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Sausage Hashbrown Breakfast Bake

Indulgent Sausage Hashbrown Breakfast Bake for Easy Mornings

This Sausage Hashbrown Breakfast Bake transforms mornings with crispy hashbrowns, savory sausage, fluffy eggs, and gooey cheese—perfect for a make-ahead breakfast.
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Prep Time 15 minutes
Cook Time 50 minutes
Refrigeration Time 8 hours
Total Time 9 hours 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hashbrown Base
  • 4 cups hashbrowns use frozen or properly dried fresh hashbrowns
For the Filling
  • 1 pound pork sausage can substitute with turkey or chicken sausage
  • 8 large eggs consider using egg whites for lighter version
  • 2 cups cheddar cheese shredded; can swap for reduced-fat cheese
  • 1 cup milk whole milk preferred, but 2% can be used
  • 1 teaspoon salt
  • 1 teaspoon pepper
For Garnishing
  • 2 tablespoons green onions can be omitted or replaced with chives

Equipment

  • 9x13 inch baking dish
  • skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and prepare your baking dish.
  2. Squeeze out moisture from hashbrowns and spread evenly into the greased baking dish.
  3. Cook the pork sausage until browned, about 6-8 minutes, and drain excess fat.
  4. Whisk together eggs, milk, salt, and pepper until well combined.
  5. Layer cooked sausage over hashbrowns and sprinkle cheese on top. Pour the egg mixture over everything.
  6. Refrigerate overnight if desired, or skip to baking.
  7. Bake in the preheated oven for 45-50 minutes until the center is set and the top is golden brown.
  8. Let cool for 10 minutes before slicing and garnish with green onions.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

Ensure to squeeze excess moisture from the hashbrowns to avoid sogginess. For best results, monitor browning and test for doneness with a knife.

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