Classic Breakfast Casserole with Hash Browns
This hearty Classic Breakfast Casserole with Hash Browns is the perfect dish for a weekend brunch or holiday breakfast. Featuring crispy hash browns, savory sausage, eggs, and plenty of cheese, it's a crowd-pleaser that's easy to prepare.
Equipment
- Baking Sheet
- Large Skillet
- Large Bowl
- 9x13 inch Baking Dish
Ingredients
Main Ingredients
- 30-32 oz. frozen shredded hash browns, thawed
- 12 large eggs
- 1 cup whole milk
- 1 lb. pork sausage, cooked and crumbled
- 2 cups shredded sharp cheddar cheese
- 0.5 medium onion, finely chopped
- 0.5 green bell pepper, chopped
Seasoning
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
- 0.5 tsp garlic powder
- 0.5 tsp paprika
Instructions
Preparation
- Preheat oven to 400°F (200°C). Spread thawed hash browns on a baking sheet, toss with oil if desired, and bake for 15-20 minutes until lightly browned and crispy.
- While hash browns bake, cook pork sausage in a large skillet until browned, then drain excess grease. Add chopped onion and bell pepper to the skillet and sauté until softened, about 5-7 minutes.
Assembly
- In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, and paprika until well combined.
- Lightly grease a 9x13 inch baking dish. Spread the crispy hash browns evenly across the bottom.
- Layer the cooked sausage, onion, and bell pepper mixture over the hash browns.
- Sprinkle 1 cup of shredded cheddar cheese over the meat and vegetables.
- Pour the egg mixture evenly over all the layers in the baking dish.
- Top with the remaining 1 cup of shredded cheddar cheese.
Baking and Serving
- Bake in the preheated oven at 375°F (190°C) for 40-50 minutes, or until the center is set and golden brown.
- Let the casserole rest for 5-10 minutes after removing it from the oven before slicing and serving.
Notes
For extra flavor, consider adding a pinch of red pepper flakes to the sausage mixture. You can also customize by adding other vegetables like mushrooms or spinach. This casserole can be assembled the night before and baked in the morning for a convenient breakfast.