Wake up to the irresistible aroma of sizzling sausage, golden potatoes, and melty cheese. This hearty casserole brings together everything you love about breakfast and bakes it into one delicious dish. Whether you’re hosting a weekend brunch or simply want a cozy meal to start the day, this is bound to become a household favorite.
Ingredients
- 1 pound of breakfast sausage
- 1 (30-ounce) bag of frozen shredded hash browns, thawed
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk (any variety)
- Salt and pepper to taste
Instructions
In a large skillet over medium heat, first brown the sausage, using a wooden spoon to break it up into bite-sized pieces. Once the sausage is fully cooked and no pink remains, scoop it out onto a plate lined with paper towels to soak up any excess fat. In the same skillet, add the chopped onion and sauté until it becomes translucent and slightly golden around the edges, then set aside.
Lightly grease a 9×13-inch baking dish, and spread the thawed hash browns evenly across the bottom. Top the potatoes with the cooked sausage, followed by the sautéed onions. In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture evenly over the casserole. Finally, sprinkle the top with a generous layer of shredded cheddar cheese for a gooey finish.
Place the casserole in a preheated 350°F (175°C) oven and bake for about 30 to 35 minutes. You’ll know it’s ready when the cheese bubbles and the center of the casserole is just set (a quick knife inserted in the middle should come out clean). Let it rest for 5 minutes before slicing into portions—this allows the casserole to settle and makes it easier to serve.
This savory casserole is ideal for big families, breakfast gatherings, or meal preppers who want a comforting start to the day. Feel free to swap in turkey sausage or add chopped bell peppers for a veggie boost. Use dairy-free cheese and milk if you’re accommodating dietary sensitivities—this recipe is flexible and can be easily modified to suit different needs.
Once you try this bubbly, cheesy bake, you’ll see why it’s the perfect dish to bring on those happy, sunny mornings (or any day you crave a rich, satisfying breakfast).
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
