Breakfast Sausage Casserole
A comforting and hearty breakfast dish combining crispy hash browns, savory sausage, and gooey cheese, perfect for busy mornings or family brunches.
Ingredients
Hash Brown Layer
- 1/2 cup butter (1 stick)
- 30 oz shredded hash brown potatoes (diced is okay, but shredded is preferred)
- Salt and pepper to taste
Sausage Mixture
- 1 lb breakfast sausage (bulk)
- 1/2 green pepper (chopped)
- 1/2 red pepper (chopped)
- 1/2 small onion (diced, no more than 3/4 cup)
Cheese Topping
- 1 1/2 cups shredded Monterey Jack cheese (packed)
- 1 1/2 cups shredded sharp cheddar cheese (packed)
Egg Mixture
- 8 large eggs
- 1 1/3 cups half and half (or cream, evaporated milk, or whole milk)
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt (or 1/4 teaspoon if using table salt)
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Spread the frozen hash browns into a 9×13 inch dish without thawing them.
- Melt the butter in the microwave and drizzle it over the hash browns. Mix everything and sprinkle with salt and pepper.
- Bake for 30-35 minutes until the potatoes are mostly cooked and beginning to brown. Remove and lower the oven temperature to 350°F (175°C).
Cooking
- While the potatoes cook, chop the peppers and onion.
- In a skillet over medium-high heat, sauté the sausage with the veggies until browned and fragrant, about 5-7 minutes. Drain any extra grease.
- Spread the sausage mixture over the baked hash browns.
- Top with Monterey Jack and cheddar cheese.
- In a large bowl or stand mixer, whisk together the eggs, half and half, seasoned salt, kosher salt, black pepper, and dry mustard.
- Pour the egg mixture evenly over the casserole.
- Bake at 350°F for 35-45 minutes, until the edges are bubbly and slightly brown.
- Let it sit for 5 minutes before serving.
Notes
Store leftovers in the fridge for up to 5 days. You can also freeze individual portions for easy reheating.