Sausage Hashbrown Breakfast Casserole
This hearty breakfast casserole is made with shredded hash browns, breakfast sausage, eggs, bell peppers, and plenty of cheese. Make it ahead overnight or bake it right away for an easy breakfast that feeds a crowd.
Servings: 12
Ingredients
- 30 ounces Frozen Shredded Hash Browns thawed and well drained
- Butter or Nonstick Cooking Spray for the baking dish
- 1 ½ pounds Breakfast Sausage
- 1 small Yellow Onion diced
- ½ cup Diced Red Bell Pepper
- ½ cup Diced Green Bell Pepper
- 2 ½ cups Shredded Sharp Cheddar Cheese divided
- 12 large Eggs
- 2 cups Whole Milk
- ¾ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 ½ teaspoons Italian-Style Herb Blend
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Red Pepper Flakes (or to taste)
Garnish
- Sliced Green Onion (or chopped chives)
Instructions
Prep
- Thaw the hash browns in the refrigerator overnight.
- If baking the casserole right away, heat the oven to 350°F. Spray a 13x9-inch or 3-quart baking dish with cooking spray.
Brown the Sausage
- Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it into crumbles, until cooked through.
- Drain the fat, leaving about 1 tablespoon in the skillet. Transfer the cooked sausage to a bowl or container and set aside.
Sauté the Vegetables
- Add the diced onion to the skillet and cook for about 5 minutes, or until it starts to soften.
- Add the red and green bell peppers and continue cooking until the vegetables are softened but not overly soft.
Make Hashbrown Mixture
- In a large bowl, combine the thawed hash browns, cooked sausage, onion, bell peppers, and 2 cups of the shredded cheddar cheese.
- Mix well, then spread the hash brown mixture evenly in the prepared baking dish.
Make Egg Mixture
- In another large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, onion powder, Italian-style herb blend, smoked paprika, and red pepper flakes until well combined.
- Pour the egg mixture evenly over the hash brown mixture. Gently stir the mixture just a little to help distribute the egg mixture throughout.
- Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
- If making ahead, cover the baking dish and refrigerate overnight.
Bake
- To bake right away, bake uncovered for 55 to 60 minutes, or until the center is fully set and the casserole reaches at least 160°F.
- Remove from the oven and let rest for 10 minutes before slicing.
Serve
- Garnish with sliced green onion or chopped chives.
- Serve with any of these: hot sauce, ketchup, sour cream, salsa, or your favorite breakfast condiments.
Notes
- Thaw the hash browns before assembling. Drain only if your brand releases excess moisture.
- For more heat, use hot sausage, half hot/half regular sausage, or add about 1/2 teaspoon Crushed Red Pepper Flakes.
- Make ahead: Assemble, cover, and refrigerate overnight, or bake right away.
- To freeze before baking, wrap well and thaw in the refrigerator before baking.
- Baked casserole also freezes well. Cool completely, wrap well, and thaw before reheating.
- Other vegetables such as mushrooms, broccoli, spinach, or extra bell peppers can be added. Cook firmer or watery vegetables first.
Nutrition
Calories: 430kcal | Carbohydrates: 17g | Protein: 24g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 260mg | Sodium: 810mg | Fiber: 1g | Sugar: 4g
