Hash Brown Breakfast Bake (Print Version)

A hearty bake with hash browns, sausage, and cheese, perfect for brunch or an easy breakfast any day.

# Ingredients:

→ Casserole Ingredients

01 - 1 Tbsp Worcestershire sauce
02 - 2 cups milk
03 - 8 large eggs
04 - 1 cup shredded Velveeta cheese
05 - 1 cup shredded muenster cheese
06 - 1/4 tsp onion powder
07 - 1/4 tsp garlic powder
08 - 1/2 tsp pepper
09 - 1 tsp salt
10 - 1 (30-32oz) bag frozen shredded hash browns
11 - 2 lb spicy breakfast sausage

# Steps:

01 - Set your oven to 350ºF. Give a 9x13-inch pan a quick spray of non-stick spray to coat it lightly.
02 - Cook sausage in a big pan until it's not pink anymore. Drain off the grease and put it to the side.
03 - Toss hash browns into your skillet and fry until golden. Add a splash of oil if it sticks. Spread evenly in the greased pan.
04 - Scatter sausage and cheese on top of your hash browns.
05 - Combine eggs, seasonings, milk, and Worcestershire sauce in a bowl. Whisk until smooth. Pour over the casserole base.
06 - Bake with no cover for 45–60 minutes, until it's cooked through.

# Notes and Tips:

01 - For a better outcome, let frozen hash browns thaw completely before cooking.
02 - Turkey sausage works great if you're aiming for a lighter dish.
03 - Add in mushrooms, onions, or bell peppers to boost the flavor.
04 - Swap Velveeta for cheddar, gouda, mozzarella, or colby-jack if you'd like.
05 - Assemble it ahead by refrigerating the dish overnight, just extend baking a bit.
06 - Freeze the unbaked casserole in the dish for up to 3 months. Let it thaw before cooking.

Back