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Sausage Hash Brown Egg Casserole
Rachel Kim

Sausage Hash Brown Egg Casserole

Frozen hash browns form a crisp-edged base while fully cooked sausage keeps breakfast from demanding a skillet. Whisk the eggs right in the baking dish before the potatoes go in, then scrape the corners once to make sure no yolk is hiding there. It reheats without turning rubbery if you stop at 160°F.
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Prep Time 12 minutes
Cook Time 55 minutes
Total Time 1 hour 7 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 10 large eggs
  • 1 1/2 cups whole milk
  • 1 tsp dry mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 bag 20 oz frozen shredded hash browns
  • 12 oz fully cooked breakfast sausage links sliced
  • 1 1/2 cups shredded sharp cheddar cheese

Method
 

  1. Heat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Whisk the eggs, milk, dry mustard, salt and black pepper directly in the dish until no yolk streaks remain.
  3. Fold in the frozen hash browns, sliced sausage and 1 cup cheddar, then spread the mixture evenly.
  4. Cover with foil and bake for 35 minutes.
  5. Uncover, top with the remaining cheddar and bake for 15 to 20 minutes, until the center reaches 160°F and no liquid egg moves when the dish is nudged.
  6. Rest for 10 minutes before cutting into squares.