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Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Cal/Serv:
1143
Make this hearty make-ahead breakfast casserole for your next indulgent Sunday breakfast, and get ready to make it again and again. With a crispy hash brown topping, sweet & savory breakfast sausage, creamy eggs, and melted cheese, this casserole is like a classic diner breakfast all rolled into one dish. It’s an all-encompassing, versatile breakfast, ideal for hosting brunch for a crowd. Here's everything you need to know:
How to prep:
This casserole is easy to make with simple preparations of all the layers. Start by cooking your favorite breakfast sausage: Remove the casings and crumble it in the pan with a wooden spoon. If using pre-cooked sausage or frozen, be sure to thaw and finely chop the sausage. Then crisp up the hash browns in a skillet until golden brown and set them aside. Tip: Look for the shredded kind in the frozen aisle.
In a casserole pan, spread one layer of crispy hash browns on the bottom of the dish, then add in the cooked sausage, whisked eggs, and a savory combination of cheddar and Gruyère cheese. Top with another layer of hash browns and cheese. Bake until golden brown. The result will be a crowd-pleasing cheesy egg and sausage bake. Serve with maple syrup or hot sauce.
How to make ahead:
One of the best things about this casserole is it can be prepared ahead of time and assembled when you’re ready to bake it. The prepped components and pre-assembled casserole keep in the refrigerator for up to 1 day or up to 1 week in the freezer. This dish also makes excellent leftovers for breakfast burritos or breakfast sandwiches, or simply reheat for a quick and easy breakfast throughout the week.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 2 Tbsp.
unsalted butter, divided, plus more for greasing
- 8
large eggs
- 3/4 cup
whole milk
Kosher salt
Freshly ground black pepper
- 4 oz.
Gruyère, shredded (about 1 c.), divided
- 4 oz.
sharp cheddar (preferably orange), shredded (about 1 c.), divided
- 9 Tbsp.
neutral oil, divided
- 20 oz.
breakfast sausage, casings removed
- 1/2
yellow onion, finely chopped
- 2
(16-oz.) pkg. frozen shredded hash browns, divided
Sliced chives and pure maple syrup and/or hot sauce, for serving
Directions
- Step 1Preheat oven to 375°. Grease a 13" x 9" baking dish with butter. In a large bowl, whisk eggs and milk; season with salt and pepper. Add half of Guyère and half of cheddar and whisk just to combine; set aside.
- Step 2In a medium skillet over medium heat, heat 1 tablespoon oil. Crumble in sausage and cook, breaking apart into small pieces, until crispy and cooked through, 5 to 6 minutes. Transfer sausage to a medium bowl; reserve fat in skillet.
- Step 3In same skillet over medium-low heat, cook onion, stirring occasionally, until translucent, about 5 minutes. Transfer onions to bowl with sausage and let cool.
- Step 4Meanwhile, in a large skillet over medium heat, heat 4 tablespoons oil and 1 tablespoon butter until butter melts. Add 1 hash brown package and, using a spatula or spoon, pat down into an even layer. Cook until underside is golden brown, about 6 minutes. Turn potatoes over; season with salt and pepper. Cook, stirring occasionally, until golden brown all over, about 6 minutes more.
- Step 5Spread hash browns onto bottom of prepared dish in an even layer. In same large skillet over medium heat, repeat with remaining 4 tablespoons oil, 1 tablespoon butter, and hash browns, leaving batch in skillet.
- Step 6Spread sausage mixture on top of hash browns in baking dish. Pour in egg mixture. Top with second batch of hash browns. Sprinkle top with remaining Guyère and cheddar.
- Step 7Bake casserole until cheese is melted and golden, 25 to 30 minutes. Top with chives. Serve with maple syrup or hot sauce alongside.
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