Hash brown and sausage breakfast casserole will see you through your toughest mornings when another bowl of cereal just won’t do. The best part is the hash browns — they’ll stay nice and toasty even after combining with the cheese, sausage, and eggs.
2cupsshredded cheesemozzarella, cheddar, pepperjack, or a blend
Preheat oven to 450 degrees and grease a large sheet pan. Spread hashbrowns out on the pan, toss with oil and salt and pepper, and bake in preheated oven for 15 minutes while you prepare the eggs and sausage. When finished, change oven temperature to 350.
Whisk together eggs, salt, and pepper. Set aside.
In a skillet over medium-high heat, saute sausage, breaking into small pieces as it cooks, until browned and no longer pink. Set aside.
Transfer hash browns to a greased 9x13 inch pan. Stir in half of the egg mixture and 1/2 cup of cheese.
Top hash browns with the cooked sausage, then top with remaining egg mixture and remaining cheese.
Cover with foil (be careful to not let the foil touch the cheese inside the pan or it will all get pulled off later with the foil) and bake for 35-45 minutes until cheeses are melted and eggs have fully cooked and are no longer runny.
Allow to cool slightly and serve.
For the cheese: feel free to play around with the cheese and swap it for your favorite - I particularly love this casserole with pepperjack cheese!Add veggies: My mother makes a version of this casserole with diced bell peppers and green chiles and it is OUT of this world delicious. Highly recommend!