Description
This Sausage Hashbrown Breakfast Casserole is a hearty and flavorful morning dish that combines browned breakfast sausage, tender sautéed vegetables, crispy hashbrowns, and a creamy egg mixture baked to golden perfection. Topped with sharp cheddar cheese, this casserole delivers comforting textures and rich flavors, perfect for a family brunch or meal prep for the week.
Ingredients
Scale
Sausage and Vegetables
- 1 pound breakfast sausage (Italian or sage varieties)
- 1 medium onion, diced
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
Base Layer
- 6 cups frozen hashbrowns, thawed
Egg Mixture
- 8 large eggs
- 1½ cups whole milk
- ½ cup cream cheese, softened
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
Toppings and Garnishes
- 2 cups sharp cheddar cheese, shredded
- Fresh chives or green onions, chopped (for garnish)
- Sour cream (optional, for serving)
- Hot sauce or salsa (optional, for serving)
Instructions
- Prepare the Sausage Base: Preheat your oven to 350°F and generously butter a 9×13-inch baking dish. In a large skillet over medium heat, brown the breakfast sausage, breaking it into bite-sized pieces with a wooden spoon. Cook until caramelized and cooked through, then remove the sausage with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pan.
- Build the Vegetable Foundation: Add the diced onion and bell pepper to the skillet with the sausage drippings. Sauté for 4-5 minutes until softened and fragrant. Stir in the minced garlic during the last minute to release its aroma.
- Create the Hashbrown Layer: Spread the thawed hashbrowns evenly across the bottom of the prepared baking dish. Lightly season with salt and pepper. Evenly distribute the cooked sausage and sautéed vegetable mixture over the hashbrowns to form the casserole base.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, whole milk, softened cream cheese, salt, black pepper, paprika, and optional cayenne pepper until smooth. Small lumps of cream cheese are fine as they will melt during baking.
- Assemble and Top: Pour the egg mixture evenly over the hashbrown and sausage-vegetable layers. Gently press down with a fork to help the liquid seep throughout the layers. Sprinkle the shredded sharp cheddar cheese evenly on top to create a golden crust.
- Bake to Perfection: Bake uncovered in the preheated oven for 45-50 minutes, or until the center is set and no longer jiggly. The top should be golden brown, and the edges should pull away slightly from the dish. Test doneness by inserting a knife in the center; it should come out clean.
Notes
- Ensure hashbrowns are fully thawed for even cooking and crispy edges.
- You can substitute half-and-half for whole milk for a richer texture.
- The cayenne pepper is optional and can be omitted if you prefer milder flavors.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to add chopped fresh herbs like parsley or thyme for extra flavor.
- Serve with sour cream, hot sauce, or salsa for added zest.
