Best Breakfast Casserole with Hash Browns and Sausage
A delightful breakfast casserole combining crispy hash browns, seasoned sausage, tender vegetables, and creamy cheese, perfect for brunch or cozy family breakfasts.
Ingredients
For the casserole
- 1 tbsp unsalted butter or neutral oil, for greasing the dish For greasing the baking dish
- 1 lb breakfast sausage, juicy and flavorful Cooked and crumbled
- 1 small yellow onion, diced Adds sweetness
- 1 bag frozen shredded hash browns, thawed and squeezed dry (30-32 oz) For a crispy base
- 2 cups shredded sharp cheddar cheese, divided Adds rich, melty texture
- 10 large eggs Provides fluffiness and protein
- 1.5 cups whole milk For creaminess
- 1 tsp kosher salt Enhances flavors
- 0.5 tsp black pepper Adds slight kick
- 0.5 tsp garlic powder Aromatic flavor
- 0.5 tsp smoked paprika Adds depth and warmth
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or neutral oil.
- Cook the sausage in a large skillet over medium-high heat for about 7-9 minutes until browned; transfer to a paper towel-lined plate to drain.
- In the same skillet, cook the diced onion and bell pepper for 3-4 minutes until slightly softened.
- In a large bowl, whisk together the eggs, whole milk, kosher salt, black pepper, garlic powder, and smoked paprika until combined.
Assembly
- Spread the thawed, squeezed-dry hash browns in the greased baking dish.
- Layer with cooked sausage, sautéed vegetables, and 1 ½ cups of cheddar cheese.
- Pour the egg mixture evenly over the top.
- Sprinkle the remaining ½ cup of cheddar cheese on top.
Baking
- Bake uncovered for 45-55 minutes until the edges are golden and the center is set.
- Let the casserole rest for about 10 minutes before serving.
- Top with freshly sliced green onions before serving.
Notes
Squeeze excess moisture from hash browns for a crispy base. Use a larger pan to prevent overflow. Let rest before slicing.