Hashbrown Breakfast Casserole
This beautiful and filling casserole combines all the breakfast favorites into one place; eggs, potatoes, cheese and sausage. Eat it straight out of the oven or precook and freeze it for an easy breakfast option for company.
Ingredients
- 4 C thawed hashbrowns
- 3 tbsp butter melted
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/2 lb breakfast sausage
- 8 large eggs
- 1 C shredded gruyere
Instructions
- Preheat the oven to 350 degrees.
- Combine hashbrowns, butter, salt and pepper in a bowl. Press hashbrown mixture into the bottom and up the sides of a deep nine inch pie dish. (If you plan on freezing use a metal, aluminum, or pyrex pie plate only).Place in the oven and bake for 20 minutes.
- While the hashbrowns cook in the oven, brown your sausage over medium heat until done. Drain the grease by putting it on a plate topped with a paper towel.
- Pull the pie dish from the oven and sprinkle the sausage and cheese over the hashbrown crust. Beat the eggs and pour over the sausage and cheese. Place back in the oven and bake until the middle is just set, about 30-40 minutes
- Allow it to cool on a wire rack for 5 minutes before cutting into it. Sprinkle with the fresh thyme leaves if desired.
- ***If you are going to freeze it, complete all of the steps and allow it to cool completely on the wire rack. Once it is room temperature wrap it in plastic wrap and foil. Place in the freezer. When ready to eat reheat it in a 425 degree oven for 45 minutes. Make sure to remove the plastic wrap before placing it in the oven. If it begins to brown too much put the foil back over it while it finishes baking.