Hearty Sausage, Egg, and Hash Brown Breakfast Casserole

Hearty Sausage, Egg, and Hash Brown Breakfast Casserole

This make-ahead casserole is the king of brunch. It’s packed with savory sausage, crispy hash browns, and a rich, cheesy egg binder.

Yields: 8-10 servings
Prep time: 20 minutes
Cook time: 45-55 minutes

Ingredients

• 1 lb breakfast sausage (mild or hot), cooked, crumbled, and drained

• 1 (20 oz) bag frozen shredded hash browns, thawed

• 1 ½ cups shredded cheddar cheese, divided

• 1 cup shredded mozzarella or pepper jack cheese

• 1 medium onion, finely chopped

• 1 bell pepper (any color), finely chopped

• 8 large eggs

• 1 ½ cups milk (whole or 2%)

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• Salt and black pepper, to taste

• Cooking spray or butter for greasing

Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.

Step 2: Create the Base Layer

1. In a large bowl, combine the thawed hash browns, cooked sausage, 1 cup of the cheddar cheese, mozzarella cheese, onion, and bell pepper.

2. Transfer this mixture to the prepared baking dish and spread it into an even layer.

Step 3: Make the Egg Custard

1. In the same bowl (now empty), whisk the eggs, milk, garlic powder, paprika, salt, and pepper together until well combined and slightly frothy.

Step 4: Assemble and Bake

1. Pour the egg mixture evenly over the hash brown and sausage base.

2. Gently shake the dish or use a fork to ensure the egg custard seeps down into all the nooks and crannies.

3. Sprinkle the remaining ½ cup of cheddar cheese over the top.

Step 5: Bake to Perfection

1. Bake for 45-55 minutes, or until the center is fully set (doesn’t jiggle) and the top is golden brown. A knife inserted in the center should come out clean.

2. Let the casserole rest for 10 minutes before slicing and serving. This allows it to set for cleaner slices.

✨ Pro-Tips for a Perfect Casserole

• Thaw Your Hash Browns: This is crucial! Frozen hash browns will release too much water and make the casserole soggy. Let them sit in the fridge overnight or spread them on a baking sheet at room temperature for 30-60 minutes.

• Make-Ahead Magic: This is the ultimate make-ahead dish. You have two options:

  • Assemble the Night Before: Complete all steps, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let it sit on the counter for 20-30 minutes while the oven preheats, then bake as directed (may need 5-10 extra minutes).

  • Freeze It: Assemble the casserole (unbaked), wrap it tightly in plastic and foil, and freeze for up to 3 months. Thaw in the refrigerator for 24 hours before baking.

• Customize It:

  • Vegetarian: Omit the sausage and add sautéed mushrooms, spinach, or diced tomatoes.

  • Bread Version: Substitute 4-5 cups of cubed bread (like French or sourdough) for the hash browns.

  • Spice it Up: Use spicy sausage and pepper jack cheese, or add a dash of hot sauce to the egg mixture.

• Test for Doneness: The visual cues are the best indicator. The edges will be bubbly and deeply golden, and the center should be fully puffed up and not liquidy.

Enjoy this incredibly satisfying and versatile breakfast casserole—it’s guaranteed to please everyone at the table