Feed a crowd with this hearty hash brown breakfast casserole. It's filled with sausage, eggs, cheese, and shredded hash browns that are baked in the oven until golden brown.
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x13 casserole dish and set aside.
In a large skillet over medium heat, crumble and cook breakfast sausage until browned. Remove from heat and set aside.
Crack eggs into a large bowl. Add heavy cream, salt, onion powder, pepper, and paprika. Whisk to combine. Add thawed hash browns, sausage, and cheese. Stir to combine.
Pour into 9x13 pan and spread into an even layer.
Bake, uncovered, for about 50-60 minutes, or until center of the casserole feels set when pressed and edges are golden brown. Optionally, garnish with chives before serving.
Notes
To make ahead - Prepare your casserole per the instructions but before baking, cover and refrigerate overnight. While your oven preheats in the morning, place your casserole on the counter top to warm up. Bake as directed above.
To freeze leftovers - Allow leftovers to cool completely to room temperature. Slice into individual squares, wrap tightly, and store in a freezer-safe container for up to 3 months. Thaw squares overnight in the refrigerator, then reheat in the microwave or in the oven for about 15-20 minutes at 350 degrees Fahrenheit.
To freeze casserole whole - Prepare in a freezer-safe container and wrap tightly. Freeze for up to 3 months. Thaw casserole in the refrigerator overnight, then set on the counter top to warm up while your oven preheats. Bake as directed in the recipe card above.
Optional additions - Add diced onion, bell pepper, or sliced mushrooms for extra flavor and heft.
Your casserole needs more time in the oven if it looks wet or mushy in the center. Bake until casserole feels set when gently pressed in the center, like cooked eggs in a quiche.