Description
This Hashbrown Breakfast Casserole is loaded with shredded hash browns, savory breakfast sausage, fluffy eggs, and plenty of melted cheddar cheese. It’s a hearty, make-ahead breakfast that’s perfect for holidays, brunches, and feeding a crowd.
Ingredients
Scale
- 1 (30-ounce) package frozen shredded hash browns, thawed and patted dry
- 1 pound breakfast sausage
- 10 large eggs
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, shredded
- ½ medium onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Butter or nonstick cooking spray for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the breakfast sausage in a skillet over medium heat until browned. Drain any excess grease.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, paprika, salt, and black pepper.
- Spread the thawed hash browns evenly into the prepared baking dish.
- Sprinkle the cooked sausage and diced onion evenly over the hash browns.
- Add the mozzarella cheese and 1½ cups of the cheddar cheese.
- Pour the egg mixture evenly over the casserole.
- Sprinkle the remaining ½ cup cheddar cheese over the top.
- Bake for 45–55 minutes, or until the eggs are fully set and the cheese is golden brown.
- Let the casserole rest for 10 minutes before slicing.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Always thaw and pat the hash browns dry before using.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Assemble the casserole the night before and refrigerate until ready to bake.
- Add cooked bacon, diced ham, mushrooms, spinach, or bell peppers for easy variations.
- Leftovers reheat beautifully for quick breakfasts.
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 2g
- Sodium: 760mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 245mg