Description

This hearty Hashbrown Breakfast Casserole is a delicious and satisfying way to start your day. Packed with savory breakfast sausage, cheesy shredded hashbrowns, and a rich egg custard infused with dijon mustard and aromatic garlic powder, it’s perfect for feeding a crowd or meal prepping for the week. Baked to golden perfection, this casserole offers a comforting combination of textures and flavors that pair perfectly with fresh herbs for a bright finish.

Ingredients

Scale

Egg Mixture

7 large eggs
1 ½ cups half and half
2 tablespoons dijon mustard
1 teaspoon salt
½ teaspoon garlic powder

Main Ingredients

20 oz frozen shredded hashbrowns, thawed
1 pound breakfast sausage, cooked and grease drained
1 ½ cups shredded cheddar cheese, divided

Garnish (Optional)

Chopped parsley or sliced green onions

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy serving.
Mix Egg Custard: In a large bowl, whisk together the 7 large eggs, 1 ½ cups half and half, 2 tablespoons dijon mustard, 1 teaspoon salt, and ½ teaspoon garlic powder until thoroughly combined and smooth.
Add Hashbrowns, Sausage, and Cheese: Stir in the thawed 20 oz shredded hashbrowns, cooked and drained 1 pound breakfast sausage, and ¾ cup of the shredded cheddar cheese into the egg mixture. Mix well to evenly distribute all ingredients.
Pour Mixture into Baking Dish: Transfer the combined mixture into the prepared baking dish and use a spatula to smooth the surface evenly.
Add Remaining Cheese: Sprinkle the remaining ¾ cup shredded cheddar cheese evenly over the top of the casserole for a melty, golden crust.
Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. This allows the casserole to cook through and develop structure.
Finish Baking Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the center is fully set and the top is lightly golden and bubbly.
Rest Before Serving: Take the casserole out of the oven and let it sit for 10 to 15 minutes. This resting time helps it set further, making it easier to cut and serve.
Garnish and Serve: Sprinkle chopped parsley or sliced green onions over the top before serving to add a fresh and colorful garnish, if desired.

Notes

Make sure to thaw the frozen hashbrowns completely and drain any excess moisture to avoid a soggy casserole.
Use fully cooked sausage with excess grease drained to prevent greasiness in the final dish.
You can customize this casserole by adding vegetables like bell peppers, onions, or mushrooms, but be sure to sauté them first to remove moisture.
Allowing the casserole to rest after baking helps it set properly, leading to cleaner slices when serving.
Store leftovers covered in the refrigerator for up to 3 days; reheat thoroughly before serving.