Hashbrown Casserole
A creamy, cheesy hashbrown casserole with sausage, perfect for a crowd-pleasing breakfast.
Ingredients
Main Ingredients
- 30 oz frozen shredded hashbrowns, thawed and well-drained Squeeze excess moisture out if you prefer a firmer bake.
- 8 large eggs
- 1.5 cups whole milk or heavy cream Cream gives a richer, custard-like texture.
- 1 lb pork sausage, crumbled and cooked Can use mild, spicy, or turkey sausage.
- 2 cups shredded cheddar cheese Sharp white cheddar recommended for tang.
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Thaw the frozen shredded hashbrowns in the refrigerator overnight or place the sealed bag in cold water until thawed. Drain thoroughly and press out excess water with paper towels.
- In a skillet over medium heat, cook the pork sausage until browned and cooked through. Drain on paper towels.
- In a large bowl, whisk together the eggs, milk or cream, salt, black pepper, and garlic powder until combined.
- Fold the drained hashbrowns, cooked sausage, and shredded cheddar into the egg mixture. Stir gently until everything is evenly coated.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Baking
- Bake at 350°F for 45-55 minutes, until the center is set and the top is golden brown. A knife inserted near the center should come out mostly clean.
- Let the casserole rest for 10-15 minutes before slicing to firm up and make serving cleaner.
Notes
Great served warm. Pairs well with lighter sides, sweet balances, and hearty toppings.