Sausage Hashbrown Breakfast Casserole: The Ultimate Morning Meal

Sausage Hashbrown Breakfast Casserole: the ultimate crowd-pleasing breakfast that will have everyone begging for seconds! Imagine waking up to the irresistible aroma of savory sausage, crispy hashbrowns, and melted cheese, all baked to golden perfection. This isn’t just breakfast; it’s an experience, a warm hug on a plate that sets the perfect tone for a fantastic day.

Casseroles, in general, have a long and comforting history, evolving from simple peasant dishes designed to stretch ingredients into hearty meals. Our Sausage Hashbrown Breakfast Casserole takes that comforting tradition and elevates it to breakfast stardom. It’s a dish that speaks of home, family gatherings, and shared moments around the table.

But what makes this particular casserole so beloved? It’s the symphony of textures and flavors, of course! The crispy, golden-brown hashbrowns provide a delightful crunch, while the savory sausage adds a rich, meaty depth. The creamy cheese binds everything together in a harmonious blend that’s simply irresistible. And let’s not forget the convenience factor! This casserole is perfect for preparing ahead of time, making it an ideal choice for busy mornings or brunch gatherings. Whether you’re feeding a hungry family or hosting a special occasion, this Sausage Hashbrown Breakfast Casserole is guaranteed to be a hit. So, let’s get cooking and create a breakfast masterpiece that will leave everyone smiling!

Ingredients:

• 1 pound breakfast sausage (I prefer Jimmy Dean regular)
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 (30 ounce) package frozen shredded hash browns, thawed
• 10 large eggs
• 1 cup milk (I use 2%)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 cups shredded cheddar cheese (or a cheddar blend), divided
• Cooking spray

Preparing the Sausage and Vegetables:

1. First, let’s get the sausage cooked. In a large skillet over medium-high heat, crumble and brown the breakfast sausage. Make sure to break it up into small pieces as it cooks. You want it nice and evenly browned.
2. Once the sausage is cooked through, drain off any excess grease. This is important to prevent the casserole from becoming too greasy. I usually tilt the skillet and use a spoon to scoop out the grease.
3. Now, add the diced yellow onion, green bell pepper, and red bell pepper to the skillet with the cooked sausage. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent them from burning. You want them to be tender-crisp, not mushy.
4. Remove the skillet from the heat and set aside. We’ll be adding this mixture to the casserole dish later.

Preparing the Hash Browns:

1. While the sausage and vegetables are cooking, let’s prepare the hash browns. Make sure your hash browns are completely thawed. If they’re still frozen, they’ll release too much water during baking and make the casserole soggy.
2. In a large bowl, combine the thawed shredded hash browns with 1 cup of the shredded cheddar cheese. Mix well to ensure the cheese is evenly distributed throughout the hash browns. This will help bind the hash browns together and add a cheesy flavor.

Preparing the Egg Mixture:

1. In a separate large bowl, crack the 10 large eggs. Whisk them together until they are light and frothy. This will ensure a smooth and even texture in the finished casserole.
2. Add the milk, salt, black pepper, garlic powder, and onion powder to the whisked eggs. Whisk again until everything is well combined. Taste the mixture and adjust the seasonings if needed. I sometimes add a pinch of red pepper flakes for a little extra kick.

Assembling the Casserole:

1. Preheat your oven to 350°F (175°C). This is the ideal temperature for baking the casserole evenly.
2. Grease a 9×13 inch baking dish with cooking spray. This will prevent the casserole from sticking to the dish and make it easier to serve. Make sure to coat the bottom and sides of the dish thoroughly.
3. Spread the hash brown and cheese mixture evenly into the prepared baking dish. Press it down gently to create a compact layer. This will form the base of the casserole.
4. Pour the cooked sausage and vegetable mixture over the hash brown layer. Spread it out evenly to ensure every bite has a good balance of ingredients.
5. Pour the egg mixture over the sausage and vegetable layer. Make sure the egg mixture covers all the ingredients in the dish. You can gently shake the dish to help the egg mixture settle into all the nooks and crannies.
6. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. This will create a golden brown and cheesy crust.

Baking the Casserole:

1. Place the casserole dish in the preheated oven and bake for 45-55 minutes, or until the eggs are set and the cheese is melted and golden brown. The center of the casserole should be firm to the touch. If the top starts to brown too quickly, you can loosely cover the dish with aluminum foil.
2. To check if the casserole is done, insert a knife into the center. If the knife comes out clean, the casserole is ready. If there is still some liquid egg mixture on the knife, continue baking for a few more minutes.
3. Remove the casserole from the oven and let it cool for about 10-15 minutes before serving. This will allow the casserole to set up a bit and make it easier to slice.

Serving and Storing:

1. Slice the casserole into squares and serve warm. This casserole is delicious on its own, but you can also serve it with a side of fruit, toast, or a dollop of sour cream or salsa.
2. Leftover casserole can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container to prevent it from drying out.
3. To reheat the casserole, you can microwave individual slices for a minute or two, or you can reheat the entire casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
4. This casserole is also freezer-friendly. To freeze, let the casserole cool completely, then cut it into individual portions. Wrap each portion tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. To reheat, thaw the casserole in the refrigerator overnight and then bake in the oven at 350°F (175°C) until heated through.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a little extra heat.
• Add more vegetables: Feel free to add other vegetables to the casserole, such as mushrooms, spinach, or diced tomatoes.
• Use different cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or Gruyere.
• Make it vegetarian: Omit the sausage and add more vegetables, or use a vegetarian sausage substitute.
• Add a topping: Sprinkle some crumbled bacon or chopped green onions over the top of the casserole before baking for added flavor and texture.
• Make it ahead: You can assemble the casserole the night before and store it in the refrigerator. Add about 10-15 minutes to the baking time.

Conclusion:

This Sausage Hashbrown Breakfast Casserole isn’t just another breakfast recipe; it’s a guaranteed crowd-pleaser that will become a staple in your weekend brunch rotation. I’ve made countless breakfast casseroles over the years, and this one consistently receives rave reviews. The combination of savory sausage, crispy hashbrowns, creamy cheese, and fluffy eggs creates a symphony of flavors and textures that is simply irresistible. It’s hearty, satisfying, and incredibly easy to customize to your liking. Seriously, what’s not to love? But beyond the deliciousness, this casserole is a lifesaver for busy mornings or when you’re hosting a brunch for friends and family. You can assemble it the night before, pop it in the oven in the morning, and have a hot, comforting breakfast ready in no time. No more slaving over a hot stove while everyone else is enjoying themselves! Plus, it’s a fantastic way to use up leftover ingredients you might have lurking in your fridge. Looking for serving suggestions? I personally love serving this casserole with a dollop of sour cream or Greek yogurt and a sprinkle of fresh chives. A side of fresh fruit, like berries or melon, adds a touch of sweetness and balances out the richness of the casserole. For a spicier kick, consider adding a dash of hot sauce or some diced jalapeños to the egg mixture. And speaking of variations, the possibilities are truly endless! Feel free to swap out the sausage for bacon, ham, or even a vegetarian sausage alternative. Add your favorite vegetables, such as bell peppers, onions, mushrooms, or spinach, to boost the nutritional value and add even more flavor. Experiment with different cheeses – cheddar, Monterey Jack, Gruyere, or pepper jack would all be delicious. You could even add a layer of crumbled cornbread on top for a Southern-inspired twist. If you’re watching your calorie intake, you can easily lighten up this casserole by using turkey sausage, reduced-fat cheese, and egg whites instead of whole eggs. You can also add more vegetables to bulk it up and make it more filling without adding extra calories. I truly believe that this Sausage Hashbrown Breakfast Casserole is a must-try recipe for anyone who loves a good breakfast. It’s easy to make, incredibly versatile, and guaranteed to impress. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience breakfast bliss! I’m so confident that you’ll love this recipe that I can’t wait to hear about your experience. Once you’ve tried it, please come back and leave a comment below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes for you. Happy cooking, and bon appétit! I hope this becomes a cherished recipe in your home, just as it has in mine. Don’t forget to share your culinary creations on social media and tag me – I’d love to see your beautiful breakfast casseroles!

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