Easy Egg Hashbrown Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
900 grams frozen hash brown potatoes, thawed
02 -
450 grams pork sausage
03 -
1 small onion, diced
04 -
5 large eggs
05 -
120 millilitres whole milk
06 -
1/2 teaspoon onion powder
07 -
1/8 teaspoon garlic powder
08 -
Salt, to taste
09 -
Ground black pepper, to taste
10 -
340 grams Cheddar cheese, shredded
# Instructions:
01 -
Preheat oven to 175°C. Grease an 20 cm square baking dish thoroughly.
02 -
Arrange the thawed hash brown potatoes evenly in the prepared baking dish to form a base.
03 -
In a large skillet over medium heat, sauté pork sausage and diced onion together until sausage is browned and crumbled and onions are soft, about 10 minutes. Drain excess fat.
04 -
In a large bowl, whisk together eggs, milk, onion powder, garlic powder, salt, and ground black pepper until fully combined.
05 -
Pour the egg mixture evenly over the hash browns. Sprinkle half of the shredded Cheddar cheese on top. Layer with the cooked sausage and onion mixture, then cover with the remaining Cheddar cheese. Cover the dish with aluminium foil.
06 -
Bake covered for 60 minutes on the centre rack. Remove foil and continue baking for 10 to 15 minutes, or until top is golden and bubbling.
07 -
Remove from the oven and allow to cool for several minutes before slicing and serving.
# Notes:
01 -
Allowing the casserole to rest after baking makes it easier to slice and improves texture.