This hearty breakfast casserole is loaded with sausage, bacon, cheese, eggs, and hash browns, making it perfect for weekend brunches, holidays, or meal prep.
Ingredients
- 1 (30–32 oz) bag frozen shredded hash browns, thawed
- 1 lb (450 g) breakfast sausage
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese (optional, for extra cheesiness)
- 8 large eggs
- 2 cups whole milk
- 1 (1 oz) packet ranch seasoning mix
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- 2 tablespoons chopped green onions (optional, for garnish)
- Butter or cooking spray for greasing the baking dish
Instructions
1. Prepare the oven
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
2. Cook the meat
- Brown the breakfast sausage in a skillet over medium heat until fully cooked.
- Drain excess grease.
- Cook bacon until crisp and crumble it.
3. Assemble the casserole
Spread the thawed hash browns evenly in the prepared baking dish.
Layer on:
- Cooked sausage
- Crumbled bacon
- Cheddar cheese
- Mozzarella cheese (if using)
4. Make the egg mixture
In a large bowl, whisk together:
- Eggs
- Milk
- Ranch seasoning
- Garlic powder
- Onion powder
- Black pepper
- Paprika
Pour evenly over the casserole.
5. Bake
- Bake uncovered for 45–55 minutes, or until the center is set and the top is golden brown.
- A knife inserted in the center should come out clean.
6. Rest and serve
- Let the casserole rest for 10 minutes before slicing.
- Garnish with chopped green onions if desired.
Optional Add-Ins
- Diced bell peppers
- Sautéed onions
- Mushrooms
- Jalapeños
- Fresh spinach
- Diced ham instead of sausage
- Pepper Jack cheese for extra spice
Make-Ahead Instructions
- Assemble the casserole the night before.
- Cover and refrigerate overnight.
- Remove from the refrigerator 20–30 minutes before baking.
- Bake as directed, adding 5–10 extra minutes if needed.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months.
- Reheat: Microwave individual servings for 1–2 minutes or warm in a 350°F (175°C) oven until heated through.
Tips
- Thaw and pat the hash browns dry to prevent excess moisture.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- For a richer casserole, substitute ½ cup of the milk with heavy cream.
- Add a dash of hot sauce or red pepper flakes if you like a little heat.
This casserole serves 8–10 people and pairs well with fresh fruit, biscuits, or toast. Enjoy!