“My husband said to never ever make this again… because he couldn’t stop eating it!”

This Sausage Hashbrown Casserole is the ultimate hearty and delicious breakfast or brunch solution. Featuring savory ground sausage, crispy hashbrowns, melty Gouda cheese, and a fluffy egg custard infused with green chilies, it’s a comforting all-in-one dish that’s perfect for feeding a crowd or prepping for easy mornings.

Sausage hashbrown casserole

Ingredients:

Instructions:

1. Preheat Oven & Brown Sausage: First, preheat your oven to 350°F (180°C). In a large skillet or nonstick frying pan over medium heat, brown the 2 lbs of ground breakfast sausage, breaking it up with a spoon as it cooks. This will take about 5 minutes. Once browned, remove the sausage from the pan and set it aside.
2. Brown Hashbrowns & Layer: In the same pan, add the 2 lbs of frozen hashbrown potatoes and brown them for 5 minutes, stirring occasionally, until they start to get a bit crispy. Transfer the browned hashbrowns to a well-greased 9×13-inch casserole pan, spreading them evenly across the bottom.
3. Add Sausage, Cheese & Chiles: Top the hashbrowns with the browned sausage. Sprinkle some of the 2 cups of shredded Gouda cheese over the sausage layer. Add the drained 1 can of diced green chiles evenly over the top.
4. Prepare Egg Custard: In a large mixing bowl, combine the 9 large eggs, 2 cups milk, 1 teaspoon garlic powder, ½ teaspoon onion powder, and salt and pepper to taste. Whisk until all ingredients are well combined and the mixture is uniform.
5. Pour & Bake: Pour this egg mixture on top of the cheese and other layers in the casserole dish. Gently jiggle the pan to help the liquid settle evenly.
6. Bake: Bake in the preheated oven for about 35-40 minutes, or until the casserole is set in the center and the top is golden brown and bubbly. An inserted knife or toothpick should come out clean.
7. Serve: Let the casserole cool for a few minutes before slicing and serving.