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Egg and Hashbrown Casserole

Egg and Hashbrown Casserole

When you're craving a hearty and satisfying breakfast or brunch that's as easy to make as it is delicious, the Egg and Hashbrown Casserole is your ultimate answer. This classic dish offers a delightful combination of fluffy scrambled eggs, crispy hashbrowns, and savory cheese, making it a crowd-pleasing option for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage (pork or turkey) crumbled
  • 1 medium onion chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese divided
  • 6 large eggs lightly beaten
  • 3 cups frozen hashbrown potatoes thawed
  • salt to taste
  • freshly ground black pepper to taste
Optional toppings
  • chopped chives optional topping
  • sour cream optional topping
  • hot sauce optional topping

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Medium Bowl
  • Separate bowl
  • Aluminum Foil

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large skillet over medium heat, cook the crumbled breakfast sausage until it is browned and no longer pink. Drain off any excess grease. Add the chopped onion to the skillet with the sausage and cook until the onion is softened and translucent, about 5-7 minutes.
    1 pound breakfast sausage (pork or turkey), 1 medium onion
  3. In a medium bowl, whisk together the condensed cream of mushroom soup and milk until well combined and smooth. Stir in 1 cup of the shredded cheddar cheese.
    1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 2 cups shredded cheddar cheese
  4. In a separate bowl, lightly beat the eggs. Season them with salt and pepper.
    6 large eggs, salt, freshly ground black pepper
  5. In the prepared baking dish, spread the thawed hashbrown potatoes evenly across the bottom. Top the hashbrowns with the cooked sausage and onion mixture.
    3 cups frozen hashbrown potatoes, 1 pound breakfast sausage (pork or turkey), 1 medium onion
  6. Pour the creamy soup and cheese mixture evenly over the sausage and onion layer. Next, gently pour the beaten eggs over the soup mixture.
    1 (10.75 ounce) can condensed cream of mushroom soup, 2 cups shredded cheddar cheese, 6 large eggs
  7. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the entire casserole.
    2 cups shredded cheddar cheese
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil and continue to bake for another 10-15 minutes, or until the eggs are set and the cheese is melted and golden brown.
  10. Let the casserole stand for about 5-10 minutes before serving to allow it to set. This makes it easier to slice and serve. Enjoy!

Notes

Optional toppings include chopped chives, sour cream, and hot sauce.
Store leftovers tightly covered in the refrigerator for up to 3-4 days. Reheat in the microwave or toaster oven.
The entire process, from prep to bake, typically takes about 75 minutes, with minimal active cooking time.
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