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Cozy Loaded Sausage and Hash Brown Breakfast Casserole

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A hearty, cheesy breakfast casserole with crispy hash browns, savory sausage, and a creamy egg custard. Perfect for holiday mornings, lazy Sundays, or feeding a crowd.

Ingredients

Scale
  • 1 lb (450g) breakfast sausage
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 (30 oz / 850g) bag frozen shredded hash browns, thawed
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 large eggs
  • 1 1/2 cups (360ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 2 cups (8 oz / 225g) shredded sharp cheddar cheese
  • 1/2 cup (2 oz / 55g) shredded mozzarella cheese
  • 1 cup chopped spinach or kale (optional)
  • 1/4 cup chopped fresh chives or green onions (optional)
  • 1/2 cup diced mushrooms (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up, until browned and cooked through (5-7 minutes). Leave about 1 tablespoon of fat in the pan.
  3. Add diced onion and bell pepper to the skillet; cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds. Remove from heat and set aside.
  4. In a bowl, combine thawed hash browns with melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat evenly.
  5. Spread the hash brown mixture in an even layer in the prepared baking dish. Press down gently. Bake for 10 minutes.
  6. While hash browns bake, whisk together eggs, milk, heavy cream, Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and smoked paprika (if using) until smooth and frothy.
  7. Remove hash browns from oven. Spread the sausage-vegetable mixture evenly over the hash browns. Sprinkle 1 1/2 cups of cheddar cheese on top.
  8. Pour the egg custard evenly over the casserole. Top with remaining 1/2 cup cheddar and all of the mozzarella cheese.
  9. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, until the center is set and the top is golden brown and bubbly.
  10. Let the casserole rest for at least 10 minutes before slicing. Garnish with fresh chives or green onions if desired.

Notes

Do not skip par-baking the hash browns to ensure they get crispy. Use room temperature eggs and milk for a smoother custard. Let the casserole rest for at least 10 minutes before slicing to allow it to set properly. For best results, shred cheese from a block rather than using pre-shredded cheese.

Nutrition

Keywords: breakfast casserole, sausage hash brown casserole, loaded breakfast casserole, easy breakfast recipe, holiday breakfast, brunch casserole

Find it online: https://cookyep.com/cozy-loaded-sausage-and-hash-brown-breakfast-casserole/