Starting your day with a nutritious and delectable breakfast is one of the simplest pleasures in life. What if I told you there’s a hearty breakfast recipe that has been passed down in my family for generations, something that brings the comforting warmth of home-cooked meals to your table? Meet the star of our morning feast – the Hash Browns & Eggs Breakfast Casserole.
This exquisite breakfast casserole, complete with hash browns, is a testament to the beauty of culinary traditions. The maple-flavored pork sausage is our secret ingredient, but you can adapt the recipe to any sausage of your preference. It’s this flexibility that makes this casserole a favorite for breakfast or brunch, loved by both kids and adults. The perfect blend of flavors, coupled with the cheesy goodness, makes this dish irresistibly delicious.
How to Prepare Hash Browns & Eggs Breakfast Casserole
The beauty of this recipe lies not only in its flavors but also in its simplicity. Even kitchen novices can prepare this breakfast dish with minimal fuss, making it a great choice for busy mornings or lazy brunches. Let’s get started on our breakfast adventure!
Ingredients for Hash Browns & Eggs Breakfast Casserole
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 pound sausage
- 1 small onion, diced
- 5 eggs
- ½ cup milk
- ½ teaspoon onion powder
- ⅛ teaspoon garlic powder
- salt and ground black pepper to taste
- 12 ounces shredded Cheddar cheese
Directions for Hash Browns & Eggs Breakfast Casserole
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and add the thawed hash brown potatoes, arranging them in an even layer.
- In a large skillet, place the sausage and diced onion. Cook and stir over medium heat until the sausage is browned and crumbled. This should take about 10 minutes. Afterwards, drain the mixture.
- In the meantime, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper in a large bowl until well combined. Pour this mixture over the potatoes and sprinkle half of the Cheddar cheese on top.
- Add the sausage mixture on top and sprinkle with the remaining Cheddar. Cover the dish with aluminum foil.
- Bake the casserole in the preheated oven for 1 hour. Remove the foil and return the casserole to the oven. Bake until a knife inserted into the center comes out clean, which should take about 10 minutes. Let the casserole stand for 5 minutes before serving. Enjoy your Hash Browns & Eggs Breakfast Casserole!
Can I substitute the pork sausage with a different type of sausage?
Yes, you can use any type of sausage you prefer. The recipe is versatile and can be adjusted according to your preference.
Can I make this recipe the night before?
Yes, you can prepare the casserole the night before and bake it in the morning for a quick, easy, and delicious breakfast.
How long can I store the leftovers?
You can store the leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave.
Can I use fresh potatoes instead of frozen hash browns for this recipe?
Yes, fresh potatoes can be used as a substitute for frozen hash browns. To do this, you’ll need to grate the potatoes and wring out as much moisture as you can before using them in the recipe. This ensures that your casserole isn’t too wet and cooks properly.
Can I add vegetables to this Hash Browns & Eggs Breakfast Casserole?
Definitely! This recipe is versatile and you can customize it to your liking. You can add bell peppers, mushrooms, tomatoes, or any of your favorite vegetables. Just make sure to cook them beforehand to release their excess moisture, so it doesn’t make your casserole soggy.
Hash Browns & Eggs Breakfast Casserole
Ingredients
- 1 2 pound package frozen hash brown potatoes, thawed
- 1 pound sausage
- 1 small onion diced
- 5 eggs
- ½ cup milk
- ½ teaspoon onion powder
- ⅛ teaspoon garlic powder
- salt and ground black pepper to taste
- 12 ounces shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch square pan and add the thawed hash brown potatoes, arranging them in an even layer.
- In a large skillet, place the sausage and diced onion. Cook and stir over medium heat until the sausage is browned and crumbled. This should take about 10 minutes. Afterwards, drain the mixture.
- In the meantime, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper in a large bowl until well combined. Pour this mixture over the potatoes and sprinkle half of the Cheddar cheese on top.
- Add the sausage mixture on top and sprinkle with the remaining Cheddar. Cover the dish with aluminum foil.
- Bake the casserole in the preheated oven for 1 hour. Remove the foil and return the casserole to the oven. Bake until a knife inserted into the center comes out clean, which should take about 10 minutes. Let the casserole stand for 5 minutes before serving. Enjoy your Hash Browns & Eggs Breakfast Casserole!
