Breakfast
Southern
Yield: 10-12
Author: Tammy Nichols
Breakfast Hashbrown Casserole - Master Cookbook Recipe # 174

Breakfast Hashbrown Casserole - Master Cookbook Recipe # 174

This is the ultimate comfort breakfast. By browning the hashbrowns in butter first, you get a depth of flavor and texture that makes this casserole truly stand out. It's cheesy, savory, and perfect for a big family gathering.

This is recipe #174 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr Total time: 1 hr 20 min
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Ingredients

  • 30 oz. Frozen hashbrowns (thawed)
  • 1/2 cup Salted butter (divided)
  • 1 lb. Pork breakfast sausage (Swaggerty’s Farm recommended)
  • 1/2 cup Onion, diced
  • 9 large (or 12 medium) Eggs
  • 1 cup Heavy cream or half-and-half
  • 8 oz. Cheddar cheese, shredded
  • 4 oz. Pepper jack cheese, shredded
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper

Instructions

  1. Prep Dish: Grease a 9” x 13" baking pan.
  2. Brown Hashbrowns: In a skillet, brown half of the thawed hashbrowns with half of the butter until golden on both sides. Place them in the baking dish. Repeat with the remaining hashbrowns and butter. Season the potato layer with salt and pepper.
  3. Cook Meat: In the same skillet, cook the sausage until browned, breaking it into small pieces. Add the diced onion and sauté until the onion is softened and slightly browned. Spread the sausage and onion mixture evenly over the potatoes.
  4. Mix & Pour: In a bowl, beat the eggs together with the heavy cream (or half-and-half). Pour the egg mixture evenly over the casserole layers.
  5. Top & Bake: Sprinkle both the shredded cheddar and pepper jack cheese over the top. Bake at 350°F for 60 minutes until the eggs are set and the cheese is bubbly

Notes

Pro Tips -

  • Speed Tip: If you're in a hurry, you don't have to brown the hashbrowns. You can simply add the melted butter and the potatoes directly to the dish, though browning them first adds much better flavor!
  • Cheese Blend: The addition of pepper jack gives this dish just a tiny bit of a "kick" that perfectly complements the savory breakfast sausage.
  • Thaw the Potatoes: Make sure your frozen hashbrowns are thawed before you start; this ensures they brown evenly in the skillet and cook through properly in the oven.


Nutrition Facts

Calories

585

Fat

32 g

Sat. Fat

19 g

Carbs

71 g

Fiber

1 g

Net carbs

70 g

Sugar

41 g

Protein

5 g

Sodium

355 mg

Cholesterol

60 mg