Description

A hearty make-ahead brunch casserole made with crispy hash browns, savory beef sausage, sautéed onions and mushrooms, and a rich cheesy egg custard, perfect for feeding a crowd with minimal morning effort.

Ingredients

1 lb beef breakfast sausage

2 medium onions, chopped

2 cups fresh mushrooms, sliced

1 tablespoon butter

4 cups frozen hash browns, thawed

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic salt

4 large eggs

1 1/2 cups milk

Pinch of dried parsley

1 cup shredded cheddar cheese

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Instructions

Cook the beef sausage in a large skillet over medium heat until fully cooked and lightly browned. Remove and set aside.
In the same skillet, melt the butter and sauté the onions and mushrooms for 6–8 minutes until soft and lightly golden.
In a large bowl, combine hash browns, cooked sausage, sautéed vegetables, salt, black pepper, and garlic salt.
Press the mixture evenly into a greased 9×13-inch baking dish.
In a separate bowl, whisk together eggs, milk, and dried parsley.
Pour the egg mixture evenly over the hash brown base, gently pressing to distribute.
Sprinkle shredded cheddar cheese evenly on top.
Cover tightly and refrigerate for at least 8 hours or overnight.
Preheat oven to 350°F (175°C). Uncover and bake for 1 hour 15 minutes until golden, bubbly, and fully set.
Let rest for 10–15 minutes before slicing and serving.

Notes

Always thaw hash browns to prevent excess moisture.

Resting the casserole helps it slice cleanly.

Extra vegetables or cheese can be added for variation.

Best baked in a 9×13-inch dish for even cooking.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 4g
Sodium: 780mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 20g
Cholesterol: 165mg