Print

The Ultimate Loaded Sausage & Hash Brown Breakfast Casserole

loaded sausage hash brown breakfast casserole - featured image
Print Recipe

This hearty breakfast casserole combines crispy hash browns, savory sausage, melted cheese, and fluffy eggs for a comforting dish perfect for feeding a crowd. It can be assembled the night before and baked in the morning, making it ideal for holiday brunches or lazy weekends.

Ingredients

Scale
  • 1 (30-ounce) bag frozen shredded hash browns, thawed and patted dry
  • 1 pound ground breakfast sausage
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 green bell pepper, diced (optional)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/2 cup shredded cheddar cheese (for topping)
  • 2 green onions, thinly sliced
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium-high heat, cook the ground sausage, breaking it up as it browns, for 6-8 minutes. Transfer to a plate lined with paper towels. Leave about 1 tablespoon of rendered fat in the pan.
  3. Add the diced onion and bell pepper to the same skillet. Cook over medium heat for 4-5 minutes until the onion is translucent. Remove from heat and set aside.
  4. Place the thawed hash browns on a clean kitchen towel or paper towels. Gather the corners and squeeze out as much liquid as possible.
  5. Spread the squeezed hash browns evenly in the bottom of the greased baking dish. Sprinkle the cooked sausage over the hash browns, followed by the sautéed vegetables. Top with 2 cups cheddar and 1 cup Monterey Jack cheese.
  6. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and smoked paprika (if using) until smooth and slightly frothy.
  7. Slowly pour the egg mixture evenly over the casserole. Gently press down with a spatula to help it distribute. Let it sit for 10-15 minutes if baking immediately, or cover and refrigerate overnight.
  8. Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 20-25 minutes, until the top is golden brown and the center is set (a knife inserted in the middle should come out clean).
  9. Let the casserole rest for at least 10 minutes before slicing. Sprinkle with the extra 1/2 cup cheddar cheese, green onions, and parsley if using. Serve warm.

Notes

For extra crispy edges, broil the casserole for 1-2 minutes after removing the foil. If assembling the night before, add 10-15 minutes to the covered baking time. Squeezing the hash browns dry is crucial to avoid a watery casserole.

Nutrition

Keywords: breakfast casserole, sausage hash brown casserole, loaded breakfast casserole, make-ahead breakfast, holiday brunch

Find it online: https://dinadinnertable.com/the-ultimate-loaded-sausage-and-hash-brown-breakfast-casserole/