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Sausage Hash Brown Casserole
Equal parts mild and hot ground pork sausage build a layered heat that runs through the whole dish without overwhelming the eggs. A 30-ounce bag of frozen hash browns forms the base, absorbing the six-egg, two-cup-milk custard as everything bakes together. Shredded cheddar melts into the top during the final minutes. The whole casserole takes about 80 minutes and serves 10, which makes it a natural fit for feeding a crowd without cooking in shifts.
Equipment
- Oven
- Stovetop
- Skillet
Ingredients
- 1 lb. mild ground pork sausage
- 1 lb. hot ground pork sausage
- 1 (30-oz.) pkg. frozen hash browns
- 1½ tsp. salt, divided
- ½ tsp. freshly ground black pepper
- 4 oz. Cheddar cheese, shredded (about 1 cup)
- 6 large eggs
- 2 cups milk
Instructions
- 1Heat the oven to 350°F. Cook the mild and hot pork sausages in a large skillet over medium-high heat for 6 to 8 minutes. Stir frequently to break the meat apart until it crumbles and loses all pink color. Drain the excess fat well so the casserole doesn't become greasy.
- 2Cook the frozen hash browns according to the package directions, seasoning them with 1/2 teaspoon of the salt and the black pepper. Combine the cooked hash browns, browned sausage, and shredded cheddar cheese in a large bowl. Transfer the mixture into a lightly greased 13- by 9-inch baking dish.
- 3Whisk the eggs, milk, and the remaining 1 teaspoon of salt together in a separate bowl until completely smooth. Pour the egg mixture evenly over the sausage and potato base.
- 4Bake the casserole for 35 to 40 minutes until the top turns golden brown and the center is set. Let the dish rest for 5 minutes before slicing. This brief resting time helps the eggs firm up for cleaner slices.
Notes
- Make ahead: Assemble the entire casserole the night before, cover tightly, and refrigerate. Add 5 to 10 minutes to the baking time if cooking straight from the fridge.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave.
- Swap: If you prefer less heat, use all mild pork sausage instead of the half-and-half blend.
Recipe Details
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