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Easy Loaded Sausage and Hash Brown Breakfast Casserole

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This easy loaded sausage and hash brown breakfast casserole is a forgiving, flexible, and delicious dish that started as a mistake but became a go-to for busy mornings, lazy weekends, and everything in between. It’s proof that sometimes the best dishes come from the worst-laid plans.

Ingredients

Scale
  • 1 pound breakfast sausage (mild, spicy, or maple)
  • 1 (30-ounce) bag frozen shredded hash browns (thawed slightly)
  • 2 cups shredded cheddar cheese (sharp cheddar preferred)
  • 8 large eggs (room temperature if possible)
  • 1 ½ cups whole milk (2% works, but whole milk is creamier)
  • ½ teaspoon kosher salt (reduce to ¼ teaspoon if using table salt)
  • ½ teaspoon black pepper (freshly ground preferred)
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • ½ cup shredded cheddar cheese (for topping)
  • 2 green onions, sliced (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish generously with nonstick cooking spray.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it up with a spatula, until browned and cooked through—about 6-8 minutes. Drain off most of the grease, but leave about a tablespoon in the pan for flavor. Set aside to cool slightly.
  3. Whisk the eggs: In a large mixing bowl, crack the 8 eggs and add the milk, salt, pepper, garlic powder, and smoked paprika. Whisk until well combined and slightly frothy—about 30 seconds. Do not over-whisk.
  4. Layer the hash browns: Spread the thawed hash browns evenly in the prepared baking dish. Sprinkle about half of the cooked sausage over the hash browns.
  5. Add the cheese: Sprinkle 1 ½ cups of the shredded cheddar cheese over the sausage and hash browns. Reserve the remaining ½ cup for the top.
  6. Pour the egg mixture: Slowly pour the whisked eggs and milk over the entire casserole. Distribute evenly. Give the dish a gentle shake or use a fork to poke around to ensure the liquid reaches the bottom.
  7. Top with remaining sausage and cheese: Sprinkle the rest of the cooked sausage over the top, followed by the remaining ½ cup of cheese.
  8. Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown and bubbly. The casserole is done when the center no longer jiggles when you gently shake the dish. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  9. Rest and serve: Let the casserole rest for 5-10 minutes before slicing. Sprinkle with sliced green onions if using, and serve warm.

Notes

Thaw hash browns for 10-15 minutes before using to avoid a soggy casserole. Do not overmix the eggs. Let the casserole rest for 5-10 minutes after baking for clean slices. For make-ahead, assemble the night before and refrigerate; add 10-15 minutes to baking time. For dairy-free, use unsweetened oat milk and dairy-free shredded cheese. For vegetarian, skip the sausage and add sautéed mushrooms, bell peppers, and onions.

Nutrition

Keywords: breakfast casserole, sausage casserole, hash brown casserole, easy breakfast, brunch recipe, loaded casserole, make-ahead breakfast

Find it online: https://coracooks.com/easy-loaded-sausage-and-hash-brown-breakfast-casserole/