Easy Sausage and Hash Brown Breakfast Casserole Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready and the workspace is clean. Thaw the frozen hash browns completely in the refrigerator overnight.

Have a large skillet, a 9x13 inch baking dish, a mixing bowl, and a whisk ready on the counter. Preheat the oven to 375°F (190°C) so it is ready for the baking step once assembly is complete.

Instructions

Sausage Preparation

1. 1Prepare the sausage
   Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it into small pieces with a spatula, until browned and no longer pink. Drain any excess fat and ensure the internal temperature reaches 160°F (71°C) to verify it is fully cooked.
   Look for The sausage should be browned and crumbly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a meat thermometer to ensure the sausage reaches the safe internal temperature.

The sausage should be browned, aromatic, and cooked through. Ensure no pink remains in the meat. This phase is complete when the sausage is drained and ready to be layered into the baking dish.

Casserole Assembly

2. 2Assemble the casserole
   Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, spread the thawed hash browns evenly. Layer the cooked sausage over the hash browns and sprinkle with one cup of the shredded cheddar cheese.
   Look for The dish should be evenly layered.
   Tip Pat the hash browns dry with paper towels if they are very wet after thawing.

The hash browns should be spread in an even layer at the bottom of the dish, topped with the cooked sausage and a layer of cheese. The assembly is ready for the eggs once these layers are uniform.

Final Baking

3. 3Bake the casserole
   In a mixing bowl, whisk the eggs until well combined. Pour the eggs over the casserole ingredients. Sprinkle the remaining cup of cheddar cheese on top. Bake for 45 minutes or until the center is set and the eggs reach an internal temperature of 160°F (71°C). Let the dish rest for 10 minutes before slicing.
   Look for The top should be golden brown and the center firm.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resting allows the casserole to set, making it easier to slice into clean squares.

The casserole is finished when the top is golden and bubbling. The eggs must be fully set throughout the dish, reaching an internal temperature of 160°F (71°C). Allow it to rest before serving.

Common mistakes

Avoid using hash browns that are still icy or frozen, as this will release too much water and lead to a mushy casserole. Do not overmix the eggs, just whisk them until combined.

Ensure the sausage is fully browned before assembling, as it will not cook further in the oven. Finally, never skip the resting period, as the casserole needs time to firm up before serving.

How to tell it’s done

The casserole is done when the eggs are completely set in the center and no longer jiggle when the dish is gently shaken.

The edges should be golden brown and pulling slightly away from the sides of the baking dish.

A food thermometer inserted into the center must register at least 160°F (71°C) to ensure the eggs are fully cooked.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part