Description
A hearty and delicious Cheesy Sausage Hashbrown Breakfast Bake, perfect for a make-ahead breakfast or brunch. This casserole combines savory ground pork sausage, tender hash browns, colorful bell peppers, and rich cheddar cheese all baked together with a creamy egg mixture. It’s easy to prepare ahead, refrigerate overnight, and bake fresh the next morning for a satisfying start to your day.
Ingredients
Scale
Main Ingredients
- 20 ounces shredded hash browns, thawed
- 1 pound ground pork sausage, cooked, crumbled, and drained
- ¼ cup finely diced onion
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
- 8 eggs
- 12 ounces evaporated milk (1 can) or 1 â…“ cups milk
- ½ teaspoon Italian seasoning or preferred herbs/spices (optional)
- ½ teaspoon Kosher salt, or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a 3-quart baking dish to prevent sticking.
- Cook Sausage: In a skillet over medium heat, brown the ground pork sausage until it’s fully cooked and no longer pink. Drain excess fat thoroughly to avoid a greasy casserole.
- Assemble Ingredients: In the prepared baking dish, combine the thawed hash browns, cooked and crumbled sausage, finely diced onion, diced red and green bell peppers, and 1 ½ cups of the shredded cheddar cheese. Mix these ingredients evenly.
- Mix Egg Mixture: In a separate mixing bowl, whisk together the 8 eggs, evaporated milk (or regular milk), Kosher salt, black pepper, and Italian seasoning until smooth and fully combined.
- Combine and Top: Pour the egg mixture evenly over the hash brown and sausage mixture in the baking dish. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
- Bake: Cover the dish with foil if you plan to refrigerate and bake later, allowing it to chill overnight if desired. When ready to bake, remove foil and bake uncovered in the preheated oven for 55 to 65 minutes, until the casserole is set in the center and the cheese is melted and bubbly.
Notes
- This casserole can be prepared the night before; just cover tightly with foil and refrigerate overnight before baking.
- Use evaporated milk for a creamier texture, or substitute with regular milk if preferred.
- For variations, try adding mushrooms, spinach, or different cheese types.
- Make sure to drain the cooked sausage well to prevent excess grease.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
