Description
A delicious and creamy breakfast casserole made with hash browns, sausage, and cheese, perfect for a hearty morning meal.
Ingredients
- 30 oz frozen shredded hash browns, thawed
- 1 lb breakfast sausage
- 8 large eggs
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
- 1/2 small onion, diced
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp chopped green onions, for garnish
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Brown the breakfast sausage in a skillet over medium heat until fully cooked. Drain excess grease.
- In a large bowl, whisk together the eggs, cream of mushroom soup, sour cream, milk, garlic powder, salt, black pepper, and paprika.
- Add the thawed hash browns, cooked sausage, diced onion, and 1 1/2 cups cheddar cheese. Stir until evenly combined.
- Spread the mixture into the prepared baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Bake uncovered for 40–45 minutes, until the center is set and the cheese is golden and bubbly.
- Let rest for 5–10 minutes before slicing.
- Garnish with green onions and serve warm.
Notes
- For a spicier version, add diced jalapeños to the mixture.
- This casserole can be prepared ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg