Sausage Hashbrown Breakfast Casserole
This tasty breakfast casserole is loaded with savory sausage, tender hash browns, and fluffy eggs! Prep the night before and bake when ready!
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Servings: 8 servings
Calories: 597kcal
Equipment
Ingredients
- 1 pound ground pork sausage
- 24 ounces refrigerated hash browns
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ teaspoon salt
- 3 large eggs
- ½ cup milk or half and half
Instructions
- Preheat the oven to 350F. Spray casserole dish with nonstick spray.
- In a large skillet, cook the sausage until no longer pink, drain if desired.
- In a small bowl, whisk together milk and eggs.
- In a large mixing bowl, combine the cooked sausage, hash browns, 1 cup of cheddar cheese, sour cream, onion powder, garlic powder, salt, pepper. And milk mixture.
- Mix to combine.
- Spread evenly in the casserole dish. Top with remaining shredded cheese.
- Bake uncovered for 30 minutes or until the cheese is melted and the casserole is bubbly.
- Remove from oven and garnish with parsley or green onions if desired. Enjoy!
Notes
- To pack in more veggies, try adding in red bell pepper or green pepper to the recipe.
- Use finely chopped onion instead of onion powder.
- For a little kick, try adding red pepper flakes or hot sauce to the top of your egg casserole breakfast bake.
- If your cheese on top starts to burn, cook covered with aluminum foil for the majority of the time and remove for the last 10 minutes.
- Since the cheese topping is usually the best part of this delicious casserole, make sure that you’re adding plenty. When reheating, add on a little extra cheese to top off this sausage breakfast casserole.
Nutrition
Serving: 1g | Calories: 597kcal | Carbohydrates: 28g | Protein: 23g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1299mg | Fiber: 2g | Sugar: 3g