Hash Brown Breakfast Casserole with Sausage and Broccoli

Hash Brown Breakfast Casserole

Shredded hash browns, breakfast sausage, small broccoli pieces, eggs, and cheddar bake into a casserole with a set, sliceable center. Potato strands, browned sausage, and green broccoli remain visible beneath patches of melted cheese.

This version can be baked as soon as it is assembled; it does not need an overnight soak. Drying the thawed potatoes, draining the sausage, and cooking moisture off the broccoli help keep the casserole from turning watery.

Ingredients for Hash Brown Breakfast Casserole

• 1 teaspoon unsalted butter or neutral oil, or as needed to grease the dish
• 1 bag (20 ounces) frozen shredded hash browns, thawed and patted dry (about 570g)
• 1 pound pork breakfast sausage (about 450g)
• 1 1/2 cups broccoli florets, cut into small pieces (about 135g)
• 8 large eggs
• 1 cup whole milk (about 240g)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 cups shredded sharp cheddar cheese (about 225g)

Optional: Add 1/4 teaspoon garlic powder to the eggs. Keep the saltiness of the sausage and cheddar in mind when seasoning.

How to Make Hash Brown Breakfast Casserole

1. Prepare the dish and potatoes: Fully preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. Pat the thawed hash browns dry with clean kitchen towels or paper towels; they should not be icy or dripping. Reserve about 1 cup of loose potato strands for the top.
2. Cook the sausage and broccoli: Brown and crumble the sausage in a large skillet over medium heat until fully cooked. Drain excess fat. Add the broccoli and cook for 3 to 4 minutes, until bright green and tender-crisp, with no puddle of moisture left in the skillet. Let the fillings cool briefly before adding them to the eggs.
3. Mix the casserole: Whisk the eggs, milk, salt, and pepper in a large bowl, adding the garlic powder if using. Stir in the remaining hash browns, most of the sausage and broccoli, and 1 1/4 cups of the cheddar. Spread the mixture evenly in the prepared dish.
4. Top the casserole: Scatter the reserved potato strands and remaining sausage and broccoli over the surface. Sprinkle the remaining 3/4 cup cheddar in patches, leaving some potato and broccoli visible. Gently press loose potato strands into the moist mixture so they do not dry out.
5. Bake: Bake uncovered, starting to check the center at 45 minutes. Expect about 50 to 65 minutes total. The center should not visibly jiggle when the dish is nudged, and a knife inserted into the center should show no liquid egg. The cheese should be melted and the edges lightly browned. If the top browns before the center sets, tent it loosely with foil and continue baking.
6. Rest and slice: Leave the whole casserole in its dish for about 10 minutes before cutting it into 10 to 12 portions. Resting helps the slices hold together.

Time: About 25 minutes prep, excluding potato thawing; 50 to 65 minutes baking; and 10 minutes resting. Total: about 1 hour 25 minutes to 1 hour 40 minutes.

How to Keep the Casserole from Turning Watery

Thawed hash browns release moisture, so pat them dry rather than adding their thawing liquid to the eggs. Cut the broccoli small and cook it until moisture has evaporated from the skillet. Drain the browned sausage so excess grease does not collect around the slices.

How to Tell When the Center Is Done

Use the center, not the browned top, to decide when the casserole is ready. A smaller, deeper dish may take longer than a 9-by-13-inch dish. If the center still jiggles or shows liquid egg on a knife, keep baking and tent the top with foil if needed.

Make It Ahead

To bake the casserole the next day, assemble it, cover it, and refrigerate it overnight. Let the dish stand briefly while the oven preheats, following the manufacturer’s guidance for your bakeware; do not move a refrigerator-cold glass dish directly into a hot oven. A chilled casserole may need longer than the stated bake window, so check that the center is set.

For individual make-ahead portions in a different format, try these spinach and cheese egg muffins.

Serving and Variations

Serve warm squares with fresh fruit or hot sauce on the side. For a sweet addition to brunch, serve sheet pan French toast alongside the casserole.

Cooked diced ham can replace the sausage, though it will not give the surface the same browned crumbles. Cooked turkey breakfast sausage is another option; drain it as needed before assembly. Keep the broccoli and shredded potatoes in place for either variation.

Storing and Reheating Leftovers

Cool leftover casserole and refrigerate portions in an airtight container for up to 3 days. Reheat individual portions in the microwave until heated through.

Completely cooled, baked portions can be tightly wrapped and frozen for up to 2 months. Thaw them in the refrigerator, then reheat until heated through.

Nutrition

Approximate nutrition per serving, based on 12 servings: 290 calories, 16g protein, 21g fat, and 11g carbohydrates. Approximate nutrition per 100g of baked casserole: 190 calories, 11g protein, 14g fat, and 7g carbohydrates. Values will vary with the sausage, cheese, and moisture lost during baking.