Cheesy Breakfast Sausage Breakfast Casserole
Cheesy breakfast sausage casserole with hash browns eggs and melty cheddar baked until golden and sliceable
PRINT PINServings 8
INGREDIENTS
Casserole Base
- 16 oz breakfast sausage
- 30 oz frozen shredded hash browns thawed
- 1/2 cup yellow onion diced
- 1/2 cup bell pepper diced
- 3 cups shredded cheddar cheese divided
- 2 tbsp butter for greasing.
Egg Mixture
- 8 large eggs
- 2 cups whole milk
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika.
Optional
- 2 tbsp chopped green onions
- hot sauce to taste.
INSTRUCTIONS
Prep
- Heat oven to 350 F and grease a 9 by 13 inch baking dish with butter
- cook sausage in a skillet over medium heat until browned then add onion and bell pepper and cook until softened and drain excess fat
- whisk eggs milk salt pepper garlic powder and smoked paprika until smooth.
Assemble And Bake
- In a large bowl combine hash browns cooked sausage mixture 2 cups cheddar and the egg mixture and stir until evenly coated
- spread into the prepared dish and top with remaining 1 cup cheddar
- bake until the center is set and the top is golden and an instant read thermometer in the center reads 165 F about 45 to 55 minutes
- rest 10 minutes then garnish with green onions if using and serve.
Notes
1. Thaw and pat dry hash browns to reduce excess moisture 2. swap cheddar for pepper jack or a cheddar mozzarella blend 3. use turkey sausage or plant based sausage for a lighter option 4. assemble and refrigerate up to 12 hours then bake as directed adding 5 to 10 minutes if needed 5. freeze baked portions airtight up to 2 months and reheat covered until hot
Nutrition
Calories: 420kcal | Carbohydrates: 18g | Protein: 23g | Fat: 29g