Description
A hearty and cheesy breakfast casserole packed with sausage, vegetables, hash browns, and eggs. Perfect for a weekend brunch or a make-ahead breakfast!
Ingredients
Scale
- 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
Instructions
- Prepare Sausage and Vegetables: In a large skillet over medium-high heat, crumble and brown the breakfast sausage. Drain off any excess grease. Add the diced yellow onion, green bell pepper, and red bell pepper to the skillet. Cook until the vegetables are softened, about 5-7 minutes. Remove from heat.
- Prepare Hash Browns: In a large bowl, combine the thawed shredded hash browns with 1 cup of the shredded cheddar cheese. Mix well.
- Prepare Egg Mixture: In a separate large bowl, whisk the 10 large eggs until light and frothy. Add the milk, salt, black pepper, garlic powder, and onion powder. Whisk until well combined.
- Assemble Casserole: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray. Spread the hash brown and cheese mixture evenly into the prepared baking dish. Pour the cooked sausage and vegetable mixture over the hash brown layer. Pour the egg mixture over the sausage and vegetable layer. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
- Bake Casserole: 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. Let cool for 10-15 minutes before serving.
- Serve: Slice the casserole into squares and serve warm.
Notes
- 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.
- Storage: Leftover casserole can be stored in the refrigerator for up to 3-4 days in an airtight container. It is also freezer-friendly for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes