Sausage Hash Brown Breakfast Casserole With Cheddar
By Emma Collins
Prep
15 min
Cook
55 min
Total
70 min
Servings
8
Level
Easy
This breakfast casserole with sausage and hash browns takes 1 hour 10 minutes to make and only needs a small amount of standing time, browning the sausage and placing hash browns in the baking dish. I'm feeding eight people from a 9x13-inch baking dish and would like the casserole to have browned hash browns and set eggs and cheese.
Thaw the hash browns thoroughly and pat dry with paper towels before placing them in the baking dish. Too much moisture in the hash browns can make the bottom layer soggy. Baking the hash browns for 20 minutes before adding other ingredients prevents sogginess and keeps the hash browns from shifting when you add other ingredients. Press the hash browns firmly into the sides of the baking dish to prevent gaps that could cause pieces to fall out when served.
I grate cheese at home if possible because store-bought shredded cheese has added ingredients that can interfere with the smoothness of the top. I bake the dish until the eggs are firm and a knife inserted into the casserole comes out clean. Pull the dish before the eggs go rubbery. The top of the casserole should be golden brown and bubbled at the edges.
Let the casserole cool for 10 minutes before slicing. Cutting pieces of casserole is easier once it has cooled. For breakfast, serve casserole pieces with salsa and sour cream as a side dish.
Why this recipe works
- Serves eight in one 9x13 baking dish. Good for serving breakfast to a group.
- The 30-ounce bag of hash browns is convenient because you don't need to peel and shred potatoes before coffee.
- The recipe uses a skillet and a bowl before baking in a casserole dish.
- Most of the cooking happens during oven preheating time. No extra sauce or side dishes are generally necessary.
- You can buy different levels of spicy sausage without changing your cooking method.
- The casserole can be made the night before to save time in the morning.
Ingredients
- •1 lb ground pork sausage (mild, medium, or hot)
- •1 yellow onion (medium, finely diced)
- •1 green bell pepper (medium, finely diced)
- •30 oz frozen shredded hash browns (thawed and patted dry)
- •2 cups sharp cheddar cheese (shredded, divided)
- •12 large eggs
- •1 cup whole milk
- •½ cup heavy cream
- •1 tsp garlic powder
- •½ tsp paprika
- •1 tsp salt (divided)
- •½ tsp black pepper (divided)
Instructions
- 1
Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- 2
Cook the sausage in a large skillet over medium-high heat until browned. Add the onion and bell pepper, cook for 4-5 minutes until softened, then drain off the excess grease.
- 3
Combine the thawed hash browns, 1 cup cheddar, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl. Press the mixture firmly into the prepared baking dish.
- 4
Bake the hash brown crust for 20 minutes, until lightly golden.
- 5
Whisk the eggs, milk, heavy cream, garlic powder, paprika, and the remaining salt and black pepper in a separate bowl.
- 6
Spread the cooked sausage mixture over the baked hash brown crust. Pour the egg mixture over it, then top with the remaining 1 cup cheddar.
- 7
Bake for 30-35 minutes, until the eggs are set and the top is golden and bubbly. A knife inserted into the center should come out clean.
- 8
Let the casserole stand for 10 minutes before slicing and serving.
FAQ
Nutrition (per serving)
Calories
520
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