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Breakfast Sausage Casserole

A hearty and filling casserole featuring layers of crispy hash browns, savory breakfast sausage, and melted cheese, perfect for busy mornings or weekend gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Hash Brown Layer
  • 1/2 cup butter (1 stick)
  • 1 package shredded hash brown potatoes (30 oz) (diced is okay, not preferred)
  • Salt Salt and pepper
Sausage Layer
  • 1 pound breakfast sausage (bulk)
  • 1/2 green pepper (chopped)
  • 1/2 red pepper (chopped)
  • 1/2 small onion (diced)
Cheese Layer
  • 1 and 1/2 cups shredded Monterey Jack cheese (packed)
  • 1 and 1/2 cups shredded sharp cheddar cheese (packed)
Egg Mixture
  • 8 large eggs
  • 1 and 1/3 cups half and half (or cream, evaporated milk, or whole milk)
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt (1/4 teaspoon if using table salt)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dry mustard (optional)

Method
 

Preparation
  1. Preheat the oven to 400 degrees F.
  2. Add the frozen hash browns to a 9x13 inch dish, spreading them out evenly.
  3. Melt the butter in a small bowl in the microwave and pour it over the hash browns. Mix to coat the potatoes.
  4. Sprinkle with salt and pepper.
  5. Bake at 400 for 30-35 minutes, until the potatoes are mostly cooked and lightly browned. Remove from oven and lower the temperature to 350.
Cooking
  1. Chop green pepper, red pepper, and onion into small pieces.
  2. In a skillet over medium-high heat, add breakfast sausage and chopped vegetables. Cook for 5-7 minutes until browned and onion is soft. Drain any grease.
  3. Spread the cooked sausage mixture on top of the baked hash browns.
  4. Sprinkle Monterey Jack and cheddar cheese over the sausage layer.
Baking
  1. In a large bowl or stand mixer, whisk together eggs, half and half, seasoned salt, kosher salt, black pepper, and dry mustard.
  2. Pour the egg mixture over the casserole evenly.
  3. Bake at 350 degrees for about 35-45 minutes, until the edges are browned and bubbly and the center is set.
  4. Let the casserole sit for 5 minutes before serving.

Notes

Store leftovers in the fridge for about 5 days. This recipe also freezes well. Use fresh ingredients for the best flavor. Consider preparing the casserole the night before and store it in the fridge before baking. Customize with different veggies or spices as desired.