain; cool slightly.
  2. Spread dry, thawed hash browns, sausage and 1 1/2 cups cheddar in dish. Whisk eggs, milk, garlic powder, salt and pepper until smooth; pour evenly over potatoes. Top with remaining cheese.
  3. Bake uncovered 45–55 minutes, until middle is set and 165°F. Tent with foil if top browns early. Rest 10 minutes; sprinkle with parsley.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.
For overnight prep, refrigerate the assembled unbaked dish, covered, for up to 24 hours. Bake from refrigerated in a temperature-safe dish; allow an additional 10–15 minutes and check for 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.