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Sausage and Hash Brown Casserole

This casserole is perfect to prepare in advance and cook the morning it is served. Allow it to come to room temperature first for even cooking.

Ingredients

  • cooking spray
  • 1 lb. breakfast sausage (I use Neese's)
  • 1 tbsp extra virgin olive oil, or as needed
  • 1 small white onion, diced
  • 32 oz container hash browns (I used refrigerated ones)
  • 8 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 tsp garlic powder
  • 1/2 teaspoon sweet paprika
  • 1 pinch ground sage (sometimes substitute Italian seasoning or use Neese's sage sausage)
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 2 cups grated sharp cheddar cheese (about 8 oz.)
  • 1/4 cup minced chives

Instructions

  • Preheat oven to 375 degrees.  Spray a 9 x 13" baking dish with cooking spray.
    2.  Line a plate with paper towels.  In a large skillet, cook sausage over medium heat until browned, about 5 minutes, breaking it up.  Use a slotted spoon to transfer the sausage to the paper towels. If there is very little oil left in the pan, add some olive oil.  Sauté the onion until translucent, stirring occasionally, about 8 minutes.  Stir in the reserved sausage.  Remove pan from heat.
    3.  In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt, and white pepper.  Whisk in the cheddar.  Stir in the sausage/hash browns mixture.
    4.  Pour the mixture into the prepared baking dish.
    5.  Bake until the top is browned and the center is set about 45 minutes.  Cover the dish with foil if the tops browns before the center is set.
    6.  Remove from the oven and sprinkle the chives on top.
    Serve with fresh salsa if desired.