Hashbrown Breakfast Casserole Recipe
This hearty Hashbrown Breakfast Casserole is a delicious and filling morning meal featuring savory breakfast sausage, tender onions and bell peppers, shredded hash browns, and a rich egg mixture with melted cheddar cheese. Perfect for family breakfasts or brunch gatherings, this baked casserole combines classic breakfast flavors with a creamy, cheesy texture that sets beautifully in the oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 1 pound ground breakfast sausage
- ½ small yellow onion, finely diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
Base
- 28 oz. shredded hash browns, thawed and patted dry
- 4 tablespoons butter, melted
Cheese
- 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 middle position and preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking.
- Cook Sausage and Vegetables: In a large skillet over medium-high heat, cook and crumble the ground breakfast sausage until browned and thoroughly cooked. During the last 3 minutes of cooking, add the diced yellow onion and both red and green bell peppers. Once cooked, drain excess grease and set the mixture aside.
- Prepare Egg Mixture: In a medium bowl, crack the eggs and beat them until just combined. Add sour cream, milk, hot sauce, mustard powder, dried oregano, thyme, ground sage, salt, and pepper. Stir thoroughly to combine all ingredients into a smooth mixture.
- Assemble Casserole: Lightly grease a 9 x 13-inch casserole dish. Add the thawed and dried shredded hash browns, then drizzle melted butter over them and toss gently to coat evenly.
- Add Cheese and Sausage: Sprinkle 1 cup of shredded cheddar cheese evenly over the buttered hash browns. Next, evenly distribute the cooked sausage, onions, and bell peppers on top.
- Pour Egg Mixture and Top: Carefully pour the prepared egg mixture over the layers in the casserole dish. Finally, sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top.
- Bake the Casserole: Place the casserole dish uncovered into the preheated oven and bake for about 50 minutes. Starting at 45 minutes, check every 5 minutes; the casserole is done when the edges turn slightly browned and the center is nearly set but not completely firm.
- Rest Before Serving: Remove the casserole from the oven and allow it to rest for 10 minutes before slicing and serving. This resting time helps the casserole finish setting and makes it easier to serve.
Notes
- Make sure to thaw and thoroughly pat dry the hash browns to avoid excess moisture in the casserole.
- Feel free to adjust the hot sauce quantity to your preferred level of spiciness or omit if desired.
- You can substitute cheddar cheese with other melting cheeses like Monterey Jack or Colby.
- This recipe can be doubled or halved easily depending on the number of servings needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Keywords: hashbrown casserole, breakfast casserole, sausage breakfast bake, cheesy breakfast casserole, morning casserole
Find it online: https://flavorsbymaya.com/hashbrown-breakfast-casserole-recipe/
