Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 1 tablespoon unsalted butter (for greasing the pan)
- 1 pound breakfast sausage (or 12 ounces bacon), cooked and crumbled
- 10 large eggs
- 1 cup sour cream (or 1 cup cottage cheese)
- 1/2 cup whole milk
- 2 1/2 cups (10 ounces) sharp cheddar cheese, shredded, divided
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 3 scallions, thinly sliced (for serving)
- Hot sauce (for serving)
Do This
- 1) Heat oven to 375°F. Butter a 9×13-inch baking dish.
- 2) Thaw hash browns, then squeeze out excess moisture.
- 3) Cook sausage (or bacon) until browned; drain well.
- 4) Whisk eggs, sour cream, milk, 2 cups cheddar, and seasonings.
- 5) Fold in hash browns and cooked meat; spread in dish. Top with remaining 1/2 cup cheddar.
- 6) Bake 45–55 minutes, until set in the center (165°F). Rest 10–15 minutes.
- 7) Slice and serve with scallions and hot sauce.
Why You’ll Love This Recipe
- Feeds a crowd: One pan makes a hearty, sliceable brunch for family or guests.
- Classic comfort flavors: Crispy-edged potatoes, savory sausage or bacon, and sharp cheddar.
- Make-ahead friendly: Assemble the night before and bake in the morning.
- Flexible: Swap sour cream for cottage cheese, change the protein, or add veggies.
Grocery List
- Produce: scallions
- Dairy: eggs, sour cream (or cottage cheese), whole milk, sharp cheddar, unsalted butter
- Meat: breakfast sausage (or bacon)
- Frozen: shredded hash browns
- Pantry: kosher salt, black pepper, garlic powder, smoked paprika (optional), hot sauce
Full Ingredients
Casserole
- Frozen shredded hash browns: 1 (30-ounce) bag, thawed
- Unsalted butter: 1 tablespoon, for greasing the baking dish
- Breakfast sausage: 1 pound, cooked and crumbled (or substitute 12 ounces bacon, cooked and chopped)
- Large eggs: 10
- Sour cream: 1 cup (or substitute 1 cup cottage cheese; see notes below)
- Whole milk: 1/2 cup
- Sharp cheddar cheese: 2 1/2 cups (10 ounces) shredded, divided
- Kosher salt: 1 1/2 teaspoons
- Black pepper: 1/2 teaspoon
- Garlic powder: 1 teaspoon
- Smoked paprika: 1/2 teaspoon (optional)
To Finish (Optional but Recommended)
- Scallions: 3, thinly sliced
- Hot sauce: to taste
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Arrange a rack in the center of the oven and preheat to 375°F. Generously grease a 9×13-inch baking dish with 1 tablespoon unsalted butter, making sure to coat the corners well so the casserole releases cleanly.
Step 2: Thaw and dry the hash browns
Place the 30 ounces shredded hash browns in a large bowl to thaw (or thaw overnight in the refrigerator). Once thawed, grab a handful at a time and squeeze firmly over the sink to remove excess moisture, then return to the bowl.
Why this matters: Drier potatoes help the casserole bake up fluffy yet sliceable instead of watery.
Step 3: Cook the sausage (or bacon) and drain well
In a large skillet over medium heat, cook 1 pound breakfast sausage, breaking it up into crumbles, until fully browned and cooked through, about 8–10 minutes.
Transfer to a paper towel-lined plate to drain. If you’re using bacon instead, cook 12 ounces until crisp, then chop and drain.
Step 4: Whisk the egg mixture until smooth
In a large bowl, whisk together:
10 large eggs, 1 cup sour cream (or cottage cheese), 1/2 cup whole milk, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika (if using).
Whisk until the mixture looks evenly blended and creamy. Stir in 2 cups of the shredded cheddar (reserve 1/2 cup for the top).
Step 5: Combine, fill the dish, and top with cheese
Add the squeezed-dry hash browns and the cooked sausage (or bacon) to the egg mixture. Use a sturdy spatula to fold everything together until the potatoes are evenly coated and the meat is well distributed.
Spoon the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
Step 6: Bake until set and sliceable
Bake at 375°F until the center is set and the top is deeply golden, 45–55 minutes. The casserole should not jiggle in the center when you gently shake the pan.
For best accuracy (especially for brunch timing), check that the center reaches 165°F on an instant-read thermometer.
Step 7: Rest, slice, and serve
Let the casserole rest for 10–15 minutes before slicing. This short rest helps it firm up so it cuts into neat squares.
Top servings with sliced scallions and pass hot sauce at the table.
Pro Tips
- Squeeze the potatoes: Thawed hash browns hold a lot of water. Removing it is the difference between fluffy-sliceable and soggy.
- Drain cooked meat well: Extra grease can make the casserole feel heavy and can cause pooling at the bottom.
- Want extra-cheesy edges? Sprinkle a little cheese right along the perimeter where the casserole meets the dish.
- Cottage cheese option: Cottage cheese works great and adds protein. For a smoother texture, blend 1 cup cottage cheese with the 1/2 cup milk before whisking in the eggs.
- Don’t rush the rest: A 10–15 minute rest makes cleaner slices and better texture.
Variations
- Veggie-loaded: Add 1 cup diced bell pepper and 1 cup chopped baby spinach. Sauté peppers 3–4 minutes first; squeeze spinach dry if it’s very wet.
- Spicy: Add 1 (4-ounce) can diced green chiles (drained) and increase black pepper to 3/4 teaspoon. Serve with hot sauce and extra scallions.
- Different cheese: Swap 1 cup of the cheddar for 1 cup pepper jack or 1 cup smoked gouda for a bolder, meltier top.
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat slices in a 350°F oven for 12–15 minutes or in the microwave until hot.
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Make-ahead (best for brunch): Assemble the casserole completely (through topping with cheese), cover, and refrigerate up to 12 hours. Bake straight from the fridge at 375°F, adding 5–10 minutes if needed, until the center reaches 165°F.
Nutrition (per serving)
Approximate, based on 8 servings: 430 calories, 20 g protein, 22 g carbohydrates, 30 g fat, 2 g fiber, 2 g sugar, 780 mg sodium.
