Description
A hearty and comforting sausage and egg casserole ready in just 30 minutes, perfect for busy mornings or lazy brunches. This flexible recipe is easy to customize and feeds a crowd.
Ingredients
- 1 pound ground mild Italian sausage
- 8 large eggs
- 1 cup whole milk (240 ml)
- 2 cups shredded sharp cheddar cheese (200 g)
- 1 bag frozen hash browns (about 20 oz / 570 g)
- 1 small diced yellow onion (about 100 g)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional add-ins: diced bell peppers, mushrooms, fresh spinach, jalapeños
Instructions
- Heat a large skillet over medium heat and add the ground sausage. Break it up with a spatula as it cooks.
- After about 4 minutes, add the diced onion and cook together until the sausage is browned and onions are soft and translucent, about another 4 minutes. Drain excess fat, leaving a little for flavor.
- While the sausage cools slightly, whisk the 8 eggs and milk in a large mixing bowl until smooth.
- Stir in garlic powder, salt, and pepper. Fold in 1½ cups of shredded cheddar cheese, saving the rest for topping.
- Grease a 9×13-inch baking dish and spread the frozen hash browns evenly in the dish.
- Sprinkle the cooked sausage and onion mixture over the hash browns.
- Pour the egg and cheese mixture evenly over everything and gently stir once or twice to distribute, but do not overmix.
- Sprinkle the remaining ½ cup of cheddar cheese on top for a golden crust.
- Preheat oven to 375°F (190°C). Bake the casserole uncovered for 25-30 minutes until eggs are set and the top is golden and bubbly.
- Remove from oven and let rest for 5 minutes before slicing and serving.
Notes
[‘Do not thaw the hash browns before baking to keep a crispy texture.’, ‘Drain excess fat from sausage but leave a little for flavor.’, ‘Use sharp cheddar cheese for best flavor and melting.’, ‘Season eggs well with salt to avoid blandness.’, ‘Let casserole rest 5 minutes before slicing for easier serving.’, ‘Make ahead by assembling the night before and refrigerating; add 5 extra minutes to baking time if baking from cold.’, ‘Customize with veggies like bell peppers, mushrooms, spinach, or jalapeños.’, ‘For dairy-free, substitute milk with unsweetened almond milk and use dairy-free cheese alternatives.’, ‘Reheat leftovers gently with a splash of milk or cream to restore creaminess.’]
- Prep Time: 18 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sodium: 750
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 2
- Protein: 22
Keywords: sausage casserole, egg casserole, breakfast casserole, easy breakfast, brunch recipe, quick casserole, sausage and eggs