Martha Stewart Hash Brown Breakfast Casserole Recipe

why make this recipe

Martha Stewart’s Hash Brown Breakfast Casserole is a hearty and delicious way to start your day. This recipe combines savory sausage, creamy eggs, and crispy hash browns into one easy dish. It’s perfect for breakfast, brunch, or even a cozy dinner. Whether you’re serving a crowd or just your family, this casserole is satisfying and comforting. Plus, it takes minimal prep time, making it great for busy mornings.

how to make Martha Stewart Hash Brown Breakfast Casserole

Ingredients:

• 1 lb pork breakfast sausage
• 1 small yellow onion, chopped
• 30 oz frozen shredded hash browns, thawed and squeezed dry
• 1 1/2 cups sharp cheddar cheese, shredded
• 10 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 green onions, sliced, for garnish

Directions:

1. Prepare Fillings: Preheat your oven to 375°F (190°C). In a skillet, cook the pork sausage and chopped onion until they are browned. Drain any excess fat.
2. Form the Crust: Grease a 9×13-inch baking dish. Press the thawed, dried hash browns into the bottom of the dish to form a crust.
3. Layer and Assemble: Spread the sausage mixture evenly over the hash browns. Sprinkle 1 cup of cheddar cheese on top.
4. Make the Egg Mixture: In a bowl, whisk together the eggs, whole milk, salt, black pepper, and garlic powder. Pour the egg mixture over the layers in the baking dish. Top with the remaining 1/2 cup of cheese.
5. Bake: Place the dish in the preheated oven and bake for 40-50 minutes. The eggs should be set, and the top should be golden brown.
6. Rest and Serve: Remove from the oven and let it cool for about 10 minutes. Garnish with sliced green onions and serve warm.

how to serve Martha Stewart Hash Brown Breakfast Casserole

Serve this casserole hot from the oven for a comforting breakfast or brunch. It pairs well with fresh fruit, toast, or a light salad for a complete meal. You can also let everyone serve themselves directly from the dish.

how to store Martha Stewart Hash Brown Breakfast Casserole

If you have leftovers, allow the casserole to cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm individual portions in the microwave or heat the entire dish in the oven until warmed through.

tips to make Martha Stewart Hash Brown Breakfast Casserole

• Make sure to squeeze the hash browns dry well; this helps achieve a crispy crust.
• Feel free to add your favorite vegetables, like bell peppers or spinach, for extra nutrition.
• You can use different cheeses if you prefer, such as Monterey Jack or feta.

variation

For a lighter version, you can replace the pork sausage with turkey sausage or leave out the meat entirely and add more veggies. You can also use egg whites instead of whole eggs for a reduced-calorie option.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole a day in advance. Cover it and refrigerate overnight. In the morning, just bake it as directed.

Can I freeze the casserole?

Yes, this casserole freezes well. Before baking, cover it tightly and freeze for up to 2-3 months. Thaw it in the fridge overnight before baking.

How do I know when it’s fully baked?

The casserole is done when the eggs are set and the top is golden brown. You can insert a knife or fork in the center; if it comes out clean, it’s ready.

Hash Brown Breakfast Casserole

A hearty and delicious casserole combining sausage, eggs, and crispy hash browns, perfect for breakfast, brunch, or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb pork breakfast sausage
• 1 small yellow onion, chopped
• 30 oz frozen shredded hash browns, thawed and squeezed dry
• 1.5 cups sharp cheddar cheese, shredded
• 10 large eggs
• 1 cup whole milk
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon garlic powder
• 2 whole green onions, sliced, for garnish

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the pork sausage and chopped onion until they are browned. Drain any excess fat.

Forming the Casserole

1. Grease a 9x13-inch baking dish. Press the thawed, dried hash browns into the bottom of the dish to form a crust.
2. Spread the sausage mixture evenly over the hash browns. Sprinkle 1 cup of cheddar cheese on top.

Mixing and Baking

1. In a bowl, whisk together the eggs, whole milk, salt, black pepper, and garlic powder.
2. Pour the egg mixture over the layers in the baking dish. Top with the remaining 1/2 cup of cheese.
3. Place the dish in the preheated oven and bake for 40-50 minutes. The eggs should be set, and the top should be golden brown.

Serving

1. Remove from the oven and let it cool for about 10 minutes. Garnish with sliced green onions and serve warm.

Notes

Make sure to squeeze the hash browns dry well; this helps achieve a crispy crust. Feel free to add your favorite vegetables, like bell peppers or spinach, for extra nutrition. You can use different cheeses if you prefer, such as Monterey Jack or feta. You can prepare this casserole a day in advance; cover it and refrigerate overnight. It can also be frozen before baking for up to 2-3 months.