A simple recipe for a hearty, make-ahead breakfast casserole using frozen hashbrowns, sausage, eggs, and Gruyere cheese.
Author:Ahazzam
Prep Time:20 min
Cook Time:50 min
Total Time:1 hour 10 min
Yield:10 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound bulk pork sausage, cooked and drained
1 (32 ounce) bag frozen shredded hashbrowns, thawed
1 cup chopped onion
1 cup shredded Gruyere cheese
1 cup shredded sharp cheddar cheese
12 large eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
In a large bowl, combine the cooked sausage, thawed hashbrowns, chopped onion, Gruyere cheese, and cheddar cheese. Spread this mixture evenly into the prepared baking dish.
In a separate bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
Pour the egg mixture evenly over the hashbrown and sausage mixture in the baking dish. Gently press down on the top layer to submerge the potatoes slightly.
Bake for 45 to 55 minutes, or until the casserole is set in the center and lightly golden brown on top. A knife inserted near the center should come out clean.
Let the casserole rest for 10 minutes before slicing and serving.
Notes
For a make-ahead option, assemble the entire casserole (do not bake), cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
You can substitute the pork sausage with cooked bacon or ham.
For different flavors, add 1 cup of chopped bell peppers or mushrooms to the hashbrown mixture before pouring the eggs over.
To freeze, assemble the unbaked casserole, cover well, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adjusting the time as noted above.