Sandra This Joanna Gaines Breakfast Casserole Recipe (famous as her Sausage and Hash Brown Casserole) is the ultimate holiday brunch anchor, layering savory pork sausage, crispy hash browns, and a rich custard of eggs and heavy cream. Often hailed as the perfect Christmas morning dish, this hearty bake can be assembled the night before, allowing the flavors to meld into a cheesy, golden centerpiece that feeds a crowd with minimal morning effort.
Joanna Gaines Breakfast Casserole Ingredients
- 12 Large Eggs: The base of the custard. Using a dozen eggs ensures the casserole is fluffy and tall.
- 1 cup Heavy Cream: Provides a luxurious, silky texture that milk alone cannot achieve.
- 1/2 cup Whole Milk: Thins the custard slightly for better absorption.
- 2 pounds Pork Breakfast Sausage: Mild or spicy, depending on preference. This provides the main savory flavor profile.
- 1 (30 to 32 ounce) bag Frozen Shredded Hash Browns: Thawed. It is crucial to use the shredded variety rather than cubes for the correct layering texture.
- 2 cups Sharp Cheddar Cheese: Grated. Freshly grated melts better than pre-shredded.
- 1/2 cup Chopped Fresh Parsley: Or chives, for a pop of freshness and color.
- 1 teaspoon Kosher Salt: Plus fresh cracked pepper to taste.
- Nonstick Cooking Spray: For the pan.
How To Make Joanna Gaines Breakfast Casserole
- Preheat and Prep: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish generously with nonstick cooking spray.
- Brown the Meat: In a large skillet over medium-high heat, cook the pork sausage. Break it up with a wooden spoon into small crumbles as it cooks. Once browned and cooked through (about 8-10 minutes), remove from heat and drain the excess grease on a paper towel-lined plate.
- Whisk Custard: In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until completely smooth and well combined.
- Layer the Base: Spread the thawed shredded hash browns evenly across the bottom of the prepared baking dish.
- Layer Meat and Cheese: Top the hash browns with the cooked, drained sausage crumbles. Sprinkle the grated cheddar cheese evenly over the sausage.
- Add Custard: Slowly pour the egg mixture over the entire dish, ensuring it saturates the hash browns and sausage evenly.
- Bake: Bake in the preheated oven for 40 to 45 minutes. The casserole is done when the edges are golden brown, and the center is set (no longer jiggling liquidly).
- Rest and Serve: Remove from the oven and garnish with chopped parsley. Let the casserole stand for 10 to 15 minutes before cutting. This allows the custard to firm up for clean slices.
Recipe Tips
- Thawing is Crucial: Do not put frozen hash browns directly into the casserole. Thaw them completely and squeeze out any excess moisture with a paper towel. If they are wet, the bottom of the casserole will be soggy and mushy.
- The Make-Ahead Method: You can assemble this casserole entirely the night before. Cover it tightly with foil and refrigerate overnight. In the morning, remove it from the fridge 30 minutes before baking to take the chill off, then bake as directed (you may need to add 5-10 minutes to the cook time).
- Foil Tenting: Because of the long bake time, the cheese on top might brown before the eggs are set in the center. If this happens, loosely tent the dish with aluminum foil for the last 15 minutes of baking.
- Customization: Joanna often suggests switching up the cheeses. A mix of Gruyère and Swiss gives a more quiche-like flavor, while Pepper Jack adds a Southwestern kick.
What To Serve With Breakfast Casserole
- Fresh Fruit Salad: Citrus and berries cut through the heaviness of the sausage and cheese.
- Biscuits: Warm buttermilk biscuits are a classic Southern side.
- Orange Juice or Coffee: Acidic beverages balance the rich heavy cream custard.
- Green Salad: If serving for brunch or lunch, a simple arugula salad works perfectly.
How To Store Breakfast Casserole
- Refrigerate: Store leftovers in an airtight container or covered tightly in the pan for up to 3-4 days.
- Reheating: Reheat individual squares in the microwave for 45-60 seconds, or cover the pan with foil and reheat in a 350°F oven for 20 minutes.
- Freezing: You can freeze baked squares. Wrap them individually in plastic wrap and foil. Thaw in the fridge overnight before reheating.
Breakfast Casserole Nutrition Facts
- Calories: ~450 kcal
- Fat: 35g
- Carbohydrates: 12g
- Protein: 22g
- Nutrition information is estimated per serving based on 12 servings.
FAQs
Can I use bacon instead of sausage?
Yes, but you must cook the bacon until crisp and crumble it first. Use about 1 pound of bacon to replace the 2 pounds of sausage, as bacon has a more concentrated salty flavor.
Why is my casserole watery?
This is almost always due to the hash browns releasing water during baking. Ensure they are thawed and patted dry before layering.
Can I halve the recipe?
Yes, you can halve the ingredients and bake it in an 8×8-inch square pan. Check for doneness around the 30-35 minute mark.
Try More Recipes:
- Joanna Gaines After School Banana Bread Recipe
- Joanna Gaines Pancake Recipe
- Joanna Gaines Biscuits and Gravy Recipe
Joanna Gaines Breakfast Casserole Recipe
Description
A hearty, crowd-pleasing casserole layered with hash browns, sausage, and cheese, soaked in a rich cream-and-egg custard.
Ingredients
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Brown sausage in a skillet and drain excess grease.
- Whisk eggs, cream, milk, and salt in a bowl.
- Layer thawed hash browns in the dish, followed by sausage and cheese.
- Pour egg mixture evenly over the layers.
- Bake for 40-45 minutes until set and golden.
- Rest for 15 minutes before slicing.
Notes
- Squeeze excess moisture from thawed hash browns to prevent sogginess.
- Assemble the night before for an easy morning; just bake and serve.
- Tent with foil if the cheese browns too quickly.
Joanna Gaines Breakfast Casserole Recipe
