Cheesy Sausage Hash Brown Breakfast Bake
Cheesy sausage hash brown breakfast casserole is perfect for any occasion. This hearty dish combines savory sausage, tender hash browns, eggs, cottage cheese, and a blend of cheddar and Swiss cheeses into a delicious breakfast bake. Whether hosting a brunch or preparing a holiday breakfast for the family, this make-ahead casserole will surely impress.
Servings: 12
Calories: 372kcal
Equipment
- Food processor with a steel blade (See Tip 1)
- 9 x 13-inch casserole dish
Ingredients
- 1 pound (16 ounces) breakfast sausage (See Tip 2)
- 1 small onion chopped (about ¾ cup or 3.5 ounces)
- 10 large eggs
- 1 ½ cups (12 ounces) 4% cottage cheese
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups (8 ounces) shredded extra sharp cheddar cheese (See Tip 3)
- 1 ½ cups (6 ounces) shredded Swiss cheese (See Tip 4)
- 20 ounce package of refrigerated hash browns (about 4 ⅔ cups)
- 1 Tablespoon sliced green onion tops for garnish (optional)
Instructions
- Preheat oven to 375°F. Spray a 9 x 13-inch oven-safe casserole dish with nonstick spray. Set aside.
- Cook and crumble sausage in a skillet over medium heat. Transfer to a paper towel-lined plate to drain.
- Wipe out the skillet with a paper towel. Return it to the stovetop at medium heat. Add the onion. Cook until tender, about 5 minutes. Transfer to the same plate as the sausage.
- Add the eggs, cottage cheese, salt, and pepper to the food processor with a steel blade. Pulse 10 times to transform the cottage cheese into a creamy mixture.
- Add the sausage, onions, cheddar cheese, Swiss cheese, and egg mixture to a large bowl with a pouring spout; mix well. (See Tip 5)
- Spread the hash browns in a single layer in the bottom of the prepared casserole dish. Top with the sausage/egg/cheese; spread to an even layer. The dish may be made in advance up to this point, covered, and refrigerated for up to 24 hours.
- Bake the casserole uncovered in the preheated 375°F oven for 40 to 45 minutes or until the internal temperature reaches 165°F. If the casserole was made in advance and refrigerated, add 20 minutes to the cooking time. (See Tip 6)
- Remove from the oven and, if desired, garnish with green onion tops. Allow to sit for 15 minutes before cutting into 12 pieces and serving.
- Yield 12 servings. (See Tip 7)
Video
Notes
- May also use a blender to combine the eggs and cottage cheese. However, if the mixture is too thick, you may need to add a tablespoon or two of milk.
- I used Jimmy Dean Hot Sausage in this recipe, but you can use your favorite breakfast sausage.
- You can also use sharp or regular cheddar cheese in this recipe.
- You can substitute Gruyère, Pepper Jack, or Monterey Jack cheese for the Swiss cheese.
- I use a mixing bowl with a pouring spout is that the spout makes it easier to transfer the mixture to the casserole dish.
- I used a temperature probe to monitor the casserole's temperature as it baked. When baked straight from the refrigerator, it took an extra 20 minutes to reach the desired temperature of 165°F.
- If there are leftovers, they can be stored in the refrigerator in an airtight container for three days or frozen for two months. Reheat in the microwave.
Nutrition
Calories: 372kcal | Carbohydrates: 11g | Protein: 23g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 218mg | Sodium: 735mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 596IU | Vitamin C: 5mg | Calcium: 309mg | Iron: 2mg
