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Breakfast Casserole Savory Hashbrown Bake For Cozy Mornings

This breakfast casserole is the dish I pull out when the house feels sleepy and the coffee has not kicked in yet. I stir together hashbrowns, sausage, eggs and cheese, slide the pan into the oven and let the smell do the work of waking everyone up. It feels relaxed, a little messy and very real, the way a slow morning should feel, and that simple ritual always steadies the day. I love that this pan can change with the day. Some weekends I keep it classic. Other days I lean into a lighter mood and plan a Vegan Breakfast Casserole version for friends, or I mix up a quick Breakfast Casserole With Bisquick on a weekday when time feels tight. The same cozy base still works for any Savory Breakfast craving that wanders through the kitchen, and the whole pan feels friendly and low pressure. Over time this simple bake has earned a spot with my best casserole recipes and lives right next to my most loved easy casserole recipes and vegetable casserole recipes. The pieces reheat well, pack nicely into lunch boxes and win over sleepy guests who wander in wearing slippers and asking what smells so good. I like to sneak one square for myself at the counter before the pan hits the table.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keywords: best casserole recipes, breakfast casserole, Breakfast Casserole With Bisquick, easy casserole recipes, Savory Breakfast, Vegan Breakfast Casserole, vegetable casserole recipes
Servings: 8 servings
Author: Elena

Ingredients

  • 1 package 20 oz frozen shredded hashbrowns
  • 1 lb breakfast sausage cooked and crumbled
  • 6 large eggs
  • 1 cup milk whole or two percent
  • 1 and 1 half cups shredded cheddar cheese
  • 1 half teaspoon salt
  • 1 quarter teaspoon black pepper
  • 1 half teaspoon garlic powder
  • 1 half teaspoon onion powder
  • Cooking spray or soft butter for the baking dish

Instructions

  1. Heat the oven to 350 F. Lightly coat a nine by thirteen inch baking dish with cooking spray or a thin layer of soft butter so the edges of the casserole release cleanly later.
  2. Spread the frozen hashbrowns in an even layer in the dish. Press them down with your hands so they form a flat base. Scatter the cooked sausage crumbles over the top so every corner of the pan gets a good mix of potato and meat.
  3. Crack the eggs into a large bowl. Add the milk, salt, pepper, garlic powder and onion powder. Whisk until the mixture looks smooth and a little frothy. Take a moment here, it is oddly calming.
  4. Pour the egg mixture slowly over the hashbrowns and sausage. Tilt the dish a bit from side to side so the liquid settles into the small spaces and reaches every edge.
  5. Sprinkle the shredded cheese in a generous blanket over the top. Place the dish on the center rack of the oven and bake for about 40 minutes. The casserole is ready when the edges look browned, the center feels set and a knife near the middle comes out without wet egg.
  6. Let the pan rest on the counter for at least 5 minutes. This short pause helps the layers settle so you can cut neat squares. Serve warm, and enjoy the way the crisp top, soft center and cheesy pockets meet in each bite.

Notes

You can cook the sausage the night before and keep it in the fridge so the morning feels calm and simple. For extra color and flavor, stir a handful of diced bell peppers or green onions into the sausage once it finishes cooking. If you like more crisp edges, use a metal pan and slide the baked casserole under the broiler for a short moment at the end, watching it closely. Leftover squares warm up well in the oven or in a skillet on low heat.