A hearty, savory brunch casserole featuring crispy hash browns, smoked sausage, and baked eggs, topped with creamy sour cream and melted cheddar cheese. Perfect for a weekend gathering or a comforting family meal. Meta Description
YIELD
4 servingsPREP
15 minCOOK
65 minREADY
80 minPro Tips
- Sausage Selection: Choose a fully cooked smoked sausage for simplicity. If using raw sausage, cook it fully before adding it to the casserole to avoid undercooking.
- Egg Doneness: For precise control, cover the dish with foil during the final bake to prevent the egg whites from overcooking while the yolks set.
- Cheese Boost: Sprinkle an extra ¼ cup of cheddar on top during the last 5 minutes for a gooey, golden finish.
- Avoid Soggy Potatoes: If using frozen hash browns, thaw and pat them dry with a paper towel to remove excess moisture before mixing.
Optional Variations
- Spicy Kick: Swap the smoked sausage for chorizo or spicy Italian sausage and add a pinch of cayenne to the potato mixture.
- Veggie Boost: Stir in ½ cup of sautéed diced bell peppers or onions with the potato mixture for added flavor and nutrition.
- Herb Twist: Replace chives with fresh dill or parsley for a different flavor profile.
Ingredients
Directions
- Preheat the Oven: Set your oven to 350℉ (180℃) and allow it to fully preheat. This ensures even cooking.
- Prepare the Potato Mixture: In a medium mixing bowl, combine 12 ounces of hash brown potatoes (thawed if using frozen), ½ cup sour cream, ¼ cup milk, ½ cup shredded cheddar cheese, and 1 tablespoon chopped fresh chives. Stir until evenly mixed. The mixture should be creamy but not overly wet—adjust with an extra tablespoon of milk if it seems too thick.
- Assemble the Casserole: Lightly butter a shallow 2-quart rectangular casserole dish (about 11×7 inches) to prevent sticking. Spoon the potato mixture into the dish, spreading it evenly with a spatula.
- Bake the Base: Place the casserole in the preheated oven and bake for 40 minutes. The top should start to look golden and slightly crisp. Check that the potatoes are tender by inserting a fork.
- Prepare the Sausage: While the casserole bakes, slice ½ pound of smoked sausage in half lengthwise, then cut each half crosswise into bite-sized pieces (about ½-inch chunks). This creates more surface area for flavor and ensures even distribution.
- Add the Sausage: After 40 minutes, remove the casserole from the oven. Arrange the sausage pieces in a single layer down the center of the potato mixture. Return the dish to the oven and bake for an additional 10 minutes. The sausage will release some fat, adding flavor to the dish.
- Create Wells for Eggs: Remove the casserole from the oven again. Using the back of a large spoon, make 4 evenly spaced wells in the potato mixture—one in each corner. Ensure each well is deep enough to hold an egg without spilling over the edges.
- Add the Eggs: Carefully crack one large egg into each well. Try to keep the yolk intact for a visually appealing result, but it’s fine if it breaks slightly.
Finish Baking: Return the casserole to the oven and bake for 10–12 minutes, or until the eggs reach your desired doneness:
- 10 minutes: Runny yolks
- 12 minutes: Soft but set yolks Check the eggs early to avoid overcooking, as oven temperatures can vary.
Serve: Remove the casserole from the oven and let it rest for 2–3 minutes to settle. Serve immediately while hot, scooping out portions with an egg, sausage, and potatoes in each serving.
Comments
