Best Breakfast Casserole Recipe with Hash Browns and Sausage (Print version)
A hearty hash brown and sausage breakfast casserole with fluffy eggs, sharp cheddar, and crisp golden edges.
# Ingredients:
For the casserole
01 -
1 tablespoon unsalted butter or neutral oil, for greasing the dish
02 -
1 lb (450 g) breakfast sausage
03 -
1 small yellow onion, diced
04 -
1 red bell pepper, diced
05 -
1 bag frozen shredded hash browns, 30-32 oz (850-900 g), thawed and squeezed dry
06 -
2 cups (225 g) shredded sharp cheddar cheese, divided
07 -
10 large eggs
08 -
1 1/2 cups (360 ml) whole milk
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon smoked paprika
13 -
2 green onions, thinly sliced
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or oil.
02 -
Cook the sausage in a large skillet over medium-high heat for 7-9 minutes, breaking it into crumbles, until browned and cooked through. Transfer to a paper towel-lined plate and drain excess fat.
03 -
Add the onion and bell pepper to the same skillet. Cook for 3-4 minutes, stirring often, until slightly softened. Remove from the heat.
04 -
In a large bowl, whisk the eggs, milk, salt, pepper, garlic powder, and smoked paprika until fully combined.
05 -
Spread the thawed, squeezed-dry hash browns evenly in the baking dish. Scatter the sausage, cooked vegetables, and 1 1/2 cups cheddar over the potatoes. Pour the egg mixture evenly over the top.
06 -
Sprinkle with the remaining 1/2 cup cheddar. Bake uncovered for 45-55 minutes, until the edges are golden and the center is set.
07 -
Let the casserole rest for 10 minutes. Top with green onions, then slice and serve warm.
# Good to know:
01 -
Use thawed hash browns and squeeze out extra moisture for the best texture.
02 -
Assembled casserole can be refrigerated overnight before baking.
03 -
Resting before slicing helps the eggs set cleanly.