Best Breakfast Hashbrown Casserole Recipe

I recently crafted my own hashbrown casserole blending crispy hash browns, savory breakfast sausage, whisked eggs, and melted cheddar cheese. Enhanced with whole milk, sour cream, finely chopped onions, garlic powder, and paprika, this best breakfast casserole offers a unique mix of textures and flavors to enjoy with every bite.

I recently dug into making my Best Breakfast Hashbrown Casserole and man it turned out really different from the usual. I started with a bag of frozen shredded hash browns that I thawed and squeezed dry, and then tossed in some crumbled breakfast sausage that had me feelin like I was prepping a legendary Sausage Egg And Cheese Casserole for an Overnight Christmas Morning style feast.

I whisked 8 large eggs and stirred in 2 cups of cheddar cheese along with a cup each of whole milk and sour cream. I then added a chopped yellow onion, garlic powder, salt, pepper, and a bit of paprika.

Mixing it all together reminded me a little of my old Christmas Hash Brown Casserole, stacking up layers of flavor. I cant wait for you to try this hearty hashbrown casserole that’s sure to be the best addition to your morning routine.

Why I Like this Recipe

I really love this recipe cuz it’s just super satisfying. First off, I like that it’s really hearty and fills me up perfectly in the morning—there’s nothing better than a breakfast that keeps me going all day. Second, I enjoy the mix of flavors; the crisp hash browns combined with savory sausage, gooey cheese, and well-seasoned eggs give every bite its own awesome taste. Third, it’s a pretty simple dish to pull together even when I’m in a hurry or not feeling super fancy in the kitchen. Lastly, I appreciate that it serves a bunch of people so I can share it with my family and friends on lazy weekend mornings.

Ingredients

• Frozen hash browns: Excellent carbohydrate source and some fiber.

  Not super nutrient dense.

• Breakfast sausage: High protein and fat.

  Adds savory, hearty flavor.

  Can be high in salt.

• Eggs: Loaded with protein, vitamins and minerals.

  Helps bind the casserole nicely.

• Cheddar cheese: Rich in calcium and taste.

  Adds creamy texture and salty goodness.

• Yellow onion: Offers a fresh bite with a blend of sweetness and tanginess.

  Boosts flavor.

• Whole milk: Brings creaminess and moisture, enhancing the overall smooth texture.
• Sour cream: Provides tanginess and creaminess, balancing flavors with slight richness.

Ingredient Quantities

• 1 (30 oz) bag frozen shredded hash browns, thawed and squeezed dry
• 1 lb breakfast sausage, cooked and crumbled
• 8 large eggs, whisked lightly
• 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1 cup whole milk
• 1 cup sour cream
• 1 small yellow onion, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch casserole dish real well.

2. Spread the thawed, squeezed-dry hash browns evenly in the bottom of the dish.

3. Evenly sprinkle the cooked and crumbled sausage right on top of the hash browns.

4. Add the chopped yellow onion over the sausage layer.

5. In a medium bowl, lightly whisk the 8 eggs with the whole milk and sour cream until they’re kinda smooth.

6. Mix in the shredded cheddar (or cheddar and Monterey Jack) along with the garlic powder, salt, pepper, and paprika.

7. Pour this egg and cheese mixture evenly over the layered hash browns, sausage, and onions in the dish.

8. Give the dish a little shake to help everything settle in place.

9. Bake in the oven for about 45 to 50 minutes, until the eggs are set and the top starts to get a nice golden color.

10. Let it cool a few minutes before serving up warm and enjoying every bite.

Equipment Needed

1. Oven (for baking and preheating to 350°F)
2. 9×13 inch casserole dish (plus something like a paper towel or grease brush to coat it)
3. Medium mixing bowl (to whisk eggs, milk, and sour cream)
4. Whisk or fork (for mixing ingredients until they’re kinda smooth)
5. Measuring cups (for the whole milk, sour cream, and spices)
6. Measuring spoons (for garlic powder, salt, pepper, and paprika)
7. Knife (for chopping the yellow onion)
8. Cutting board (to safely chop the onion)
9. Spatula or large spoon (to spread the hash browns and sausage evenly)

FAQ

Best Breakfast Hashbrown Casserole Recipe Substitutions and Variations

• If you’re out of frozen hash browns, try using freshly grated potatoes that you lightly parboil before mixing into the casserole.
• Don’t have breakfast sausage? Turkey sausage or even a plant-based sausage can work just as nice.
• If whole milk isn’t on hand, a mix of half and half or even almond milk might do the trick.
• For sour cream, Greek yogurt makes a good substitute and adds a slightly tangy flavor.
• If cheddar cheese isn’t your top pick, mix it up with mozzarella or even pepper jack for a new twist.

Pro Tips

• Make sure you squeeze out as much water as you can from the hash browns. If they’re too wet, your casserole might end up soggy and not as crispy as you want.

• When you cook the sausage, break it up into small chunks and let it brown nicely. This way you get extra flavor that really comes through in every bite.

• Try stirring the milk, sour cream and eggs just enough so that they combine but don’t overmix. That keeps the texture a bit more chunky and homey.

• Let the casserole cool for a few minutes after taking it out of the oven. It might be tempting to dig in right away, but letting it sit has makes it easier to cut and helps all the flavors settle in.