Sausage Egg Casserole

A hearty make-ahead casserole layering crumbled breakfast sausage, crispy hash browns, and a savory egg-and-cheese custard, baked until puffed and golden. Ideal for feeding a crowd with minimal morning-of effort.

By YumYum Editorial · Breakfast & Brunch

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 8

Ingredients

• 1 pound breakfast sausage, casings removed
• 1 (30-ounce) bag frozen shredded hash browns, thawed
• 10 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon dry mustard powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup diced green onion
• to taste Cooking spray, for the pan
• to taste Hot sauce, for serving

Instructions

1. Grease a 9x13-inch baking dish with cooking spray.
2. Cook the breakfast sausage in a skillet over medium heat, breaking it into small crumbles, until fully browned; drain excess fat.
3. Spread the thawed hash browns evenly across the bottom of the baking dish.
4. Scatter the cooked sausage crumbles evenly over the hash browns.
5. Whisk together the eggs, milk, mustard powder, garlic powder, salt, and pepper in a large bowl.
6. Stir in 1 1/2 cups of the shredded cheddar and the green onion.
7. Pour the egg mixture evenly over the hash browns and sausage.
8. Cover and refrigerate for at least 4 hours, or overnight, so the hash browns soften and absorb the custard.
9. When ready to bake, preheat the oven to 375°F, uncover the dish, and top with the remaining cheddar.
10. Bake for 40-45 minutes, until the center is set and no longer jiggles and the top is golden.
11. Let rest for 10 minutes before slicing and serving with hot sauce.