Hash Brown Sausage Breakfast Bake – A Morning Favorite!
This hearty breakfast casserole is loaded with cheesy hash browns, savory sausage, and fluffy eggs—perfect for weekend brunch or meal prep!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 bag (30 oz) frozen hash browns, thawed
1 lb breakfast sausage
1 small onion, diced
8 large eggs
2 cups milk
2 cups cheddar cheese, shredded
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet over medium heat, cook sausage and diced onion until browned. Drain excess fat.
Spread thawed hash browns evenly in the prepared dish. Top with the sausage-onion mixture and half of the shredded cheese.
In a large bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper. Pour evenly over the casserole.
Sprinkle remaining cheese over the top.
Bake for 40–45 minutes, or until the top is golden and the center is fully set.
Let cool slightly before slicing. Garnish with chopped parsley and serve warm.
Notes
Make Ahead: Assemble the night before, cover, and refrigerate. Bake in the morning as directed.
Customize It: Add bell peppers, mushrooms, or spinach for extra veggies.
Cheese Options: Swap cheddar with Monterey Jack, Swiss, or a cheese blend.
Leftovers can be stored in the fridge for 3–4 days or frozen for up to 2 months.
