Hashbrown Breakfast Casserole with Sausage
Hashbrown Breakfast Casserole is the perfect breakfast recipe. It’s made with hash browns, sausage, egg and cheese… and it’s 100% gluten free!
Growing up (and still to this day actually) my step mom always made breakfast casserole on Christmas morning. Its Paula Dean’s recipe but with crescent roll dough instead of bread. OH BABY it is so buttery and delicious!
Like any other tradition, I look forward to breakfast casserole every year. This year is a little different, though. We are hosting family with certain dietary restrictions so I had to make a few adjustments to the old reliable breakfast casserole recipe. 86 the crescents and add potatoes;)
It’s not surprising that the recipe is still yummy with potatoes but I am caught a little off-guard with how much I liked it. Potatoes are perfectly tender and sausage adds the perfect amount of heat. Pretty sure this may be the new norm on Christmas morning.
Here’s what you need for this hashbrown breakfast casserole:
- Shredded hash browns – you can find these in the refrigerated section by the eggs
- Pork breakfast sausage – I use Jimmy Dean “Hot” but you can also use regular or maple flavored
- Freshly grated sharp cheddar – You can also use a bag of pre-shredded cheese
- 8 large eggs
- Milk – I recommend using 2% or full fat dairy milk
- Salt, pepper and ground mustard
I make this recipe in a 2.5 quart baking dish because it comes out thicker than using a 9×13. You can certainly use a larger dish, just watch the baking time because it will cook faster.
Hosting brunch? Make this recipe and my Blueberry French Toast Casserole for the perfect sweet & savory spread! You’ll surely have something that everyone can enjoy.
Check out the recipe below and let me know your thoughts in the comments section.
Merry Christmas and Happy Holidays!
Kelsey Renee
Ingredients
- 1 tablespoon olive oil
- 20 ounce package shredded hash browns (refrigerated)
- ¾ teaspoon salt
- 16 ounce package pork breakfast sausage (I use spicy or “hot”)
- 1 cup shredded sharp cheddar
- 8 eggs
- 1 cup milk
- ¼ teaspoon ground mustard
- ¼ teaspoon black pepper
Instructions
- 1. Preheat oven to 350 degrees and grease 2.5 quart casserole dish (or larger) with cooking spray.
- 2. In a large non-stick skillet, bring oil to medium-high heat. Add hash browns and ¼ teaspoon salt. Cook hash browns for about 10 minutes or until slightly brown (flip occasionally). Transfer hash browns to casserole dish and spread out evenly.
- 3. Add sausage to non-stick skillet and cook completely. Drain grease. Layer sausage evenly over hash browns.
- 4. Sprinkle shredded cheese evenly over sausage.
- 5. In a medium sized bowl, whisk together eggs, milk, ½ teaspoon salt, pepper and ground mustard. Once fully combined, pour egg mixture evenly over entire contents of casserole dish.
- 6. Bake uncovered for 30 minutes. (if using a dish larger than 2.5 quarts, check at 25 minutes). The center of the casserole should be cooked completely and you should see no raw egg.
- 7. Allow casserole to cool for 5-10 minutes before slicing and serving. Garnish with chopped chives and hot sauce.
- 8. Enjoy!
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