Description
What makes this Sausage Hashbrown Breakfast Casserole truly special is its incredible versatility and forgiving nature. Whether you’re hosting a holiday brunch, feeding a hungry crowd after a sleepover, or simply treating yourself to something indulgent on a lazy Sunday, this recipe delivers consistent, crowd-pleasing results. The beauty lies in its ability to be assembled the night before, making those hectic morning routines infinitely more manageable.
Ingredients
Base Ingredients:
- 1 pound breakfast sausage (Italian or sage varieties work wonderfully)
- 6 cups frozen hashbrowns, thawed
- 8 large eggs
- 1½ cups whole milk
- 2 cups sharp cheddar cheese, shredded
- ½ cup cream cheese, softened
Flavor Enhancers:
- 1 medium onion, diced
- 1 bell pepper, chopped (any color)
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
For Serving:
- Fresh chives or green onions, chopped
- Sour cream
- Hot sauce or salsa
Smart Substitutions: Turkey sausage works beautifully for a lighter version, while plant-based sausage creates an excellent vegetarian alternative. Greek yogurt can replace some of the milk for added protein, and any melting cheese you love can substitute for cheddar.
Instructions
Preheat your oven to 350°F and generously butter a 9×13-inch baking dish. In a large skillet over medium heat, brown the breakfast sausage, breaking it into bite-sized pieces with a wooden spoon. The key here is achieving those lovely caramelized bits that add incredible flavor depth. Once the sausage is cooked through, remove it with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pan.
Add the diced onion and bell pepper to the same skillet with the sausage drippings. Sauté for 4-5 minutes until the vegetables soften and become fragrant. Stir in the minced garlic during the final minute – you’ll know it’s ready when that amazing aroma fills your kitchen. This vegetable base adds both nutrition and flavor complexity to your casserole.
Spread the thawed hashbrowns evenly across the bottom of your prepared baking dish. Lightly season with salt and pepper, then distribute the cooked sausage and vegetable mixture on top. The hashbrowns will form a wonderful crispy crust during baking while staying tender inside.
In a large mixing bowl, whisk together the eggs, milk, softened cream cheese, salt, pepper, and paprika until completely smooth. The cream cheese adds richness and helps create that perfectly creamy texture. Don’t worry if there are a few small cream cheese lumps – they’ll melt during baking.
Pour the egg mixture evenly over the hashbrown and sausage layer, gently pressing down with a fork to ensure the liquid penetrates throughout. Sprinkle the shredded cheddar cheese evenly across the top. The cheese will create a beautiful golden crown as it bakes.
Bake uncovered for 45-50 minutes, until the center is set and no longer jiggly when gently shaken. The top should be golden brown and the edges should be pulling slightly away from the sides of the dish. A knife inserted in the center should come out clean.
Nutrition
- Calories: 420-450
- Protein: 22-25 grams