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Sausage Hash Brown Breakfast Casserole

Sausage Hash Brown Breakfast Casserole

This Sausage Hash Brown Breakfast Casserole is the ultimate make-ahead meal, perfect for busy mornings or lazy weekend brunches. It’s a wonderfully simple yet incredibly satisfying dish that brings together savory sausage, crispy hash browns, and creamy eggs for a breakfast experience that’s hard to beat.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage (pork or turkey), casings removed
  • 1 (30-ounce) package frozen hash brown potatoes, thawed
  • 1 cup chopped yellow onion optional
  • 1/2 cup chopped green bell pepper optional, for added color and flavor
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 large eggs
  • 1 1/2 cups milk (any kind)
  • 1 cup shredded cheddar cheese, plus more for topping optional

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large bowl
  • Medium Bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
  2. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease from the skillet. Transfer the cooked sausage to a large bowl.
    1 pound breakfast sausage (pork or turkey), casings removed
  3. If you're using onion and green bell pepper for added flavor, add them to the same skillet (with a little of the reserved sausage grease or a tablespoon of oil if needed) over medium heat. Cook, stirring occasionally, until softened, about 5-7 minutes. Add these sautéed vegetables to the bowl with the sausage.
    1 cup chopped yellow onion, 1/2 cup chopped green bell pepper
  4. Add the thawed hash brown potatoes, salt, and pepper to the bowl with the sausage and vegetables. Gently stir everything together until evenly distributed.
    1 (30-ounce) package frozen hash brown potatoes, thawed, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 pound breakfast sausage (pork or turkey), casings removed, 1 cup chopped yellow onion, 1/2 cup chopped green bell pepper
  5. Pour the hash brown mixture into the prepared baking dish and spread it out evenly.
    1 (30-ounce) package frozen hash brown potatoes, thawed, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 pound breakfast sausage (pork or turkey), casings removed, 1 cup chopped yellow onion, 1/2 cup chopped green bell pepper
  6. In a separate medium bowl, whisk together the eggs and milk until well combined and slightly frothy.
    12 large eggs, 1 1/2 cups milk (any kind)
  7. Evenly pour the egg and milk mixture over the hash brown and sausage layer in the baking dish. Gently press down with a fork to ensure the hash browns are mostly submerged.
    12 large eggs, 1 1/2 cups milk (any kind)
  8. Sprinkle the 1 cup of shredded cheddar cheese evenly over the top of the casserole, or reserve some for a final topping after baking if you prefer.
    1 cup shredded cheddar cheese, plus more for topping
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the aluminum foil and bake for another 15-20 minutes, or until the casserole is set in the center, the eggs are fully cooked, and the top is lightly golden brown and slightly puffed. If you want an extra cheesy topping, you can sprinkle more cheese on top during the last 10 minutes of baking.
  11. Let the Sausage Hash Brown Breakfast Casserole rest for about 5-10 minutes before slicing and serving. This allows the casserole to set up properly, making it easier to cut and serve.

Notes

The provided article doesn't specify any additional notes or tips beyond the storage and reheating recommendations.