Are you one of those people who can eat breakfast for any meal of the day or night? I am too. I’ve shared a version of this recipe for hash brown and sausage breakfast casserole before but it was a larger batch for a hockey team breakfast. This 8×8 pan (or 9×9) egg bake recipe is a good meal size for a family of four, or for two people to enjoy a meal and have leftovers the next day.
Meat or Veggie Lover?
Perhaps you are more of a bacon or ham person. Or do you want ALL the meats? Do what you want—use bacon, ham, sausage links, and/or ground breakfast sausage. This egg bake is also a good way to use up your leftover pork chops.
If you are vegetarian, skip the meat and pile in a bunch of chopped vegetables.
Handy tips: Prepare Ahead!
To save time for any breakfast casserole, cook and freeze sausage, ham or bacon so it’s at your fingertips any time you need it.
Assemble hash brown and sausage breakfast casserole a few hours before, or overnight, and place it uncooked in the refrigerator (up to 24 hours) until you are ready to bake. Be sure to set it out at room temperature for 30 to 60 minutes before you put it in the oven. However, it’s perfectly fine to assemble and bake it right away.
Cheese It Up
It’s not like sharp cheddar is your only cheese option here. Use what you have on hand or a mixture of cheeses. Swiss and cheddar would be delicious. And of course, nothing beats the flavor Gouda adds to a hot dish.
I just thought of something…the next time we smoke cheese, I am 100 percent shredding a cup or two for my hash brown and breakfast sausage casserole.
Want more breakfast-for-any-mealtime ideas? How about using Stove Top stuffing to make Ham and Cheese Stuff’n Puff for lunch? And don’t forget the sweet side of breakfast. Bake a hot and sticky Bundt pan of Butterscotch Monkey Bread Fit for Houseguests. I’ve never had monkey bread for supper but why not? It’s the perfect ending to a breakfast casserole supper.
8×8 Hash Brown and Sausage Breakfast Casserole
- 12 oz breakfast sausage links, cooked and diced
- 5 large eggs
- 1½ cups whole milk, or 2%
- ¾ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- 15 ounces frozen hash brown potatoes
- 1¼ cup sharp cheddar cheese, shredded
- Heat oven to 350° Fahrenheit. Grease 8×8 pan.
- In a large bowl, whisk together the eggs, milk, ground mustard and pepper.5 large eggs, 1½ cups whole milk, ¾ teaspoon dry ground mustard, ¼ teaspoon black pepper
- Add the hash browns, meat, and 1 cup of the cheese. Set remaining ¼ cup of cheese aside for the topping. Stir until thoroughly combined.12 oz breakfast sausage links, 15 ounces frozen hash brown potatoes, 1¼ cup sharp cheddar cheese
- Pour into pan. Cover with foil. Bake covered 1 hour.
- Remove from oven, remove foil, top with the remaining ¼ cup of cheese, place back into oven uncovered for 10 minutes.
- Once the top is lightly browned and the eggs aren't wet in the middle anymore, remove from oven. Let the casserole sit for about 10 minutes. Cut and serve.
- Store leftovers in airtight container in the refrigerator for up to two days.
All text and images © Staci Mergenthal • Random Sweets