Ingredients
1 lb ground pork breakfast sausage (gluten-free, e.g., Jimmy Dean)
1 large shallot or 1 small onion, chopped
6 large eggs
1 tsp salt
½ tsp black pepper
8 oz sour cream
¾ cup milk (any kind)
8 oz shredded sharp cheddar cheese, divided
4 cups frozen shredded hash browns, thawed
Instructions
- Preheat Oven & Prep Dish
Preheat oven to 350°F (175°C). Spray a 9×13” baking dish with nonstick spray and set aside. - Cook the Sausage
Heat a large skillet over medium heat. Add the sausage and chopped shallot or onion. Cook until sausage is browned and cooked through. Drain excess fat if needed and let cool slightly. - Whisk Egg Mixture
In a large bowl, whisk eggs with salt and pepper. Add sour cream and milk, whisking until smooth. - Combine Ingredients
Stir in cooked sausage, ¾ of the shredded cheddar, and thawed hash browns until everything is well combined. If mixture seems dry, whisk an extra egg with a splash of milk and fold in. - Assemble Casserole
Pour the mixture into the prepared baking dish. Spread evenly and sprinkle the remaining cheese on top. Cover with foil sprayed with nonstick spray. - Bake
Bake for 60-75 minutes or until the center is set and a knife inserted in the middle comes out clean. Remove foil and bake for an additional 5 minutes for a golden, bubbly cheese topping. - Rest & Serve
Let the casserole sit for 15-20 minutes before slicing. Serve with fresh salsa, guacamole, or fruit salad. Leftovers reheat beautifully in the microwave.
Notes
- Make-Ahead Tip: Keep egg mixture separate from hash browns and sausage if preparing the night before; combine just before baking.
- Cheese Options: Use your favorite cheese for variation, like Monterey Jack or pepper jack for a spicy twist.
- Add Veggies: Bell peppers, spinach, or mushrooms can be added to boost nutrition and flavor.
- Prep Time: 15 min
- Cook Time: 1 hr 15 min