Description
A savory Hashbrown Breakfast Casserole loaded with flavorful ground sausage, bell peppers, onions, and melty cheddar cheese all bound together with a creamy egg mixture. This hearty casserole is baked to golden perfection, making it the perfect make-ahead breakfast or brunch dish that’s sure to please a crowd.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground breakfast sausage
- ½ small yellow onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
Base and Cheese
- 28 oz. shredded hash browns, thawed and patted dry
- 4 tablespoons butter, melted
- 2 cups cheddar cheese, divided in half
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: Place your oven rack in the middle position and preheat the oven 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, about 7 to 10 minutes. Add the diced onion and bell peppers in the last 3 minutes of cooking. Drain any excess grease and set the cooked mixture aside.
- Mix Eggs and Seasonings: Crack the eggs into a medium bowl and beat them until just combined. Stir in sour cream, milk, hot sauce, mustard powder, dried oregano, thyme, sage, salt, and pepper until well mixed.
- Prepare Casserole Base: Lightly grease a 9 x 13-inch casserole dish. Add the thawed and patted dry hash browns to the dish, drizzle with melted butter, and toss gently to coat evenly.
- Layer the Casserole: Sprinkle 1 cup of shredded cheddar cheese evenly over the hash browns. Spread the cooked sausage, onions, and bell peppers mixture on top.
- Add Egg Mixture and Cheese: Pour the seasoned egg mixture over the layered ingredients, then top with the remaining 1 cup of shredded cheddar cheese.
- Bake: Bake the casserole uncovered for about 50 minutes. Check starting at 45 minutes; it’s done when the edges are golden brown and the center is mostly set but slightly jiggly as it will continue to cook while resting.
- Rest: Remove from the oven and allow the casserole to rest for 10 minutes before serving to finish setting and make slicing easier.
Notes
- Make sure to fully thaw and pat the hash browns dry to avoid excess moisture making the casserole soggy.
- The hot sauce adds a subtle kick but can be reduced or omitted if preferred.
- This casserole can be assembled the night before and baked in the morning for convenient meal prep.
- Use a mix of sharp and mild cheddar cheese for more complex flavor.
- Leftovers keep well covered in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Keywords: hashbrown breakfast casserole, sausage breakfast bake, cheesy breakfast casserole, easy brunch recipe, baked breakfast dish
