Description
A hearty, comforting breakfast casserole with crispy hash browns, savory sausage, fluffy eggs, and melted cheese. Perfect for busy mornings, holidays, or when you need a warm hug on a plate.
Ingredients
Scale
- 1 lb breakfast sausage
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (optional)
- 3 cloves garlic, minced
- 4 cups frozen shredded hash browns, thawed and patted dry
- 2 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 green onions, sliced
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the breakfast sausage, breaking it apart with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of drippings in the pan.
- Add the diced onion and bell pepper to the same skillet with the sausage drippings. Cook over medium heat for 4-5 minutes until softened and starting to brown. Add the minced garlic and cook for 30 seconds until fragrant.
- Place the thawed hash browns in a clean kitchen towel or between layers of paper towels. Squeeze out as much moisture as possible. Transfer the dried hash browns to a bowl and toss with the melted butter, ½ teaspoon salt, and ¼ teaspoon pepper.
- Spread the buttered hash browns evenly in the bottom of the prepared baking dish. Press them down gently. Sprinkle the cooked sausage over the hash browns, then top with the sautéed onions and peppers.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, 1 teaspoon salt, ½ teaspoon pepper, smoked paprika, and cayenne (if using). Whisk until smooth and slightly frothy, about 1 minute.
- Pour the egg mixture evenly over the hash browns and sausage. Sprinkle the shredded cheddar and Monterey Jack cheese over the top. Do not stir.
- Bake for 35-40 minutes, or until the center is set and the edges are golden brown and pulling away from the sides of the dish. A knife inserted into the center should come out clean. Let the casserole rest for 5-10 minutes before slicing.
- Sprinkle the sliced green onions over the top just before serving.
Notes
For best results, dry the hash browns thoroughly to ensure crispy edges. Let the casserole rest for 5-10 minutes before slicing to allow it to set. Grate your own cheese for smoother melting. The casserole can be assembled the night before and refrigerated; add 5-10 minutes to the baking time if starting cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cass
- Calories: 485
- Sugar: 3
- Sodium: 950
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 18
- Fiber: 2
- Protein: 28
Keywords: breakfast casserole, sausage, hash browns, egg casserole, comfort food, brunch, holiday breakfast