Description
A hearty, comforting breakfast casserole made with crispy hashbrowns, savory sausage, fluffy eggs, and melted cheese. Perfect for brunches, busy mornings, or feeding a crowd, and easily customizable for various dietary needs.
Ingredients
Scale
Base
- 28 oz shredded hashbrowns, thawed and patted dry
- 2 tablespoons melted butter (drizzled over hashbrowns)
Sausage & Vegetables
- 1 pound ground breakfast sausage (e.g., Jimmy Dean)
- ½ small yellow onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
Cheese
- 2 cups shredded cheddar cheese, divided
Egg Mixture
- 12 large eggs
- 1 cup sour cream
- ¾ cup milk
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Substitutions
- Plant-based sausage
- Dairy-free cheese
- Gluten-free seasonings
- Vegan chickpea flour “egg” mixture
- Cauliflower rice or zucchini slices instead of hashbrowns
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook sausage in a skillet over medium-high heat until browned. Add onions and peppers during the last 3 minutes. Drain grease and set aside.
- In a medium bowl, beat the eggs. Add sour cream, milk, hot sauce, and all seasonings; whisk until smooth.
- Add thawed hashbrowns to the prepared baking dish. Drizzle with melted butter and toss to coat evenly.
- Sprinkle 1 cup of cheddar cheese over the hashbrowns.
- Spread the cooked sausage and vegetables evenly over the top.
- Pour the egg mixture evenly over the casserole.
- Top with the remaining 1 cup of cheese.
- Bake uncovered for 50 minutes. After that, check every 5 minutes; the casserole is done when edges are slightly browned and the center is almost set.
- Let rest for 10 minutes before slicing and serving.
Notes
- Fully thaw and pat hashbrowns dry for the best texture.
- Let casserole rest before slicing for clean, firm servings.
- Add spices like smoked paprika or red pepper flakes for extra depth.
- Add-ins like tomatoes, roasted garlic, or spinach work well.
- Make ahead: assemble the night before and bake in the morning.
- Storage: 3 days in fridge, 3 months in freezer.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Breakfast / Brunch / Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 1/12 of dish)
- Calories: 340
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 215 mg