This simple Hash Brown Casserole is hearty and filled with flavor. Feed a crowd or enjoy the leftovers all week long!
Every holiday season, I always make a hash brown casserole with eggs, lots of cheese and whatever I’m hankering for that particular day. This year I’m sharing my favorite version: hash brown casserole with eggs, sausage and loads of mushrooms.
Breakfast casseroles are a great dish for any time of year. They feed a crowd, for one thing. And even if you don’t have a crowd at your house, leftovers are so delicious reheated that you can have an easy, hot breakfast all week long. I prefer a hash brown casserole because I love that it’s everything you’d find on a breakfast plate at your favorite diner in one easy dish!
I put an entire pound of mushrooms in this hash brown casserole recipe along with two pounds of ground sausage! Another pound of hash browns is used for the “crust” along with almost a dozen eggs.
This hash brown casserole is not for the faint of heart.
But it is for anyone who loves a breakfast casserole that’s hearty and filled with flavor. I know that I definitely fall into that category!
Hash Brown Egg Casserole with Sausage and Mushrooms
Yield: 0
Ingredients
2 T vegetable oil, divided
16 oz. mushrooms, thickly sliced
32 oz. ground breakfast sausage, I like a combination of hot and mild
16-20 oz. shredded potatoes, hash browns
10 large eggs
2 cups milk
2 cups shredded cheddar cheese
kosher salt and freshly ground black pepper
1/4 cup chopped green onions
Instructions
Preheat oven to 350F.
Heat 1 T vegetable oil over high heat. Add mushrooms and cook until all water has been released and evaporated and mushrooms are golden brown. Set aside.
Cook sausage in a skillet over medium heat until browned and no pink remains. Remove with a slotted spoon and set aside.
Heat 1 T vegetable oil over medium heat. Season potatoes with kosher salt and pepper. Add shredded potatoes, spreading to cover bottom of pan. Allow to sit, undisturbed, until golden brown on the bottom, then flip and cook the other side until that's also golden brown and crispy.
Meanwhile, beat eggs in a large mixing bowl with about 1/4 cup cold water and 1 t kosher salt. Add milk and shredded cheese and combine thoroughly.
Grease at 13x9 baking dish. Spread hash browns on bottom of pan, then top with sausage mixture. Top with mushrooms then carefully pour egg mixture over all, taking care to ensure that the cheese is spread out equally.
Cover casserole and bake for 20 minutes. Uncover and bake another 20 minutes or until eggs are cooked through. Remove from oven and allow to rest for 10 minutes. Sprinkle on chopped green onions and serve.
Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.
I love breakfast casseroles, and especially ones that are hearty like this! Your picture looks so good, I wish it could just jump off the screen and right on to my plate!
Michelle | A Dish of Daily Life
Tuesday 22nd of December 2015
I love breakfast casseroles, and especially ones that are hearty like this! Your picture looks so good, I wish it could just jump off the screen and right on to my plate!
Kristy Bernardo
Thursday 24th of December 2015
Thanks, Michelle! Happy Holidays!