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breakfast casserole with sausage

Hashbrown Sausage Egg Casserole

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 aluminum foil sheet optional

Ingredients
  

  • 1 pound breakfast sausage ground
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1 small red bell pepper diced
  • 20 ounce hash browns frozen shredded, thawed and squeezed dry
  • 2 cup cheddar cheese shredded, divided
  • 10 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon chives chopped, optional, for garnish
  • 2 tablespoon unsalted butter melted, for greasing

Instructions
 

  • Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with melted butter.
  • Heat olive oil in a large skillet over medium heat, add sausage, and cook until browned and crumbled, 6 to 8 minutes.
  • Add diced onion and bell pepper to the skillet and sauté until softened, 3 to 4 minutes; remove from heat.
  • In a large mixing bowl combine thawed, well-drained hash browns with 1 cup shredded cheddar and the sausage-vegetable mixture, then spread evenly in the baking dish.
  • In another bowl whisk eggs, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
  • Pour the egg mixture evenly over the hash brown layer, tapping the dish to help it settle.
  • Sprinkle the remaining 1 cup cheddar over the top.
  • Bake uncovered for 35 to 45 minutes until the center is set and a knife inserted near the middle comes out clean.
  • If the top browns too quickly, tent loosely with foil during the last 10 minutes.
  • Remove from the oven and let rest for 10 minutes before slicing, then garnish with chopped chives.

Notes

Thaw and squeeze excess moisture from the hash browns to avoid a soggy casserole; a clean kitchen towel works best. For make-ahead, assemble up to step 7, cover, and refrigerate overnight, then bake an extra 5 to 10 minutes from cold. Swap cheddar for pepper jack or Monterey Jack for a spicier or creamier finish, and add diced green chiles or a pinch of cayenne for heat. Use cooked turkey sausage or vegetarian sausage to lighten it up. Ensure eggs are fully set by checking for a slight jiggle only in the very center. Leftovers store well covered in the fridge for up to 4 days and reheat best at 325°F until warmed through, or microwave individual slices. You can also bake in two 8x8-inch pans and freeze one (baked and cooled) for up to 2 months.
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