Description
Sausage Hash Brown Breakfast Casserole is pure comfort! Whip up this easy, savory bake for family brunches or lazy mornings. So good, you’ll want seconds.
Ingredients
Scale
- Main Ingredients:
- 1 (30 oz) bag frozen shredded hash browns, not thawed
- 1 lb breakfast sausage (pork, mild or spicy)
- 12 large eggs
- 1 1/2 cups whole milk
- 2 cups shredded sharp cheddar cheese, divided
- Flavor Boosters:
- 1/2 medium onion, chopped
- 1/2 green bell pepper, chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (optional)
- Optional Extras:
- Hot sauce, for serving
- Sour cream, for serving
Instructions
- Prep Your Pan & Preheat: First things first, get that oven humming to 375°F (190°C). Then, grab your trusty 9×13 inch casserole dish and give it a good spray with cooking spray. I always double-check this step now, after that one time everything fused to the pan – a true kitchen disaster, honestly! You want this Sausage Hash Brown Breakfast Casserole to slide right out, not put up a fight.
- Sauté the Sausage & Veggies: In a big skillet, brown your breakfast sausage over medium heat, breaking it up as it cooks. Once it’s no longer pink, drain any excess grease. Then, toss in the chopped onion and bell pepper. Let them soften up, about 5-7 minutes. The smell at this point? Oh, it’s the best. I sometimes get impatient and crank the heat too high, but low and slow is the way to go here for tender veggies.
- Layer the Sausage Hash Brown Breakfast Casserole Base: Spread those frozen hash browns evenly over the bottom of your prepared casserole dish. Don’t press them down too hard, we want some air in there for crispiness. Next, spoon the cooked sausage and veggie mixture right over the hash browns. This is where the magic starts to take shape, you can practically taste the goodness already!
- Whisk the Egg Mixture: In a large bowl, crack those eggs, pour in the whole milk, and whisk them together until everything is well combined and a little frothy. Add the garlic powder, salt, and pepper here. I always give it a good taste test – a little extra pepper never hurt anyone, right? Pour this eggy goodness evenly over the hash browns and sausage in the dish.
- Add the Cheesy Top: Sprinkle that beautiful shredded cheddar cheese all over the top of your breakfast casserole. Don’t be shy! This is where you get that golden, bubbly crust. I’ve tried adding cheese too early, and it just sinks, so waiting until this step is key for that perfect melty layer. You want to see that cheese peeking through the cooked eggs, honestly.
- Bake Until Golden & Bubbly: Pop your casserole into the preheated oven and bake for 45-55 minutes. You’re looking for a beautiful golden-brown top and for the eggs to be completely set in the center. If it’s getting too dark too fast, just loosely tent it with some foil. I always peek in the oven about halfway through, just to make sure everything’s going according to plan. Let it rest for a few minutes before serving, that’s a mistake I always make because I’m too excited!