Easy Sausage and Hashbrown Breakfast Casserole
This Easy Sausage and Hashbrown Breakfast Casserole delivers all the comfort of a hearty diner-style breakfast with almost no effort. Made with frozen hashbrowns, halal sausage, and a creamy egg custard, it’s ideal for holidays, weekends, or feeding a crowd. Prepare it the night before for a stress-free morning.
Equipment
- 9×13-inch baking dish
- Skillet
- Mixing bowl
- Whisk
- Aluminum foil
Ingredients
- 1 lb Halal Ground Breakfast Sausage (mild or spicy)
- 6 large Eggs
- 2 cups Milk (whole milk recommended)
- 1 tsp Salt
- 0.5 tsp Pepper
- 15 oz Frozen Shredded Hash Browns
- 2 cups Shredded Cheddar Cheese
Instructions
- Preheat oven to 350°F (175°C). Brown the halal breakfast sausage in a skillet, breaking it into small pieces. Drain all excess grease and set aside.
- Whisk the eggs and milk together in a large bowl. Add the salt and pepper and whisk until smooth.
- Generously spray a 9×13-inch baking dish. Add the frozen hashbrowns, cooked sausage, and shredded cheese. Mix everything together directly in the dish for even distribution.
- Pour the egg mixture evenly over the other ingredients. Cover the dish tightly with foil.
- Bake covered at 350°F for 45 minutes. Remove the foil and bake for another 10–15 minutes until the center only slightly jiggles or reaches 160°F.
- Let the casserole rest for 5 minutes before slicing and serving.