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My review
Sausage Hash Brown Breakfast Casserole
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"This super-easy breakfast casserole is actually good. You can make it the night before and keep the sausage/hash brown mixture separate from the egg mixture, then pour it over top right before it goes into the oven. You might need to cook it a little longer if its cold from the fridge. This is also great if you add a little onion."
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Ingredients
1 h servings 573 calsOriginal recipe yields 4 servings (1 casserole)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture.
- Bake in the preheated oven until bubbling and golden, about 45 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 573 calories; 45.3 g fat; 23.4 g carbohydrates; 31.3 g protein; 239 mg cholesterol; 2171 mg sodium. Full nutrition
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Reviews
Read all reviews 119148 Ratings
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Most helpful positive review
3/22/2015
Instead of frozen hash browns I used two large russet potatoes. Peeled them and grated them with the food processor grating blade and them into a salad spinner full of cold water. I also grate...
Most helpful critical review
11/8/2015
This was a workable dish, although it could not all be fit in a half-casserole as suggested. For me, it fit more appropriately in a three-quarters casserole dish, and I used 20 ozs of the "Simpl...
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3/22/2015
Instead of frozen hash browns I used two large russet potatoes. Peeled them and grated them with the food processor grating blade and them into a salad spinner full of cold water. I also grate...
12/4/2015
Loved this basic recipe, but when trying to make this the first time, I also found that the recommended pan was too small and that there wasn't enough liquid, so I had to follow other reviewers'...
10/28/2015
I doubled it and used 8 eggs. I put it in a 9x13 pan. I used half the amount of salt and pepper. It was still salty, I'd use no salt/pepper next time. Used a cup of milk total. I also used...
11/8/2015
This was a workable dish, although it could not all be fit in a half-casserole as suggested. For me, it fit more appropriately in a three-quarters casserole dish, and I used 20 ozs of the "Simpl...
9/8/2015
I added 6 eggs instead of 3 and used Potatoes O'Brien (diced potatoes with peppers and onions) instead of plain hashbrowns. It set within the time frame stated in recipe.
5/31/2015
Thought the recipe was great. Used refrigerated hash browns, so that step was easier. Sauteed some chopped onion with our homemade venison/pork sausage and added some sliced, fresh mushrooms to ...
3/15/2015
Made this today as written, and it was very good. It took 60 mins for the eggs to set, but that may just be my oven. Next time I will probably add a little onion & maybe extra cheese on top. I u...
12/25/2015
Recipe does need tweaking! Don't add the salt as others mention. I added maybe a shake or two and that was plenty! I can't imagine if I would've added 1.5 teaspoons?!?! I also used 8 eggs an...