This sausage hashbrown breakfast casserole recipe is scrumptious breakfast that will keep you satisfied all morning long! It’s simple to make and absolutely delicious.
The best part about this casserole is how easy it is to prepare. With just a few ingredients and minimal effort, you can have a warm and comforting breakfast that’s sure to impress. After browning the breakfast sausage, everything comes together in a single baking dish – no complicated steps or hard-to-find ingredients. Simply layer the hashbrowns, sausage, and cheese, pour the egg mixture over, and let the oven do the rest.
Whether you’re hosting a weekend brunch, meal-prepping for the week, or looking for a make-ahead breakfast to enjoy on busy mornings, this casserole fits the bill perfectly. It can even be prepared the night before and baked fresh in the morning, saving you time and stress when you need it most.
Ingredients
- 2 lbs. Ground breakfast sausage
- 2 lbs. Frozen hashbrown potatoes
- 2 C. Shredded cheddar cheese
- 9 Large eggs
- 2 C. Milk
- 1 Can diced green chilis drained
- 1 tsp. Garlic powder
- ½ tsp. Onion powder
- Salt and pepper to taste
How To Make Sausage Hashbrown Casserole
- Preheat the oven to 350 degrees.
- Saute the sausage in a skillet over medium high heat on the stove until completely browned. Remove and set aside.
- In the same skillet, heat the hashbrowns until lightly browned and mostly defrosted, about 8-10 minutes.
- Layer the hashbrowns in the bottom of a 9×13 greased casserole dish.
- Add the sausage on top of the hashbrowns.
- Sprinkle the cheese over the meat, and add the green chilis on top of the cheese.
- In a large mixing bowl, combine the eggs, milk, onion powder, garlic powder and salt and pepper to taste. Whisk to combine well.
- Pour the egg mixture over the casserole.
- Bake uncovered for 35-40 minutes until the eggs are completely set.