Description
This Cheesy Hash Brown Breakfast Casserole is a hearty breakfast bake loaded with hash browns, savory sausage, creamy country gravy, eggs, cheddar cheese, and a crunchy buttery cornflake topping. Perfect for holiday mornings, family breakfasts, and weekend brunches.
Ingredients
2 lb frozen diced hash browns
1 lb breakfast sausage, browned
15 oz country sausage gravy
2 cups shredded cheddar cheese, divided
6 large eggs, whisked
2 cups crushed corn flakes
4 tbsp melted butter
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Cooking spray
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray.
- Combine the frozen hash browns, browned breakfast sausage, country sausage gravy, 1 cup shredded cheddar cheese, salt, black pepper, and garlic powder in the prepared dish. Mix well.
- Pour the whisked eggs evenly over the potato mixture.
- Sprinkle the remaining 1 cup cheddar cheese over the top.
- In a small bowl, mix the crushed corn flakes with the melted butter until evenly coated.
- Spread the buttered cornflake mixture evenly over the casserole.
- Bake for 60 to 70 minutes, or until the potatoes are tender and the eggs are fully set.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
Assemble the casserole the night before and refrigerate until ready to bake.
Substitute sausage with turkey sausage if desired.
Add sautéed bell peppers, onions, mushrooms, or spinach for extra vegetables.
Use Monterey Jack, pepper jack, mozzarella, or Colby Jack cheese for variation.
Store leftovers refrigerated for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 185 mg
