This breakfast / brunch casserole is so comforting and fullfilling. It makes enough to feed a large family and perfect if you are having company staying with you.
It’s easy to make and can easily be prepared in advance so you can just pop it into a preheated oven in the morning. An hour later, your home smells heavenly and everyone will be wanting to dig in.
You can adapt this to make it to your preference. You don’t have to add the onions if you don’t like them. You could add more veggies if you’d like. It is also delish with sautéed peppers added into the onion mixture.
It’s yummy served with salsa and sour cream over the top.
A fruit salad is a great fresh side.
Mimosa is a perfect drink pairing.
Here is what you need and what you have to do to make this yummy casserole.
30 oz bag frozen shredded hash browns
1 lb ground breakfast sausage ( I like to use Jimmy Dean, the kind in the tube )
1 Vidalia onion, chopped
16 oz shredded Colby jack cheese
8 large eggs
2 cups milk
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
3 Tbsp Vegetable oil, for sautéing
- In a large skillet brown the breakfast sausage, breaking it up into smaller pieces. When done transfer to a bowl, set aside. Leave fat in the skillet.
- In the same skillet add 1 Tbsp veggie oil to sausage fat and heat pan.
- Add the chopped onion to the pan and sauté for about 10 minutes until lightly browned.
- When onions are done to your liking, add to bowl of sausage.
- Using the same skillet, heat 2 Tbsp veggie oil.
- Carefully add the frozen hash browns, breaking up chunks as needed.
- Add some salt and pepper to just slightly season the potatoes.
- Press into the pan and let the potatoes brown slightly
- While the hash browns are cooking, prepare your egg mixture.
- In a medium bowl add eggs and whisk to break yolks. Add milk and seasonings.
- Grease a 9×13 baking dish with butter.
- Add half of the hash browns, evenly spread out along the bottom of the dish.
- Layer on top, half of the sausage and onion mixture.
- Sprinkle half of the cheese over the sausage mixture.
- Repeat layers.
- Slowly and evenly poor egg mixture over the top.
At this point you can cover and refrigerate until ready to use. I like to make it the night before.
Preheat oven to 350
If refrigerated, remove from the fridge while the oven is preheating.
Bake, uncovered for 1 hour. Until the top is golden brown and sides are bubbling.
Let it set for 10 minutes before serving. If you serve too soon it may still be “liquidy”. You want to give it time for the eggs to set up. It should come out clean, with very little liquid.
I use a spatula and cut through it right down the middle, end to end. Then into 4-6 squares on each side, depending on how many portions you would like to serve.