Sausage Hash Brown Egg Casserole
Buttery crescent roll crust layered with sausage and seasoned eggs, baked into an easy breakfast.
Servings: 4
Ingredients
- 8 frozen hash brown patties no need to thaw
- 1 cup shredded Colby Jack cheese
- 1 lb breakfast sausage
- 9 large eggs
- 1 cup whole milk
- ½ tsp salt
- Dash of black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Instructions
Preheat Oven & Prepare Dish:
- Preheat your oven to 350 °F. Grease a 9x13-inch baking dish with nonstick spray or butter.
Bake Hash Browns:
- Arrange the frozen hash browns in a single layer at the bottom of the baking dish.
- Bake for 20 minutes to help them crisp up slightly.
Cook the Sausage:
- While the hash browns are baking, cook the breakfast sausage in a skillet over medium heat.
- Break it up with a spatula and cook until browned and fully cooked through.
- Drain any excess grease.
Assemble the Casserole:
- Once the hash browns are done baking, remove the dish from the oven.
- Evenly sprinkle the cooked sausage over the hash browns, followed by the shredded cheese.
- Then, sprinkle the salt, pepper, garlic powder, and paprika over the top.
Mix and Add Eggs:
- In a medium bowl, whisk together the eggs and milk until smooth.
- Pour the egg mixture evenly over the casserole.
Bake:
- Cover the dish with foil and bake for 25 minutes.
- Then, remove the foil and bake for another cooking time of 15–20 minutes, or until the eggs are fully set in the center.
Serve:
- Let the casserole rest for a few minutes before slicing. Serve warm and enjoy!
Nutrition
Calories: 219kcal | Carbohydrates: 2g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 459mg | Potassium: 189mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 0.3mg | Calcium: 123mg | Iron: 1mg
