Description
This Hissy Fit Hash Brown Breakfast Casserole is a hearty, cheesy morning dish featuring savory breakfast sausage, crispy hash browns, and a rich egg custard, all baked to golden perfection. Perfect for feeding a crowd or meal prepping breakfast for the week, it balances comforting flavors with simple preparation.
Ingredients
Scale
Sausage and Potatoes
- 2 lb hot breakfast sausage
- 1 (30-32 oz) bag frozen shredded hash browns
Seasonings and Cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 cup shredded muenster cheese
- 1 cup shredded Velveeta cheese
Egg Mixture
- 8 large eggs
- 2 cups milk
- 1 Tbsp Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 350ºF and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook Sausage: In a large skillet over medium heat, cook the hot breakfast sausage until it is no longer pink, breaking it apart as it cooks. Drain any excess fat and set the cooked sausage aside.
- Brown Hash Browns: Using the same skillet, add the frozen shredded hash browns and cook until they become lightly browned, adding a little oil if needed to prevent sticking. Once browned, spread the hash browns evenly in the bottom of the prepared 9×13-inch pan.
- Assemble Layers: Sprinkle the cooked sausage evenly over the hash browns in the pan, then top with the shredded muenster and Velveeta cheeses for a creamy, melty texture.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, salt, pepper, garlic powder, onion powder, milk, and Worcestershire sauce until well combined and smooth.
- Pour and Bake: Pour the egg mixture evenly over the layered hash browns, sausage, and cheese in the baking pan. Place the casserole in the preheated oven and bake uncovered for 45 to 60 minutes, or until the eggs are set and the top is lightly golden.
Notes
- Use fresh or frozen shredded hash browns; if using fresh, squeeze out excess moisture for best results.
- Adjust seasoning to taste, especially if you prefer more or less spice.
- For a crispier top, you can broil the casserole for 2-3 minutes at the end of baking—watch carefully to avoid burning.
- This casserole can be made ahead and refrigerated overnight before baking to save time in the morning.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
