Ingredients
Scale
- 1 lb high-quality pork sausage (traditional, maple, or spicy Italian)
- 6 cups frozen shredded hash browns (thawed and dried)
- 8 large eggs
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
½ tsp black pepper
Instructions
1. Prepare the Sausage:
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- In a large skillet over medium heat, cook sausage until browned and fully cooked, breaking it into crumbles as it cooks. Drain excess fat and set aside.
2. Hash Brown Base:
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- Grease a 9×13-inch baking dish. Spread the hash browns evenly across the dish. Season with a pinch of salt and pepper.
3. Make the Egg Mixture:
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- In a mixing bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper until fully combined.
4. Layer the Casserole:
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- Pour the egg mixture over the hash browns.
- Evenly distribute the cooked sausage on top.
- Sprinkle shredded cheese over the sausage layer.
5. Bake the Casserole:
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- Preheat oven to 350°F (175°C).
- Bake for 45-55 minutes, or until the center is set, and the top is golden brown.
6. Serve and Enjoy:
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- Allow the casserole to cool for 5-10 minutes before slicing and serving.
Notes
- Make-Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake as directed in the morning.
- Freezing Instructions: Wrap the assembled (unbaked) casserole tightly in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Reheating: Microwave individual portions or reheat the entire casserole in a 350°F oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: Approx. 1/8 casserole
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 190mg