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Hearty Sausage and Hash Brown Breakfast Casserole with Cream of Mushroom Soup

A thick, square slice of sausage breakfast casserole with cream of mushroom, featuring a golden-brown cheesy top.
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Make this rich, savory breakfast casserole using cream of mushroom soup for moisture and flavor. It is a simple, make-ahead dish perfect for weekend brunch or feeding a crowd.

Ingredients

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  • 1 pound breakfast sausage, cooked and drained
  • 1 (32 ounce) package frozen hash brown potatoes, thawed
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup milk
  • 6 large eggs
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 cups shredded sharp cheddar cheese

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Spread the thawed hash browns evenly in the bottom of the prepared baking dish.
  3. Scatter the cooked and drained sausage over the layer of hash browns.
  4. In a large bowl, whisk together the cream of mushroom soup, milk, eggs, onion powder, pepper, and salt until fully combined. This is your creamy base.
  5. Pour the egg and soup mixture evenly over the sausage and potatoes in the baking dish.
  6. Sprinkle one cup of the shredded cheddar cheese over the top.
  7. Bake for 40 to 45 minutes, or until the eggs are set and the top is lightly golden.
  8. Remove the casserole from the oven and sprinkle the remaining one cup of cheddar cheese over the top. Return to the oven for 5 more minutes, or until the cheese melts.
  9. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • For an overnight breakfast casserole, assemble all ingredients except the top layer of cheese. Cover and refrigerate for up to 12 hours. Before baking, let it sit at room temperature for 30 minutes, then add the cheese and bake as directed, adding 5 to 10 minutes to the total cook time.
  • You can substitute bacon for the sausage or add sautéed onions with the sausage for extra flavor.
  • This dish freezes well. Cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://miameal.com/breakfast-casserole-with-cream-of-mushroom/