This indulgent Best Breakfast Hashbrown Casserole features layers of crispy shredded potatoes, savory sausage, and melted cheddar cheese baked in a fluffy egg custard. Perfect for holiday mornings or meal prep.
Ingredients
- 30 oz frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage (pork or turkey)
- 2 cups sharp cheddar cheese, shredded
- 8 large eggs
- 1 cup whole milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh chives (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.
- In a skillet over medium heat, cook the sausage until browned and crumbled. Drain excess grease.
- Spread thawed hashbrowns evenly in the bottom of the prepared dish. Top with the cooked sausage and shredded cheddar cheese.
- In a large bowl, whisk together eggs, milk, onion powder, garlic powder, salt, and pepper until well combined.
- Pour the egg mixture evenly over the casserole. Bake for 45-55 minutes, or until the center is set and edges are golden.
- Let rest for 10 minutes before slicing and serving.