Hearty Winter Breakfast Casserole with Beef Sausage
A savory and comforting winter breakfast casserole featuring flavorful beef sausage, crispy hash browns, fluffy eggs, and melted cheddar cheese, baked together to create a hearty and satisfying meal perfect for chilly mornings.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour 15 Minutes
- Yield: 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Proteins and Dairy
- 8 large eggs
- 1 1/2 cups whole milk or heavy cream
- 2 cups shredded cheddar cheese, divided
Meat
- 1 pound beef sausage
Vegetables and Starch
- 1 package (30 oz) frozen shredded hash browns, thawed
Seasonings
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Cook the Beef Sausage: Brown the beef sausage in a large skillet over medium-high heat until fully cooked and crumbled. Drain off excess grease and set aside.
- Prepare the Baking Dish: Preheat the oven to 375°F (190°C). Spread the thawed shredded hash browns evenly in the bottom of a 9×13 inch baking dish. Scatter the browned beef sausage over the hash browns, then sprinkle with 1 cup of shredded cheddar cheese.
- Mix the Egg Mixture: In a large mixing bowl, whisk together the 8 large eggs, 1 1/2 cups of whole milk or heavy cream, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1/4 teaspoon garlic powder until the mixture is smooth and fully combined.
- Assemble the Casserole: Pour the egg mixture evenly over the hash browns, sausage, and cheese layers in the baking dish. Make sure the liquid seeps through the layers to bind the casserole thoroughly.
- Add Topping and Bake: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Finish Baking: Remove the aluminum foil and continue baking for another 15-20 minutes, or until the top is golden brown, the casserole is set, and bubbly throughout. Let the casserole rest for at least 10 minutes before slicing and serving.
Notes
- Use whole milk for a lighter casserole or heavy cream for a richer texture.
- Drain excess grease from sausage to reduce excess fat in the casserole.
- Allowing the casserole to rest helps it set and makes slicing easier.
- This casserole can be made a day ahead and refrigerated, then baked just before serving to save time.
- For variation, add chopped sautéed onions or bell peppers to the sausage layer.