Description
This hearty Hashbrown Breakfast Casserole is a savory blend of seasoned sausage, vibrant bell peppers, fluffy eggs, and melted cheddar cheese layered over crispy hashbrowns. Perfect for a crowd-pleasing breakfast or brunch, this one-dish meal combines comfort and convenience with rich, well-balanced flavors baked to golden perfection.
Ingredients
Scale
Sausage and Vegetables
- 1 pound ground breakfast sausage
- ½ small yellow onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
Base and Cheese
- 28 oz. shredded hash browns, thawed and patted dry
- 4 tablespoons butter, melted
- 2 cups 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 pepper
Instructions
- Prep Work: Place your oven rack in the center position and preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
- Cook Sausage and Vegetables: In a skillet over medium-high heat, cook and crumble the ground breakfast sausage until browned and fully cooked. Add the diced onions and both red and green bell peppers during the last 3 minutes of cooking. Drain excess grease carefully and set the mixture aside.
- Prepare Egg Mixture: Crack all 12 eggs into a medium mixing bowl and beat gently until just combined. Whisk in sour cream, milk, hot sauce, mustard powder, oregano, thyme, sage, salt, and pepper until the seasoning is fully incorporated.
- Assemble the Casserole: Lightly grease a 9 x 13-inch casserole dish. Spread the thawed hash browns evenly in the dish. Drizzle the melted butter over the hash browns and toss gently to coat all pieces.
- Add Layers: Sprinkle 1 cup of shredded cheddar cheese over the buttered hash browns. Evenly distribute the cooked sausage, onions, and peppers on top of the cheese layer.
- Pour Egg Mixture: Carefully pour the prepared egg mixture over the assembled ingredients, making sure it covers evenly. Finish by sprinkling the remaining 1 cup of cheddar cheese on top.
- Bake: Place the casserole dish uncovered in the preheated oven. Bake for approximately 50 minutes, checking every 5 minutes after 45 minutes. The casserole is done when the edges turn slightly browned and the center is nearly set—it will continue to firm up while resting.
- Rest Before Serving: Remove the casserole from the oven and let it rest for 10 minutes. This allows the casserole to finish setting and makes it easier to slice and serve.
Notes
- For best results, thaw frozen hash browns completely and pat dry to avoid excess moisture in the casserole.
- Adjust the amount of hot sauce to your taste for subtle or more pronounced heat.
- This casserole can be prepared the night before; assemble it and refrigerate overnight, then bake in the morning, adding a few extra minutes to the cook time.
- Use a good quality sharp cheddar for maximum flavor impact.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: hashbrown casserole, breakfast casserole, sausage casserole, baked breakfast, brunch recipe, cheesy hashbrowns, savory breakfast bake
