Description

This hearty Hashbrown Breakfast Casserole is a perfect combination of fluffy eggs, savory breakfast sausage, melted cheddar cheese, and tender hashbrowns. Baked to golden perfection, it makes a delicious and satisfying meal for breakfast or brunch that serves up to 8 people. Easy to prepare and customizable with optional garnishes, this casserole is sure to become a favorite family recipe.

Ingredients

Scale

Egg Mixture

7 large eggs
1 ½ cups half and half
2 tablespoons dijon mustard
1 teaspoon salt
½ teaspoon garlic powder

Main Ingredients

20 oz frozen shredded hashbrowns, thawed
1 pound breakfast sausage, cooked with grease drained
1 ½ cups shredded cheddar cheese, divided

Garnish (Optional)

Chopped parsley or sliced green onions

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Instructions

Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
Mix egg base: In a large bowl, whisk together the eggs, half and half, dijon mustard, salt, and garlic powder until fully combined to create a flavorful custard base.
Combine hashbrowns and sausage: Stir the thawed hashbrowns, cooked and drained breakfast sausage, and ¾ cup of shredded cheddar cheese into the egg mixture until everything is evenly distributed.
Assemble casserole: Pour the combined mixture into the prepared baking dish and smooth the top with a spatula for an even surface.
Add cheese topping: Sprinkle the remaining ¾ cup of shredded cheddar cheese evenly over the top of the casserole for a golden cheesy crust.
Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the casserole to set without drying out.
Bake uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the center is fully set and the top is lightly golden brown.
Rest the casserole: Remove from the oven and let the casserole sit for 10 to 15 minutes to firm up, making it easier to cut and serving more flavorful.
Garnish and serve: Sprinkle chopped parsley or sliced green onions over the top before serving to add a fresh, colorful touch if desired.

Notes

Be sure to drain the cooked sausage well to avoid excess grease in the casserole.
Thaw hashbrowns fully before mixing to prevent excess moisture in the dish.
Letting the casserole rest after baking helps it set properly and improves slicing.
This casserole can be prepared the night before and baked fresh in the morning for convenience.
For a spicier version, consider adding a pinch of cayenne pepper or chopped jalapeños to the egg mixture.