Sausage Hash Brown Breakfast Casserole
A hearty and budget-friendly breakfast casserole perfect for brunch or quick weeknight dinners, combining savory sausage, gooey cheddar, and crisp hash browns.
Ingredients
Main Ingredients
- 1 lb bulk breakfast beef sausage or links removed from casings Swap turkey or beef sausage for a leaner option.
- 30 oz frozen hash browns (shredded) If very wet after partial thaw, squeeze excess moisture with a towel.
- 2 cups shredded cheddar cheese Use sharp or mild cheddar; try pepper jack for a spicy twist.
- 1/2 cup chopped onion Yellow or white onion preferred.
- 1/2 cup chopped bell pepper Any color bell pepper works well.
- 12 large eggs Use fresh eggs for best results.
- 1 cup milk Whole or 2% for best texture; lactose-free alternatives are fine.
- to taste Salt and pepper Adjust based on preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- Heat a skillet over medium. Add the beef sausage and cook, breaking it up, until nicely browned and cooked through. Drain excess fat if you prefer.
- In a large bowl, toss the cooked beef sausage with the frozen hash browns, shredded cheddar, chopped onion, and bell pepper. Mix to distribute evenly.
- In a separate bowl, whisk the eggs with the milk, then season with salt and pepper. Whisk until smooth and slightly frothy.
- Pour the egg mixture over the hash brown mix. Stir gently until everything is coated and evenly combined.
- Transfer the mixture into the prepared casserole dish and spread into an even layer.
Baking
- Bake for 45–55 minutes, until the eggs are set in the center and the top is golden brown. A knife inserted near the center should come out clean.
- Let the casserole rest for 5–10 minutes before slicing to firm up for cleaner portions.
Notes
Serve warm, sliced into squares. Pairs beautifully with a crisp green salad, fresh fruit, roasted tomatoes. Offer hot sauce, sour cream, chopped scallions on the side. For a holiday spread, serve alongside something sweet like coffee cake.
Per serving: 21g net carbs, 29g protein, 34g fat, 522 calories. Calculated from the ingredient list.