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Sheet-Pan Hashbrown Casserole for Meal Prep

A thin, sliceable sheet-pan egg bake with potatoes, sausage and cheddar.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 24 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 10 large eggs
  • 1 cup whole milk
  • 12 oz fully cooked breakfast sausage crumbles
  • 1 1/2 cups shredded cheddar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil for pan

Method
 

  1. Heat oven to 375°F. Oil an 18x13-inch rimmed sheet pan with sides at least 1 inch high. Set it on a level surface.
  2. Whisk eggs, milk, garlic powder and pepper. Stir in potatoes, sausage and cheese. Spread evenly in pan; keep mixture below the rim and carry carefully to oven.
  3. Bake 25–35 minutes, until the center is firm and reaches 165°F and edges are golden. Rest 10 minutes, then cut into 12 squares.

Notes

Equipment: 18x13-inch rimmed sheet pan, large bowl, instant-read thermometer.
Serving size: 1/12 of the recipe.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 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.