Breakfast Sausage Hashbrown Casserole
This breakfast casserole combines savory sausage, fluffy eggs, sharp cheddar cheese, and crispy hashbrowns in one hearty dish. It's the perfect make-ahead meal for holidays, brunches, or lazy weekends.
Equipment
- 9x13-inch baking dish
- Large nonstick skillet - or cast iron pan
- Large mixing bowl
- Whisk
- Wooden spoon - or rubber spatula
- Knife and cutting board
- Measuring cups and spoons
- Aluminum foil
- Box grater - for shredding cheese fresh
- Paper towels - for patting hashbrowns dry
Ingredients
- 1 lb breakfast sausage - 450g, pork, turkey, or mild Italian
- 1 yellow onion - medium, finely diced, about 1 cup or 150g
- 1 green bell pepper - finely diced, about 1 cup or 150g
- 1 red bell pepper - finely diced, about 1 cup or 150g
- 3 cups frozen shredded hashbrowns - 340g, thawed and patted dry
- 10 large eggs
- 1 cup whole milk - 240ml
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt - or to taste
- 1/2 teaspoon black pepper
- 2 cups sharp cheddar cheese - 200g, freshly shredded, divided (1 1/2 cups for mixture, 1/2 cup for topping)
- cooking spray - or butter, for greasing
Instructions
- Thaw frozen hashbrowns for 30 minutes, then squeeze thoroughly in a towel to remove all moisture.
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter.
- Brown sausage in a large skillet over medium-high heat, breaking it up, about 5-7 minutes. Drain on paper towels.
- Sauté onion and bell peppers in remaining drippings until softened, about 5-7 minutes. Season with salt and pepper.
- Whisk eggs, milk, and seasonings vigorously for 60-90 seconds. Stir in 1 1/2 cups of cheese.
- Layer hashbrowns, sausage, and vegetables in the baking dish. Pour egg mixture evenly over the top.
- Sprinkle remaining 1/2 cup cheese over the top.
- Cover with foil and bake for 35 minutes. Remove foil and bake uncovered for 20-25 minutes more until set in center.
- Rest for 5-10 minutes before slicing and serving.
Notes
- Make ahead: Assemble the casserole completely, cover, and refrigerate overnight. Bake as directed, adding 5-10 minutes to covered baking time.
- Dry hashbrowns are key: Squeeze out as much moisture as possible from thawed hashbrowns to prevent a watery casserole.
- Freshly grated cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate your own for best results.
- Cool fillings: Let cooked sausage and vegetables cool for at least 5 minutes before layering to avoid precooking the eggs.
- Storage: Refrigerate cooled leftovers for up to 4 days. Reheat individual portions in the microwave or oven.
- Freezing: Freeze fully baked portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Bacon variation: Substitute 1 lb cooked and crumbled bacon for the sausage.
- Vegetarian option: Skip the meat and double the vegetables; add mushrooms, spinach, or zucchini.
- Spicy version: Use spicy sausage, add a diced jalapeño, and top with pepper jack cheese.
- Resting time: Let the casserole rest for 5-10 minutes after baking for cleaner slices and better texture.