Farmer's Breakfast Casserole

Hash browns, sausage, eggs, and cheese baked in one deep dish.

• Prep: 20 min
• Cook: 45 min
• Serves 10
• Difficulty: easy

Sausage, hash browns, and cheese under a blanket of eggs in a deep pan. The farmhouse breakfast casserole every crew recognizes.

Ingredients

• 2 lb frozen hash browns
• 2 lb breakfast sausage
• 12 large eggs
• 2 cups whole milk
• 1 tsp dry mustard
• 3 cups shredded sharp cheddar
• 1 tsp black pepper
• 1/2 cup sliced green onions

Instructions

1. Heat the oven: Heat oven to 375°F. Grease a deep 9x13 baking dish. Thaw hash browns completely and squeeze out excess water in a clean towel—wet potatoes make a soggy casserole.
2. Brown the sausage: Cook breakfast sausage in a skillet over medium-high, breaking into small crumbles until no pink remains and internal temperature reaches 160°F. Drain on paper towels.
3. Layer the base: Spread hash browns evenly in the pan. Top with sausage and half the cheddar. Whisk eggs, milk, mustard, salt, and pepper until uniform and pour evenly over the layers.
4. Bake until set: Cover with foil and bake 25 minutes. Uncover, top with remaining cheddar, and bake 15 more until center reaches 165°F on a thermometer and top is golden.
5. Rest and portion: Rest casserole 10 minutes before cutting so slices hold clean squares. Garnish with green onions and serve with hot sauce at the line.

Station workflow

• Squeeze hash browns dry—this is the single biggest factor in a crisp versus soggy base.
• Cover for the first half of baking so top cheese does not over-brown before center sets.
• Cut with a sharp bench scraper in the pan for even ten-portion squares.

Cleanup

• Soak the 9x13 with hot water while still warm before baked egg residue sets.
• Drain sausage grease into a heat-safe container, never down the sink.

Leftovers

• Reheat portions covered at 325°F for 12 minutes until steaming in the center.
• Cube leftovers into breakfast burrito filling with salsa and extra cheese.

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