Description
This Hashbrown Breakfast Casserole is a hearty and comforting dish perfect for a fulfilling morning meal. Combining fluffy eggs, creamy half and half, savory breakfast sausage, crispy hashbrowns, and melted cheddar cheese, it’s an easy-to-make baked casserole that feeds a crowd and can be garnished with fresh parsley or green onions for a burst of color and flavor.
Ingredients
Scale
Egg Mixture
- 7 large eggs
- 1 ½ cups half and half
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- ½ teaspoon garlic powder
Main Ingredients
- 20 oz frozen shredded hashbrowns, thawed
- 1 pound breakfast sausage, cooked with grease drained
- 1 ½ cups shredded cheddar cheese, divided in half
Garnish
- Chopped parsley or sliced green onions (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Mix Egg Base: In a large bowl, whisk together the eggs, half and half, dijon mustard, salt, and garlic powder until fully combined and smooth.
- Combine Main Ingredients: Stir in the thawed hashbrowns, cooked breakfast sausage with grease drained, and ¾ cup of shredded cheddar cheese into the egg mixture until everything is evenly incorporated.
- Fill Baking Dish: Pour the combined mixture into the prepared baking dish and smooth out the top with a spatula for even baking.
- Add Cheese Topping: Sprinkle the remaining ¾ cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes to allow the casserole to cook through.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the center is set and the top is lightly golden brown.
- Rest and Serve: Remove the casserole from the oven and let it sit for 10 to 15 minutes before cutting. This helps it set for cleaner slices.
- Garnish and Enjoy: Optionally, sprinkle chopped parsley or sliced green onions on top before serving to add freshness and color.
Notes
- Make sure to thaw the hashbrowns completely before mixing to avoid excess moisture in the casserole.
- Cook the breakfast sausage thoroughly and drain the grease to prevent a greasy casserole.
- Allowing the casserole to rest after baking helps it set and makes it easier to cut.
- For a spicier flavor, consider adding some crushed red pepper flakes or chopped jalapeños to the egg mixture.
- This casserole can be prepared the night before; just cover and refrigerate, then bake in the morning.
