Breakfast Casserole
This breakfast casserole is a timeless classic, offering simplicity and flexibility for a range of tastes. With its hearty combination of hash browns, eggs, sausage, and cheese, it’s a dish that’s easy to prepare and perfect for any occasion. The beauty of this recipe lies in its versatility – whether you opt for bacon, ham, or different cheeses, the result is a warm, comforting meal that can be tailored to your preferences.
Ingredients
- Frozen diced or shredded hash browns
- Unsalted butter for greasing
- Olive oil
- Bulk breakfast sausage or Italian sausage alternatively, smoked bacon, cooked
- Large eggs
- Whole milk
- Kosher salt such as Diamond Crystal
- Italian seasoning
- Black pepper
- Shredded sharp cheddar cheese
- Chopped fresh scallions or chives optional, for garnish
Instructions
- Preheat and Prepare: Begin by heating your oven to 350°F. Grease a 9x13-inch baking dish with unsalted butter. Allow the frozen hash browns to thaw slightly at room temperature, breaking up any clumps.
- Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sausage and cook, using a spoon to break up the meat. Continue cooking until browned and slightly crispy, about 5 to 8 minutes. Once done, transfer the sausage to a paper towel-lined plate to drain excess grease.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, kosher salt, Italian seasoning, and black pepper until fully combined.
- Assemble the Casserole: Spread the hash browns evenly in the greased baking dish. Top with the cooked sausage and shredded cheddar cheese, then toss to combine. Pour the prepared egg mixture over the ingredients, ensuring the hash browns are submerged.
- Bake and Serve: Bake the casserole, uncovered, for 45 to 50 minutes or until the eggs are set and the edges have turned lightly golden brown. Allow it to cool for 10 minutes before garnishing with fresh scallions or chives, if desired. Slice into squares and serve.
Notes
If using bacon, fry the bacon strips in a large skillet over medium heat, turning occasionally until crisp. Once cooked, transfer the bacon to a paper towel-lined plate to drain, then cut into ½-inch pieces.