Description
A hearty and savory hashbrown breakfast casserole layered with ground breakfast sausage, sautéed onions and bell peppers, shredded hash browns, and a rich mixture of eggs, sour cream, and cheddar cheese, baked to golden perfection. This make-ahead dish is perfect for large gatherings or a comforting weekend brunch.
Ingredients
Sausage and Vegetables
- 1 pound ground breakfast sausage
- ½ small yellow onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
Main Ingredients
- 28 oz. shredded hash browns, thawed and patted dry
- 4 tablespoons butter, melted
- 2 cups cheddar cheese, divided
Egg Mixture
- 12 large eggs
- 1 cup sour cream
- ¾ cup milk
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prep Work: Preheat your oven by placing the rack in the middle position and setting it to 350°F (175°C).
- Cook Sausage and Vegetables: In a skillet over medium-high heat, cook and crumble the ground breakfast sausage until browned and cooked through. Add the diced onions and bell peppers during the last 3 minutes. Drain any grease and set aside.
- Prepare Egg Mixture: Crack the eggs into a medium bowl and beat until just combined. Add sour cream, milk, hot sauce, mustard powder, oregano, thyme, sage, salt, and pepper. Stir thoroughly until well combined.
- Assemble Casserole Base: Lightly grease a 9x13-inch casserole dish. Add the thawed and patted dry hash browns. Drizzle melted butter over them and toss to coat evenly.
- Add Cheese and Sausage Layer: Sprinkle 1 cup of shredded cheddar cheese over the hash browns. Top this with the cooked sausage, onions, and peppers mixture evenly spread.
- Pour Egg Mixture: Carefully pour the egg mixture over the sausage and hash brown layers to distribute evenly. Then sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake: Place the casserole in the preheated oven, uncovered. Bake for about 50 minutes, checking every 5 minutes after 45 minutes. The casserole is done when the edges are lightly browned and the center is almost set (it will finish cooking as it rests).
- Rest: Remove the casserole from the oven and let it rest for 10 minutes before serving to allow it to fully set and cool slightly.
Notes
- Ensure the hash browns are thawed and thoroughly patted dry to avoid excess moisture in the casserole.
- Feel free to adjust the hot sauce amount to your preference for spice.
- This casserole can be assembled the night before and baked fresh in the morning for convenience.
- Leftovers keep well covered in the refrigerator for up to 3 days.
- For a lighter version, use turkey sausage and reduced-fat cheese.
