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Easy Egg Hashbrown Casserole Recipe

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★★★★★

4.9 from 111 reviews

This Easy Egg Hashbrown Casserole is a hearty and delicious breakfast dish featuring a base of crispy hash browns layered with savory cooked sausage and onions, all bound together with a flavorful egg mixture and topped with melted sharp cheddar cheese. Perfect for family breakfasts or brunch gatherings, it’s simple to prepare and baked to golden perfection.

Ingredients

Scale

For the Base:

  • 2 lb thawed frozen hash brown potatoes (preferably Ore-Ida shredded hash browns)

For the Meat Mixture:

  • 1 small onion, diced
  • 1 lb pork sausage (cooked and crumbled)

For the Egg Mixture:

  • 5 large eggs, at room temperature
  • 1/8 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 cup milk
  • Black pepper to taste (freshly ground preferred)
  • Salt to taste

For the Topping:

  • 12 oz shredded cheddar cheese (sharp cheddar recommended)

Instructions

  1. Gather and Prepare Ingredients: Gather all ingredients including thawed hash brown potatoes, pork sausage, diced onion, eggs, milk, spices, and shredded cheddar cheese to have everything ready for assembly.
  2. Preheat Oven and Prepare Hash Browns: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan thoroughly then spread the thawed hash browns evenly in the pan as the casserole base.
  3. Cook Sausage and Onion: In a large skillet over medium heat, cook the pork sausage together with the diced onion until the sausage is browned and crumbled and the onions have softened, about 10 minutes. Drain excess fat afterward.
  4. Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and freshly ground black pepper until combined. This will bind the casserole components.
  5. Assemble the Casserole: Pour the egg mixture evenly over the hash browns in the baking pan. Sprinkle half of the shredded cheddar cheese over the eggs, then spread the cooked sausage and onion mixture on top. Finish by sprinkling the remaining cheese over everything. Cover the casserole with aluminum foil.
  6. Bake and Finish: Bake the covered casserole in the preheated oven for 1 hour. After that, carefully remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the cheese is golden and bubbly. Allow the casserole to cool for a few minutes before serving.

Notes

  • If you prefer a crispier cheese topping, extend the uncovered baking time slightly while watching to avoid burning.
  • Use sharp cheddar cheese for the best flavor contrast in the casserole.
  • For a lower fat version, use lean pork sausage or turkey sausage and reduced-fat milk.
  • This casserole can be prepared a day ahead, assembled and refrigerated, then baked the next morning (add extra baking time if baking from cold).
  • Make sure to thaw frozen hash browns completely and drain any excess moisture to avoid sogginess.

Keywords: egg casserole, hashbrown casserole, breakfast casserole, sausage casserole, cheesy breakfast bake, easy breakfast recipe

Find it online: https://platedandproud.com/easy-egg-hashbrown-casserole-recipe/