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Whole baked sausage hashbrown casserole with cheddar and green chiles in a gray dish

Sausage Hashbrown Casserole

A hearty breakfast casserole with browned sausage, lightly golden hash browns, cheddar, green chiles, and baked eggs. Cook the sausage and potatoes before layering, then bake until the center is set.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Equipment

  • Large skillet
  • Large mixing bowl and whisk
  • 9×13-inch casserole dish

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.
    Browned breakfast sausage crumbles in a skillet
  • 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.
    Shredded hash browns softened and lightly browned in a skillet
  • Spread the hash browns evenly across the bottom of the prepared casserole dish.
    Cooked hash browns spread across the bottom of a casserole dish
  • Spoon the cooked sausage evenly over the potato layer.
    Browned sausage layered over the hash browns
  • Sprinkle the shredded cheddar cheese over the sausage, then distribute the drained green chiles evenly over the cheese.
    Shredded cheddar and drained diced green chiles over the sausage layer
  • In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until thoroughly combined.
    Eggs and milk whisked with garlic powder, onion powder, salt, and pepper
  • Slowly pour the egg mixture evenly over the casserole, allowing it to settle around the sausage, cheese, and potatoes.
    Unbaked sausage hashbrown casserole after the egg mixture is added
  • 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.
    A square of baked sausage hashbrown casserole showing potatoes, sausage, and egg

Notes

  • The photos show shredded hash browns. Start them frozen in the skillet as directed.
  • Lightly browning the potatoes before assembly helps the base of the casserole.
  • Drain the green chiles before scattering them over the cheddar.
  • Rest for 5 to 10 minutes before slicing. The estimated total uses a 40-minute bake and a 5-minute rest.
  • The recipe makes about 12 portions; serving size can vary.