Martha Stewart Hash Brown Breakfast Casserole Recipe

This cozy Martha Stewart Hash Brown Breakfast Casserole recipe is made with frozen shredded hash browns, savory breakfast sausage, sharp cheddar cheese, eggs, and milk. The result is a wonderfully savory and cheesy casserole with a crispy potato base and a fluffy, rich egg topping. It’s an all-in-one breakfast that’s sure to please a crowd, perfect for a weekend brunch, holiday morning, or as a simple and satisfying potluck dish that serves 8-10 people.

Martha Stewart Hash Brown Breakfast Casserole Ingredients

• 1 lb pork breakfast sausage
• 1 small yellow onion, chopped
• 30 oz frozen shredded hash browns, thawed
• 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, thinly sliced, for garnish

How To Make Martha Stewart Hash Brown Breakfast Casserole

1. Preheat oven and prepare dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Cook the sausage and onion: In a large skillet over medium-high heat, cook the sausage and chopped onion, breaking up the meat with a spoon, until the sausage is browned and the onion is soft. Drain off any excess grease from the skillet.
3. Prepare the hash brown crust: Place the thawed hash browns in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for a crispy crust. Press the dry hash browns firmly and evenly into the bottom of the prepared baking dish.
4. Assemble the layers: Sprinkle the cooked sausage and onion mixture evenly over the hash brown crust. Top with 1 cup of the shredded cheddar cheese.
5. Make the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until they are well combined and frothy.
6. Pour and top the casserole: Pour the egg mixture evenly over the sausage and cheese layers in the baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
7. Bake until set: Bake for 40-50 minutes, or until the eggs are set in the center and the top is golden brown. A knife inserted into the middle should come out clean.
8. Rest and garnish: Let the casserole cool for at least 10 minutes before slicing. Garnish with sliced green onions and serve warm.

Recipe Tips

• Thaw and Dry the Hash Browns: This is the most important step for success. Squeezing every bit of water out of the thawed hash browns is what prevents a soggy bottom and creates a deliciously crispy potato crust.
• Press the Hash Browns Firmly: Use your hands or the bottom of a measuring cup to press the dried hash browns into a firm, compact layer. This helps the crust hold together when you slice and serve the casserole.
• Don’t Overbake the Eggs: Bake the casserole just until the center is set and no longer jiggles. The eggs will continue to cook from the residual heat after being removed from the oven. Overbaking can make them rubbery.
• Use Room Temperature Ingredients: For a creamier, more evenly cooked egg custard, let your eggs and milk sit out on the counter for about 30 minutes to come to room temperature before whisking them together.

What To Serve Hash Brown Breakfast Casserole

This hearty casserole is a satisfying meal on its own, so it pairs best with light and fresh accompaniments. Serve slices with a dollop of sour cream, salsa, or a few dashes of hot sauce. A side of fresh fruit, such as a bowl of mixed berries or sliced melon, provides a refreshing contrast. For a full brunch spread, add a simple green salad or sliced avocado and tomatoes.

How To Store Hash Brown Breakfast Casserole Leftovers

• Refrigerate: Once cooled, cover the dish with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a minute or two, or until warmed through.
• Freeze: You can freeze leftovers, though the texture of the eggs and potatoes may change slightly. Wrap individual portions in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Martha Stewart Hash Brown Breakfast Casserole Nutrition Facts

• Calories: 430 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 270mg
• Sodium: 850mg
• Total Carbohydrate: 19g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 24g

Frequently Asked Questions

• Can I make this casserole ahead of time? Yes. You can assemble the entire casserole the night before, cover it tightly, and store it in the refrigerator. You may need to add 10-15 minutes to the baking time since it will be starting from cold.
• Do I have to thaw the hash browns first? Yes, thawing the hash browns is a mandatory step. You cannot effectively squeeze the moisture out of frozen potatoes, and skipping this step will result in a watery, soggy casserole.
• Can I use bacon instead of sausage? Absolutely. Substitute the pork sausage with 1 pound of bacon, cooked until crisp and crumbled. You can also use diced ham.
• How can I make this casserole vegetarian? To make a vegetarian version, simply omit the sausage. You can add 2-3 cups of sautéed vegetables like bell peppers, mushrooms, and spinach for extra flavor and substance.

Try More Recipes:

• Martha Stewart Breakfast Casserole With Bacon Recipe
• Martha Stewart Breakfast Strata Recipe
• Martha Stewart Breakfast Sausage Recipe