When you’re expecting a morning crowd, there are few Southern staples that match the versatility of an easy breakfast casserole. From early tailgates to stress-free holiday brunches and bridal showers, a savvy Southern hostess knows that a sausage hashbrown breakfast casserole can save the day.
Why do we turn to this comforting breakfast casserole with sausage and hash browns, again and again? You can prepare the ingredients the night before, combine them in your 13- x 9-inch baking dish, put it in the fridge and head to sleep. Wake up the next morning and pop the casserole in the oven to bake while you put the last-minute touches on your table. Serve with homemade fruit salad and freshly baked goods from your favorite local bakery for an impressive morning meal that will please even the pickiest eaters. When you’re serving this Southern classic, we’d advise that you have your recipe box at the ready. Guests have been known to not only rave about this sausage breakfast casserole, but request the recipe for their next event!
1 pound mild ground pork sausage
1 pound hot ground pork sausage
1 (30-ounce) package frozen hash browns
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
6 large eggs
2 cups milk
How to Make It
Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain
Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
Bake at 350° for 35 to 40 minutes.
This is the perfect Cinco de Mayo breakfast that you can eat days later. It will still taste delicious. We promise.