Breakfast Casserole
Updated Oct. 12, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, for greasing
- 1pound frozen diced or shredded hash browns
- Olive oil
- 1pound bulk breakfast sausage or Italian sausage, casings removed (or 12 ounces smoked bacon, cooked; see Tip)
- 12large eggs
- 2cups whole milk
- 1½teaspoons kosher salt (such as Diamond Crystal)
- 1teaspoon Italian seasoning
- ½teaspoon black pepper
- 2cups/8 ounces shredded sharp Cheddar
- Chopped fresh scallions or chives (optional), for serving
Nutritional analysis per serving (8 servings)
696 calories; 54 grams fat; 20 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 28 grams protein; 936 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and grease a 9-by-13-inch ceramic or metal baking dish with butter. Set the hash browns out at room temperature to thaw slightly, breaking up any clumps.
- Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium. Add the sausage and cook, breaking up the meat with a spoon, until browned and starting to crisp, 5 to 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.
- Step 3
In a large bowl, whisk the eggs, milk, salt, Italian seasoning and pepper.
- Step 4
Place the hash browns in the prepared baking dish, along with the cooked sausage and the cheese. Toss until combined, then spread into an even layer. Pour in the egg mixture, making sure the hash browns are submerged.
- Step 5
Bake, uncovered, until the eggs are set and the casserole is lightly browned at the edges, 45 to 50 minutes. Cool for 10 minutes, then top with scallions, if using. Cut into squares and serve.
- If using bacon, fry the bacon strips in a large skillet set over medium heat, turning occasionally, until the bacon is crisp. Transfer to a paper towel-lined plate to drain, then cut into ½-inch pieces.
Private Notes
Comments
It might be a good idea to bake the hash browns for 10-13 minutes in the bottom of the casserole and then add the egg mixture and finish baking. This crisps up the potatoes a little, giving a more layered effect to the casserole.
If there's water in the bottom of your pan after cooking this for 45 minutes at 350, there is a good chance that you have overcooked the casserole. When eggs are cooked perfectly, there is no water. Once they start overcooking the proteins constrict in the eggs and start releasing water. The best thing to do is take it out of the oven immediately and let it sit for a minute to reabsorb the water. Similar to cooking a steak.
I have done this without the meat. Additions have been onions, colored peppers, diced broccoli, and a dash of hot sauce. It repeats well, but freezing and reheating did not.
Double the hash browns or that layer is way too thin and fry them just a bit to get some color on them. Replaced the Italian seasoning with fresh chopped sage and liked that. Also used a mix of cheddar and Monterey Jack since that melts better.
I used elk sausage with Italian seasoning. I substituted 1/2 t of dried parsley (homemade) and 1/2 t of dried basil for the 1-1/2 t of Italian seasoning. The hash browns were a bit anemic cooked this way but they were cooked. Feeds a crowd but a tad boring.
Cooked it without reading comments something by now this NYT cook should know but was in a hurry. My wife the real cook of our family told me it was too eggy after 50 minutes. I now think it was my too frozen hash browns. Going to crisp them next time and add the green peppers and onions others have stated. After 75 minutes wife approved and it was good! Liked a suggestion about hot sauce as well! Thanks!