Ingredients for Hash Brown Breakfast Casserole
- Ground Sausage
- 1/2 medium onion, chopped
- Frozen Cubed Hash Brown Potatoes
- 6 large eggs
- Sharp Cheddar Cheese
- 1 cup milk
- 1 cup baking mix (such as Bisquick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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How to Make Hash Brown Breakfast Casserole
- Cook 1 pound sausage and 1/2 medium onion, chopped, in a large skillet over medium-high heat for 5 minutes, or until the sausage is browned and crumbles.
- Add 4 cups frozen shredded hash browns to the skillet and cook for 5-7 minutes, or until the sausage is no longer pink and the hash browns are lightly browned.
- Drain the sausage and hash brown mixture well on paper towels.
- Spoon the mixture into a lightly greased 13x9-inch baking dish. A stoneware baking dish is recommended.
- In a large bowl, whisk together 6 large eggs, 1 1/2 cups shredded cheddar cheese, 1 cup milk, 1 cup baking mix (such as Bisquick), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the egg mixture evenly over the sausage and hash brown mixture in the baking dish.
- Gently stir to combine.
- Cover the baking dish and chill for at least 8 hours, or preferably overnight.
- Preheat oven to 350°F (175°C).
- Bake covered with foil for 45 minutes.
- Uncover and bake for an additional 10-15 minutes, or until a wooden pick inserted into the center comes out clean.
- Remove from the oven and let stand for 5 minutes before serving.
- To keep warm, cover with foil and place in a 200°F (95°C) oven.
- Optional toppings: sour cream, your favorite hot sauce, or fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
9g
Fat
69g
Carbs
8g
