Hash Brown Casserole
A hearty breakfast or brunch casserole loaded with crispy hash browns, bacon, sausage, cheese, and eggs. Assemble the night before and bake the next morning for an easy crowd-pleaser.
- Total time
- 50 min
- Servings
- 8
- Calories
- 420
- Protein
- 28g
Ingredients
- 8 slices bacon, divided
- ½ lb bulk sausage
- 4 cups frozen hash browns, thawed
- 2 cups sharp cheddar cheese, shredded
- 8 large eggs
- 1.5 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep confirms it has finished heating, about 10 minutes.
- 2
Lay 4 bacon slices flat on a cutting board and cut them crosswise into pieces about the size of a fingernail, roughly 1/2-inch wide.
- 3
Lay the remaining 4 bacon slices flat on the cutting board and cut them crosswise into 1/2-inch pieces.
- 4
Place a large skillet over medium-high heat and add the 8 bacon pieces, spreading them across the pan in a single layer.
- 5
Cook the bacon pieces, stirring once every 30 seconds, until they are golden brown and most of the fat has rendered out, about 5 minutes.
- 6
Add the 0.5 lb sausage to the same skillet, breaking it apart with a wooden spoon as you stir constantly until it is fully browned with no pink remaining, about 6 minutes.
- 7
Pour the cooked bacon and sausage through a fine-mesh strainer held over a small bowl to catch the drippings; discard the grease.
- 8
In a separate large bowl, crack the 8 eggs and whisk them vigorously with a wire whisk for 30 seconds until the yolks and whites are fully combined and uniform in color.
- 9
Pour the 1.5 cups milk into the egg bowl and whisk continuously for 15 seconds until the mixture is smooth and evenly blended.
- 10
Sprinkle the 0.5 teaspoon salt and 0.25 teaspoon black pepper into the egg-milk mixture and whisk for 10 seconds to distribute them evenly.
- 11
Spread the 4 cups thawed hash browns across the bottom of a 9-by-13-inch baking dish in an even layer, breaking up any large clumps with your fingers.
- 12
Scatter the cooked bacon and sausage mixture evenly over the hash browns in the baking dish.
- 13
Sprinkle the 2 cups shredded cheddar cheese in an even layer over the meat and hash browns, covering as much of the surface as possible.
- 14
Pour the egg-milk mixture slowly over the entire casserole, tilting and gently stirring with a fork to help it flow between the hash browns so all areas are moistened.
- 15
Slide the baking dish into the preheated 350°F oven and bake, uncovered, until the center is set and no longer jiggles when you gently shake the dish, about 45 minutes.
- 16
Remove the baking dish from the oven using oven mitts and place it on a heat-safe trivet or folded kitchen towel to cool for 5 minutes before serving.
Tools you’ll need
- 9-by-13-inch baking dish
- large skillet (12-inch)
- large mixing bowl
- wire whisk
- wooden spoon
- fine-mesh strainer
- small bowl
- oven mitts
- heat-safe trivet or kitchen towel
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