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Wholesome Loaded Breakfast Casserole with Sausage & Hash Browns

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A hearty and satisfying breakfast casserole born from a happy accident, featuring crispy hash browns, savory sausage, melted cheese, and a fluffy egg custard. Perfect for feeding a crowd or meal-prepping for the week.

Ingredients

Scale
  • 1 (20-ounce / 570g) bag frozen shredded hash browns, thawed and patted dry
  • 2 tablespoons (30ml) olive oil or avocado oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (450g) ground breakfast sausage (mild or sage-flavored)
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 cups (200g) shredded sharp cheddar cheese, divided
  • 1/2 cup (50g) shredded Monterey Jack cheese
  • 12 large eggs
  • 1 1/2 cups (360ml) whole milk (2% works too)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 2 tablespoons (8g) fresh chives or green onions, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray.
  2. Place a large skillet over medium-high heat and add the olive oil. Once shimmering, add the thawed and patted-dry hash browns in an even layer. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook without stirring for 4-5 minutes until the bottom is deep golden brown. Flip and cook for another 3-4 minutes until crispy all over. Transfer to the prepared baking dish and spread into an even layer, pressing down gently.
  3. In the same skillet, add the ground sausage. Cook over medium-high heat, breaking it up, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer to a plate, leaving about 1 tablespoon of drippings in the pan.
  4. Add the diced onion and bell pepper to the skillet. Cook over medium heat, stirring occasionally, until softened, about 4-5 minutes. Add the minced garlic and cook for 30 seconds more until fragrant. Remove from heat.
  5. Sprinkle the cooked sausage evenly over the hash browns. Spread the onion and bell pepper mixture over the sausage. Sprinkle 1 1/2 cups of the shredded cheddar cheese and all of the Monterey Jack cheese over the top. Reserve the remaining 1/2 cup of cheddar for later.
  6. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and smoked paprika until smooth and slightly frothy.
  7. Pour the egg mixture evenly over the casserole, making sure it seeps down through the layers. Sprinkle the reserved 1/2 cup of cheddar cheese on top. Cover tightly with aluminum foil.
  8. Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden brown and the center is set (a knife inserted into the center should come out clean, and internal temperature should reach 165°F/74°C).
  9. Remove from the oven and let rest on a wire rack for at least 10 minutes before slicing. Sprinkle with fresh chives or green onions before serving.

Notes

For the best texture, make sure hash browns are fully thawed and very dry. Pat them firmly with a clean kitchen towel to remove excess moisture. Do not overmix the eggs; whisk just until combined. Covering the casserole for the first 25 minutes is essential to prevent the top from burning. The casserole can be assembled the night before (through step 4) and refrigerated; add the egg mixture just before baking. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: breakfast casserole, loaded breakfast casserole, sausage and hash brown casserole, easy breakfast casserole, brunch casserole, overnight breakfast casserole

Find it online: https://dinadinnertable.com/wholesome-loaded-breakfast-casserole-with-sausage-and-hash-browns/