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Hash Brown Egg Casserole

Hash brown egg casserole with a crispy, golden top and creamy center studded with cheddar and breakfast sausage. Bake until the egg mixture is set, then rest for 10 minutes for clean slices and rich flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 1 (20 oz) bag frozen hash browns Thawed
Breakfast sausage
  • 8 oz breakfast sausage Cooked and crumbled
Cheddar cheese
  • 1 cup shredded cheddar cheese
Eggs
  • 8 large eggs
Milk
  • 1 cup whole milk
Heavy cream
  • 0.5 cup heavy cream
Onion
  • 0.5 cup diced onion
Chives
  • 0.25 cup fresh chives Chopped
Butter
  • 2 tablespoons butter For greasing
Salt and pepper
  • 0.1 salt To taste
  • 0.1 pepper To taste

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter, then spread the thawed hash browns evenly in the bottom so they form an even layer.
  2. Sprinkle the cooked sausage and cheddar cheese over the hash browns. Make sure the cheese is distributed so each slice gets a cheesy spot.
  3. In a bowl, whisk together the eggs, whole milk, heavy cream, diced onion, chopped chives, salt, and pepper until smooth. Visually check that the onion and chives are suspended and no dry pockets remain.
  4. Pour the egg mixture evenly over the hash browns and sausage. Tap the dish once to help the liquid settle toward the bottom.
  5. Bake for 40-45 minutes at 350°F until the egg mixture is set and the top is lightly golden. Look for gentle bubbling at the edges and a center that no longer jiggles when nudged.
Rest and serve
  1. Let the casserole rest for 10 minutes before serving. This waiting step helps the interior turn creamy but firm enough to slice cleanly.

Notes

For best texture, thaw the hash browns completely and blot off excess moisture before layering so you get a crispier exterior. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the egg and cream can weep when thawed. If you want a lighter option, use half-and-half instead of heavy cream for a similar creamy set.