Delicious Sausage Hashbrown Casserole (Print version)
A hearty sausage hashbrown casserole with eggs, cheddar, and tender potatoes baked until golden and set.
# Ingredients:
For the casserole
01 -
1 lb (450 g) breakfast sausage, mild or hot
02 -
1 small yellow onion, diced
03 -
1 small red bell pepper, diced
04 -
1 package (30 oz or 850 g) frozen shredded hashbrowns, thawed and squeezed dry
05 -
8 large eggs
06 -
1 cup (240 ml) whole milk
07 -
1/2 cup (120 g) sour cream
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon smoked paprika
12 -
2 cups (225 g) shredded sharp cheddar cheese, divided
For finishing
13 -
2 tablespoons sliced green onions, optional
14 -
Hot sauce or salsa, optional for serving
# Instructions:
01 -
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 -
Cook the sausage in a large skillet over medium-high heat for 6-8 minutes, breaking it into crumbles, until browned and cooked through. Drain excess grease.
03 -
Add the onion and bell pepper to the skillet. Cook for 3-4 minutes, until softened, then remove from the heat.
04 -
In a large bowl, whisk the eggs, milk, sour cream, salt, pepper, garlic powder, and smoked paprika until smooth.
05 -
Fold in the thawed hashbrowns, sausage mixture, and 1 1/2 cups of the cheddar. Spread evenly in the prepared baking dish and top with the remaining 1/2 cup cheddar.
06 -
Bake uncovered for 45-50 minutes, until the edges are golden and the center is set. Rest for 10 minutes, then top with green onions if using and serve warm.
# Good to know:
01 -
Thaw and squeeze the hashbrowns for the best texture.
02 -
Assemble up to 24 hours ahead and bake from chilled with a few extra minutes.
03 -
Leftovers keep refrigerated for 3-4 days.