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This hearty hash brown breakfast casserole has been my weekend brunch go-to for years, combining crispy potatoes, savory sausage, and cheesy goodness in one delicious dish that feeds a crowd with minimal effort.
I first created this recipe when my in-laws surprised us with an overnight visit. The casserole was such a hit that it's now expected whenever family comes to town, and I always keep the ingredients on hand for impromptu brunches.
Ingredients
- Frozen hash browns: the shortcut that makes this recipe so easy. Thaw completely for even cooking
- Breakfast sausage: adds rich flavor and protein. Look for high quality sausage with visible herbs and spices
- Large eggs: provide structure and richness. Farm fresh eggs make a noticeable difference
- Smoked Gruyere cheese: its nutty flavor elevates this from basic to gourmet. Worth the splurge
- Scallions: add fresh flavor and color. Choose ones with bright green tops
- Smoked paprika: brings subtle smokiness. Look for Spanish varieties for the best flavor
- Garlic powder: infuses savory notes throughout. Use fresh for best results
- Milk: creates custard texture. Whole milk works best but any variety will do
Step-by-Step Instructions
- Prepare Your Baking Dish:
- Preheat your oven to exactly 350 degrees and generously spray a 9x13 baking dish with cooking spray. Make sure to get the corners and sides well coated to prevent sticking which can make serving difficult.
- Cook The Sausage:
- Break the sausage into a medium frying pan over medium heat. Use a wooden spoon to break it into small crumbles as it cooks for about 5 to 7 minutes until no pink remains. Drain off excess fat using a colander or by tilting the pan and spooning it out. This prevents the casserole from becoming greasy.
- Prepare The Potato Base:
- Spread the thawed hash browns into the bottom of your baking dish. Season generously with salt and pepper then use your hands to toss thoroughly ensuring every shred is seasoned. Press the potatoes firmly into an even layer creating a solid base for your casserole.
- Layer Your Ingredients:
- Distribute the cooked sausage evenly over the potato layer then sprinkle the sliced scallions across the top. This layering method ensures every bite has the perfect balance of ingredients.
- Create The Egg Mixture:
- In a large bowl whisk the eggs until well beaten then add milk smoked paprika garlic powder salt and pepper. Whisk vigorously until completely combined and slightly frothy which will create a lighter texture in the finished casserole.
- Assemble And Bake:
- Pour the egg mixture slowly over the layers allowing it to seep through to the potatoes. Top with an even layer of shredded smoked Gruyere and bake uncovered for 55 minutes to 1 hour. The casserole is done when the center is set and no longer jiggles and the cheese has turned a beautiful golden brown.
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The smoked Gruyere cheese is truly the secret weapon in this recipe. I discovered it by accident when I ran out of cheddar one morning, and now I wouldn't make this casserole any other way. The way it forms a nutty, smoky crust on top has converted even the pickiest eaters in my family.
Make It Your Own
This casserole welcomes customization based on what you have on hand or your family's preferences. Swap the breakfast sausage for bacon, ham, or make it vegetarian with sautéed mushrooms and bell peppers. The base recipe works beautifully with almost any combination of proteins and vegetables you can imagine. Just make sure any additions are cooked before adding to remove excess moisture that could make your casserole soggy.
Storage and Reheating
Once cooled, this casserole can be refrigerated for up to 3 days. Cut individual portions and reheat in the microwave for 1-2 minutes or place the entire casserole covered with foil in a 325°F oven for about 20 minutes until heated through. For longer storage, freeze individual portions wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Serving Suggestions
While delicious on its own, this casserole pairs beautifully with fresh fruit, yogurt, or warm maple syrup drizzled over the top. For a complete brunch spread, serve alongside a simple green salad with vinaigrette to cut through the richness. If you're hosting a special occasion brunch, mimosas or a spicy Bloody Mary make perfect companions to this hearty dish.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
Yes, you can assemble the casserole the night before and bake it the next morning. Cover and refrigerate, then remove it and allow it to sit at room temperature for 30 minutes before baking.
- → Can I use a different type of cheese?
Absolutely! While smoked Gruyere adds a unique flavor, you can substitute it with cheddar, Monterey Jack, or any melting cheese you prefer.
- → How do I prevent the hash browns from being soggy?
Ensure the hash browns are thawed and well-drained before using. Press them into an even layer and season well for the best texture.
- → Can I add vegetables to this casserole?
Yes, feel free to add vegetables like bell peppers, mushrooms, or spinach for extra flavor and nutrition. Sauté them before adding to the casserole for best results.
- → How do I know when the casserole is fully cooked?
The casserole is done when the eggs are set, and the center no longer jiggles. A golden brown top is also a good indicator of doneness.