Use the recipe card for the complete ingredient list and step-by-step instructions.
Sausage Hashbrown Casserole
This easy Sausage Hashbrown Casserole is loaded with savory breakfast sausage, golden hash browns, cheddar cheese, green chiles, and fluffy baked eggs. It is a hearty make-ahead breakfast that is perfect for family mornings, brunches, holidays, and potlucks.
Ingredients
- 2 lbs. ground breakfast sausage
- 2 lbs. frozen hash brown potatoes
- 2 cups shredded cheddar cheese
- 9 large eggs
- 2 cups milk
- 1 can diced green chiles drained
- 1 tsp. garlic powder
- ½ tsp. onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
- Place the breakfast sausage in a large skillet over medium-high heat. Cook, breaking the sausage into crumbles as it browns, until completely cooked through. Remove it from the skillet and set aside.
- Add the frozen hash browns to the same skillet. Cook for 8-10 minutes, stirring occasionally, until mostly thawed and beginning to turn lightly golden.
- Spread the hash browns evenly across the bottom of the prepared casserole dish.
- Spoon the cooked sausage evenly over the potato layer.
- Sprinkle the shredded cheddar cheese over the sausage, then distribute the drained green chiles evenly over the cheese.
- In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until thoroughly combined.
- Slowly pour the egg mixture evenly over the casserole, allowing it to settle around the sausage, cheese, and potatoes.
- Bake uncovered for 35-40 minutes, or until the center is completely set and the eggs are cooked through.
- Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving.
Notes
For the best texture, lightly brown the hash browns before assembling the casserole. This removes excess moisture and helps create a firmer, more flavorful potato layer instead of a soggy bottom.
