Hash Brown Casserole
This hash brown casserole recipe is everything you want it to be. It's easy, filling, and perfect to make the night before for an easy school morning breakfast.
Equipment
- 13 x 9 baking dish
Ingredients
- 7-8 hash brown patties - fully cooked but still frozen
- 1 lb breakfast sausage - cooked and drained
- 1 cup dairy free cheese - or cheese of choice
- 8 eggs
- ½ cup shredded carrot
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground mustard
- ½ cup almond milk
Instructions
- Preheat oven to 375° F. Spray 13 x 9 baking dish with cooking spray.
- Layer frozen hash brown patties in the bottom of the baking dish. If there are any large gaps, break or cut a hash brown patty into pieces that will fill the gaps.
- Spread cooked sausage crumbles over the hash brown patties in an even layer.
- Then add the shredded carrots and cheese, spreading into an even layer.
- Crack all 8 eggs into a bowl. Add onion powder, garlic powder, ground mustard and salt and whisk together well.
- Pour egg mixture over the casserole layers in the baking dish. Using the back of a large spoon or a spatula, gently press down to make sure all the cheese, carrots and sausage are evenly moistened by the egg mixture.
- Cover the baking dish with aluminum foil and place in the oven. Bake for 20 minutes, then remove the foil and continue baking for another 20 to 25 minutes until casserole is set and a knife inserted in the center comes out clean. The top should be turning slightly golden. Remove from oven and let cool for 5 to 10 minutes before serving.
- Let cool completely and then cover before storing in the refrigerator for up to 5 days.